A classic pot roast to comfort you on a cold night and not hurt your diet.
- 1/4 cup (60 ml) of olive oil
- 1.11 lbs (500 g) chuck roast
- 3 medium onions (330 g), peeled and quartered
- 4 garlic cloves (12 g), peeled and sliced
- 2 zucchinis (240 g), cut into very large chunks
- 40 white button mushrooms (400 g), sliced
- 1 1/4 cups (300 ml) of beef broth
- 3 lbs (48 oz) of beef or chicken bones
- 2 bay leaves
- 2 sprigs thyme, leaves picked
- 1 stalk (20 g) of celery, cut into chunks
- 12 cups (2 litres) of cold water
- 3 teaspoons (3 g) of fresh thyme
- 2 teaspoons (2 g) of fresh rosemary
- 1 Tablespoon (8 g) of arrowroot flour
- 1 Tablespoon (15 ml) of ghee, to cook with
- Salt and pepper, to taste
- Paleo gravy, to serve
- Heat the oil in a pressure cooker and brown the chuck roast on all sides.
- Add the onion and garlic to the pan and cook until slightly caramelized. Add the zucchini, mushrooms, beef stock, and herbs.
- Secure the lid of the pressure cooker and cook for 40-45 minutes. Allow the pressure cooker to cool slightly and decompress before safely opening the lid.
- Remove the beef and vegetables with a slotted spoon and place onto a serving platter to rest for 10 minutes before slicing and serving with Paleo Gravy.
Instead of discarding the juices left in the pressure cooker, you can strain it and use it as a base for a gravy or freeze to use another time.
All nutritional data are estimated and based on per serving amounts.
- Calories: 561
- Sugar: 7 g
- Fat: 44 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g