12 servings (3 oz cooked each)
Ingredients:
3 pound blade roast
1 medium onion, sliced
4 tsp minced garlic
2 tbsp red wine vinegar
1 cup fat free beef broth
2 tbsp soy sauce
2 bay leaves
1/4 tsp dried rosemary, crushed
1/4 tsp dried thyme
1 1/2 tbsp cornstarch
2 tbsp water
Directions:
Cut the roast in half lengthwise. Pat with a paper towel, then season with salt and pepper. Set aside.
Heat up your Instant Pot using the Saute, More function. Wait until it says HOT. Spray the pot lightly with oil.
Brown both sides of both pieces, one at a time. Set browned roast aside.
To the pot, add in the sliced onions and saute until softened. Add in the garlic and saute for an additional 30 seconds.
Add in the red wine vinegar, stir and scrape the bottom of the pan.
Add the beef broth, soy sauce, bay leaves, rosemary and thyme. Stir.
Add the meat back into the pot. Close the lid. Pressure cook for 45 minutes and natural release for 25 minutes.
Pull the meat out and let rest while you make the gravy by making a cornstarch slurry (1 1/2 tbsp cornstarch + 2 tbsp water) and add it to the pot, a little at a time, until you get the desired thickness. Remove bay leaves.
Suggested Serving: Serve with squash or cauliflower mash and vegetables.
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