2medium sweet potatoes(or sub equivalent amount of white potato or winter squash)
1onion, chopped into thick pieces
6celery stalks, chopped into thick chunks
6carrots, chopped into thick rounds
3sprigsfresh rosemary, removed from stems and finely chopped(optional)
2sprigsfresh thyme, removed from stems and finely chopped(optional)
Make the seasoning mix by mixing all the ingredients in a small bowl. Generously season the roast on all sides. If you have leftover seasoning, add to top of veggies in Step 3 below.
Prep potato, onion, celery, carrots and fresh herbs as noted.
Press the sauté button on the Instant Pot and add ghee. Once hot, add in roast and brown on all sides (3-4 minutes per side). Press "cancel" button on Instant Pot once beef is browned.
Pour in beef broth. Place potatoes, onion, celery and carrots over the top of the roast. Add in fresh herbs (optional) and any leftover seasoning.
Secure the lid on the Instant Pot and close the pressure valve. Press "manual" button (or "pressure cook" button) and set the time for 60 minutes at high pressure. Once the time is up, let the pressure naturally release for 10 minutes and then carefully manually release the remaining pressure.
Remove the veggies from the pot with a slotted spoon. Shred beef in the Instant Pot with 2 forks. Serve beef with veggies and spoon some sauce from the pot over the meat when serving.
Cooking time will vary for a larger roast. We did a 3 pound roast and 60 minutes was perfect. For a 4 pound roast cook for 70 minutes and for a 5 pound roast cook for 80 minutes.
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