Best Ever Instant Pot Roast

This instant pot roast is one of our absolute favorite meals to make during those busy weeknights.  I remember the days of cooking a roast all day long in my crock pot.  I was so skeptical using an instant pot for a roast but I am so thankful I gave it a try! I will never again go back to the old crock pot for this meal.  It is so easy to prep and I am not worried about over cooking the meat by using this method.  It tastes as delicious the next day for leftovers, if you are lucky enough to have any! Don't skip the final step to make the gravy. It is the perfect addition!

Ingredients:

• 4-5 lbs chuck roast (if needed cut into 2 pieces so it will fit in the pot)
• 3 tbs olive oil
• 1/2 cup water
• 1 small onion, quatered
• 8 cloves crushed garlic
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 1 tsp paprika
• 1/4 tsp ground black pepper
• 1 cup red wine or broth
• 1 cup beef broth
• 1/4 cup coconut aminos
• 4 tbs unsalted butter

• 1 1b mini potatoes, cut in half
• 1 bag baby carrots
• 1/4 cup arrowroot or tapioca starch
• 1/3 cup water

Instructions:

1. Set Instant Pot to sauté mode.  Add the 3 tbs of olive oil and wait for it the heat up.
2. Cook the piece of meat on each side for 5 minutes without turning, until its nicely golden brown.
3. Remove browned beef to a plate and cover with foil to keep warm.
4. Add the 1/2 cup water to the pot and using a wooden spoon scrape the bits and pieces that are stuck to the bottom and the sides until the pot is deglazed.
5. Turn off the sauté mode.
6. Add the beef back to the pot.
7. Add the remaining ingredients except for the vegetables, arrowroot and water.
8. Close the lid and seal the valve.
9. Cooking: if you have a pot roast that has been cut into pieces, and the pieces are no more than 2 inches thick, cook for 75 minutes on high pressure.  If the beef is thicker than 2 inches, cook for 100 minutes.
10. once the instant pot beeps, do a 15 minute natural pressure release.  Release manually the remaining pressure.
11. Open the lid and check if the beef is tender enough to shred.  If not, cook for another 15 minutes followed by a 15 minute natural pressure release.
12. Remove the beef from the pot and add it to a large serving dish.
13. Place a fine mesh over a mixing bowl and sieve the cooking liquid from the pot.  Add one cup of the liquid to the beef and return the rest to the pot.
14. Shred the beef and cover to keep warm.
15. After you added the sieved cooking liquid to the pot, add the prepared veggies to it.
16. If you cut potatoes in half, cook on HP for 4 minutes, followed by a quick release.  If you used whole mini potatoes, cook on HP for 6 minutes, followed by a quick release.
17. Open the lid, using a strainer, transfer the veggies from the pot to the dish with the beef.
18. To make the gravy, select sauté option on the instant pot and wait for it to heat up.
19. Mix the arrowroot or tapioca with water in a small bowl until fully combined.
20. Add the mixture to the pot and gently stir.  Let simmer for 2-3 minutes.  The sauce will thicken more as it cools off.
21. Transfer the gravy to a gravy boat.
22. Drizzle the gravy over the shredded beef.  Serve and enjoy!