I'm back with another recipe. We don't eat a ton of beef at our house, but sometimes I get a real hankering for it. A pot roast, especially on Sunday, really hits the spot. Have you ever braised meat before? I'm fairly new to it. It makes the most tender, fall apart meat! Soooo good!
This is really easy to make, and you can have it ready to pop into the oven in a hurry. All you need to do is just plan ahead so you can have the 3.5 hour of bake time. I haven't tried this in the instant pot. But I've done other roasts – so I think it would work fine. I do it for 120 minutes on high pressure and let it natural release – I probably would only add 1 of the two cups of beef broth while it's cooking at pressure, and reserve the extra cup of flour and the extra flour to add after the meat is cooked. You can whisk that extra flour with cold broth and then pour over the shredded meat and bring to a simmer on the sauté function and cook, stirring often til it reaches the desired consistency you're after.
This was a winner with the whole family. We served it along some baked potoatoes and salad. You could serve it with rice, rolls, cauliflower rice, steamed veggies, etc. The options are endless. Hope you enjoy this one.
Recipe adapted from Oh, Sweet Basil blog
