Ingredients
Scale
- 3 pounds Beef chuck, chilled
- 3 cups beef broth
- 1 onion, large
- 1 bouillon cube
- 4 celery stalks
- 4 medium carrots, cleaned
- 3 tablespoons salt
- 4 garlic cloves, peeled
- 1 ½ tablespoon cooking oil
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 2 tablespoons apple cider vinegar
Instructions
- Season the beef all over with 3 teaspoons of salt. Leave it to sit for an hour at room temperature. Next, squash the garlic cloves, cut the onions into 6 places, and the carrots and celery into thick long slices. Then, mix the garlic powder, black pepper, and onion powder separately in a bowl.
- Once the beef is fully seated, pat it all over with paper towels. Then, rub in the spice mix. Add the oil to a heavy pan and set it on the stove.
- Once the oil is simmering, cook the beef on it till all sides are richly browned. Take out the beef, and do the same with the prepared vegetables.
- Pour the broth into the instant pot and add the bouillon cube and apple cider vinegar. Stir until the cubes melt. Add the beef, and then the vegetables and spices.
- Close and start the instant pot at high pressure. Let it cook for about an hour.
- Once done, stop the instant pot and let the pressure release for about 10 minutes (very important!). Check the beef to see if it’s done. The meat should easily peel off with a fork.
- If it’s not as soft as you wish, return it and the broth to the pot and cook for another 30 minutes or until it reaches the desired temperature.
- Once ready, shred and serve the pot roast with whatever you wish. You can also use the broth to make gravy or even serve the vegetables with some of the liquid. Or click here for a video recipe.