Description
Juicy beef and tender veggies in a flavorful broth. Comfort food doesn’t get quicker or easier than this!
Ingredients
- 4 Tablespoons Olive Oil, Divided
- 4 pounds Chuck Roast
- 1 pound Baby Carrots
- 1 whole Onion, Chopped
- 1 pound Red Potatoes, Quartered
- 1 package (1 Oz. Packet) Onion Soup Or Dip Mix
- 2 cups Beef Broth
Preparation
In the Instant Pot, add 2 tablespoons of olive oil. Turn on saute function.
Season beef generously with salt and pepper. When oil is hot, sear roast for 5 minutes on each side.
In a large resealable bag, combine remaining olive oil, carrots, onion, potatoes, and onion mix. Shake until coated.
Add veggies and broth into the Instant Pot. Lock lid in place, and close the steam valve. Cook on manual high pressure for 70 minutes.
Allow pressure to release for 10 minutes naturally, and then manually release any remaining pressure. Shred and enjoy!
