Rosemary Beef Roast
(Total Time: 40 MIN| Serves: 6)
2 lbs beef chuck roast, cut into large pieces
1 medium-sized red bell pepper, stripped
½ cup heavy cream
1 cup bone broth
3 garlic cloves, crushed
1 small onion, finely chopped
1 tsp balsamic vinegar
1 tsp olive oil
1 tsp fresh rosemary, finely chopped
1 tsp salt
1 tsp black pepper, freshly ground
1 tsp dried marjoram, ground
½ tsp dried parsley, ground
- Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add onions and garlic. Stir-fry for 3-4 minutes, or until translucent.
- Add meat and generously sprinkle with salt. Cook for 3-4 minutes on each side, or until lightly browned. Now, add all the remaining ingredients and spices. Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 25 minutes. Cook on ‘’High’’ pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure and open the pot. Transfer all to a serving bowl and garnish with fresh rosemary before serving.
Per Serving (Calories 619 | Total Fats 46.7g | Net Carbs: 3g | Protein 43.6g |Fiber: 0.8g)