Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 pound chuck roast ((or bottom round roast))
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 pound Yukon gold potatoes (washed and halved or quartered (depending on size))
  • 1 pound baby carrots
  • 2 ounces dry onion soup mix
  • 1 teaspoon Better Than Bouillon beef base
  • 1 cup water
  • Fresh parsley (chopped)

Instruction

  • Set your pressure cooker to saute and add 2 tablespoons of butter.
  • Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper. Place roast into the pot and sear roast on both sides.
  • Once the roast is seared, remove it from the pot and set it aside on a plate.
  • Keep the pressure cooker on saute, and add one cup of water and 1 teaspoon of Better Than Bouillon beef base. Stir until combined, scraping up any brown bits on the bottom of the pot.
  • Turn the pressure cooker off. Add the roast back to the pot along with your potatoes and baby carrots. Sprinkle onion soup mix all over the top.
  • Lock lid of pressure cooker in place. Move pressure valve to sealing. Set Instant Pot to high pressure (Manual) for 90 minutes.
  • Once the 90 minutes is up, let pressure cooker natural release for 10 minutes. Then quick release any remaining pressure.
  • Remove roast from pot and transfer to a cutting board. Use two forks to shred the roast, or a serrated knife to cut it into slices. Transfer to dinner plates or a serving platter.
  • Remove potatoes and carrots from pressure cooker using a slotted spoon. Plate with pot roast. Spoon some of the pan juices over the roast and veggies. Sprinkle with chopped parsley for garnish, if desired.*If you like, use the pot juices to make a gravy right in the pressure cooker using the saute setting, some butter, and cornstarch slurry.