INSTANT POT POT ROAST

2-hour

⭐️ 4 lb chuck roast, divided into 4" pieces ⭐️ 2 tsp kosher salt ⭐️ 2 tsp ground pepper ⭐️ 4 cloves garlic, chopped ⭐️ 1 tbsp olive oil ⭐️ ½ c balsamic vinegar ⭐️ 1 c beef broth ⭐️ 2 tbsp tomato paste ⭐️ 2 tbsp coconut aminos ⭐️ 2 sprig fresh thyme ⭐️ 1 bay leaf ⭐️ 24 oz baby yukon gold potatoes, halved ⭐️ 6 medium carrots, cut into 3” chunks

INGREDIENTS

Season chuck roast with salt and pepper, then brown in olive oil using the saute function. Remove.

1

Saute garlic for 1 minute.

2

Pour in balsamic to deglaze pot; scrape up all the browned bits.

3

Return beef to pot. Whisk broth, coconut aminos and tomato paste and pour over. Top with herbs.

4

Place potatoes over the beef.

5

Place carrots over potatoes.

6

Cook high pressure for 50 minutes. Remove vegetables using a slotted spoon.

7

Remove beef using tongs.

8

Shred beef.

9

Strain pan juice, skim the fat, then pour over beef and vegetables.

10

Serve beef with potatoes, carrots, and fresh thyme to garnish.

11