Ingredients: 12 small baby carrots,2 cups beed broth,2-3 lb roast,1 Tbsp olive oil,1 onion (chopped),4 medium potatoes,¼ cup Dale’s Steal Seasoning
Instructions:
- First, place the Instant Pot on the saute function. Once it is hot, add the olive oil and then add the roast. I like to sear all of the sides for a few minutes to help seal in the juices and to also give it that pretty coloring.
- Next, pour in the beef broth and seasoning sauce along with the chopped onion.
- Place the pressure cooker on manual and set for 30 minutes.
- After the first 30 minutes, do a quick release and then add the quartered potatoes and the carrots.
- Place on manual and then cook again for 15 minutes.
- Once finished do another quick release and carefully remove the roast to a serving dish. Take a large slotted spoon and remove the potatoes and carrots, and then save the flavored broth to serve over your dish.
