Sundried tomato roast By: Jenifer L. Sellars

Mary Scott

2.5 to 4 pound rump or pot roast

Season salt & fresh black pepper to taste

Garlic powder

Smoked or regular paprika

½ cup Sundried tomatoes in olive oil

Olive oil

1 medium onion, diced

2 cans sliced mushrooms

3 to 4 cups beef broth

3 cups dried egg noodles

3 to 4 sprigs of fresh thyme or 1 tsp dried

Season meat on all sides with salt, pepper, garlic powder and paprika. Use sauté function in IP and once hot, add 2 to 3 tablespoons of the olive oil from the sundried tomatoes and sauté onions until soft, about 4 to 5 minutes. Remove onions to a bowl then add a few more tablespoons of oil and brown meat on all sides. Turn IP off then take meat out and add 2 cups beef broth, sundried tomatoes, sautéed onions, mushrooms, and thyme sprigs. Add meat back on top and add IP lid. Turn venting knob to sealing then set to 30 minutes high pressure. Let it naturally release for 8 to 10 minutes then release remaining pressure if any is left. Take out meat and leave to rest. Add 3 cups egg noodles to IP and additional one to two cups of beef broth - just enough to submerge noodles. Add IP lid, move venting knob to sealing and set to manual, high pressure for 5 minutes, then do a quick release. Add carved meat into slices on top of noodles and enjoy!

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