Instant Pot Pot Roast with Balsamic and Rosemary Recipe

Name: Instant Pot Pot Roast with Balsamic and Rosemary Recipe
Ingredients: One (2 1/2 to 3-pound) boneless beef chuck pot roast; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 tablespoon vegetable oil; 1 jumbo (12-ounce) onion, sliced; 4 cloves garlic, chopped; 2 (4-inch) sprigs fresh rosemary; 3/4 cup beef broth or vegetable broth; 1/4 cup aged balsamic vinegar; 1 1/2 pounds new potatoes (halved if over 1 1/2 inches in diameter, quartered if even larger); 1 pound baby carrots (or regular carrots, peeled and cut into 1/2-inch rounds); 1 tablespoon chopped fresh parsley, for serving (optional)

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Instant Pot Pot Roast shaves time off oven-cooked and slow cooker methods. You cook the veggies right in the pot, making it an easy one-pot meal.

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Ingredients

One (2 1/2 to 3-pound) boneless beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 jumbo (12-ounce) onion, sliced
4 cloves garlic, chopped
2 (4-inch) sprigs fresh rosemary
3/4 cup beef broth or vegetable broth
1/4 cup aged balsamic vinegar
1 1/2 pounds new potatoes (halved if over 1 1/2 inches in diameter, quartered if even larger)
1 pound baby carrots (or regular carrots, peeled and cut into 1/2-inch rounds)
1 tablespoon chopped fresh parsley, for serving (optional)