Instant Pot Pot Roast
Instant Pot Pot Roast: Juicy beef and tender veggies in a flavorful broth. Comfort food doesn't get quicker or easier than this!
- 4 Pound Chuck Beef Roast
- 4 Tablespoons Olive Oil, Divided
- 2 Cups Low Sodium Beef Broth
- 1 Package French Onion Mix
- 1 Onion, Chopped
- 1 Pound Baby Carrots
- 1 Pound Baby Red Potatoes, About 9, Quartered
- Salt/Pepper, To Taste
In the Instant Pot, add 2 tablespoons of olive oil. Turn on saute function.
Season beef generously with salt and pepper. When oil is hot sear the roast for 5 minutes on each side.
In a large baggie combine remaining olive oil, carrots, onion potatoes, and onion mix. Shake under coated.
Add veggies and broth into the Instant Pot.
Lock lid in place, and close the steam valve.
Cook on manual high pressure for 70 minutes.
Allow pressure to release for 10 minutes naturally, and then manually release any remaining pressure.
Shred and enjoy!