Sunday Pot Roast

    Sunday Pot Roast

    "He provides food for those who fear him; he remembers his covenant forever." — Psalm 111:5

    A tradition of provision. Slow-cooked to tenderness, this roast is a reminder of the steady care we receive and the joy of gathering.

    Ingredients

    • 3 lb beef chuck roast, patted dry
    • 2 tsp kosher salt and 1 tsp black pepper
    • 2 tbsp olive oil
    • 1 lb carrots, peeled and cut into 2-inch chunks
    • 1.5 lb baby yellow potatoes, halved
    • 1 large onion, cut into wedges
    • 1 cup beef broth
    • 2 tbsp Worcestershire sauce
    • 2 sprigs fresh rosemary

    Instructions

    1. Sear: Season beef generously. Set your Instant Pot to "Sauté" (or use a pan). Brown the meat on all sides in oil (approx. 4 mins per side). Remove beef.
    2. Deglaze: Pour in broth and scrape the bottom of the pot to release the flavorful brown bits. Stir in Worcestershire sauce.
    3. Pressure Cook: Place beef back in. Top with onions and rosemary. Lock lid and set to Manual/High Pressure for 60 mins.
    4. Vegetables: Quick release pressure. Add carrots and potatoes. Lock lid and cook on High Pressure for another 5 mins. Natural release for 10 mins.
    5. Serve: Shred beef and serve with the vegetables and juices.