Aioli

• 1/4 cup mayo
• 1 clove minced garlic
• Lemon juice
• Salt & pepper

Hibiscus Jamaica Tea

 16 tea bags

3/4 cup sugar

For 2 quarts tea

Beef Pot Roast

 Servings: 6

• 2 lbs of Beef Chuck Roast, cut into 2" cubes

Beef Seasoning

• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Smoked Paprika

• 2 lbs Potatoes, Quartered
• 4 Large Carrots, 2-3" chunks

• 2 Ribs of Celery, Diced
• 1 Large Yellow Onion, Diced
• 3 Gloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar

• 4 Cups Beef Broth
• 1 1/2 Tbsp Tomato Paste
• 1/4 Cup Flour
• 1/2 tsp Dried Thyme
• 1 1/2 tsp Sugar
• 1 Bay Leaf
• Salt & Pepper

1. Prep all vegetables, meat and beef seasoning. 
2. Preheat skillet with olive oil, cover meat with seasoning. Sear each side 4 mins each.
3. Remove meat from pan.
4. Add onions, celery and balsamic vinegar, and frozen tomato paste. Cook until soft and add minced garlic.
5. Add everything to Instant Pot. Cook for 45 mins. Natural pressure release for 5 mins. 
6. Shred meat and add back into pot.