Italian Pot Roast
30-60 min, 6 servings, basil leaves, bay leaf, beef bone broth, beef chuck roast, black pepper, butter, carrots, celery, celiac, coconut aminos, contributed, cook 55 min, easy, garlic, gluten free, italian, Kellyann Petrucci, low carb, main course, oregano, paleo, parsnips, pink himalayan salt, prep 15 min, pressure cook, thyme leaves, tomato paste, white onions
Ingreadient
- 3-3 1/2 pound beef chuck roast
- 3 cloves garlic
- 1 tablespoon butter
- 1/4 teaspoon black pepper
- 1/4 teaspoon Pink Himalayan salt
- 2 cups beef bone broth
- 1 tablespoon coconut aminos
- 2 tablespoons tomato paste
- 1-2 stalks celery
- 1 bay leaf
- 2 teaspoons Thyme leaves
- 2 teaspoons oregano
- 1 tablespoon basil leaves
- 1 pound white onions
- 4 carrots
- 3 parsnips
Direction
- With a sharp knife cut small slits about 3/4 inch deep in the roast and insert garlic slices, pushing down with your finger.
- Set your Instant Pot to the Sauté setting. When hot, heat butter and brown roast on all sides.
- Pour in beef bone broth, coconut aminos, tomato paste, celery, bay leaf, thyme, oregano, and basil and seal the lid.
- Bring the Instant Pot up to full pressure by using Manual and adjusting to high pressure. Cook for 45 minutes. When time is up, use the quick-release method to lower the pressure.
- Add onions, carrots, and parsnips, and seal the lid.
- Bring the cooker up to full pressure again and cook for an additional 10 minutes.
- Use the quick-release method again and transfer the roast and vegetables to a serving platter. Enjoy!
