Chimichurri Shredded Beef with Cabbage and Roasted Carrots

By Mallory Froman

Ingredients:
3 pound Beef Roast
1 Jar of Ricante Chimichurri Sauce (or make your own)
1 head of Cabbage (roughly chopped)
2 bunches of Carrots (washed and peeled)
2 TBS Avocado Oil
Salt and Pepper to taste

Directions:

• Preheat oven to 400 degrees F
• In an Instant Pot place roast and 1 cup of water (salt and pepper to taste) in and pressure cook for 1 hour on high.  Let it naturally release pressure.
• While beef is cooking, place carrots on roasting pan (making sure they're not touching) and drizzle with avocado oil.  Roast for 45 minutes or until browned.
• Take the cooked roast out, leaving the liquid in the pressure cooker.  Shred beef and add jar of Ricante Chimichurri Sauce to the beef and coat well.
• Place chopped cabbage in pressure cooker (with leftover juice) and pressure cook for 5 minutes.  Release pressure after 5 minutes.
• On a plate, add cooked cabbage.  Layer Chimichurri shredded beef on top!  Serve with a side of roasted carrots and enjoy!

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