Ingredients
Units
Scale
- 2 1/2 to 3 pound roast
- 6 Russet Potatoes
- 1 pound baby carrots
- 1 cup water
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Black Sea salt
- 1/4 teaspoon black pepper
Instructions
- Turn the Instant Pot to sauté.
- Brown the roast in the bottom of the Instant Pot.
- Turn the Instant Pot off.
- Remove the roast.
- Add the water to the bottom of the Instant Pot and deglaze the pot.
- Place a rack in the bottom of the Instant Pot and place the roast on top of it.
- Sprinkle the Worcestershire sauce on top of the roast.
- Add the carrots and potatoes.
- Sprinkle the spices on top of the roast and vegetables.
- Place the lid back on the Instant Pot and secure.
- Cook 45 minutes on high pressure.
- Allow the Instant Pot to naturally release the pressure.
- Remove the food from the Instant Pot and place it on a serving tray.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Instant Pot
