InstaPot Recipe: Beef Pot Roast

Ingredients:

2.75 lbs Boneless Beef Chuck Roast, cut into 1 x 2-inch pieces
3 red potatoes, cubed into 1 - 1 1/2 inch chunks
3 carrots, cubed into 1 - 1 1/2 inch chunks
1 large turnip, peeled and cubed into 1 - 1 1/2 inch chunks
1 medium onion, peeled and quartered
Canola oil
steak seasoning
coarse ground garlic powder
1 Knorr beef bullion cube, crushed
1 cup hot water


Directions:

Note: Prepare in a 6 quart LUX InstaPot (1000 watt).

Cut the roast up into pieces that are 1 x 2 inches each. Remove the trivet from the Instapot. Turn on the Instapot to "saute", and add about a tablespoon of canola oil. Wait until the InstaPot says "Hot". Brown all of the beef chunks off then stage on a plate.

Add one cup of hot water and scrape off any bits of meat that stuck to the bottom of the pot. Add the trivet back into the Instapot. Layer the vegetables the hardest ones on the bottom of the pot first:
1) turnips
2) carrots
3) potatoes
4) onion

Then add the browned beef on top. Season with one teaspoon of steak seasoning, one beef bullion cube crushed and 1/2 teaspoon of coarse garlic powder.

Seal the Instapot and cook on the "Stew" setting for 45 minutes. Once the cooking time has been completed, let stand for 5 minutes and then use the quick release method to vent.

Pot Roast

2-3 lb beef chuck roast
6 potatoes, quartered
6 carrots, chopped into 2 inch pieces
3 stalks celery chopped into 1/2 inch pieces
2-3 small onions, quartered
1 envelope dry onion soup mix
1 cup water
medium roasting bag

Bake at 350 degrees for 2 1/2 hours. Rest for 30 minutes before serving. Salt and pepper to taste. Serves 4.