Instant Pot Pot Roast with Potatoes and Carrots

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  2 cup or 482g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Baby carrots

  Baby, raw

  1 ½ cup or 369g

• Onions

  Raw

  1 medium or 110g

• Onion soup

  Dry, mix, prepared with water

  1 fl oz or 29g

• Water

  Plain, clean water

  ¼ cup or 59g

• Cornstarch

  2 ½ tbsp or 19g

• Garlic Salt

  Cain's - Walmart

  1 ½ tsp or 5g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
2. Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. Remove roast from pot and place on a serving platter, leaving drippings in the pot.
6. Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
7. Slice roast and serve with vegetables and gravy.
8. Recipe by: bd.weld (source: https://www.allrecipes.com/recipe/267624/instant-pot-pot-roast-with-potatoes-and-carrots/?internalSource=hub%20recipe&referringId=22882&referringContentType=Recipe%20Hub&clickId=cardslot%2015)