from Courtney Meyerhofer
I couldn’t make another pot roast dinner. Beef pot roast, mashed potatoes, carrots, and gravy.
Don’t get me wrong. It’s normally totally delicious and an absolute classic, but I think I was just burned out and in a recipe rut.
A barbecue beef sandwich was just what I needed.
An Instant Pot and an easy barbecue sauce recipe make this recipe come together quick!
INGREDIENTS
Cooking fat (tallow, lard, butter, oil)
1 3-4 lb Saint John’s organic grass fed beef roast
4 cups broth or water
1 onion, peeled and quartered
2 bay leaves
Salt and pepper
Barbecue sauce
Barbecue sauce ingredients, inspired by Shaye Elliot’s recipe.
1 cup tomato sauce
¼ cup honey
4 tbsp apple cider vinegar
1 tsp dried thyme
2 tbsp smoked paprika
1 tbsp molasses
3 tbsp minced garlic
½ tsp red pepper flakes (omit if you don’t want spicy barbecue sauce)
Salt and pepper to taste
METHOD
Coat roast in salt and pepper
Using an Instant Pot, set to “Saute” and add cooking fat of choice. If not using an Instant Pot, use a skillet over medium high heat.
When fat is melted, sear roast for 2-3 minutes on all sides.
Remove meat from Instant Pot, turn off heat, and add broth, scraping the brown bits off the bottom.
Add onion, bay leaf, and meat to Instant Pot. Add lid and set valve to “Sealing”. Cooking on high pressure for 90 min. If using a slow cooker, cook on low 8-10 hours or high 4-6 hours.
When meat is done cooking, it should flake easily with a fork.
Whisk together barbecue sauce ingredients and taste for for salt, acidity, and spice.
Shred meat and add barbecue sauce. Mix together, let it warm up on the Instant Pot’s warming function, and serve.
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