Ingredients
1 kg chuck roast
1 tablespoon vegetable oil
500 ml beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 onion, chopped
2 carrots, cut into pieces
2 potatoes, cut into chunks
Salt and pepper to taste
Method
1. Begin by seasoning the chuck roast with salt and pepper.
2. Heat the vegetable oil in the Instant Pot using the sauté function. Brown the roast on all sides, which usually takes about 5 minutes.
3. Remove the meat from the pot and add onions, garlic, and carrots. Sauté until they soften.
4. Pour in the beef broth, soy sauce, and Worcestershire sauce. Stir well and then return the roast to the pot.
5. Close the lid and set the Instant Pot to high pressure for 60 minutes. Allow it to naturally release pressure before opening.
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