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Add 1 more tbs olive oil to pot, remaining garlic, onion, bell pepper, carrots and brown until onions are slightly translucent. Remove carrots and set aside. Add 1 box Beef Stock, stir scraping bottom. Add roast back to pot, add carrots, potatoes, thyme, enough stock or broth to cover 1/2 or more of the roast and 2 big squirts of liquid beef broth. Bring to a boil. Cover and place in oven or instant pot and bake at 325 for 2 hours for 3 lb roast, 3 hours for 4 lb roast or in instant pot leave vent open and cook for 2 hours.
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SOUP made from leftovers!
Take leftover roast and vegetables and add all to a large pot. Chop roast into bite size chunks, cut potatoes and carrots into smaller pieces, chop parsley and add to soup a,ong with can of green beans and frozen corn. Add 1 box vegetable broth and additional water to cover the roast and vegetables enough to make soup. You can add water as well if desired. Simmer on low for a couple of hours adjusting to taste.
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