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Paleo Pot Roast Under Pressure

With the help of a pressure cooker, you can have a rich, nutritious meal in no time! Who says going Paleo has to be hard? by on

Paleo Recipe Paleo Pot Roast Under Pressure
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

This is not your average pot roast.

When you think of pot roast you probably think of a big hunk of beef with some salt and pepper. There’s nothing wrong with that, but why stop there? Why not use some of the other spices at our disposal to give our meat some extra flavor?

That’s exactly what I did with this dish. The sea salt and pepper are there, of course, but I also used turmeric and a Fresno pepper to give it a little kick.

Paleo Pot Roast Under PressurePaleo Pot Roast Under Pressure

When you think of making pot roast, you may think you have to spend all day in the kitchen, but that’s the beauty of a pressure cooker!

With the right tools you can have this meal ready to go in under two hours!

Of course nothing goes with a big hunk of meat quite like root vegetables. That’s why I threw in some parsnips and carrots.

Feel free to use potatoes or sweet potatoes, depending on your tolerance for carbs. Either way you’ll get a rich and delicious meal.

Paleo Pot Roast Under Pressure

Paleo Pot Roast Under Pressure

Yield: 3-4 Servings

Ingredients

  • 3 parsnips, peeled
  • 2 carrots, peeled
  • 3 cloves garlic, sliced
  • 1 onion, chopped
  • 2.5lbs grass-fed beef shoulder roast
  • coarse ground sea salt, to taste
  • 1 cup beef broth
  • turmeric, to taste
  • dried oregano, to taste
  • 1 Fresno pepper, sliced

Directions

  1. Add parsnips, carrots, garlic and onion to the pressure cooker, over medium heat, and stir to combine.
  2. Use a wooden spoon to move the vegetables to the outside of the pan. Season the beef with sea salt, on both sides. Transfer to the pressure cooker and brown on both sides.
  3. Add beef broth, turmeric, dried oregano and sliced Fresno pepper.
  4. Add lid, turn heat to high and bring to pressure.
  5. Reduce heat to medium-low and cook at full pressure for 1 hour. Reduce pressure using slow-release method by slowly moving to an unused burner and waiting for pressure to release.
  6. Unlock lid, shred, slice or chop beef and serve alongside vegetables and a side salad.
  7. Enjoy! :)

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