INSTANT POT BEEF ROAST

Ingredients:

• 1 teaspoon olive oil (7g)
• 150g lean beef 
• 50ml water
• ½ teaspoon Worcestershire sauce
• 1 teaspoon dried Italian herb seasoning
• 1 medium onion quartered
• 4 cloves garlic crushed
• 100g carrot stem and root ends trimmed off and halved
• 150 g button mushroom
• 1 medium stalks celery cut into 3-4 inch pieces
• 5 g fresh minced parsley 
• Salt and pepper to taste

Method:

• Take a pan and add some oil when the pan is hot roast and cook the meat until browned, about 3 to 4 minutes per side, flipping once.
• Add the water or broth, Worcestershire, Italian herb seasoning, salt, black pepper, onion, and garlic.
• Add the carrot, mushrooms, and celery to the pot with the meat and liquid still in it. 
• Remove the vegetables and roast, arrange them on a serving platter, and sprinkle the parsley on top. Strain the liquid and serve it alongside the roast and vegetables for drizzling on top.

Nutrition Facts:

• Calories: 478.5 Cal
• Protein: 38.3g
• Carbs: 29.4g
• Fat: 23g