Preparation

Prep Time: 10min | Cook Time: 45min

1. Preheat Instant Pot on Sauté function with the highest heat setting.
2. Season your Chuck Roast on all sides with Tony’s Krazy Salt. Feel free to be generous with the seasoning!
3. Pre-mix your two packets of Savory Choice Beef Broth with 2 Cups of warm water. Stir to mix. Some settling may occur.
4. Drizzle De Cecco L’olio Olive Oil in Instant Pot (no more than 2 tablespoons). Add in minced garlic and sauté very briefly, until fragrant.
5. Place your Chuck Roast in the Instant Pot and sear it on all sides so that the Chuck Roast is just browned on the outside. Remove Chuck Roast when browned and rest on a plate.
6. Add in another drizzle of De Cecco L’Olio Olive Oil. Dump entire package of Tony’s Stewing Veggies into the Instant Pot and stir to coat in oil. Generously season with Krazy Salt.
7. When veggies are softened and onions are turning translucent, add Chuck Roast back into the Instant Pot and pour in your prepared Savory Choice Beef Broth. If you need additional liquid, you may add in another packet of Savory Choice Beef Broth with another cup of water. *Note: If adding
   potatoes, do not add during the pressure cooking as they will become too soft. Instead, add afterwards and use the
   slow cook function to cook the potatoes for 1 hour, or until potatoes are soft when pierced with a fork.*
8. Close Instant Pot lid and pressure cook on the Manual setting for 45 minutes. Allow pressure to manually release, about 5 minutes, or until the Instant Pot lid unlocks. Be careful as the steam will be hot.
9. Serve with a warm, crispy demi baguette & Enjoy!

You may also enjoy this related recipe: Teriyaki Chuck Short Ribs