Not only is this recipe taste like comfort food in a bowl without any of the guilt, but the Instant Pot makes it no fuss, and it makes for great left overs to be eaten again! In fact, it's even better the next day! Once you get this down, you can even mix it up with different cuts of meat or a variety of veggies. You have to give this one a try.
Ingredients
2 teaspoons salt
1 1/2 teaspoons black pepper
4-pound beef chuck roast
2 tablespoons Extra Virgin Avocado Oil
1 large white or yellow onion, diced
6 large carrots, peeled and sliced into 2-inch pieces
1 pound baby red potatoes, sliced in half or in quarters if large
3 cups beef bone broth
1 bay leaf
8 sprigs fresh thyme
Directions
Season the roast evenly with salt and pepper.
Turn the Instant Pot on to the Saute setting, and heat the Extra Virgin Avocado Oil.
Sear each side of the roast for 4 minutes.
Add onion, carrots and potatoes to the pot. Pour in bone broth. Add herbs.
Cook, sealed on Manual High Pressure, for 70 minutes. Let valve release naturally for 10 minutes. When the steam has finished releasing, unlock and remove the lid.
10 Servings
Calories: 691 | Carbs: 14 grams | Fat: 50 grams | Protein: 46 grams
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