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Beef Pot Roast is one of our family's favorite dinners, the meat just falls apart in to stringy shreds, so full of flavor and so tender!
INGREDIENTS
John Henry's English or Chuck Roast
3lbs, boneless recommended
Onion
1 large, coarsely chopped
Carrots
1lb large, coarsely chopped
other aromatics
like garlic, celery, etc.
Salt, Pepper
or your favorite meat rub
Beef Broth or Water
1 Cup
PREPARATION
  1. Season your roast with your favorite rub (I use coarse sea salt and black pepper) and set it aside.
  2. Add your coarsely chopped aromatic vegetables to the bottom of the Instant Pot or Crock Pot, then pour the beef broth or water over the vegetables. Place the roast on top of the vegetables so it rests above the broth then cover/seal the lid.
  3. For Instant Pot: Cook at High Pressure for 90 minutes, or about 30 minutes per pound. For Crock Pot: Cook on med/high for about 6 hours, or 2 hours per lb.
  4. For best results, allow the Instant Pot to natural release so the meat will be stringy and fall apart easily.

Note: The size your roast may vary, so you may need to adjust the cooking times accordingly.

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