Tender beef, potatoes, and carrots cooked to perfection in a
rich broth.
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| pexels collection |
Ingredients:
2-3 pound beef
chuck roast
1 tablespoon olive
oil
1 onion, chopped
3 garlic cloves,
minced
1 cup beef broth
2 tablespoons
tomato paste
2 tablespoons
Worcestershire sauce
1 teaspoon dried
thyme
1 teaspoon dried
rosemary
Salt and pepper to
taste
4-5 potatoes,
peeled and cut into chunks
4-5 carrots,
peeled and cut into chunks
Instructions:
Turn your Instant
Pot to the sauté setting and add the olive oil. Once the oil is hot, add the
onion and garlic and sauté for 2-3 minutes, until softened.
Add the beef
broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper to
the Instant Pot. Stir to combine.
Add the beef roast
to the Instant Pot and spoon some of the broth mixture over the top.
Add the potatoes
and carrots to the Instant Pot around the sides of the beef.
Close the Instant
Pot lid and set the valve to sealing. Cook on high pressure for 60-75 minutes,
depending on the size of your roast.
Once the cooking
time is complete, let the Instant Pot release pressure naturally for 10-15
minutes, and then use the quick release to release any remaining pressure.
Remove the beef
and vegetables from the Instant Pot and let the beef rest for a few minutes
before slicing. Serve with the vegetables and some of the cooking liquid.
Enjoy your delicious and tender Instant Pot roast!
