Grandma Nancy's Cookbook

Sunday Pot Roast




total time


3 lbs. beef chuck roast

salt to taste

4 Tbsp. olive oil divided

2 c. beef broth

1 pkg onion soup mix

1 white or yellow onion, quartered

1 lb. baby potatoes* see notes above

1 c. baby carrots


1. Sprinkle pot roast with salt and set aside.

2. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".

3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.

4. Add beef broth to Pot.

5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.

6. Add veggies to cooker and distribute evenly around roast.

7. Place lid on Instant pot with steam valve closed.

8. Switch Instant Pot setting to "manual" and set for 80 minutes on "high" pressure.

9. Do a natural release for at least 10 minutes, then quick release.

10. Remove roast from cooker, slice, and serve with vegetables.

11. Use extra drippings from the pot to make gravy or au jus.




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