Low Carb Instant Pot Pot Roast

I will say ahead of time, that this tastes wonderful, and the meat is amazingly tender, but I also need to say that this is more of a “stew” because of the lack of thickening the sauce. I think that if I had an immersion blender, I could have made more of a gravy after removing the meat and continuing to saute, but I did not take the time to do that today.

As always, this instant pot meal was incredibly simple.

Ingredients:

• 3 lb boneless beef chuck roast, trimmed
• avocado oil (or other healthy oil for high heat)
• 1 tsp salt + salt for seasoning the meat
• 1/2 Tsp. black pepper + pepper for seasoning the meat
• 1 onion, cut into large chunks
• 1 cup baby carrots
• 1.5 cups beef broth
• 1.5 Tbsp Worcestershire sauce
• 1 bag Trader Joe’s cauliflower rice (optional)
• 8 oz quartered mushrooms

Method:

Season the meat on both sides with salt and pepper. Using the saute function on the instant pot, sear the meat for about 4 minutes on each side. Remove to a plate.

Add remaining ingredients to the pot (including remaining salt and pepper). Add meat back in.

Touch the “manual” button, and set a time for 45 minutes. When complete, allow the pot to naturally decompress for at least 15 minutes before using the faster nob option.

Mediterranean Cucumber Salad

It doesn’t get much easier or refreshing than this. I was able to throw this together in a matter of minutes, and my only problem was not making enough for leftovers. SO good! There are plenty of variations, and I after taking the picture, I remembered that I had some avocado to throw in. It was then the perfect dish.

Ingredients:

• 1 small cucumber or half of a large cucumber, chopped
• 1/2 cup chopped tomatoes (I used cherry tomatoes from my garden)
• 1/2 cup Trader Joe’s Mediterranean Feta Cheese Crumbles (you can use plain if you’d prefer)
• 1 tsp olive oil
• 1 tsp lemon juice (more if you’d like)
• 1/4 tsp sea salt
• sprinkle of black pepper
• 1/2 chopped avocado (optional)

Combine all ingredients in a bowl and enjoy!