Description
A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.
Ingredients
- 3 tablespoons olive oil
- 1 (2 pound) chuck roast trimmed of excess fat, or more to taste
- 1 onion, chopped
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- ⅔ cup water
- ¼ cup tamari
- 15 drops liquid stevia
- 1 beef bouillon cube
- 2 tablespoons arrowroot powder
- 2 red bell peppers, cut into strips
- ¼ cup chopped cilantro
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot
- add chuck roast and brown on all sides
- about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion
- ginger
- garlic
- salt
- and pepper; cook and stir for 5 minutes. Add water
- tamari
- stevia
- and bouillon cube.
- Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
- Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened
- about 5 minutes. Return roast to pot; stir until heated through
- about 3 minutes more. Top with chopped cilantro.
Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 20 mins
Servings: 6