Garlic Chuck Roast (Instant Pot)
This simple roast is a great meal prep option to start your week off right. Eat as is, or use the beef to make a variety of quick weeknight meals.
2 tablespoons avocado oil
3.5 lbs chuck roast
8 large garlic cloves, peeled
1 tablespoon salt
½ tablespoon black pepper
1 cup broth or water
2 bay leaves
2 tablespoons coconut aminos or soy sauce
Dry off roast and place on a cutting board.
Make eight slits on one side of roast. Stuff garlic into slits.
Rub 1 tablespoon of avocado oil to roast, coating the entire roast.
Season all sides of roast with salt and black pepper.
With the lid off, set Instant Pot (IP) on saute high.
Add avocado oil (or other cooking oil).
Place seasoned roast in IP and sear each side until browned.
Add broth (or water) and remaining ingredients.
Place lid on IP, secure lid and set IP for high pressure for 75 minutes.
Allow pressure to release naturally for 10 -15 minutes.
Remove roast and shred meat.
The meat is good for three to four days in the fridge or two to six months in the freezer.
Keep cooking liquid to make soup or gravy.
This is not an overly seasoned roast.
This is meant to be a base for quick future recipes.
By not over seasoning the beef initially, add additional seasoning(s) later to transform the beef into different meals.