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Makes 4-6 Servings
3-4 Lb Chuck Roast
4 Tbsp Ravensview Rosemary Garlic blend
6 Carrots, Sliced into Chunky Rounds
16 Oz Sliced Mushrooms
1 Onion, Diced
3 Tbsp Oil of Choice (I used Canola)
2 Cups Low Sodium Beef Broth
1/4 Cup Flour
Let's begin by setting Instant Pot to sauté—let heat with the oil.
You can use another cut of beef but chuck roast is so great! It has a nice marbling of fat which makes it tender and very flavorful when cooked a while.
Season your chuck roast liberally on ALL sides with Ravensview Rosemary Garlic.
When the oil is shimmering, add the roast and sear well on ALL sides.
Add the onion, carrot and mushroom mixture on top of the roast and pour the beef broth on top.
Set the Instant Pot to manual pressure cooking and set the timer for 1 hour 30 minutes. When the pot comes to pressure, the timer starts and the countdown begins.
When the timer is done, let the pot release pressure naturally. This will take 20 minutes or so. Remove the roast, and set aside.
Remove a ladle or two of broth and whisk in the flour. Add the mixture back to the pot and let it thicken for 5 minutes. Now taste for seasoning—if needed add a little more Ravensview Rosemary Garlic.
While the sauce is getting thick, gently pull the roast apart, then add back into the pot (or just place the beef on potatoes and add sauce on top).
Now serve it with your favorite side dish. I made mashed potatoes. This is a recipe the whole family will love!