My version of a recipe on the Taste of Home website.
Recipe Introduction
I made some changes in order to do this in the Instant Pot. I didn�t have any canned tomatoes, but I did have tomato soup, so I Googled �pot roast and tomato soup� and this came up. The original recipe called for onion soup mix, which I was out of, so I put together a version of that. What follows is my version.
1 boneless chuck roast (3 lb.), cut into 4 pieces
Salt & Pepper
2 T. olive oil
1 can condensed tomato soup
1 2/3 c. water + one soup can full of water
1 t. Worcestershire sauce
1 envelope onion soup mix OR
1 envelope beef gravy mix
1/2 t. dried parsley
1/2 t. pepper
3 T. dried minced onion
1/2 t. paprika
1 1/2 t. Penzey�s Tuscan Sunset or Italian seasoning
1 garlic clove, minced
Bisto, if needed
Recipe
Set the IP to �saut� and add 2 T. olive oil. Season the meat with salt and pepper. When the oil is hot, add the pot roast and cook for 4-5 minutes on each side (you want a good crust). When nicely browned, remove from the IP and place on a plate and hit �cancel� on the IP.
Add the remaining ingredients � except for the Bisto � to the IP and mix well. Add the meat back in and turn to coat. Put the lid on the IP and set it to �Pressure Cook� on HIGH for 50 minutes. Let release naturally for 10 minutes, then do a quick release. Place the meat on a platter and slice. If the gravy needs to be thicker, set the IP to �saut� again and add some Bisto and let simmer until it is as thick as you wish.