2 1/4cupschicken brothdivided - 2 cups and 1/4 cup
1Tbstomato paste
1 ½teaspoondried thyme
1 ½teaspoondried rosemary
1cupdiced carrotsabout 3 large carrots
1lbYukon Gold potatoes2-3 medium potatoes
1Cupfrozen peas
½Cupfrozen corn
1-2Tbsflour
2Tbsbutter
Instructions
Set Instant Pot to sauté for 10 minutes and allow to preheat.
Pat beef dry and salt all sides. Add olive oil to Instant Pot, then add roast and cook on each side until browned, or about 1 minute on each side. Remove meat and set aside.
Add onion to pot and sauté, stirring occasionally, until onion starts to turn translucent, around 3 minutes.
Add garlic and stir for another 30 seconds.
Add beef, chicken broth, tomato paste, and herbs and cook for 40 minutes on manual setting, then manually release steam.
Remove beef from Instant Pot.
Insert steaming rack in to instant pot and place peeled, quartered potatoes and carrots on rack. Cook for 10 minutes on manual setting, then manually release.
While the potatoes and carrots are cooking, shred beef.
Remove potatoes and set aside.
10. Add flour to remaining liquid 1 teaspoon at a time until a gravy like consistency. Add frozen peas and corn, stirring occasionally, about 2 minutes.
11. Add shredded beef. Mix completely and pour into a glass baking dish.
12. Mash potatoes using a fork, butter, and ¼ cup chicken broth. Using a spatula, cover the meat mixture completely.
13. Place dish under broiler for 5 minutes or potatoes are golden brown. Serve immediately.
Notes
Weight Watchers Freestyle = 13 Points per serving for 6 servings