Italian Pot Roast
Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation and seals in all the juices. The result is a super tender pot roast enhanced with aromatics.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 3-3 1/2pound beef chuck roastboneless, trimmed
  • 3cloves garlicvery thinly sliced
  • 1tablespoon butteror ghee
  • 1/4teaspoon black pepperfreshly ground
  • 1/4teaspoon Pink Himalayan salt
  • 2cups beef bone broth
  • 1tablespoon coconut aminos
  • 2tablespoons tomato paste
  • 1-2stalks celerychopped
  • 1 bay leaf
  • 2teaspoons Thyme leavesfresh, or 1 teaspoon dried
  • 2teaspoons oreganofresh chopped, or 1 teaspoon dried
  • 1tablespoon basil leaveschopped, or 1 teaspoon dried
  • 1pound white onionsCipollini or pearl onions, blanch for 1 – 2 minutes and peel
  • 4 carrotspeeled and cut into bite-size rounds
  • 3 parsnipspeeled and cut into bite-size rounds
  1. With a sharp knife cut small slits about 3/4 inch deep in the roast and insert garlic slices, pushing down with your finger.
  2. Set your Instant Pot to the Sauté setting. When hot, heat butter and brown roast on all sides.
  3. Pour in beef bone broth, coconut aminos, tomato paste, celery, bay leaf, thyme, oregano, and basil and seal the lid.
  4. Bring the Instant Pot up to full pressure by using Manual and adjusting to high pressure. Cook for 45 minutes. When time is up, use the quick-release method to lower the pressure.
  5. Add onions, carrots, and parsnips, and seal the lid.
  6. Bring the cooker up to full pressure again and cook for an additional 10 minutes.
  7. Use the quick-release method again and transfer the roast and vegetables to a serving platter. Enjoy!
Recipe Notes

You can substitute 1 tablespoon dried Italian seasonings for the thyme, oregano, and basil.