Barbacoa Pot Roast
Two of my favorite dishes all in one! Perfect for a cold and rainy day! Warm, spicy and just plain perfect!
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 !!!