Perfect fall recipe for dinner with the family or weekly meal prep. This twist on the classic pot roast is packed with beef flavor along with garlic & onions. The meat is so tender and juicy with a little help from Ketologie Chicken Bone Broth. Serve this Keto comfort food recipe over creamy mashed cauliflower to complete the meal.
The Green Madagascar Peppercorns add a subtle brine flavor that compliments the beef perfectly. The recipe can still be made without the peppercorns but you should really give this exciting ingredient a try.
Pro Tip* if you’re chuck roast is thicker than 3 inches slice it in half so it will cook quicker. Although you can just throw all the ingredients in the pot and hit start browning the roast first really brings a ton of extra flavor to the recipe:
Ingredients:
2-3 lb Boneless chuck Roast
1-2 large sliced yellow onion (about 1 cup)
¼ cup green peppercorns w/ brine
4 scoops Ketologie Chicken Bone Broth
2 tbsp clarified butter or ghee
2 tsp sea salt
2 tsp coarse ground black pepper
2 tsp granulated onion
1 tsp granulated garlic
1 tsp dry thyme
Instructions:
Season chuck roast w/ salt and pepper. Add ghee to the instant pot/ pressure cooker and brown chuck roast on all sides then remove from pot.
Add onions, peppercorns Ketologie Beef Bone Broth and remaining seasoning. Stir until onions have softened up but not caramelized.
Add 1 cup of water and the chuck roast back into the pot and cook on high pressure for 1 hour then slow release for an additional hour.
Remove roast from pressure cooker and shred the beef, ladle extra sauce over the top. For a thicker sauce use the sauté setting and reduce the cooking liquid by half then add a ½ tsp of xanthan gum. Whisk until sauce has reached desired thickness.
Slow cooker instructions:
Season chuck roast w/ salt and pepper. Add ghee to a cast iron pan and brown chuck roast on all sides then remove from pan.
Add onions, peppercorns Ketologie Chicken Bone Broth and remaining seasoning. Stir until onions have softened up but not caramelized.
Place roast along with one cup of water and sautéed onions in a slow cooker set to low for about 6-7 hrs until fork tender.
Shred beef in the slow cooker, and cook for an additional 30 minutes.
