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Thanks to the Instant Pot®, you’ll never spend 4 hours preparing pot roast again. You can get a tender and juicy roast to the dinner table in half the time!
2 1/2 pounds chuck roast
Salt, to taste
Ground black pepper, to taste
1 tablespoon vegetable oil
1 white onion, diced
3 tablespoons all-purpose flour
2 1/2 cups Kroger® Beef Broth with 50% Less Sodium
3 tablespoons Kroger® Tomato Paste
1 1/2 cups Kroger® Baby Carrots
1 bag (24 oz.) Private Selection™ Red Potatoes
1 packet Kroger® Onion Soup & Dip Mix
Season beef chuck roast generously with salt and pepper on all sides.
Set programmable pressure cooker to sauté setting and allow to preheat. Then, add vegetable oil.
When hot, sear meat on all sides until very brown. Remove meat from cooker, set aside. Immediately add onions to cooker. Sauté 2-3 minutes.
Sprinkle flour over onions and stir to combine. Cook 1 minute. Add beef broth and tomato paste. Stir to combine. Turn off cooker.
Add baby carrots and red potatoes to cooker. Place browned beef chuck roast on top of vegetables. Sprinkle onion soup mix all over the top.
Cover cooker and set pressure valve to sealing. Cook on manual and set the timer for 90 minutes.
When the timer goes off, allow pressure to release naturally or use quick release to vent steam. Turn off and unplug cooker before carefully removing the cover.
Gently slice meat or use a fork to break into bite-sized pieces.
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