Ingredients:
Top Round roast ( at least 1 lb)
6 Medium - Large Russet potatoes
5 Stalks of Carrots
1 sweet onion
1 Tbsp tomato paste
1 ½ Tbsp Flour
1 Carton Stock (preferably beef or vegetable)
4 Stalks of Celery
A small bit of oil
1 Tbsp of Italian Seasoning
Directions
Cut into small pieces celery
Cut Carrots into 2-inch pieces
Dice potatoes into 1-inch chunks
Cut onion into eighths
Put oil into the instant pot and set to saute. Let the oil heat up and add celery, onion, and carrots. Let sweat and brown.
When caramelization and fond is forming in the pan add flour and mix till everything is coated.
Add tomato paste
Add stock in small bits. Scraping fond off of the bottom of the pot at first, then letting it come together and then pour in rest of stock.
Add roast and close the instant pot. Set to high pressure for 30 minutes. Natural release and serve!
Beef Stew in the instant pot
Hearty stew that you can make when you get home from work