Peppered Beef in the Instant Pot

Prep Time15

Cook Time45

Total Time1

Servings: servings

Author: Constance Smith - Cosmopolitan Cornbread

1 Tb avocado or coconut oil
3 lb beef chuck roast
½ teaspoon sea salt divided
½ teaspoon freshly ground black pepper divided
¾ c beef stock
¼ c white wine vinegar
3 cloves garlic minced
1 large red onion peeled and cut into slices vertically (end to end)
1 red bell pepper deseeded and sliced into strips
1 green bell pepper deseeded and sliced into strips
3 cubanelle peppers I used a mixture of red and green from the garden, deseeded and sliced into strips

To begin, salt and pepper the roast on each side with 1/4 teaspoon each of the salt and pepper.
Combine the beef stock, vinegar, and garlic in a dish or measuring cup and set aside for now.
Add the oil to your Instant Pot and press the sauté button.
When the oil is shimmering hot, place the roast into the pot. Let it get a nice sear on the meat by leaving it perfectly still for 5 minutes. Using some tongs, carefully turn it over and sear the other side for 5 minutes as well
Press the "cancel" button.
Pour the broth mixture over the roast.
Arrange the onions and peppers all over the top of the roast.
Close and seal the Instant Pot and press the "manual" button. Set the time to 45 minutes. Ensure that the valve is closed properly.
When the cook cycle is finished, lift the roast from the Instant Pot and place it on a platter. Let it rest about 10 minutes before slicing.
Scoop the onion and peppers out and arrange them around the roast.
Season with the remaining salt and pepper.
Enjoy!

This dish is great served with some potatoes or salad. It also makes for a fantastic peppered beef sandwich.

See This Recipe:

https://cosmopolitancornbread.com/peppered-beef/