Instant Pot Pot Roast

Ingredients

• 3-5 pound chuck roast
• 1 tablespoon oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 tablespoon minced garlic
• 1/4 cup prepared horseradish
• 4 cups beef bone stock
• 1 onion, chopped
• 3 pounds potatoes, peeled and quartered
• 1 pound carrots peeled and cut into 2 inch chunks

Directions

1. For thawed roast:
2. Season roast liberally with salt and pepper

Turn the pressure cooker to sauté.

1. Once hot, add in the oil. Sear meat on all sides, 3-4 minutes per side then remove meat from inner pot.
2. Deglaze pot with beef broth and scrape up any browned bits on bottom of instant pot.
3. Add roast back into pressure cooker, along with the onion powder, garlic and horseradish.

Cook on high pressure for 20 minutes per pound.

1. When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
2. For Frozen Pot Roast;
3. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in the inner pot of pressure cooker.

Cook on high pressure for 30 minutes per pound.

1. When cook time has elapsed, allow for pressure to release for 10-20 minutes.
2. Pot Roast with Carrots and Potatoes:
3. Sear Roast as directed above.

Add remaining ingredients into pressure cooker.

1. Cook for 20 minutes LESS than directions state (Cook for 40 minutes on high pressure for FRESH 3 pound Pot Roast or 70 minutes on high pressure for FROZEN 3 pound roast)
2. Allow pressure to release naturally for 10 minutes.
3. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes.
4. Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure.
5. Serve the pot roast.