Melt in Your Mouth Roast!

Prepare a dry rub for your roast. Use any type of roast you like. Cut the roast up into 5 or 6 pieces.

Dry Rub:

4 1/2 tsp. sea salt

4 1/2 tsp. dried rosemary

4 1/2 tsp. dried thyme

3 tsp. black pepper

3 tsp. garlic powder

3 tsp. onion powder

1 1/2 tsp. paprika

Rub the pieces of roast with the dry rub. Sear the roast pieces in your instant pot on all sides in 2-3 Tbsp. olive oil on the saute function. Set aside. Add 1 C. diced onion and 2 tsp. minced garlic. Saute till tender. Add 2 Tbsp. tomato paste and scrape up the browned bits. Deglaze with 1/2 C. red wine or beef broth. Add 2 C. beef broth and 1 Tbsp. Worcestershire sauce. Place the chunks of roast into the liquid making sure they are covered with the liquid. Add 3-4 Carrots cut into large chunks and a couple of pounds of baby potatoes. Try to keep the veggies out of the liquid. Secure the IP lid and use the manual setting on high for 35 minutes. When finished allow a natural release for 10 minutes and then use the quick release to vent any leftover pressure. You may use the liquid to make a gravy by adding some cornstarch mixed with cold water if desired.