Pot Roast (instant pot)

Husband approved

3 lb boneless beef chuck roast

Salt, pepper, seasonings of choice

Oil, for searing (about 1 tbsp)

1 cup beef or chicken broth

⅓ cup wine, white or red is fine

2 tbsp garlic, minced

½ onion, diced

1 tbsp tomato paste

½ cup canned diced tomatoes

½ cup mascarpone cheese

½ tsp Xanthan Gum

Cut your pot roast into large chunks, and season well.

Sear all sides of roast in hot pan with oil or on sauté setting on IP, set meat aside

Add in the onions, salt and pepper, then sauté for about 2 minutes, then add in the garlic and continue sautéing for another 20 seconds.

Add in the wine to deglaze the pan, allow to cook for another minute,

Pour into IP and add in the broth, tomatoes, tomato paste and seasonings.

Add the beef and lock the lid in place

Turn to manual setting to high pressure for 20 minutes per pound of beef.

After time is up, let it naturally release for 20 minutes before switching to manual release.

Remove the meat and set aside to pull apart.

Add in the mascarpone cheese and Xanthan Gum and mix using an immersion blender.

Other cuts such as a top round or rump roast are alternatives, but they are leaner cuts which can sometimes make a drier roast.

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