Ingredients
2 1/2
to 3 lb boneless beef chuck roast
1 1/2
teaspoons salt
1/2
teaspoon pepper
2
tablespoons olive oil
1
medium onion, halved and cut into slices
1
tablespoon chopped garlic
1
cup Progresso® beef flavored broth (from 32-oz carton)
2
tablespoons Muir Glen® organic tomato paste (from 6-oz can)
2
cups baby carrots
9
baby red potatoes, cut in half
2
teaspoons dried rosemary leaves
Chopped fresh Italian (flat-leaf) parsley, if desired
Preparation
Trim beef, and cut into 4 equal pieces (or 6 pieces for larger cuts of meat.) Season beef with 1 1/4 teaspoons of the salt and the pepper.
Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Heat olive oil in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Using tongs, transfer beef to medium bowl. (For 6 pieces of meat, brown in 2 batches.)
Add onion slices; cook 3 to 4 minutes, stirring frequently, until softened and beginning to brown. Stir in garlic; cook about 30 seconds or until fragrant. Stir in broth and tomato paste until well mixed. Select CANCEL.
Stir in carrots, potatoes, rosemary and remaining 1/4 teaspoon salt. Add beef to mixture to insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
With slotted spoon, remove beef and vegetables to serving platter. Garnish with parsley. Serve with cooking juices, if desired.
