Savory Cauliflower Beef Roast
(Total Time: 50 MIN| Serves: 6)
2 lbs beef chuck roast, cut into small chunks
1 cup cauliflower, chopped
1 medium-sized onion, chopped
1 cup beef broth
2 tbsp butter
½ cup heavy cream
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper, ground
½ tsp dried thyme, ground
¼ tsp dried rosemary, ground
½ tsp smoked paprika, ground
- Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add the meat chunks and onions. Sprinkle with smoked paprika, salt, and pepper. Cook for 5 minutes, or until golden brown.
- Pour in the beef broth and close the lid. Set the steam release handle by moving the valve to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes. Cook on ‘’High’’ pressure.
- When done, perform a quick release of the pressure by turning the valve to the ‘’Venting’’ position.
- Open the pot and press the ‘’Sauté’’ button. Add cauliflower and heavy cream. Sprinkle with dried thyme and rosemary. Give it a good stir and bring it to a simmer. Cook for 10 minutes more, stirring occasionally.
Per Serving (Calories 657 | Total Fats 52.3g | Net Carbs: 2.3g | Protein 52.3g |Fiber: 1g)