Ingredients

• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder , Optional
• 1 teaspoon onion powder
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons paprika , Optional
• 1 , 3 pound
• 1 tablespoon vegetable oil
• 1 pound baby red potatoes
• 4 large carrots , chopped into large chunks
• 1 large yellow onion , sliced
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
2. 2 Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
3. 3 Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
4. 4 Add potatoes, carrots, and onion to the pot.
5. 5 Pour in broth and Worcestershire sauce.
6. 6 Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
8. 8 Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition per serving