Cut meat into 3 pieces. Season with salt and pepper. Heat oil in an 8-quart electric pressure cooker on saute setting. Brown beef on all sides; transfer to a plate.
Use your pressure cooker or Instant Pot to create tender pot roast complete with fork-tender vegetables.
Servings and Ingredients
|1 (2-1/2-to-3-lbs.) boneless beef chuck roast, 2-1/2-inches thick|
|1 tsp. kosher salt|
|½ tsp. Hy-Vee black pepper|
|1 tbsp. Gustare Vita olive oil|
|1 (0.5-lbs.) container Hy-Vee Short Cuts chopped white onions|
|3 c. Hy-Vee no-salt-added beef broth|
|1 tbsp. Hy-Vee tomato paste|
|1 tbsp. Hy-Vee Worcestershire sauce|
|1 tsp. Hy-Vee dried thyme leaves|
|1 Hy-Vee dried bay leaf|
|10 small new potatoes|
|6 large carrots, peeled and cut into 2-inch pieces|
|⅓ c. Hy-Vee all-purpose flour|
|½ c. cold water|
|Fresh thyme, for garnish|
Things To Grab
- 8-quart electric pressure cooker
- Cutting board
- Small bowl
Add onions to pressure cooker. Cook and stir 2 to 3 minutes or until softened. Stir in broth, tomato paste, Worcestershire sauce, and dried thyme; add bay leaf. Return meat to pressure cooker. Cover and cook on high pressure for 55 minutes. Once roast has finished cooking, release the valve and allow steam to escape. Carefully remove lid.
Transfer roast to a cutting board; keep warm. Add potatoes and carrots to cooking juices. Cover and cook on high pressure for 5 minutes. Once vegetables have finished cooking, release the valve and allow steam to escape. Carefully remove lid. Remove vegetables from pressure cooker; reserve juices. Discard bay leaf.
Turn pressure cooker to saute setting. Combine flour and water; add to cooking juices. Cook and stir until gravy is thickened and bubbly. Cut roast into slices; serve with vegetables and gravy. Garnish with fresh thyme, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 145mg
- Sodium: 450mg
- Total Carbohydrates: 47g
- Protein: 55g