Fall-Apart Pot Roast

Heat an amount of oil in a pot. Do this in batches to properly brown the cubed beef and build good fond (browned bits) on the bottom of the pot.

Remove the browned meat from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté over low heat, scraping the bottom of the pot to incorporate the residual flavor from the meat.

Add the chopped tomato, removing the seeds, and mix well.

Add the cubed potatoes and the carrots. Cut the carrots slightly thinner and smaller than the potatoes, as they take longer to cook.

Return the seared meat to the pot with the vegetables.

Season the mixture with smoked paprika, crushed red pepper flakes, cumin, fresh rosemary, bay leaves, and salt.

Add enough beef broth to cover the contents and transfer everything to a pressure cooker.

Cook in the pressure cooker for approximately 20 minutes after the pot reaches full pressure. After the time, open and check if the meat has reached the desired tenderness.