Pat beef dry with paper towels. Season with salt and pepper; set aside. Heat vegetable oil in a 6-quart Instant Pot or electric pressure cooker on SAUTE setting. Add beef pieces; cook 10 to 12 minutes or until brown on all sides, turning occasionally. Transfer beef to a plate; set aside.
Servings and Ingredients
|1 (2-1/2-to-3-lbs.) Hy-Vee Angus Reserve beef chuck boneless pot roast, about 2-1/2-inches thick; cut into 4 pieces|
|1 tsp. Hy-Vee salt|
|¾ tsp. Hy-Vee ground black pepper|
|2 tbsp. Hy-Vee vegetable oil|
|1 ½ c. yellow onion, chopped|
|1 ½ c. Hy-Vee no salt added beef stock|
|1 (8-oz.) can Hy-Vee no salt added tomato sauce|
|1 tbsp. Hy-Vee less sodium soy sauce|
Things To Grab
- Paper towels
- 6-quart Instant Pot
- Large plate
Add yellow onions to Instant Pot. Cook and stir 3 minutes, scraping any browned bits from bottom of pot. Stir in beef stock, tomato sauce, and soy sauce. Return meat to Instant Pot. Cover; cook on HIGH PRESSURE 1 hour.
Quick release pressure. Transfer roast to a cutting board; loosely cover with foil and rest 5 minutes. Return Instant Pot to SAUTE setting, if desired. Simmer cooking liquid, uncovered, 5 to 10 minutes or until slightly thickened, Cut roast into slices; serve with cooking liquid.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 99mg
- Sodium: 596mg
- Total Carbohydrates: 4g
- Protein: 32g