Easy Italian Beef Shoulder Roast - Plan to Eat

Heat the oil on high and, if using an Instant Pot and you have an extra 15 minutes, brown the beef roast on all sides for about 3 minutes each. This may improve the flavor a bit, but don’t worry about skipping that step.Brown the onions in the hot oil. (I don’t bother removing the roast, just stir around it, but you may remove to a plate.)Add the tomato paste and stir around for a minute to deglaze the pan.Carefully pour in the liquid and return the roast if you removed it.Nestle zucchini and any other veggies you choose to add around the roast.If using green beans or asparagus, steam or sauté separately unless you like overcooked green beans.Sprinkle the herbs, spices, garlic, salt and pepper all over the roast and veggies.Cook according to the following directions:Instant Pot sliced roast beef: 25 minutes per pound, quick release and test temp for 145F, add 5-10 minutes more pressure if necessary.Instant Pot shredded shoulder roast: 30 minutes per pound, natural pressure release until falling apart. Add 10 minutes more at pressure if necessary.Slow cooker shredded beef: 8-10 hours on low or 5+ hours on high.