Classic Instant Pot Pot Roast

There's nothing more comforting than a classic pot roast - but who wants to wait 8 hours to make it! This recipe lets you feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time.

INGREDIENTS: 

• 3 lbs chuck roast trimmed and cut into thirds
• 1 cup diced onions
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp Celtic Sea salt
• 1 tsp black pepper
• 1 1/2 cups Bonafide Provisions Vegetable Broth
• 2 cups chopped carrots
• 2 cups pearl onions or 1 white onion coarsely chopped
• 1 1/2 cups chopped long white potatoes
• 2 stalks of celery cut into large
• 1 cup quartered mushrooms

INSTRUCTIONS: 

1. Place the roast in the Instant Pot.
2. In a blender, combine the diced onions, tomato paste, Worcestershire sauce, rosemary, thyme, salt, pepper, and broth. Blend until smooth. Pour the sauce over the roast.
3. Secure the lid on the pot. Close the pressure-release valve. Select “Manual”and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
4. Open the lid, and stir in the carrots, pearl onions, potatoes, celery, and mushrooms. Secure the lid on the pot. Close the pressure-release valve. Select “Manual” and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
5. Carefully transfer the roast to a bowl and coarsely shred it, then transfer onto a serving platter. Arrange the vegetables around the meat.
6. Serve the pot liquid as a sauce on the side.