Pot Roast (instant pot)

Ingredients:

• 3lb chuck pot roast
• 1 tsp sea salt
• 1 tsp pepper
• 1 Tbsp garlic powder
• 1/2 Tbsp Herb de Provence
• 1 Tbsp onion powder
• 1 Tbsp coconut aminos
• 1/4 cup apple cider vinegar
• optional veggies: onion, mushrooms, zucchini, celery, turnips, bell pepper

Instructions:

1. Add the roast to the Instant pot. Sprinkle all the seasoning over the roast and then fork/rub them into the roast on all sides
2. add the vinegar and coconut aminos to the side of the roast so you don’t wash off the herbs. Close the lid and pressure seal valve.
3. Cook the roast on Meat option-high for 1 hour. Let the pressure release naturally for 15 mins, then remove lid quickly to add veggies. Close and cook on high for 2 mins. Quick release and remove meat to rest for 10 mins.
4. Option: for Au jus- use 1 cup of broth and blend with 2-3 Tbsp. of butter. Using a blender will help froth combine for thicker juice.

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