Everything Beef

Prep 10 min · Cook 1 hr 30 min · Original recipe

🧾 Ingredients

Produce

• 1/4 cup chopped garlic

Proteins

• 3 lb #beef roast (round or chuck)

Pantry & Dry Goods

• 1/4 cup extra-virgin olive oil
• 1 cup vegetable or beef broth (no added sugar)

Spices & Seasonings

• 1 1/2 tsp sea salt
• 1 tsp black pepper

🔪 Instructions

1. Cut the roast into 3-4 large chunks so it cooks evenly under pressure.
2. Pour the broth into the Instant Pot and set the beef in it. Pour the olive oil over the beef, then top with the garlic, salt, and pepper.
3. Lock the lid, set the valve to Sealing, and cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then vent the rest.
4. Lift the beef out and shred it with two forks. Spoon some of the cooking liquid over it to keep it moist.

🍽️ Nutrition

Per 3/4 cup: 332 calories, 29g protein, 23g fat, 2g carbs.

📝 Notes

• Adapted for the Instant Pot from the slow cooker original (8-10 hrs low or 6-8 hrs high in a 4-quart cooker, with 1/2 cup broth). The broth is bumped to 1 cup because the pot needs thin liquid to come to pressure.
• The pressure time and release are typical for a 3 lb roast, not from the source. Adjust to how you make it.
• Re-sourced from the web on 2026-10-30; check it against the version you remember.