FRESH TOMATO ROAST INSTAPOT

Ingredients:

•  1 cup of vegetable or chicken broth 21 / 2-3 pounds of roast beef (beauty roast, London Broil)

• 1 can (6 ounces) tomato paste

• 2 tablespoons garlic infused oil (see tip below)

• 4 medium ripe tomatoes, diced

• 1 1/2 cups thinly sliced ​​onions or cippolini onions

• 4 garlic cloves, minced

•  1 teaspoon sea salt

• 1 teaspoon onion powder

•  1 teaspoon garlic powder 1/2

Directions:

• Place a trivet/rack in the bottom of the EPC pot. Add the broth.

•  Completely cover the roast with the tomato paste (I wear gloves and just rub it over the surface of the roast). Site theroasting on the grill.

•  Place garlic infused oil, tomatoes, onion and garlic on top of roast. Sprinkle with salt, onion powder, garlic powder, freshly ground black pepper and crushed red pepper on top.

• Lock the lid and close the pressure valve. Cook on manual high pressure mode for 55 minutes. naturally release the pressure for 30 minutes, then manually release pressure.

• Let the roast rest for at least 10 minutes before carving. For best results, cool roast completely in refrigerator before cutting.

1/2

teaspoon freshly ground black pepper teaspoon crushed red pepper

6 Top the sliced roast with the pan juices and vegetables.