This will go into regular rotation. I slow cooked in Instant Pot. I cooked for 7.5 hours on low, since the IP seems to run hotter than a ceramic slow cooker.
I salted and peppered, then browned the beef prior to cooking. I scraped the bottom fond bits up after adding the water. I tented with foil and let the roast rest after cooking. While it rested, I whisked in xanthan gum into the juices, to thicken the juices into a gravy. You could use a cornstarch slurry if you're not watching carbs.
The roast was fall apart tender, and the gravy was rich, and had the slightest kick (from the peppers) at the end. I served with mashed cauliflower. So easy and so tasty!
