Instantpot pot roast

 2.5 -3 lb roast cut into 6 large chunks

 1 tbsp avocado oil

poatoes, peeled and cut into chunks- i did 6 1 for each person

carrots, peeled and cut in 2-3 sections- i did 6 1 for each person

1 medium onion peeled and chopped

1 cup beef broth

2 tsp garlic powder

 1 tsp salt

1/2 tsp pepper

1/8 cup arrowroot flour

1/3 c cold water

1. Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
2. Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
3. Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
4. Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
5. Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
6. Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
7. Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
8. Pour gravy over pot roast and vegetables and serve!