Measurements

• 1 cup Beef Broth
• 2-3 lbs Beef Chuck Roast
• 1 tsp Black Pepper
• 4 Carrots
• 3 Celery stalks
• 2 tbsp Cornstarch
• 4 cloves Garlic
• 1 tsp Garlic Powder
• 2 tbsp Olive Oil
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Pepper
• 4 Potatoes
• 1 tsp Rosemary
• 1 tsp Salt
• 1 tsp Thyme
• 2 tbsp Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Set the Instant Pot to 'Sauté' mode and add the Olive Oil.
• Season the Beef Chuck Roast with Salt, Pepper, Garlic Powder, Onion Powder, and Paprika.
• Sear the Beef Chuck Roast in the Instant Pot until browned on all sides.
• Remove and set aside.
• Add the chopped Yellow Onion and minced Garlic to the Instant Pot.
• Sauté until fragrant.
• Pour in the Beef Broth and Worcestershire Sauce, scraping up any browned bits from the bottom of the pot.
• Return the Beef Chuck Roast to the Instant Pot.
• Add the chopped Carrots, Celery, and Potatoes.
• Sprinkle in the Rosemary and Thyme.
• Close the lid and set the Instant Pot to 'Pressure Cook' on high for 60 minutes.
• Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
• Remove the Beef Chuck Roast and vegetables from the Instant Pot.
• Set the Instant Pot to 'Sauté' mode.
• Mix Cornstarch with a small amount of water to create a slurry and add it to the pot to thicken the sauce.
• Serve the Pot Roast with the vegetables and sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.