Ingredients

1 beef blade roast 

1 cup Ireland Creek Annie or Pinto Beans, soaked overnight 

1 cup wheat berry 'rice', soaked overnight 

1 yellow onion, about 350 grams

2 cloves garlic, about 30 grams 

450 grams carrot

500 ml beef bone broth 

1 large can/ 800 ml canned diced tomatoes 

1 tbsp salt

1 tbsp garlic powder 

1 tbsp dried oregano 

1 tbsp cumin  

1 tbsp chipotle powder

1 tbsp paprika  

1/2 tbsp dried coriander 

1/2 tsp cayenne 

1/2 tsp true cinnamon 

1/4 tsp allspice 

2 tbsp olive oil 

Serves 5-6 

Instructions

The beef roast takes about 75 minutes to cook in the Instant Pot so this is a great recipe to make ahead of time!

Thaw the beef roast the day before, then salt it and place it in the refrigerator overnight. 

Soak the beans and the wheat berry 'rice' in separate bowls overnight.

The next day, drain and rinse both the beans and rice and then cook them. Recipe for cooking wheat berry 'rice' is here 

Prepare the beef by preheating your Instant Pot on sauté. Once warm, add  the olive oil to the pot. 

Dice the onion and garlic, then add to the hot oil. 

Cut the carrots into chunks, then set aside. 

In a bowl, combine all of the spices and salt. Set aside. 

Measure out the broth and tomatoes. 

Once the onions are soft and translucent, add the beef and the rest of the ingredients to the pot. Stir together, then put the lid on and pressure cook on high for 60 minutes. 

Once done, let the steam valve release. Remove the beef from the pot, place on a cutting board and cut into small pieces. 

Using an immersion blender, blend the remaining sauce in the pot until smooth.

Add the beef back to the sauce and serve with the beans and rice.