Step 1

Start reducing the can of beef broth in a pan on the stove or in the Instant Pot (affiliate link) while you brown the meat. (We liked reducing the stock and browning the meat on the stove, but take your choice on that.)

Step 2

Trim the roast to remove visible fat (as much as you prefer), and season the meat with Kalyn's Montreal Steak Seasoning or your favorite steak seasoning (affiliate link).

Step 3

Heat the oil in a large frying pan and brown the meat well (or use the Instant Pot and brown it in two batches.) Put the browned beef in the Instant Pot.

Step 4

Then add the reduced beef stock to the pan and cook longer as needed until it's reduced to about 1/2 cup, scraping off the browned bits from the pan. It may or may not already be reduced that much. (If you chose to brown the meat in the Instant Pot, just reduce the stock to 1/2 cup in the saucepan and then add salsa and pour over the meat in the Instant Pot.)

Step 5

Add 3/4 cup salsa to the reduced broth and pour that cooking sauce over the meat in the Instant Pot.

Step 6

Set Instant Pot to MANUAL, HIGH PRESSURE and 35 minutes. Let the Instant Pot release pressure manually when the time is up.

Step 7

Remove the meat to a cutting board.

Step 8

We used a Fat Separator (affiliate link) to remove some of the fat from the cooking liquid left in the Instant Pot; optional. Then add about 1/2 cup more salsa to the sauce. We used the Instant Pot to warm it while we cut the meat apart.

Step 9

Serve hot, with the sauce spooned over the meat.