We had a chuck roast in the freezer that we needed to use this weekend so I created this recipe to make Sunday Pot Roast. The combination of Better than Bouillon paste with the Lipton Beefy Onion Soup mix proved to be a winner and this will now be my go to pot roast recipe.

• 3 lb chuck roast

• 1-2 tablespoons Olive Oil

• 1 large onion cut into large pieces and separated

• Garlic

• Black Pepper

• 3 cups water and Better than Bouillon Beef paste

• 1 package Lipton Beefy Onion Soup mix mixed into Bouillon Beef mixture

• Carrots (few handfuls of either mini carrots or chopped carrots)

• Potatoes (I used two large russets since that is what we had, cut down middle and then cut in large chunks)

• Brown Gravy mix or make gravy using the juices

Directions:

In the InstaPot :

* Add olive oil, warm up pot well then sear chuck roast on all sides, remove, season with black pepper to your liking and set aside.

Add onions and garlic to the IP and saute for 3-4 minutes

Place InstaPot grate over onions

Layer starting with chuck roast, then carrots, then potatoes

Pour the bouillon mixture into InstaPot on the side so as not to cover/drown the chuck roast

Seal IP and set on Manual, high for 60 minutes. Allow to naturally release pressure. While natural release is occurring make homemade or store bought gravy

We served this with side of green beans and rolls.