INSTANT POT ROAST WITH CARROTS & POTATOES

INGREDIENTS:

-3lbs of beef chuck roast, cut into 4 equal pieces, fat trimmed off very well.

-8 medium carrots, peeled & cut into chunks

-About 6-8 small potatoes, cut in half.

-1 heaping tbsp tomato paste

-1 cup beef broth

-1 tbsp Worcestershire sauce

-Garlic powder

-Onion powder

-Dried rosemary

-Dried thyme

-Cumin

-Salt/pepper

-Olive oil

-3 tbsp cornstarch mixed with 3 tbsp of water (slurry for the very end)

INSTRUCTIONS:

1. Season meat pieces evenly with all seasonings listed above. Set instant pot to "sauté" & add a generous drizzle of olive oil. Brown each piece of beef on all sides in the pot (2 pieces at a time). Side aside.

2. To the pot, add tomato paste beef broth & scrape off ALL the browned bits off of the bottom to prevent burning. Add Worcestershire sauce & season broth with salt & pepper.

3. Place meat back into the pot & pressure cook (or manual) for 50 mins. When time is up, do a natural release for 5 mins & then quick release.

4. Add potatoes & carrots & pressure cook (or manual) again for 5 mins then do another natural release for 5 mins followed by a quick release.

5. Remove all meat & veggies. Place in a serving dish. Turn on sauté mode & add in cornstarch & water slurry. Simmer until thickened to your liking. Pour over meat & veggies & serve.

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