Tender Beef Pot Roast (Print Version)
# Ingredients:
01 -
3 lbs of beef roast (chuck, sirloin, or brisket).
02 -
3 cups beef broth.
03 -
1 pound small whole potatoes.
04 -
4 cups peeled, chopped carrots.
05 -
1/2 teaspoon kosher salt.
06 -
1/4 teaspoon black pepper.
07 -
1/4 teaspoon smoked paprika.
08 -
1 cup diced onions.
09 -
4 minced garlic cloves.
10 -
2 tablespoons marinara sauce.
11 -
2 sprigs fresh rosemary.
12 -
1 teaspoon dried thyme.
13 -
3 tablespoons cornstarch (for gravy).
14 -
1/4 cup cooking broth (for gravy).
# Instructions:
01 -
Trim the roast into 2-inch pieces, removing excess fat. Sprinkle with paprika, pepper, and salt.
02 -
Add beef broth into the pot, stir in garlic, onions, marinara sauce, and thyme.
03 -
Place the meat in the Instant Pot, then add rosemary and vegetables on top.
04 -
Seal the lid, switch to Sealing mode, and pressure cook on High for 63 minutes.
05 -
Let it sit for 15 minutes, then release the remaining pressure. Take the meat out and let it rest for 10 minutes before shredding.
06 -
Combine cornstarch with cooking broth, then pour into the sauce. Sauté for 5 minutes until thickened.
# Notes:
01 -
Great for a family dinner.
02 -
Leftovers keep fresh up to 3 days in the fridge.