Instant Pot Low-Carb Southwestern Pot Roast

Ingredients

• 1 can reduced sodium beef broth, reduced until it's 1/2 cup strong broth
• 3 lb. beef chuck roast, visible fat trimmed and cut into several pieces
• Steak seasoning of your choice to rub on the meat
• 2 tsp. olive oil for browning meat
• 3/4 cup + 1/2 cup low-sugar salsa

Directions

1. Begin concentrating the beef broth in a saucepan on the stove, or use the Instant Pot, while you work on the beef. Trim away the visible fat from the roast, removing as much as you like, then coat the pieces with Kalyn's Montreal Steak Seasoning or another steak seasoning you prefer.
2. Warm the oil in a large frying pan and sear the beef until it is nicely browned on all sides. If you are using the Instant Pot for this, brown the meat in two batches. Transfer the browned beef to the Instant Pot.
3. Pour the reduced beef stock into the pan and keep cooking it, if needed, until you have about 1/2 cup, stirring up the browned bits from the bottom as it reduces. It might already be there. If you browned the beef in the Instant Pot instead, reduce the stock to 1/2 cup in the saucepan, stir in the salsa, and pour it over the meat in the Instant Pot.
4. Stir 3/4 cup salsa into the reduced broth, then pour that sauce over the beef in the Instant Pot. Set the Instant Pot to MANUAL, HIGH PRESSURE for 35 minutes. When the cooking time is finished, use a manual pressure release.
5. Move the beef to a cutting board. If you want, remove some fat from the cooking liquid left in the Instant Pot with a fat separator. Stir about 1/2 cup more salsa into the sauce, warming it in the Instant Pot while you pull or cut the beef into pieces.
6. Serve the beef hot, spooning the sauce over the top.