Allow a Chuck Roast to rest at room temperature for 15 minutes.
Add 2 Tbsp vegetable oil to your instant pot and press the saute' button.
Season the roast with 2 tsp. kosher salt, freshly ground pepper, and 1/2 tsp garlic powder on all sides.
Sear the roast on all sides in instant pot and set aside.
Add a sliced onion to your pot and saute' till just soft. Add 1/2 C. red wine or beef broth and reduce by half.
Stir with wooden spoon as it simmers. Add the roast back in to the pot.
Add a bay leaf and 2- 14 oz. cans beef broth or enough to cover your roast.
Close lid and make sure the valve is set to seal.
Press the Meat/Stew function and increase time to 80 minutes.
When finished allow a natural release for 25 minutes, then release the pressure valve.
Remove lid and transfer roast to a plate and shred.
Mix with bbq sauce or use it as desired.
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