Instant Pot Pot Roast

INGREDIENTS:

• 2 lb chuck roast – rump roast would work too
• carrots
• potatoes
• 1 white or yellow onion
• 2 Tablespoons butter
• 2 Tablespoons Worcestershire sauce, divided
• 1 Tablespoon and 1 teaspoon balsamic vinegar, divided
• 2 cups beef broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon Italian seasoning

DIRECTIONS:

1. Combine seasonings on a plate
2. Set the Instant Pot to “saute” to let it warm up. Roll the roast in the seasonings to that most of the outside of the roast is coated.
3. Add some oil to the pot and add the roast. Sear each side for 30-60 seconds each.
4. Remove the roast and add a cut up white onion and 2 Tablespoons of butter.
5. While you saute the onions, work to deglaze the pan and scrape up those bits of flavor from the bottom.
6. When the onion is mostly done, add 1 Tablespoon each of balsamic vinegar and Worcestershire sauce.
7. Add 2 cups beef broth, insert a trivet to the bottom of the pan, and add the roast on top of the trivet.
8. Put the lid on the Instant Pot and set to the “meat/stew” setting. Cook for 70 minutes on this setting.
9. Do a natural pressure release for at least 20 minutes, then open the lid, add some carrots and potatoes, close the lid and cook for another 8-10 minutes on the manual/high pressure setting. 10 minute NPR.
10. Remove the vegetables and meat from the pot, and add a cornstarch slurry of 1/4 cup cold water mixed with 3-4 Tablespoons of cornstarch.
11. Add 1/2 teaspoon salt, some pepper, 1 Tablespoon Worcestershire sauce, and 1 teaspoon balsamic vinegar.
12. Cook on the saute setting until the gravy is thickened.