Prep: 15 minutes
Cook: 1 hour
Makes: Aprox 8-12 servings
- Aprox 3 Lbs Chuck Roast
- 2 Cups Beef Broth
- 4-6 Medium-Sized Potatoes
- 1 Lb Bag of Baby Carrots
- 1 Large Yellow Onion
- 3 Cloves Garlic
- 1 Package Lipton Onion Soup Mix
- 1 Tbsp Salt
Cut Roast into 3-4 parts. You may sear it on the grill or in a pan for additional flavor, but that is optional.
Add Roast chunks to Instant Pot. Peel the Potatoes and rough chop them, the onion and Garlic Cloves and add them, along with the Carrots, to the Instant Pot.
Add the Lipton Soup Mix and Salt, then pour in the Beef Broth. Stir everything to distribute well. The liquid should cover a little more than half of the ingredients.
Close the Instant Pot lid, lock and ensure that the Relief Valve is set to Sealing, then plug it in. Cook on High Pressure for 45 minutes, and allow to sit another 25 minutes before releasing the pressure and opening.
TIP: After cooling, scrape and discard the fat, then strain and save the broth for a delicious addition to another dish.