Barbacoa Pot Roast
Two words that just belong together! Barbacoa & Pot Roast! It’s a cold day here in Southern California. It was 30 degrees when I woke up around 6:00am. Since I usually make dinner in the morning a Pot Roast sounded about right. I used the Instant Pot… only because it was on the counter and why not? I love using my Instant Pot even when I’m not in a hurry! This dish would normally take around 3-4 hours in oven and up to 6 hours in the slow cooker… It’s just nice to have options. Like I have mentioned before, if you would like Slow Cooker instructions just shoot me a message. Also people have asked me why I add the carrots and potatoes from the beginning. We love the super soft carrots and creamy, delicate potatoes that result in cooking as long as they do!
Barbacoa Pot Roast
Ingredients
- 3-4 pound chuck roast whole or cut into chunks
- 2 tablespoons olive or avocado oil
- 1 large onion diced
- 6-8 garlic cloves grated or minced
- 2 tablespoons sea salt
- 2 teaspoons paprika
- 2 teaspoons chile powder
- 2 teaspoons dried thyme
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 2 bay leaves
- ½ cup red wine vinegar
- 1 cup chicken or beef broth
- 6-8 carrots peeled and ends cuts
- 5-6 yukon gold potatoes washed
Instructions
- Set the Instant Pot to Saute and allow to heat for at least 5 minutes.
- While the oil is heating combine the salt, pepper, herbs and spices. Set aside.
- Add the oil to the pot and place the roast into pot.
- Sear until brown on both sides… 5-7 minutes on each side.
- Press cancel.
- Add the vinegar and broth. Followed by the salt and herb mixture, onions, garlic, carrots, and potatoes.
- Place the top on. Press Pressure Cook, set time to 40 minutes. Make sure that the Pressure Valve is set to seal.
- When cooking cycle is done. Manually remove the pressure.
- You can shred, slice or chop the roast. Serve nice and hot !!!