Sunday Roast

InstantPot Pot Roast

3 lbs beef chuck roast

Salt to taste

Fresh ground pepper

Garlic powder

Onion powder

4 tbs olive oil, divided

1 c. beef broth with additional beef bouillon added

1 c. red wine

1 pkt dry onion soup mix

1 white or yellow onion, quartered

1 pound baby potatoes

1 c. baby carrots

1 parsnip, peeled and cut into large chunks

6 cloves of garlic, peeled, left whole

Sprinkle roast with salt and set aside. Add 2 Tbs olive oil to InstantPot and set to saute. When oil becomes hot and shimmery, add roast and sear for 4-5 minutes on each side. Sprinkle with additional seasonings. Add broth and wine to InstantPot. 

Add vegetables, 2 Tbs olive oil and onion soup mix to gallon sized ziploc bag and shake until vegetables become evenly coated with the mix. Put veggies into the InstantPot and distribute evenly around roast. Place lid on InstantPot with steam valve closed. Switch to manual and set for 60-80 minutes on high. (70 is about right). Do a natural release for at least 10 minutes and then quick release.