Instant Pot Italian Pot Roast

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recipe by Kellyann Petrucci http://drkellyann.com/paleo-recipes

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    555
based on 1 ratings

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation and seals in all the juices. The result is a super tender pot roast enhanced with aromatics.

Inspired by: https://recipes.instantpot.com/recipe/instant-pot-italian-pot-roast/

recipe updated Mar 19, 2020

Ingredients

  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Parsnip icon
    Parsnip
    3 (300g)
  • Chuck roast icon
    Chuck roast
  • Garlic clove icon
    Garlic clove
    3
  • Butter icon
    Butter
    1 tbsp (14g)
  • Beef bone broth icon
    Beef bone broth
    2 cups (480g)
  • Coconut aminos icon
    Coconut aminos
    1 tbsp (15g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Bay leaves icon
    Bay leaves
    1
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Fresh oregano icon
    Fresh oregano
    2 tsp (4g)
  • Fresh basil icon
    Fresh basil
    1 tbsp (3g)
  • White onion icon
    White onion
  • Carrot icon
    Carrot
    4 (200g)
  • Pink himalayan salt icon
    Pink himalayan salt
    about ¼ teaspoon (1g)
  • Black pepper icon
    Black pepper
    about ¼ teaspoon (1g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Cutting board

Step preview

  1. Add chuck roast to a clean cutting board
  2. With a sharp knife cut small slits about 3/4 inch deep in the roast
  3. Add garlic clove to the beef
  4. Season with pink himalayan salt and black pepper
  5. Add butter to the inner pot
  6. Heat until melted - Sauté, Normal
  7. Brown roast on all sides
  8. Add beef bone broth, coconut aminos, tomato paste, bay leaves, fresh thyme, fresh oregano, celery stalk and fresh basil to the inner pot
  9. Cancel - Sauté
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 45 min
  12. Quick release
  13. Add white onion, carrot and parsnip to the inner pot
  14. Cancel - Keep warm
  15. Close and lock the lid and turn the steam release handle to Sealing
  16. Pressure cook - Manual, High, 10 min
  17. Quick release
  18. Transfer the roast and vegetables to a serving platter. Enjoy!
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