“Instant Pot” Beef Pot Roast

I am married with 2 adult kids. I also love to read and drink tea. I also love to find new recipes. I blog over on www.lemonslifeandreading.com.

subheading: The Roast:

3 to 5 lb Beef Chuck Roast

1 to 2 Tbsp Canola Oil

1 tsp Salt

1 tsp Onion Powder

1 tsp Garlic Powder

½ tsp Ground Black Pepper

½ tsp Paprika

1 lb Baby Yukon Potatoes or Baby Red Potatoes, Idaho (cut into bit-size pieces)

4 Large Carrots cut into bite-size pieces or Baby Carrots

1 Large Vidalia Onion or Red, Yellow; cut into large chunks

4 Cups Beef Broth Regular or Reduced Sodium; a 32 oz (2 lb) box

2 Tbsp Worcestershire sauce

subheading: The Slurry to make Gravy:

¼ Cup Water

2 Tbsp GF Corn Starch

Directions at smallthymecook.com

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