wife wanted roast beef, potatoes and carrots on Sunday since my son and his family were coming over for dinner for father's day. I did a little digging around on Pinterest (at the advise of my wife) and took several to combine into one that sounded better. I will need to make a few adjustments on the pressure time as the potatoes were overcooked. Below is what I did:
3-3.5 lbs beef roast (she bought a shoulder and bottom round, I think)
4 medium potatoes (peeled & cubed)
6-7 large carrots (peeled & quartered)
2 large onion (peeled & quartered
2 TBS olive oil
4 cups beef broth/stock
Salt, black pepper, onion powder, garlic powder, smoked paprika
1/2 cup cold water
2 TBS corn starch
put instant pot on sautee, put in olive oil. cut roast into large chunks (about the size of a fist) and coat all sides with dry spices. Place meat into instant pot browning all sides/edges about 3-4 minutes per side until brown. remove meat and set aside. put enough beef broth in to cover the bottom and scrape to deglaze. Turn off sautee and place the meat on the bottom, arranging to all fit. Place potato chunks, carrots quarters and onion quarters, pour remaining beef broth over. Place lid on instant pot and turn release valve to seal. Turn on pressure on high for 70 minutes (I will drop this to 60 minutes next time). Allow pressure to build and timer to count down. Once done, turn off and allow pressure to naturally release for 10 minutes, release remaining pressure. Remove lid and transfer ingredients to a platter (separate dish(s)). You might need a slotted spoon to remove the majority of the chunks/solids, leaving the broth juices in the instant pot. Turn back on sautee, combine the water & corn starch, mixing well, and put in remaining juices (next time I will use another TBS of corn starch to help thicken more), and stir to desired thickness.
this came out great other than the potatoes were over cooked, falling apart.
enough to serve 6-8 adults