Description
A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.
Ingredients
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder (Optional)
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika (Optional)
- 1 tablespoon vegetable oil
- 1 (3 pound) beef chuck roast, or more to taste
- 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
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
- 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.
- 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.
- Add potatoes
- carrots
- and onion to the pot. Pour in broth and Worcestershire sauce. 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.
- 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.
- Transfer roast
- potatoes
- carrots
- and onions to a platter for serving.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins
Servings: 12