Classic Roast

My friend Ashley is an amazing cook and is always the first to deliver a meal to someone in need. This is her go to roast with a few modifications. She likes to serve it with green beans and Stick of Butter rice.

1 TBS lard or tallow

4 ½ pound boneless chuck roast

1 cup bone broth

8 pepperoni in salad peppers, ¼ cup of liquid from jar as well

1 oz onion soup mix (Frontier)

2 TBS dried parsley

1 TBS dried chives

2 tsp dried dill

2 tsp onion powder

1 ½ tsp garlic powder

3 TBS cornstarch or arrowroot

• Put your instant pot on high sauté setting and add your tallow. Add the beef and cook until nice and seared on each side. This takes about 3 minutes per side. Remove meat for next step.

• Stir in broth, pepperoncini and liquid, soup mix, spices.

• Set pressure to high for 45 minutes. Let it complete the cycle and also allow to naturally release pressure.

• Remove the beef and shred if you prefer.

• Combine 3 TBS starch and 3 TBS water and whisk.

• Bring contents of pot to boil; stir in the cornstarch mixture and continue to whisk until it thickens. I add a little at a time because I am picky about the thickness of gravy.

• Serve juice with the gravy/juice mix.