Instant Pot Pot Roast
A Sweat Nation Pro Tip is to get yourself an Instant Pot. The day you do, it will make time spent cooking incredibly more feasible especially on the Autoimmune Protocol. All of a sudden you can make bone broth in a few hours (instead of 12) and roast beef in 40 minutes (instead of 2 hours). you'll go from feeling like scrambling to keep up to really getting into the groove and still being able to live life. The original draw to the instant pot was its ability to transform cheap, tough cuts of meat into amazingly tender morsels. Pressure cooking is simple – all you have to do is adhere to a chart of cooking times based on the size and cut of your meat and BOOM in no time your meal is done.
PREP TIME - 5 MINS COOK TIME - 40 MINS TOTAL TIME - 45 MINS
Here's What You Need...
1 tablespoon coconut oil
1 3-4 pound beef roast (I used chuck)
1 cup bone broth or water
1 tablespoon apple-cider vinegar
a few sprigs of fresh herbs (I use a combo of rosemary and thyme)
Heat the coconut oil in the pressure cooker and brown the meat.
Add the bone broth, vinegar, cider vinegar, herbs, and salt. Make sure the liquid comes up to ⅓ of the level of the meat; if not, add some water until it does. Close the lid and bring the cooker to full pressure. Cook for 35 minutes at pressure.
When it is finished, it is best to let the pressure release naturally (if you release pressure too quickly it may toughen the meat). The meat should be able to be shredded easily with a fork. You can serve as-is or shred and add seasonings to put on salads, lettuce tacos, etc.