Pot Roast

Ingredients

• 4.5 lbs Beef Round Eye Roast
• 16 Cremini Mushrooms
• 9 Shiitake Mushrooms
• 2 tbsp soy sauce
• 4-5 garlic cloves pureed or finely minced
• 1 1/2 tbsp salt
• 1 tbsp black pepper
• 3 tomatoes sliced
• 1 medium yellow onion sliced
• 3 small sprigs of fresh rosemary
• 2 tsbp olive oil
• 1/4 cup water
• 2 cubes of beef or chicken bouillon

Instructions

1. 1

   Trim fat from the roast.

2. 2

   In a small bowl, combine the minced or pureed garlic with 1 tbsp of olive oil, the soy sauce, the salt and pepper.

3. 3

   Spread the mixture on top of the roast and let it marinade for at least 15 minutes.

4. 4

   While the roast is marinating, put 1 tbsp of olive oil at the bottom of pot and line it with layers of onions, mushrooms and tomatoes. Add the rosemary sprigs.

5. 5

   In a small container, dissolve the beef bouillon into the 1/4 cup of water. Pour it on top of the vegetable layers.

6. 6

   Put the roast inside the pot on top of the vegetables with all the liquid of the marinade.

7. 7

   Set Instant Pot to Pressure Cooker, normal and set time to 100 minutes or 1hr and 40 min.

8. 8

   Follow Pressure Cooker instructions of cool down and enjoy!