Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Instant Pot Chuck Roast with Gravy and Veggies (Crowd Cow)

Instant Pot Chuck Roast with Gravy and Veggies (Crowd Cow)

Crowd Cow graciously provided the glorious 3-pound roast for this recipe. My family and I have been sampling their product over the past month and it is AMAZING. If you don’t think that there is a difference between fresh, grass-fed beef and what you pick up in the grocery store, then you need to do the blindfold test and take a bite of each. There is such a pronounced freshness flavor that is undeniable.

Crowd Cow lets you buy the exact cuts and quantity you want direct from a farm with the ease of ordering online, delivered straight to your door. They believe that beef should be enjoyed like wine, with an appreciation for the varieties and a deeper knowledge of the source of the food you consume.

It was a no-brainer to cook this chuck roast in my new favorite appliance, the Instant Pot. It is quicker than a slow cooker or Dutch oven and the steam and pressure it creates makes the meats soooo tender and delicious.

Crowd Cow is also offering friends of Cavegirl $10 off of your first order –> GET DEAL HERE!

Ingredients

  • • DRY RUB:
  • • 1 teaspoon sea salt
  • • 1/2 teaspoon ground mustard
  • • 1/2 teaspoon sea salt
  • • 1/2 teaspoon cumin
  • • 1/2 teaspoon ground pepper
  • • Pinch of cayenne pepper
  • • ROAST AND VEGGIES:
  • • 1 tablespoon avocado oil
  • • 3-pound chuck roast
  • • 1 large onion, halved and sliced into half-moons
  • • 2 large carrots, peeled and cut into 1-inch sections
  • • 10 small red potatoes (optional)
  • • 8 ounces whole white mushrooms
  • • 1 tablespoon Italian seasoning
  • • 2 cups water
  • • 2-3 tablespoons cassava flour
  • • 2 tablespoon unsweetened almond milk
  • • 1/4 cup chopped fresh parsley

Directions

1. In a small bowl, combine dry rub ingredients. Massage over chuck roast.
2. Press the Saute button on the Instant Pot and heat oil. Sear roast for 6-7 minutes on all sides. Transfer roast to a plate.
3. Add onions to the pot and coo for 3-4 minutes until onions are translucent. Add garlic and heat for an additional minutes. Add roast back to pot. Scatter carrots and potatoes on top. Add mushrooms. Sprinkle with Italian seasoning. Add water. Lock lid.
4. Press the Meat/Stew button and cook for the default time of 45 minutes. When timer beeps, let the pressure release naturally for 20 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Transfer meat and veggies to a platter.
5. Whisk in 2 tablespoons of cassava flour into pot juices. Add almond milk. Whisk for several minutes. If gravy isn't thick enough, add more cassava flour. Taste. Season with salt and pepper as needed. Transfer gravy to a bowl and serve with roast and veggies. Garnish with chopped parsley.

Ingredients

  • DRY RUB:
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground pepper
  • Pinch of cayenne pepper
  • ROAST AND VEGGIES:
  • 1 tablespoon avocado oil
  • 3-pound chuck roast
  • 1 large onion, halved and sliced into half-moons
  • 2 large carrots, peeled and cut into 1-inch sections
  • 10 small red potatoes (optional)
  • 8 ounces whole white mushrooms
  • 1 tablespoon Italian seasoning
  • 2 cups water
  • 2-3 tablespoons cassava flour
  • 2 tablespoon unsweetened almond milk
  • 1/4 cup chopped fresh parsley

Directions

1. In a small bowl, combine dry rub ingredients. Massage over chuck roast.
2. Press the Saute button on the Instant Pot and heat oil. Sear roast for 6-7 minutes on all sides. Transfer roast to a plate.
3. Add onions to the pot and coo for 3-4 minutes until onions are translucent. Add garlic and heat for an additional minutes. Add roast back to pot. Scatter carrots and potatoes on top. Add mushrooms. Sprinkle with Italian seasoning. Add water. Lock lid.
4. Press the Meat/Stew button and cook for the default time of 45 minutes. When timer beeps, let the pressure release naturally for 20 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Transfer meat and veggies to a platter.
5. Whisk in 2 tablespoons of cassava flour into pot juices. Add almond milk. Whisk for several minutes. If gravy isn't thick enough, add more cassava flour. Taste. Season with salt and pepper as needed. Transfer gravy to a bowl and serve with roast and veggies. Garnish with chopped parsley.

Print Friendly, PDF & EmailPrint Recipe Card