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Pork Chops with a Creamy Garlic Sauce
Italian Pot Roast
| By : |
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.
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
6 servings
|
Ingredients
- 3-3 1/2 pound beef chuck roast boneless, trimmed
- 3 cloves garlic very thinly sliced
- 1 tablespoon butter or ghee
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon Pink Himalayan salt
- 2 cups beef bone broth
- 1 tablespoon coconut aminos
- 2 tablespoons tomato paste
- 1-2 stalks celery chopped
- 1 bay leaf
- 2 teaspoons Thyme leaves fresh, or
1 teaspoon dried - 2 teaspoons oregano fresh chopped, or
1 teaspoon dried - 1 tablespoon basil leaves chopped, or
1 teaspoon dried - 1 pound white onions Cipollini or pearl onions, blanch for 1 – 2 minutes and peel
- 4 carrots peeled and cut into bite-size rounds
- 3 parsnips peeled and cut into bite-size rounds
Ingredients
|
Instructions
- With a sharp knife cut small slits about
3/4 inch deep in the roast and insert garlic slices, pushing down with your finger. - Set your Instant Pot to the Sauté setting. When hot, heat butter and brown roast on all sides.
- Pour in beef bone broth, coconut aminos, tomato paste, celery, bay leaf, thyme, oregano, and basil and seal the lid.
- 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.
- Add onions, carrots, and parsnips, and seal the lid.
- Bring the cooker up to full pressure again and cook for an additional 10 minutes.
- 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.
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
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Good. Not sure about the parsnips. Added potatoes, which i liked better. Needs more carrots and celery.
Very yummy. I also used potatoes instead of parsnips and was out of tomato paste so I used a can of tomato sauce instead. I’m sure that changed the recipe a bit but we enjoyed it. With the leftovers I fried slices of the roast to make it a little crispy and fried cabbage in butter over rice with the yummy sauce, also very yummy.
I added red potatoes and cut the time back to 35 minutes for the beef. It was really tender and tons of flavor.
The recipee is delicious but the times is way off. It says only 25 min cook time but in the directions it calls for 55 min
Delicious! We decreased the cooking time to 30 minutes and it was perfect. Also used small red potatoes instead of the parsnips and used extra celery. The dish was actually even better the following day. It was more flavorful after soaking up the juices/broth/spices overnight. We will absolutely be making this again!!
I used 3/4 of a bag of stew vegetables plus I added a few extra baby red potatoes. I omitted a few things and initially cooked it for 30 minutes with 10 minutes after I added the vegetables and it was amazing!! I also added a cornstarch and water mixture after I took everything out and made a nice gravy in no time..
The family loved it! I substituted the baby red potatoes for the parsnips and added extra celery and carrots. Looking forward to the leftovers.
Family enjoyed it.
Reduce cooking time to 30 minutes for meat… even less if using a lean roast.
Cut celery into half inch chunks.
Cut carrots and potatoes little bigger or reduce last cooking time to 7 or 8 minutes.
Followed the recipe exactly, except cut garlic to 1. Flavor was off the chart. Wife loved it. FYI I’m retired (twice) and enjoy cooking.
New to IP but I thought you weren’t supposed to use quick release on meats.
Hi JHammer,
Typically if you “fully” (to your desired finish) cook the meat, it is best to let natural pressure release.
Since the recipe has vegetables that would be overcooked if added in at the beginning, it is okay to do a quick release. Waiting for it to naturally depressurize would add too much time to the overall cooking time.
Great recipe. I
loved the parsnips. The meat fell apart and is so tender. I didnt feel the need to change a thing!