Ingredients

The following ingredients have 4 Servings
  • 2 to 3 lbs roast
  • 1.5 lbs any potatoes of your choice (cut into chunks (I used small baby yellow potatoes so there was not cutting))
  • 4 carrots peeled and cut into chunks
  • 1/2 onion cut into chunks
  • 4 cups beef stock or broth (one carton)
  • 1 teaspoon minced Garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water (for the gravy)
  • 2 tablespoons cornstarch

Instruction

  • First, add your roast to the Instant Pot. 
  • Then add all your seasonings.
  • Next add in the beef stock.
  • Put the lid on and set it to sealing. Cook on the high pressure setting for 50 minutes and do a slow (natural) release.
  • While the roast is cooking, cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush. 
  • After this cooking time, remove and shred the beef.
  • Next add your vegetables to the instant pot (with the beef juices) and cook on high pressure for 10 minutes with a quick release.  Remove the vegetables from the Instant Pot after this cooking time. 
  • Now, time to make the gravy. Change the instant pot setting to the sauté feature.
  • In a small bowl whisk together the 1/4 cup of water and the cornstarch.
  • Whisk in the water and cornstarch mixture in with the beef juice in the instant pot.
  • Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
  • Drizzle the gravy over the roast, potatoes, and carrots and enjoy!