Pot Roast, Instant Pot

https://twosleevers.com/instant-pot-pot-roast/

INGREDIENTS

• 3 pounds Chuck Roast cut into three pieces, each about the size of your fist
• 1 cup onion, diced
• 1 ½ cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worchestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon Kosher Salt
• 1 teaspoon ground black pepper
• 1 ½ cups Potatoes cut into 3 inch pieces
• 2 cups Carrots cut into 3 inch pieces
• 2 cups Frozen Pearl Onions or regular white onions cut into large pieces
• 2 celery stalks cut into large pieces
• 1 cup Mushrooms, quartered

DIRECTIONS

PRESSURE COOKER

1. Cut the roast into several pieces, each the size of your palm. Place the beef into the Instant Pot

2. Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt and pepper. Then add the diced onions to the mixture.

3. Pour sauce on chuck roast. Close the lid and cook on HIGH pressure for 15 minutes. Immediately release all pressure.

4. Add potatoes, carrots, onions, celery, and mushrooms.

5. Close the lid and cook on high pressure 4 minutes. Allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure.

6. Remove meat and shred. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce on the side.

SLOW COOKER

1. Cut the roast into several pieces, each the size of your palm. Place the beef in the Slow Cooker. Nestle the potatoes, carrots, onions, celery and mushrooms around the roast.

2. Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt, and pepper. Then add the diced onions to the mixture.

3. Close the lid and cook on high for 4-5 hours or low for 8 hours.

4. Remove meat and shred. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce on the side.