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Sunday Pot Roast

Source of Recipe

Internet


Recipe Introduction

I was very surprised at how beefy and good this one was. I was cooking for Judy and Kenny and �shopping� out of their freezer and pantry and came out with a chuck roast, a carton of beef stock, and a box of Lipton Onion Soup Mix. I wanted to use the IP, so I searched �Pot roast, Instant Pot, beef stock, onion soup mix� and came up with this one. Make sure to use very small WHOLE potatoes and don�t cut up bigger ones (the small ones won�t get mushy like the sliced ones will).

Recipe Link: https://www.favfamilyrecipes.com/sunday-pot-roast-instant-pot-recipe/

List of Ingredients

3 pounds beef chuck roast
salt to taste
4 tablespoons olive oil divided
2 cups beef broth *can use gluten-free beef broth
1 packet dry onion soup mix *can use gluten-free onion soup mix
1 white or yellow onion, quartered
1-pound baby potatoes - see notes
1 cup baby carrots � I just sliced regular carrots
TO MAKE A GRAVY:
Either a cornstarch slurry or Bisto



Recipe

Dry the roast, sprinkle lightly with salt and pepper.

Set the IP to �saut� and add 2 T. olive oil. When hot, add the pot roast and cook for 4-5 minutes on each side (you want a good crust). Add the beef broth.

In a large bowl, mix the other 2 T. olive oil and onion soup mix. Add the vegetables and toss well. Add the vegetables to the IP, scraping out all of the oil/soup mixture and putting the vegetables evenly around the beef.

Put the lid on the IP. Put the IP on �Pressure cook� (high) for 50-60 minutes (depending on the size of your roast). Let it release naturally for at least 10 minutes, then do a quick release.

Remove the roast and cut up (or just pull chunks off). Remove the vegetables. Put the IP on �soup� and bring liquid to a simmer. Add the cornstarch slurry or Bisto and allow to thicken. Pour gravy over meat and vegetables and serve.

Serves 6-8