Italian Pot Roast


  • 3-3 1/2 pound beef chuck roast
  • 3 cloves garlic
  • 1 tablespoon butter
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Pink Himalayan salt
  • 2 cups beef bone broth
  • 1 tablespoon coconut aminos
  • 2 tablespoons tomato paste
  • 1-2 stalks celery
  • 1 bay leaf
  • 2 teaspoons Thyme leaves
  • 2 teaspoons oregano
  • 1 tablespoon basil leaves
  • 1 pound white onions
  • 4 carrots
  • 3 parsnips
  • With a sharp knife cut small slits about 3/4 inch deep in the roast and insert garlic slices, pushing down with your finger.
  • Set your Instant Pot to the Sauté setting. When hot, heat butter and brown roast on all sides.
  • Pour in beef bone broth, coconut aminos, tomato paste, celery, bay leaf, thyme, oregano, and basil and seal the lid.
  • Bring the Instant Pot up to full pressure by using Manual and adjusting to high pressure. Cook for 45 minutes. When time is up, use the quick-release method to lower the pressure.
  • Add onions, carrots, and parsnips, and seal the lid.
  • Bring the cooker up to full pressure again and cook for an additional 10 minutes.
  • Use the quick-release method again and transfer the roast and vegetables to a serving platter. Enjoy!
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