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.