Instant Pot Chuck Roast

A fast and simple chuck roast in less than two hours. Very moist and full of flavor.

Ingredients:

3 lbs Boneless Grass Fed Beef/Grass-Fed Buffalo Chuck Roast
1 tsp Redmond Kosher salt
½ tsp black pepper
1 Tbsp. Macadamia nut oil
1 large white onion cut into bite size pieces
4 cloves garlic minced
1 Tbsp. Worcestershire sauce
1 cup Grass-Fed Beef broth
1 tsp dried thyme
6 medium carrots cut into 1-inch pieces
2 to 3 large sweet potatoes

Directions:

1. Sprinkle the salt and pepper on all sides of the beef.
2. Heat the olive oil in the Instant Pot using the saute setting until hot.
3. Place the seasoned beef in the pot and brown on both sides, about four minutes per side. After browning the beef on both sides transfer to a plate.
4. Add the Worcestershire sauce, garlic, and beef broth. Stir well and scrape up any browned bits that are stuck to the bottom of the pot.
5. Place the beef back in the pot. Add the dried thyme.
6. Close the Instant Pot lid and move the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure.
7. Open the Instant Pot and add the onions, carrots and sweet potatoes on top of the beef. Close the lid and pressure cook for five minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes. Then quick release any remaining pressures.
8. Remove the beef and vegetables from the Instant Pot, leaving the juices in the pot.

Serve with your favorite salad.

Enjoy

Submitted by Sandra Slanker