Tender Veggie Beef Roast (Print Version)

# Ingredients:

01 - 3 lbs of beef roast (from chuck, sirloin, or brisket).
02 - 3 cups of beef broth.
03 - 1 pound of baby potatoes, unpeeled.
04 - 4 cups of chopped carrots, peeled.
05 - 1/2 teaspoon kosher salt.
06 - 1/4 teaspoon black pepper.
07 - A sprinkle of smoked paprika (1/4 teaspoon).
08 - 1 cup of diced onions.
09 - 4 minced garlic cloves.
10 - 2 tablespoons of marinara sauce.
11 - A couple of fresh rosemary sprigs.
12 - 1 teaspoon dried thyme.
13 - 3 tablespoons corn starch (for the gravy).
14 - 1/4 cup of cooking broth (to make the gravy).

# Instructions:

01 - Trim off excess fat and slice the roast into chunks about 1.5-2 inches. Sprinkle them with the paprika, salt, and pepper.
02 - Pour in the broth and mix in the marinara sauce, dried thyme, garlic, and onions.
03 - Place the beef into the pot, followed by the carrots, potatoes, and rosemary sprigs.
04 - Seal the lid, make sure it’s on Sealing mode, and set it to High Pressure for an hour and 3 minutes.
05 - Let it sit for 15 minutes, then manually release the pressure. Remove the meat and let it rest again for 10 minutes before shredding.
06 - Mix the cornstarch with some of the reserved broth, then switch to Sauté mode and stir it in. Let it thicken for about 5 minutes.

# Notes:

01 - Perfect for a cozy family dinner.
02 - Refrigerates well for up to 3 days.

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