BLADE ROAST CAB/ROTI DE PALETTE (1.36KG) *

The Instant Pot Frozen Roast recipe was cooked by one of our talented customers Melanie MacNeil  and drew inspiration from the fantastic recipes featured on KeyToMyLime.

Ingredients

• 1 Pound Roast

• 3 Cups Water

• 1 Tablespoon Better Than Bouillon Roasted Beef Base

• 1 Teaspoon Kosher Salt

• ¾ Teaspoon Paprika

• ½ Teaspoon Ground Black Pepper

• ½ Teaspoon Dried Oregano

• ¼ Teaspoon Chili Powder

• 4 Medium Cloves Garlic (Diced)

• 1 Medium Yellow Onion (Sliced)

Recipe & Preparation

1. Place the metal trivet in the Instant Pot, then set the frozen roast on top.

2. Mix water and beef bouillon, pouring the broth over the roast.

3. Sprinkle salt, paprika, pepper, oregano, and chili powder over the roast.

4. Add garlic and onion on top and around the sides of the roast.

5. Close the lid, seal the Instant Pot, and set it on Manual mode for 90 minutes.

6. Allow natural release for 30 minutes after cooking, then safely shred the roast using two forks in a large bowl.

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