Instant Pot AIP Beef Roast
Ingredients:
- 1 c Onions 1 onion, chopped
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 0.50 tsp Sea Salt
- 1 tbsp Avocado Oil
- 3.5 lb Beef Chuck Roast
- 1.5 c Beef Broth
- 2 Dried Bay Leaf
- 2 tbsp Arrowroot Powder
Instructions:
- Pat roast dry. Season liberally with spice mixture.
- Set Instant Pot to "SAUTE." Add avocado oil.
- Place roast in Instant Pot and brown on all sides. (If roast doesn't fit inside Instant Pot, cut into 2 or 3 pieces and brown in batches.)
- Remove roast and place on a large plate or platter. Add onions, beef broth, and bay leaves, stirring to combine. Return roast to Instant Pot and place on top of onion mixture.
- Lock lid and close steam valve. Select "MANUAL" and set the cook time for 70 minutes.
- When the cook time is over, let the pressure release naturally, which takes approximately 20 minutes. If in a hurry, let the pressure release naturally for 10 minutes and then quick release the remaining steam. Once all steam is released, carefully open lid.
- Remove roast and place on a serving platter or large plate. Strain the remaining juices to create a broth. Discard onion and bay leaves.
- Return strained broth to Instant Pot, reserving ¼ cup of liquid. Whisk to combine arrowroot powder with the reserved ¼ cup of liquid until no lumps remain. Add mixture to broth, stirring to combine.
- Select "SAUTE" and cook broth for 5 minutes or until desired thickness is achieved, stirring constantly. Turn off Instant Pot.
- Serve roast with desired amount of broth.
Nutrition
Calories: 788kcal | Carbohydrates: 8g | Protein: 77g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 273mg | Sodium: 949mg | Potassium: 1433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 8.9mg
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