Try cooking your pot roast in the instant pot for a change: The same traditional flavors but without so much of the work. This recipe comes with a healthy twist for the perfect family dinner.
1/8teaspoonground cuminoptional and unconventional, but delicious
black pepperto taste
1tablespoonoilcoconut or avocado oil work great for dietary restrictions
1tablespoontomato paste
1cuplow sodium beef broth
1tablespoonWorcestershire sauceOR coconut aminos
8medium carrotspeeled and cut into large chunks
3celery stalkscut into 1-inch pieces
1 1/2poundsmedium-small waxy potatoescut in half
1-3tablespoonsarrowroot powder(OR cornstarch OR 1/4 teaspoon glucomannan) stirred into 1/4 cup cool water to make a slurry
Instructions
Brown meat: Season beef roast with salt, garlic powder, dried parsley, onion powder, dried thyme and pepper. Set instant pot to „sauté“ and add oil. Brown each piece of beef on all sides. Set aside on a plate.
Start gravy: Add tomato paste to instant pot and cook for 30 seconds, stirring constantly. Stir in beef broth, scratching any browned bits off the bottom. Stir in Worcestershire sauce and check for seasoning.
Pressure cook: Add the beef back to the instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 50 minutes.
Add vegetables: Once cooking time is up, do a natural pressure release for 5 minutes, then manual release remaining pressure. Add vegetables to instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 5 minutes.
Finish dish: Once cooking time is up, do a natural pressure release for 5 minutes. Manually release remaining pressure and open lid. Remove meat and vegetables from pot to a plate. Set instant pot to „sauté“ and stir slurry into gravy. Simmer until thickened, serve over meat and vegetables.