Pot Roast

 

Pot Roast

Delicious gluten free Pot Roast with gravy

  • 1 3-5 lbs Roast, bottom round (Grass fed if possible)
  • 2 tsp Olive Oil
  • 6 Potatoes, peeled & cut in half or quarters depending on size
  • 4 Carrots, washed and sliced
  • 1/2 Large Onion, sliced
  • 1 tbsp Garlic Powder
  • 1 tsp Thyme (dried)
  • Salt & Pepper to taste
  • 2 cups Beef Broth, organic
  • 1 tbsp Worcestershire sauce
  • 3 tbsp Tomato Paste
  • 1-2 tbsp Arrowroot flour (for thickening)

  1. Turn Instant pot on to Saute', heat for a minute with the oil

  2. Season Beef with plenty of Salt, Pepper, Thyme & Garlic powder

  3. Sear Beef on all sides until browned in the instant pot

  4. Remove Beef and place on a plate

  5. Add Onions, saute for 3 minutes

  6. Add broth and scrape bottom of pot, add worcestershire sauce & tomato paste and blend together

  7. Turn off Saute'

  8. Put Beef back in the pot

  9. Add cut up Carrots and Potatoes (make sure potatoes are not too small, so they don't over cook-leave small potatoes whole and cut regular ones in 1/2)

  10. Seal lid and move valve to Sealing

    Turn Instant Pot On to Manuel Setting for 50 minutes

  11. When the buzzer goes off you can use the quick release or wait 10 minutes on the delayed release

  12. Remove Beef and Vegetables from the pot

  13. Mix the arrowroot flour/starch (start with just 1 tbsp- with a small amount of cold water or if you have leftover broth that is cold (about 1/4 cup)

  14. Turn on the Saute button

    Slowly add the water and flour to the broth constantly stirring- do a little at a time until you get to the thickness you like for your gravy

This is comfort food at its best, made with all natural ingredients so you can enjoy as much as you want.  Best on a cold, winter day! 

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