Instant Pot Pot Roast with Potatoes and Carrots

Ingredients

• 4 tablespoons olive oil , divided
• 3 pounds beef chuck roast
• 2 cups beef broth
• 1 pound baby potatoes
• 1.5 cups baby carrots
• 1 medium onion , quartered
• 1 packet dry onion soup mix
• 0.25 cups water
• 2.5 tablespoons cornstarch
• 1.5 teaspoons garlic salt
• 1 teaspoon freshly ground black pepper

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.

3. 3

   Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated.

4. 4

   Pour mixture into the pressure cooker and spread out evenly.

5. 5

   Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

6. 6

   Transfer roast and vegetables to a serving platter, leaving drippings in the pot.

7. 7

   Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper. Slice roast and serve with vegetables and gravy.