Ingredients
- 1 Small to Medium Chuck Roast
- 6-8 Small Red Potatoes (washed, skin on)
- 1/2 Cup Celery (chopped)
- 1 Medium Onion (chopped)
- 6-7 Carrots (peeled)
- 2 Cloves of Garlic (peeled)
- 2 Bay Leaves
- 1 Teaspoon of Peppercorns
- 1 Tablespoon of Olive Oil
- 1 and 1/2 Tablespoons of Salt
- 2 Beef Stock Cubes
- 2 Cups of Water
Instructions
- Add salt and pepper to your roast on all sides.
- Set the Instant-Pot on saute mode.
- Add the oil, place the roast down to sear for 5 minutes on each side until browned.
- Add the carrots in and place under the roast.
- Add the rest of the vegetables placing them under the roast.
- Add in the spices and beef broth.
- Set the Instant-Pot on the manual setting for 60 minutes.
- When the pot beeps after 60 minutes, release the steam and or let sit on keep warm until you are ready to eat.