SERVES: 6
SERVING SIZE: 12LB (225G) ROAST WITH 14 CUP BROTH

PREP: 6 MINUTES
PRESSURE: 1 HOUR
TOTAL: 1 HOUR 35 MINUTES

SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: NATURAL/QUICK

OLD-FASHIONED POT ROAST

This comforting, juicy pot roast features warm spices and is cooked to tender perfection in a rich beef broth. This keto take on traditional pot roast is gluten-free and extremely low in carbs.


112 cups beef broth

14 cup red cooking wine

1 tbsp dried thyme

12 tbsp dried rosemary

112 tsp fine grind sea salt

1 tsp paprika

1 tsp garlic powder

12 tsp ground black pepper

3lbs (1.4kg) boneless chuck roast

112 tbsp avocado oil

2 tbsp unsalted butter

12 medium yellow onion, chopped

2 garlic cloves, minced

1 cup sliced mushrooms

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 In a medium bowl, combine the beef broth, wine, dried thyme, and dried rosemary. Stir to combine. Set aside.

2 In a small bowl, combine the sea salt, paprika, garlic powder, and black pepper. Mix well. Generously rub the dry spice mixture into the roast. Set aside.

3 Select Sauté (More). Once the pot becomes hot, add the avocado oil and butter and heat until the butter is melted, about 2 minutes.

4 Add the roast to the pot. Sauté for 3 minutes per side or until a crust is formed. Transfer the browned roast to a plate and set aside.

5 Add the onions and garlic to the pot. Sauté for 2–3 minutes or until the onions soften and the garlic becomes fragrant.

6 Add half the broth and wine mixture to the pot. Use a wooden spoon to stir and loosen any browned bits from the bottom of the pot.

7 Place the steam rack in the inner pot and place the roast on top of the rack. Add the mushrooms and celery to the pot, and pour the remaining broth and wine mixture over the roast. Place the thyme sprigs and bay leaf on top of the roast.

8 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 1 hour. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

9 Open the lid, remove and discard the bay leaf and thyme sprigs, and carefully grasp the steam rack handles to lift the rack and roast out of the pot. Transfer the roast to a serving platter.

10 Transfer the vegetables to the platter and spoon the remaining broth over the roast and vegetables.

11 Slice the roast and ladle 14 cup of the broth over each serving. Serve hot.

tip The cook time in this recipe is based on a 3lb (1.4kg) roast. If using a different size roast, adjust the cook time 15 minutes for every pound of roast.

Nutrition per serving

CALORIES: 325 FAT: 14g NET CARBS: 3g PROTEIN: 40g

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