Instant Pot Jewish Pot Roast with Potatoes and Carrots (Gedempte Fleisch)

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3 to 4 lb Boneless Beef Chuck-Eye Roast (The Chuck is the shoulder area. You can use just about any roast from this area, chuck-eye, chuck tenderloin, or even 7-Bone Chuck which has the bone in it.)

3 Tbl Vegetable Oil

5 Red Potatoes, peeled and halved

4 to 6 Carrots, peeled and cut into large chunks

1 large Yellow Onion, cut into large chunks

½ Tbl Kosher Salt plus extra for sprinkling on beef

Ground Pepper

2- 5.5 oz cans of Tomato Juice (if you don’t use cans, then just measure out 12 oz or 1 ½ cups of tomato juice)

¼ cup Ketchup

2 Tbl Tomato Paste (In this recipe I use leftover tomato paste that I freeze and store in 1 Tbl portions, but you can use paste fresh from the can.)

½ Tbl Garlic Powder

1 ½ cups Water

1 Chicken Bouillon Cube (you can substitute chicken broth for the bouillon and water)

1 Tbl Cornstarch ¼ cup Cold Water (This is for the slurry to thicken the sauce at the end. This step is optional and you can omit it.)

Directions at lanaunderpressure.com

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