It’s been so long that I’m not even sure I know how to blog anymore. I have a couple of posts that have been sitting in my queue and I decided it’s time to publish them to get them out! We just moved into a new house as well so I’m starting back up in the kitchen again.
I’ve pulled out all of my appliances and have room to spread out now and make a mess in the kitchen. The only problem is we’re all sheltered in place and I can’t just go out willy nilly to get ingredients to cook with. My cooking and baking have to be well thought out in advance.
If you need something to do while you’re sheltering in place, check out Vurbl for some podcasts.
This is an easy recipe since it doesn’t have that many ingredients and you probably already have most of it on hand. Recipe adapted from Fav Family Recipes
Ingredients
- 2.3 lbs beef chuck roast
- salt
- 4 Tbsp. olive oil divided
- 2 cups beef broth
- 1 pkg onion soup mix
- 1 yellow onion, quartered
- 1 lb. baby potatoes
- 1 cup baby carrots
Directions
- Sprinkle salt on the pot roast.
- Add 2 Tbsp. olive oil to Instant Pot and set to "Saute".
- Once the oil is hot, add the pot roast and sear for 4-5 minutes on each side.
- Pour in the beef broth.
- Put the vegetables, remaining 2 Tbsp. olive oil, and onion soup mix in a gallon-sized Ziploc bag and shake until evenly coated.
- Pour the veggies into the Instant Pot around the meat.
- Seal lid on Instant pot and make sure the steam valve is closed.
- Change the setting to "manual" and set for 55 minutes on "high" pressure.
- Do a natural release for at least 10 minutes, then quick release.
Leave a Reply