Pot Roast

Directions

• Season all sides of the beef — this is 3 pounds of beef chuck — with a generous amount of salt.
• Make a spice mixture by stirring together 1 1/2 teaspoons of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of ground black pepper.
• Now prepare the vegetables. Peel and cut one large onion into large chunks.
• Slice the celery and carrots into thick long sticks.
• Smash 6 garlic cloves with the flat side of a knife and peel away the skins.
• After an hour, the salt has seeped into the meat. It also causes the meat to sweat, so to help the beef brown, use paper towels to pat the beef dry on all sides, and then rub it with the spice mixture.
• The beef should be well seasoned on all sides with the spices.
• Add 1 1/2 tablespoons of oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker).
• Select the “Sauté” setting and choose high heat. When the oil is hot and shimmering, add the beef.
• Cook until well-browned on all sides, about four minutes per side.
• Transfer the browned beef to a plate and then if the pot looks dry, add a bit more oil.
• Slide the vegetables into the pot. Cook, stirring occasionally, until they start to sweat and lightly brown in spots.
• Transfer the veggies to a plate.
• Now add 3 cups of beef broth, a teaspoon of bouillon mix or cube and 3 tablespoons apple cider vinegar.
• Use a wooden spoon to scrape the browned bits from the bottom of the pot.
• Turn the “saute” function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add a few rosemary and thyme sprigs, as well as a bay leaf.
• This is also when you can add potatoes, although these are optional.
• Cook on high pressure for 60 minutes. This is for three pounds of meat.
• When the cooking time is up, wait 10 minutes, and then, release the remaining pressure by using the quick-release button.
• Transfer the beef to a cutting board and gently shred to your desired size.
• Your Pot Roast is ready!