Pot Roast

Ingredients

Sauté

• 1 tbsp oil
• 3 lb beef chuck roast
• Salt and pepper

Pressure cook

• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 lb baby potatoes, halved
• 4 carrots, cut into 2" chunks
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 bay leaf

After cooking

• Fresh parsley for serving

Instructions

1. Season roast generously with salt and pepper.
2. Set pot to sauté. Heat oil and sear roast on all sides, about 3 minutes per side. Remove.
3. Add onion and garlic, cook for 2 minutes. Stir in broth, tomato paste, and Worcestershire, scraping up browned bits.
4. Return roast to the pot. Add potatoes, carrots, thyme, and bay leaf.
5. Pressure cook on high for 60 minutes, then natural release for 15 minutes.
6. Discard bay leaf. Slice or shred the roast. Serve with vegetables and cooking liquid spooned over the top, garnished with parsley.