Ingredients
The following ingredients have 6 Servings
- 3-3 1/2 pound beef chuck roast (boneless, trimmed)
- 3 cloves garlic (very thinly sliced)
- 1 tablespoon butter (or ghee)
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 teaspoon Pink Himalayan salt
- 2 cups beef bone broth
- 1 tablespoon coconut aminos
- 2 tablespoons tomato paste
- 1-2 stalks celery (chopped)
- 1 bay leaf
- 2 teaspoons Thyme leaves (fresh, or 1 teaspoon dried)
- 2 teaspoons oregano (fresh chopped, or 1 teaspoon dried)
- 1 tablespoon basil leaves (chopped, or 1 teaspoon dried)
- 1 pound white onions (Cipollini or pearl onions, blanch for 1 – 2 minutes and peel)
- 4 carrots (peeled and cut into bite-size rounds)
- 3 parsnips (peeled and cut into bite-size rounds)
Instruction
- 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!
