Classic Pot Roast in the Instant Pot

Ingredients:

3 lb grass-fed chuck roast

2 cups baby carrots, whole

3 small yellow onions, quartered

4-5 russet potatoes, chopped (2 inch pieces)

2 cups bone broth

1/3 cup arrowroot powder

Minced garlic or garlic powder

Sea salt

Pepper

Olive oil

Instructions:

Wash and prepare vegetables. 

Cut roast into large chunks

Add oil to the instant pot and select the sauté function. Brown the roast on each side for 1-2 minutes and set aside. Select cancel to turn off the sauté function. 

Add the chopped potatoes to the pot. Then add the carrots. Next add the onions. Top with minced garlic, sea salt and pepper. 

Add the roast to the pot. Add bone broth to the pot. Cover and pressure cook for 60-70 minutes. 

Release pressure, remove roast and shred with two forks. Set aside.

Remove all vegetables with a slotted spoon and place in a large bowl. 

Select cancel and then the sauté function. Slowly add arrowroot powder to the broth in the pot and whisk until thick to create the gravy. Add more arrowroot powder depending on how much broth is in the pot. 

Select cancel. Add all the veggies and meat back into the pot.

Serve with the gravy poured over the top. Enjoy!