Instant Pot Pot Roast

Ingredients:

• 4 – 5 lbs chuck roast
• 2 tsp salt (add more to taste)
• (Optional) 1 tsp pepper –
• 2 tbsp olive oil or avocado oil
• 1 medium onion, chopped
• ½ lb carrots, chopped
• 3 cups beef broth
• 2 tbsp dried parsley
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ teaspoon ground thyme
• 2 tbsp tapioca or arrowroot flour mixed with 2 tbsp of cold water
• 3 inch sprig fresh rosemary, chopped or 2 tsp dried rosemary
• 1 tsp ghee, melted
• (Optional) 1.5 cups radishes, cut into quarters

Credit to Cassidy’s Craveable Creations

Directions:

• Liberally season roast with salt and pepper and chop up the carrot and onion. Set aside.
• Add the oil to the Instant Pot and press “Saute”. When Instant Pot says “Hot” add the roast and sear until brown on all sides. Set roast aside.
• Add onion and carrots and cook until onion is soft, around 3 to 5 minutes.
• Stir in beef broth to de-glaze the pan, scraping the bottom of the pot to get all the pieces.
• Stir in the parsley, garlic powder, onion powder, rosemary and thyme.
• Place the beef on top, then add the radishes, if using.
• Lock the lid in place and set vent to “sealing”. Cook on high pressure for 75 minutes. If for some reason the roast is tough after cooking, cook an additional 15 minutes.
• When the Instant Pot is done cooking, allow to release pressure naturally for 10-20 minutes then release it manually. Remove roast to a large bowl and shred with 2 forks. Serve alongside carrots, onions, and radishes and juice from the pot.
• To thicken the liquid (optional): After roast is removed, press “cancel” on Instant Pot. Mix together the tapioca/arrowroot flour mixed with 2 tbsp of cold water and melted ghee and set the Instant Pot to “Saute”. Once it says “Hot”, add the mixture and stir until thickened, 2-3 minutes.