Whole 30 Beef Pot Roast In The Instant Pot
Prep Time5 mins
Cook Time8 hrs 10 mins
Total Time8 hrs 15 mins
Toss the beef joint in salt and pepper. Rub sage into the into the beef too.
Heat the oil in your Instant Pot on the saute setting and brown all sides of the beef.
Click the cancel button and leave to rest for 5 minutes.
Remove the beef from the Instant Pot and place it on a plate or a chopping board or whatever is easiest.
Peel and chop the carrots into big chunks, peel the fresh garlic and quarter the potatoes with the skin still on them.
Place the vegetables and the garlic in the bottom of the Instant Pot and using your hands mix it into the juices that are left over in the bottom from sautéing the beef.
Position the beef on top of the vegetables.
Add 250ml of vegetable or beef stock (I used that new powdered veggie stock mix for this and it was fantastic).
Cook on low for 8 hours.
Serve with Paleo style gravy.
I used my Instant Pot to make this dish using the slow cook function. But you could also cook it in a traditional slow cooker too.
Use whatever beef cut you can get your hands on. We love to do beef shin in the Instant Pot as it makes it so tender. But topside, silverside or chuck are also very nice.
Traditionally, you can make this with celery but we didn’t have any available and we love the potato and carrot combo.
Our portion was 1.5 kilos of beef. This is a little bit bigger than a 3 pound joint and just go for a medium sized piece and that will work perfectly.
We have found the best place to source beef roast to make Whole 30 Beef Pot Roast In The Instant Pot is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 412kcal | Carbohydrates: 75g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 116mg | Potassium: 2492mg | Fiber: 16g | Sugar: 4g | Vitamin A: 15315IU | Vitamin C: 66.6mg | Calcium: 201mg | Iron: 17.7mg