Instant Pot Pot Roast

Ingredients

• •4-5 pound Chuck Roast
• •2 pounds Yukon Gold potatoes (peeled and cut into large chunks)I used a small bag of baby yukons
• •1 Small bag of baby carrots
• 🫒2 tbsp Canola Oil
• 🧂2 tsp Kosher salt
• 🧂1 tsp Black Pepper
• •1 tsp Dried Thyme
• 🧄2 cloves Garlic (minced)
• •garnish (optional) Fresh Parsley
• 🧅1 tbsp Onion Powder
• 🧄1 tbsp Garlic Powder
• •1 tbsp Adobo
• 🌿1 tbsp Italian and Herb bouillon
• 🥣2 cup Beef broth
• •2 tbsp Cold water
• 🌽2 tbsp Corn starch

Instructions

1. 1Season the chuck roast with kosher salt, black pepper, and thyme. (If you are sensitive to sodium, adjust to your taste or you can even leave the Kosher salt out altogether since you're adding broth)
2. 2Heat your pan (or if you can brown in your slow cooker, so it in that insert to medium high)
3. 3Add canola oil and when it ripples and is hot add in the roast and brown, deeply for 4-5 minutes on each side.
4. 4In your slow cooker, add the carrots, potatoes and garlic. And add seasonings.
5. 5Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
6. 6In the last hour, mix your cornstarch and water and add it to the slow cooker to thicken the sauce.