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POT ROAST
Ingredients:
•
3 lb. boneless beef chuck
roast, trimmed
•
1 can (14 oz.) beef broth
•
1 tbsp. Worcestershire sauce
•
1 large onion, in wedges
•
4 carrots, peeled and cut in
1 in. pieces
1. Using the sauté function, heat oil until shimmering. Brown the roast
on all sides in the hot oil and season with pepper, salt, and onion
powder.
2. Pour in beef broth and Worcestershire sauce, add the onion, close
the lid, set the cooking time for 30 minutes, the pressure on high and
press Start.
3. Use the quick-release method to lower the pressure. Open the lid
and add the carrots and potatoes. Close the lid again, and cook
for an additional 15 minutes.
4. At the end of the cooking time, use the quick-release method
again and transfer the roast and vegetables to a serving dish.
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•
4 potatoes, peeled and cut
in 1 in. cubes
•
2 tbsps. Vegetable oil
•
Salt, black pepper and
onion powder, to taste
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