INGREDIENTS
3 lb Chuck roast
1-2 T olive oil
Montreal Steak Seasoning (enough to generously coat the roast)
1 Package of onion soup mix
2-3 bay leaves
1 cup beef broth
2 small to medium onions, thickly sliced or chopped
1 small bag of baby carrots (or 6-8 carrots, thickly cut)
1 pound baby potatoes
4 stalks of celery, thickly cut
INSTRUCTIONS
Rub the roast with olive oil.
Generously coat with Montreal Steak seasoning.
Using the Instant Pot Saute function, sear the beef on all sides, then set aside.
Add a splash of broth to the pot and stir, scraping up any brown bits to deglaze it.
Add one chopped onion to the pot and cover with a trivet.
Pour in 1 cup of beef broth.
Place the roast on top of the trivet.
Pour one packet of onion soup mix over the roast and top with 2-3 bay leaves.
Pressure cook on high pressure for 25 minutes per pound, or 75 minutes for a 3 lb roast.
Use natural release for at least 25 minutes.(Nov 12: small roast of about 1 lb, was not cooked well at 35 min, veggies were just barely cooked at 10 min, err on the side of over done.)
Remove the roast and cover with a foil tent.
Add the carrots, one chopped onion, celery, and potatoes to the pot.
Pressure cook on high pressure for 5 minutes, or 2-3 minutes for for firmer vegetables, or 8-10 minutes for extra soft vegetables.
Cut the roast against the grain or into chunks.
Serve the vegetables and roast with a ladle of broth and a good crusty bread.
Enjoy!
Borrowed from: https://instantpotcooking.com/instant-pot-pot-roast-ultimate-guide/