Instant Pot Garlic-Rosemary Beef Roast
Cauliflower Mash and Steamed Broccoli
Ingredients
- ¼ cup olive oil
- 2½ lb boneless chuck roast, cut into 3 or 4 pieces
- ½ tsp kosher salt
- ½ tsp pepper
- 8 cloves garlic, minced
- 1 onion, chopped
- 2 stalks celery, cut into 1-inch pieces
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 cups low-sodium beef broth
- 2 Tbsp balsamic vinegar
Instructions
- Heat oil in a 6-quart Instant Pot on Sauté setting. Sprinkle beef with salt and pepper. Cook beef, in batches, in hot oil 2 to 3 minutes per side or until browned. Remove from pot.
- Cook garlic, onion, and celery in pot on Sauté setting 2 to 3 minutes. Add bay leaf, thyme, rosemary, and beef.
- Stir together broth and vinegar; add to pot.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Meat/Stew and Pressure for 30 to 35 minutes or until beef is very tender.
- When timer sounds, turn pot off, and release steam using Natural Release method. Discard bay leaf, rosemary, and thyme before serving.
Side Dish Ingredients
- 2 (12-oz) pkg frozen mashed cauliflower
- 3 Tbsp butter, divided
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 1 (16-oz) pkg frozen broccoli florets
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Heat cauliflower according to package directions. Transfer to a bowl. Stir in 2 Tbsp butter, ½ tsp salt, and ¼ tsp pepper.
- Steam broccoli according to package directions; toss with 1 Tbsp butter, ½ tsp salt, and ¼ tsp pepper. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
364
|
134
|
498
|
| Fat (g) | 26 | 10 | 36 |
| Sat. Fat (g) | 8 | 6 | 14 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 2 | 9 | 11 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 358 | 909 | 1267 |
Keto Meal Plan
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