Pot Roast

Prep: 10 min | Cooking: 1 hr 15 min | Total: 1 hr 25 min

INGREDIENTS

• Olive oil (1 tbsp)

• Chuck (2.5 lb)

• Salt (1 tsp)

• Onions, diced (2/3 cup)

• Fresh garlic, minced (3 cloves)

• Flour (1 tsp)

• Worcestershire sauce (2 tbsp)

• Tomato paste (1 tbsp)

• Beef broth (1 1/2 cups)

Note: Pressure cooker/Instant Pot required.

DIRECTIONS

1. Heat olive oil in pot of pressure cooker on saute setting.

2. Rub salt into the chuck. Place chuck into pot and brown on both sides. Remove chuck from pot.

3. Add onions and garlic to pot, stirring until translucent or tinted brown. Add flour and stir frequently for 45 seconds. Turn off pressure cooker and add Worcestershire sauce, tomato paste, beef broth, and chuck. Close lid and seal steam escape valve. Cook on high pressure for 1 hour.

4. Release steam through valve before removing lid. Using two forks, shred the chuck to desirable portions. Serve aside potatoes and carrots.