1 beef roast, 2½ to 3 pounds ( I often use Boneless Sirloin Tip Roast cut)
1 medium onion, chopped
1 cup of beef bone broth, beef broth or water
¾ cup of brewed coffee
1 -2 teaspoons of dried organic basil
½ to 1 teaspoon of organic dried oregano
1 small bay leaf
1 clove of garlic, sliced thin
1 heaping tablespoon of tomato paste
½ to 1 teaspoon of THM Himalayan mineral salt (can be omitted for low sodium diets)
¼ t0½ teaspoon of ground pepper
6 stalks of organic celery; washed and cut in very large pieces
2 bunches of large radishes; washed, tops and roots trimmed
½-1 teaspoon xanthan gum
Instructions
With your stainless steel liner in your instant pot hit [Saute] so the pot heats up. When it reaches hot add your refined coconut oil and then carefully add your pot roast to brown. Sear and brown all sides. Be patient because proper browning will give you the best flavor. It's worth the extra effort.
While you are waiting for the roast to brown prep your veggies. Check on the roast in between and turn as needed.
Once you have achieved browning on all sides, leaning the roast on an edge and to one side of your liner add your onions. Stir and allow them to saute for a few minutes, watching carefully so they do not burn.
Add your garlic, saute about 30 seconds or until you smell the aroma.
Add your stock (or water) coffee, and tomato paste; stir.
Add basil, oregano, bay leaf, salt and pepper, then gently roll your roast roast on top of onions and garlic so a large side is against the bottom of your liner.
Add your radishes next, then your large celery pieces on top of Pot Roast and radishes.
Hit [Cancel].
Place cover on your instant pot, lock cover, be sure to turn pressure release to sealing.
Hit [Meat/Stew]; adjust time[+] to 55 minutes.
When the pot beeps allow the pressure to release naturally (NPR). When the pot has depressurized, remove cover.
Lift the roast to a large warmed serving dish and garnish with the radishes and celery. Skim fat.
Hit [Cancel], set pot to [Saute] and gradually whisk in the xanthan gum until you reach a desired gravy consistency. Serve gravy sauce on the side.
Stove Top Instructions:
Heat your oil in a Dutch oven over medium-high heat. Brown the pot roast on all sides. Leaning the roast on an edge and to one side of your pan; add your onion and cook until tender/translucent. Add sliced garlic and heat until you smell the aroma. Add your broth (or water and bouillon), coffee, tomato paste and seasonings. Stir. Lay the roast down and add veggies. Cover and simmer 2½ to 3 hours or until the meat is fork tender. Remove roast and veggies to a large warmed serving platter. Skim fat and thicken the broth with your preferred thickener. Serve gravy on the side.
Recipe by The Healthy Milestone at https://www.thehealthymilestone.com/richards-favorite-ip-pot-roast/