Whole30 + Keto Instant Pot Pot Roast

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using homemade broth can enhance flavor without additives.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for browning.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and may be more readily available.

Heat the Instant Pot on 'Sauté' mode.

Add avocado oil to the pot.

Season the beef chuck roast with salt on both sides.

Sear the roast in the pot until browned, then remove and set aside on a plate.

Add store-bought beef broth and tomato paste to the pot, scraping up the brown bits from the bottom.

Return the browned roast to the pot with the cooking liquid.

Add fresh rosemary, thyme, and garlic to the pot.

Seal the Instant Pot lid, ensuring it's set to sealing.

Cancel 'Sauté' mode and select 'Pressure Cook' for 1 hour.

Prepare the vegetables: peel and quarter the onions, and chop the turnips and carrots.

After 1 hour, add the vegetables on top of the pot roast, pushing the onions down into the liquid.

Season the vegetables with salt and pepper.

Cook for an additional 3 minutes under pressure.

After 3 minutes, release the pressure and open the lid.

Remove the pot roast and shred it with forks.

Strain the cooking liquid through a colander to make gravy.

Serve the shredded pot roast with the vegetables and drizzle with gravy, garnished with micro broccoli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary