Ingredients
- 1.5 lb - 5lb beef chuck roast
- 1 - 3 tblsp oil - olive oil
- 1 large yellow onion
- 1 tsp minced garlic - or 2 cloves garlic
- Dry seasonings
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 lb or about 6 red potatoes
- ½ lb baby carrots - or about 4 large carrots
- 2 - 3 stalks celery - chopped
- 4 cups chicken - or beef broth
- 2 tblsp coconut aminos
- ¼ cup water
- 2 tblsp corn starch
Instructions
- Set instant pot to saute
- Add 1 tblsp oil to instant pot
- Peel and roughly chop onion
- Wait for oil to be hot
- Add onion and minced garlic to pot.
- Mix dry seasonings
- Pat roast dry with paper towels.
- Rub roast with dry seasonings
- When onions are softened, push to side and add another tblsp oil. Place roast in pot.
- Saute each side 3ish minutes until browned.
- When all sides are browned, scrape bottom of pot. Spread onions evenly and put roast on top.
- Add broth, coconut aminos, celery, and half the carrots.
- Cook on high pressure for 20 minutes per pound, remove 15 minutes (40 minutes for a 2 pound roast - 15 minutes for 25 mins).
- When done, let pressure release naturally 10 mins.
- Release remaining pressure, open pot, add remaining potatoes and carrots.
- Cook on high pressure for 15 minutes. When done, natural release 5 - 10 mins, then release remaining pressure.
- Transfer roast to large platter to shred with two forks.
- Transfer potatoes, carrots (all chunks) to a container.
- Set instant pot to "soup". Whisk together water and corn starch. When broth is boiling, stir in corn starch mixture until the gravy thickens.
Notes
From: https://www.lecremedelacrumb.com/instant-pot-pot-roast-potatoes/ And: https://amindfullmom.com/instant-pot-pot-roast/
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