2-3 lb beef roast (rump or chuck)
2 TBSP olive oil or avocado oil
3 Garlic Cloves grated
1 medium onion diced
2 tsp of salt
1 tsp of pepper
1 cup water
Cut roast into 4-6 pieces salt and pepper each side. Turn instant pot on sauté. When hot add oil and roast and cook on each side until brown 3-4 minutes. Add water, garlic, onion, set Instant pot to high for 30 min. Close lid, when finished you can quick release ad ready to eat, otherwise you can slow release. Reserve the stock for cooking or add arrowroot flour to make a gravy.
I make this on Sundays and keep for the week I use it in salads, add seasonings (like for tacos or Italian beef). You can reserve the broth for cooking or dip for the meat
