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Be wise when you do your food shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to get home immediately and eat something great. Make sure that what you have at home is healthy. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of activities that you can do to get healthy. Not all of them demand fancy gym memberships or limited diets. You can do tiny things each day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. Trying to get in as much physical exercise as possible is another. Don’t ignore that health isn’t only about just how much you weigh. You need to make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to 4 ingredient frozen instant pot roast and potatoes recipe. To make 4 ingredient frozen instant pot roast and potatoes you need 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook 4 Ingredient Frozen Instant Pot Roast and Potatoes:

1. You need beef broth (or 1 3/4 cup water plus 1 3/4 tsp Better than Bouillon Beef Base)
2. Prepare –3 pounds of beef chuck roast (frozen or thawed)
3. Get –5 medium russet potatoes, peeled and quartered
4. Get steak seasoning
5. Get Optional: cornstarch and water for thickening the gravy

Instructions to make 4 Ingredient Frozen Instant Pot Roast and Potatoes:

1. Pour the broth into the bottom of your Instant Pot. If your roast is frozen, place the trivet in the bottom of the Instant Pot and then place the roast on top of the trivet. If your roast is thawed, you can place it directly in the bottom of the Instant Pot in the broth.
2. Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button (high pressure) to 70 minutes for a 2 pound roast and 80 minutes for a 3 pound roast (add 10 minutes for each additional pound of roast). While the meat is cooking, prepare the potatoes. When the timer beeps perform a quick release, moving the valve from “sealing” to “venting.”
3. Open the lid and remove the trivet. Place the meat in the bottom of the Instant Pot. Season it with half of the steak seasoning. Add in the potatoes and carrots and season them with the rest of the steak seasoning. Cover the pot and secure the lid. Make sure valve is on “sealing.” Cook on manual (high pressure) for another 4 minutes. Let the pot sit for at least 10 minutes (up to 20 minutes for ultimate roast tenderness) after the timer beeps before releasing the pressure. Release the pressure
4. Scoop the vegetables and arrange on the sides of a platter. Slice or shred the meat and place on the middle of the platter. Salt and pepper to taste.
5. Prepare the gravy by using the liquid left in the Instant Pot. Turn the Instant Pot to “saute.” Mix 2 Tbsp cornstarch and 2 Tbsp water in a small bowl and then stir the cornstarch slurry into the Instant Pot. Whisk the mixture until it’s smooth. Continue whisking until the gravy is thickened. Serve gravy with the roast, potatoes and carrots.

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