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Shredded beef with gravy

Vanessa @darcygirl.co
Prep Time 15 minutes
Cook Time 2 minutes
Servings 8

Equipment

  • Instant Pot

Ingredients
  

  • 3-4 lbs Beef roast Chuck or shoulder roast
  • 1 cup water
  • 1 tbsp Better Than Bouillon Beef Base More or less based on salt preference
  • 1 tbsp corn starch
  • 1 tbsp water

Instructions
 

  • Place roast, water and Better than Bouillon Beef Base in instant pot. Set manual mode for 20 minutes per pound of roast.
  • Let pressure release naturally.
  • Once the pressure is released, shred beef, adding some of the cooking liquid, about a 1/4 cup.
  • To create the gravy, separate fat from cooking liquid, add desired amount of liquid into a pot.
  • Create a cornstarch slurry by mixing 1 tablespoon of cornstarch and 1 tablespoon of water in a separate bowl. Add to pot of cooking liquid. Heat on medium high heat unil liquid boils and thickens, stirring constantly.
  • Serve warm with your favorite sides. Enjoy!