Italian Pot Roast

By: Kellyann Petrucci

Italian Pot Roast
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free, Low Carb, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["You can substitute 1 tablespoon dried Italian seasonings for the thyme, oregano, and basil."]
cuisine icon Keywords
30-60 min, 6 servings, basil leaves, bay leaf, beef bone broth, beef chuck roast, black pepper, butter, carrots, celery, celiac, coconut aminos, contributed, cook 55 min, easy, garlic, gluten free, italian, Kellyann Petrucci, low carb, main course, oregano, paleo, parsnips, pink himalayan salt, prep 15 min, pressure cook, thyme leaves, tomato paste, white onions

prep icon Prep Time
15 min
cook icon Cook Time
55 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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