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Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.Add the tomato paste & Worcestershire sauce.Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.Set the timer to 60 minutes.It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.