Instant Pot Beef Roast With Potatoes
Juicy beef and tender veggies in a flavorful broth. Comfort food doesn't get quicker or easier than this!
Servings 8 Servings
Calories 660kcal
Ingredients
- 4 Pound Chuck Eye Beef Roast
- 2 Tablespoons Olive Oil
- 2 Cups Low Sodium Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Package French Onion Soup Mix
- 3 Cloves Garlic Minced
- 2 Tablespoons Tomato Paste
- 1 Onion Chopped
- 1 Pound Baby Carrots
- 1 Pound Baby Red Potatoes About 9, Quartered
- Salt/Pepper To Taste
Instructions
- 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.
- Add onions and cook until softened. Add garlic and tomato paste and cook for 1 more minute.
- Add onion soup mix, Worcestershire sauce, 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. Remove roast.
- Add in potatoes and carrots. Cook for 4 more minutes.
- Return roast to pot, shred and enjoy!
Nutrition
Calories: 660kcal