Ingredients: |
Ingredients: Dry Rub:
½ T. paprika
½ T. salt
½ tsp. onion flakes
½ tsp. garlic powder
Roast:
3-4 lbs. beef forest
3 T. olive oil
1 onion, chopped
4 cloves garlic, minced
1 tsp. thyme
1 tsp. basil
2 celery sticks, cut into pieces
2 cups beef broth
2 T. tomato paste
2 tsp. Worcestershire sauce
1 lb. baby carrots (or 4 medium carrots)
1 lb. baby potatoes
2 T. cornstarch
¼ cup water
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Directions: |
Directions:In a small mixing bowl, mix dry rub ingredients together, salt, onion flakes, garlic powder and paprika. Rinse the meat, pat dry. Add dry ingredients and rub it into the meat, coating evenly. Set the instant pot to Sauté function, Add 3 tablespoon olive oil and let it preheat. When the oil is hot, place the meat in the instant pot and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot. Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute. Add 2 cups of beef broth and deglaze the bottom of the pan, scraping off the burnt bits. Then add 2 tablespoons tomato paste and 2 teaspoon Worcestershire sauce. Mix everything, cook for another minute, then turn the sauté function off. Put the meat back in the pot, place 1 pound baby potatoes, and carrots on top. Cover with the lid and make sure your venting knob is turned to sealing. Cook on manual high pressure for 40 minutes. When done, do a quick pressure release. After the meat and vegetables are done, quickly release the pressure. Take the meat and veggies out. You can put them on a serving plate and cover with foil to keep warm. Turn on the Sauté function again and let the liquid get to a boil. Let it simmer for 5-10 minutes. Then mix 2 tablespoon cornstarch with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency. While the gravy is cooking, take two forks and shred the meat. Pour gravy over the meat and veggies. |
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