AIP Pot Roast

Described as the gateway recipe to pressure cooking, a pot roast is easy and reliably delicious. And for AIP recipes it is a satisfying classic meal with zero sacrifice. 

Tonight we had what my roommate calls "church roast".  A 4 lb. boneless chuck roast cooked to perfection in my Instant Pot Pressure Cooker. I followed the recipe by Laura Pazzaglia, slightly modified for AIP. 

Since I had guests, I cooked mini potatoes as well as carrots. You can cook root veggies instead, such as carrots, turnips and parsnips to be purely AIP. 

Ingredients 

"A"

One 3 lb. to 4 lb. boneless beef roast, such as chuck roast or brisket. 

1 T. coconut oil

2 c. beef broth

1/2 c. red wine (omit for AIP)

2 sprigs fresh thyme

Salt 

Pepper

"B"

3 lbs. root veggies (whole if carrots or parsnips, quartered if turnips).  

(* For guests, I made 1/2 baby potatoes and 1/2 root veggies)

Gravy

2 T. thickener of your choice

1/2 t. salt

1/2 t. white pepper

1/2 t. black pepper

Garnish

1 bunch parsley, chopped

For "A" 

Rinse and dry roast. Rub roast with 1 t. salt and 1 t. ground pepper. Sauté roast in oil on sauté mode in instant pot, until brown on all sides. (I used a cast iron skillet, then deglazed with 2 T. cider vinegar and added to pot.) Add broth and thyme. Cover and pressure cook on meat setting for 40 minutes. 

For "B"

Prep root veggies. This is a good time to prep any salad or dessert dish. After 40 minutes timer is done, quick release pressure, and quickly add roots, reclose lid and pressure cook on meat setting for another 10 minutes. Quick release pressure and platter roast. Slice veggies into large chucks, about 2" or so, and rim roast with veggies on platter. (I let meat rest in skillet.) While meat is resting, add thickener and seasoning to sauce in pot and sauté to reduce sauce, stirring for about 5-10 minutes. Slice roast (I transferred sliced meat to platter). Put sauce in serving bowl such as gravy boat. Serve. 

Serves 4 hungry folks.