Ingredients

The following ingredients have 8 Servings
  • 1/2 lb sliced baby portabella mushrooms
  • 1 onion (halved and sliced)
  • 3 lb beef chuck roast (trimmed)
  • 1.5 oz pkg garlic and herb sauce mix (you can substitute pesto mix OR italian dressing mix)
  • 1/2 teaspoon red pepper flakes
  • 29 oz Italian-style diced tomatoes (undrained (2 - 14.5 oz cans))
  • 8 oz can tomato sauce
  • 1/2 cup beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instruction

  • Pour your beef broth into your 6-quart instant pot and place your roast in.
  • Add your mushrooms and onion around your roast
  • Sprinkle your sauce mix and red pepper flakes evenly across your roast.
  • Pour tomatoes and sauce over top.
  • Seal and cook on high pressure for 60, turn off keep warm feature
  • Take your roast out, cut into large chunks and keep warm
  • In a coffee cup, mix together your water and cornstarch until smooth
  • Pour into the juices in your instant pot and stir until combined well
  • Set on Saute and stir until your mixture is thickened
  • Add your roast chunks back into your instant pot and serve your roast with your veggies and sauce