Pot roast in a slow cooker

Ingredients:

• 1 piece of beef shoulder-neck weighing 1.8 kg.
• 1 tbsp. l. olive oil
• 1/4 cup tomato paste
• 4 cloves garlic, crushed
• 3 tbsp. flour
• 1.5 cups dry red wine
• 1.5 tbsp. mushroom or beef broth
• 16 small red-skinned potatoes (about 700 g)
• 4 large carrots, cut diagonally into 5cm pieces.
• 3 large stalks of celery, diced
• 1 large sprig of fresh rosemary
• 1 large sprig of fresh thyme
• 2 large onions, trimmed at both ends and cut in half
• Special equipment: Instant Pot® 6L Multi-Cooker.

Preparation:

1. Season the meat generously with salt and pepper. Set a 6-quart multicooker to high heat. Heat the oil, add the beef, and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the multicooker, add the tomato paste and garlic, and stir. Add the flour and stir to form a thick paste. Stir in the red wine and bring to a boil. Cook until slightly thickened, about 3 minutes.
2. Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon of salt, and a generous pinch of pepper. Add the beef to the sauce, and arrange the onions on top or around it, where they will sit best. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 1 hour and 15 minutes.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with any remaining steam. Let the beef sit in the sauce for 10 minutes.
4. Remove the herbs from the sauce and transfer the meat to a cutting board. Slice across the grain and place on a large serving platter. Drizzle with the sauce and top with the vegetables.