Instant Pot Southern Pot Roast

Southern Style Pot Roast, Instant Pot

Ingredients
 3-4 pound whole beef chuck roast
2 tablespoons olive or vegetable oil
2 large onions, cut into quarters
8 baby carrots, whole
2 stalks celery, cut into 2 inch pieces
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground pepper
1 cup beef stock (or bone broth)







Directions
1. Place the Instant Pot on Saute. Liberally season the chuck roast with salt, pepper, onion powder and garlic powder. When the pot is hot, add oil and sear the roast on all sides until browned.
2. Remove the meat and add the onions, carrots and celery. Saute for a few minutes until slightly browned and then add beef stock.
3. Cancel the Saute function, add the meat and juices to the Pot. Secure the lid and move the steam vent to seal. (My Instant Pot chimes to let me know it's sealed properly). Set the Instant Pot on Manual, High heat and set the timer for 1 hour.
4. When cooking time is done, let the pressure release naturally for at least 20 minutes. The Pot will automatically switch to the Keep Warm function after the steam is released.

Serve big hunks of the fall-apart tender roast with a side of mashed cauliflower and the juices from the pot! (If you are on a very limited carbohydrate diet, you can either leave out the carrots or just don't eat them.)

Nutrition Information - Beef Chuck Roast has 0 grams carbs