Instant Pot Pot Roast | Easy Crock Pot Recipe Made With Beef & Veggies

Name: Instant Pot Pot Roast | Easy Crock Pot Recipe Made With Beef & Veggies
Ingredients: 3 pound boneless beef chuck roast; 1 teaspoon Himalayan sea salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1 tablespoon avocado oil or ghee; 1 small onion (chopped); 1/2 cup sliced mushrooms; 1 tablespoon tomato paste; 1 teaspoon keto compliant Worcestershire sauce (, or compliant fish sauce like Red Boat); 2 teaspoons coconut aminos (, (or low sodium soy sauce)); 2 cups beef broth or bone broth (, (homemade or whole30 compliant)); 5-7 turnips (, or baby potatoes if not low carb , cut into halves); 1 1/2 cups cauliflower florets (, (leave out if preferred and now low carb)); 1/2 cup chopped celery; 1/3 cup zucchini rounds (, (leave out if preferred and now low carb)); 1/4 cup sliced carrots (, leave out if low carb or swap with orange bell pepper for color); 1 teaspoon xanthan gum (, optional to thicken gravy (can also use a cornstarch slurry)); 2 sprigs fresh rosemary; fresh parsley (for garnish); Instant Pot (I use a 6 Quart DUO Plus)

"This Instant Pot Beef Pot Roast cooks up tender, juicy and flavorful with hearty vegetables covered in a delicious gravy, for the perfect Sunday dinner...."

INGREDIENTS

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3 pound boneless beef chuck roast

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1 teaspoon Himalayan sea salt

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1/2 teaspoon freshly ground black pepper

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1 teaspoon garlic powder

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1/2 teaspoon Italian seasoning

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1 tablespoon avocado oil or ghee

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1 small onion (chopped)

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1/2 cup sliced mushrooms

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1 tablespoon tomato paste

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1 teaspoon keto compliant Worcestershire sauce (, or compliant fish sauce like Red Boat)

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2 teaspoons coconut aminos (, (or low sodium soy sauce))

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2 cups beef broth or bone broth (, (homemade or whole30 compliant))

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5-7 turnips (, or baby potatoes if not low carb , cut into halves)

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1 1/2 cups cauliflower florets (, (leave out if preferred and now low carb))

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1/2 cup chopped celery

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1/3 cup zucchini rounds (, (leave out if preferred and now low carb))

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1/4 cup sliced carrots (, leave out if low carb or swap with orange bell pepper for color)

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1 teaspoon xanthan gum (, optional to thicken gravy (can also use a cornstarch slurry))

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2 sprigs fresh rosemary

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fresh parsley (for garnish)

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Instant Pot (I use a 6 Quart DUO Plus)

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