Juicy beef and tender vegetables in a savory broth. Comfort food doesn’t get any faster or easier than this!
Preparation:
Cook:
Level: Easy
Ingredients
- 4 tablespoons Olive oil, divided
- £4 chuck roast
- 1 pound baby carrots
- 1 whole Onion, chopped
- 1 pound Red potatoes, cut into wedges
- 1 packet (1 oz. package) Onion soup or dip mix
- 2 cups Beef broth
Preparation
In the Instant Pot, add 2 tablespoons of olive oil. Activate the sauté function.
Generously season the beef with salt and pepper. When the oil is hot, sear the roast for 5 minutes on each side.
In a large resealable bag, combine remaining olive oil, carrots, onion, potatoes and onion mixture. Shake until coated.
Add the vegetables and broth to the Instant Pot. Lock the lid in place and close the steam valve. Cook on manual high pressure for 70 minutes.
Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Shred and enjoy!
