Classic Pot Roast—in less than an hour? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take.
Ingredients
- 2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 cups chopped onions
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 8 medium carrots, peeled and cut into fourths
- 3 celery stalks, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped fresh thyme leaves
- 8 baby red potatoes, cut in half
- 3 tablespoons cornstarch
- 3 tablespoons water
Steps
- Rub beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
- Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.