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Richard’s Favorite IP Pot Roast (thm s)

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This is Richard’s favorite pot roast and it’s so easy to do in the Instant Pot with a bit of patience.  I melded together my mother’s and grandmother’s

pot roast
IP Pot Roast

pot roast recipes which give meaning to the saying “adjust and taste things to make it your own!”  Pot roast also pares well with mashed cauliflower and a green veggie.

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.

Ingredients:

1 tablespoon of refined coconut oil
1 beef roast, 2 1/2 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
3/4 cup of brewed coffee
1 -2 teaspoons of dried organic basil
1/2 to 1 teaspoon of organic dried oregano
1 small bay leaf
1 clove of garlic, sliced thin
1 heaping tablespoon of tomato paste
1/2 to 1 teaspoon of THM Himalayan mineral salt (can be omitted for low sodium diets)
1/4 t0 1/2 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
1/2-1 teaspoon xanthan gum

Directions:

  1. 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.
  2. While you are waiting for the roast to brown prep your veggies. Check on the roast in between and turn as needed.
  3. 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.
  4. Add your garlic, saute about 30 seconds or until you smell the aroma.
  5. Add your stock (or water) coffee, and tomato paste; stir.
  6. 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.
  7. Add your radishes next, then your large celery pieces.Plated Pot Roast
  8. Hit [Cancel].
  9. Place cover on your instant pot, lock cover, be sure to turn pressure release to sealing.
  10. Hit [Meat/Stew]; adjust time[+] to 55 minutes.
  11. When the pot beeps allow the pressure to release naturally (NPR).
  12. When the pot has depressurized, remove cover.
  13. Lift the roast to a large warmed serving dish and garnish with the radishes and celery.
  14. Skim fat.
  15. Hit [Cancel], set pot to [Saute] and gradually whisk in the xanthan gum until you reach a desired gravy consistency.
  16. Serve gravy sauce on the side.

Recipe Tips and Notes:

Pot roast can be made from frozen roasts but don’t skip the browning. It will take a little longer to brown. It will also take longer for your instant pot to come to pressure.

Why large pieces of celery? It’s really a personal choice – if they are cut to small they will nearly dissolve into the broth.

Allowing the Instant Pot to release the pressure naturally is important. It will give  tender, juicy meat. This will take approximately 25 minutes.

THM Glucomannan aka gluccie can be substituted for the xanthan gum as a thickener

Traditional Cooking 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 2 1/2 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.

Richard's Favorite IP Pot Roast (thm s)
 
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 tablespoon of refined coconut oil
  • 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
  1. 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.
  2. While you are waiting for the roast to brown prep your veggies. Check on the roast in between and turn as needed.
  3. 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.
  4. Add your garlic, saute about 30 seconds or until you smell the aroma.
  5. Add your stock (or water) coffee, and tomato paste; stir.
  6. 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.
  7. Add your radishes next, then your large celery pieces on top of Pot Roast and radishes.
  8. Hit [Cancel].
  9. Place cover on your instant pot, lock cover, be sure to turn pressure release to sealing.
  10. Hit [Meat/Stew]; adjust time[+] to 55 minutes.
  11. When the pot beeps allow the pressure to release naturally (NPR). When the pot has depressurized, remove cover.
  12. Lift the roast to a large warmed serving dish and garnish with the radishes and celery. Skim fat.
  13. 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:
  1. 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.

 

Comments

  3. Tammy Ford says

    RECIPE REVIEW: Let me start by saying, if this recipe (which I followed step by step exactly as written, except for the radishes) was not “all that” – I would just leave a simple little “this was good” review And I should also say, I do NOT even remotely like coffee. I can’t stand it, actually. Luckily, my husband makes himself a pot every morning, or this recipe would’ve been a “special ingredient” for me. 　
    As for my “whole” turnip – I left it BIG hoping it could better “survive” 55 minutes of pressure cooking + NPR (which lasted 22 minutes) and it did. And I didn’t hate it and J actually really loved it. Yay x2!

    Now for the roast…WOW. I could NOT taste the coffee. WIN (for me). The roast was so fall apart tender and juicy and that au jus gravy … well, I didn’t even make thick gravy from it. It was wonderful AS IS. I’m saving it for something else because it’s just too good to throw away. My husband who is an avid THM’er right along side me said “Honey, this roast is THE BEST you’ve ever made in the IP. “ Pause for another bite. “Honey, I’m serious. This is freakin’ awesome.” Pause for another bite. “My gosh this is good. This is hands down my favorite roast. Ever.”

    So apparently “Richard’s Favorite IP Roast” could also be named “Jason’s Favorite IP Roast”! Thank you Carey Sevier for a wonderful IP recipe that has now been printed and placed in my binder for “must make again” recipes!

  4. Liz Harrington says

    I do not have an IP, so I made this in my favorite pot and it did not disappoint! While we were eating my DH said, these aren’t potatoes are they? I said no, he said what are they? I said radishes. He said wow, these are good and this roast is really unusual but really good. That is high praise, he is not a fan of cauliflower mashed “potatoes”. We went out after dinner and when we came home the house still had that aroma which I love.
    Thank you, I too did not make gravy, but I might tomorrow. I am already looking forward to the leftovers.

    • Carey says

      Liz – I am so glad that you enjoyed this recipe! Before getting my Instant Pot I made this in a pot on the stove so I am super excited that you gave it a try! Thank you for sharing.

    • Carey says

      Hi Kathy,
      Yes it will be fine without using the coffee. The coffee add a deep color to the gravy but doesn’t add any flavor.

    • Carey says

      I have not used this recipe for a pork loin. The cooking time would be a bit longer for a pork loin.

  8. Shirly says

    Hi Carey!

    Was thinking of you this morning as I toss this on for dinner. The hubby and I are sending you great love! ❤️

    Shirly

    • Carey says

      Hey girl! How are you? I was just thinking about you the other day we miss you in the group! Much love to you too!