Ketogenic Pot Roast in the Instant Pot
Serves 8
Prep Time: 10 min.
Cook Time: 90 min.
Ingredients
- 2Tbsp tallow, lard, or other cooking fat
- 3lbs (or more) grass-fed beef chuck roast, separated into 2 or 3 pieces
- 1/2medium onion, sliced
- 2cloves garlic, minced
- 2medium carrots, cut into chunks
- 2cups bone broth
- 2bay leaves
- 2sprigs fresh thyme
- High-quality sea salt, such as Redmond Real Salt, and freshly ground black pepper, to taste
- Optional: Fresh parsley or dill to garnish; arrowroot powder to thicken
Directions
- Heat Instant Pot on saute/high to melt the fat.
- Brown the pieces of meat on all sides, (avoid overcrowding the pot) then remove to a platter while you saute the onion to soften, about 3-5 minutes.
- Add garlic and stir for 30 seconds, then place beef and carrots into the pot.
- Pour bone broth on top; then add bay leaves, thyme, and about 1 1/2 tsp each of sea salt and black pepper.
- Cook on high pressure for 45 minutes and allow the pressure to reduce naturally.
- Remove the meat to a bowl or platter and tent to keep warm while you strain the liquid. Return stock to the Instant Pot and saute 5 minutes to reduce. Taste and adjust the seasonings before serving
- Optional: To thicken the broth into a gravy, mix 1 Tbsp arrowroot powder with 1 Tbsp water and whisk into the pot before the liquid returns to a boil.
To Plate
Slice or shred the meat and top with fresh herbs, broth/gravy, and Dijon mustard or horseradish.
Remember to log optional ingredients separately in your Senza Food Journal.