Instant Pot Pot Roast

Instant Pot Pot Roast 2.5 to 3 lbs. chuck roast Salt and pepper 1 tablespoon olive oil 2 cups beef broth 3 sprigs fresh thyme 2 sprigs fresh rosemary 2 tsps salt 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 Tbs worcestershire sauce 1 large onion quartered 1 lb. whole baby red potatoes about 10-12 6 to 8 large carrots cut in 2 inch pieces Generously salt and pepper both side of the roast, set aside. Turn on the instant pot saute function and add the tablespoon of olive oil into the pot liner. When hot, put in the roast and brown on each side for 3-5 minutes. Pour in the 2 cups of beef broth. Add fresh thyme, fresh rosemary, seasonings, and the onion. Add the potatoes and the carrots in the pot around the roast Hit “cancel” to turn off the saute function. Put the lid on the pot and lock into place, set the valve to sealing. Pressure cook on high pressure for 80-90 minutes (longer if roast is frozen or large). At the end of cooking allow to natural release for 20 minutes, then quick release remaining pressure. Remove the stems from the herbs and discard. Test tenderness of the roast. Should be fork tender, if not, return the lid and pressure cook a little while longer. OPTIONAL GRAVY: Remove the meat and vegetables to a serving dish and scoop out any remaining herbs etc. Whisk 1/2 cup of cold water with 3 tablespoons of flour together until smooth. Turn the pot to saute mode, on high. When the liquid starts to bubble, whisk in the flour mixture. Continue to cook until gravy is thickened. Taste, and season to your preference. Notes Recipe cooked in a 6-quart Instant Pot.