Instant Pot Roast

• 1-2.5 to 3 lb Pot Chuck or Shoulder Roast
• 2 tablespoons Olive oil
• sea salt and pepper a generous amount
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Balsamic vinegar
• 1 large onion sweet, white or yellow, cut in to chunks, about 2 cups total
• 1-2 cloves garlic chopped
• 1/2 cup beef broth or water I use beef broth but water works in a pinch
• 2.5 lbs red potatoes washed and cut in half
• 1 lb bag of baby carrots or 1 lb carrots, washed and cut into chunks
• 1 tub Knorr concentrated beef stock or other brand flavor booster about 1-2 tablespoons

INSTRUCTIONS

1. Turn the Instant Pot to Saute mode.
2. Generously season the roast with salt and pepper on both sides.
3. Pour olive oil into heated pot.
4. Place the roast into the heated instant pot and sear on both sides, about 2 minutes each side.
5. Sprinkle the Worcestershire sauce and Balsamic vinegar on the top of the roast after browning.
6. Add onions and garlic to the Instant Pot, let some of the onions go to the side of the roast and some resting on top.
7. Pour 1/2 cup beef broth or water around the sides of the meat and turn the Saute mode OFF.
8. Place the lid of the Instant Pot on and turn the dial to the sealing position. Make sure the rubber seal is in place inside of the lid.
9. Turn the Instant Pot to the Meat or Manual setting for 45 minutes using the + button until the time displayed is 1 hour 5 minutes. Press start. I like to place my IP on top of the stove on a cookie sheet so it will vent thru the venting hood on my range.
10. While the meat is cooking, prepare the potatoes and carrots. Set aside.
11. Mix one half cup beef broth or cold water in a cup with 2 tablespoons flour using whisk until smooth.y
12. When Instant Pot is done, the timer will sound. Leave the meat in the pot for another 30-45 minutes so the pressure in the pot is naturally released.
13. After 30-45 minutes, most of the pressure should be naturally released. If pressure is remaining, let it vent naturally. It is best to allow a roast to naturally release steam for best results and most tender meat.
14. When all of the pressure is released, remove the lid. The meat should be fork tender. If it is not, the manual setting may be used again for an additional 5-20 minutes. You can gauge how tender the meat is by pulling it apart. Again, it is always best to allow the pressure to naturally release and not manually be released form the pot.
15. Add the potatoes and carrots to the Instant Pot.
16. Turn the Instant Pot to Manual setting and adjust the time using the + or - button.
17. Set to cook for 10 minutes. Make sure to set the dial on the lid to the sealing position again!
18. When the timer goes off, carefully release the pressure using the venting position.
19. When ready to eat, Remove the roast to a platter or bowl, Spoon the veggies around the roast.
20. To make gravy, Turn the Instant Pot to the saute setting.
21. Wait until the broth is bubbling, and add the flour and cold water mixture to the Instant Pot, whisking while adding. Add the Knorr concentrated stock and whisk. Cook for about one minute until gravy is thickened and bubbly, or simply serve the roast with the juices from the meat and veggies. Add salt and pepper to taste.