AIP Pressure Cooker Pot Roast Recipe
Want a good old fashioned working person’s meal? This filling AIP pressure cooker pot roast recipe should do the trick!
How to Make the Best Pot Roast, Fast
I hate to say it, but pot roast can be a real dud if you don’t cook it right. If you’ve ever had to endure a plate full of dry, stringy meat, you know what I’m talking about.
But I’m here to help you avoid that worst-case scenario and enjoy your dinner. Let’s dig in.
It starts with meat selection. Brisket, chuck, or rump roast usually work well. These leaner meats normally need to be cooked low and slow to achieve pot roast perfection, but the pressure cooker speeds things up significantly.
If you’re overwhelmed, not sure what to buy, or just don’t want to shoulder that burden, ask the butcher for a suggestion.
While it’s tempting to just throw the roast into the pressure cooker and go about your business, that would be a grand mistake.
Browning the meat before braising will dramatically improve the end result. Plus, you’ll create juices that can form the base of a wickedly wonderful AIP gravy.
This recipe uses beef stock for braising. There are a lot of different options out there for braising pot roast, but you’ll find that a lot of them simply aren’t AIP-friendly.
Bay leaves and thyme are two safe spices you can use to season the meat. Onion and garlic also infuse their flavors into the dish.
If you are lucky enough to have a pressure cooker, it will do the job in about an hour. If not, you can also prepare this in an oven (which could take up to 5 hours), or a slow cooker, (which will need to simmer all day long).
Don’t forget to make the delicious AIP gravy. It really takes this pot roast to the next level!
Finally, let the meat rest before cutting, because attempting to slice an overly hot roast will result in a stringy mess.
AIP Pantry List
With so many foods that cause problems for people with autoimmune problems, going to a restaurant or grocery store can involve a lot of on-the-fly internet searches to determine what’s OK.
Better safe than sorry, but wouldn’t it be nice if you had a go-to source of info you could reference whenever you had a question?
Now you do! Check out this pantry list. You’ll find a pdf you can download so it’s with you whenever you need it.
I hope the list is as helpful as this pot roast is delicious!
Super quick pot roast that cooks the meat and vegetables at the same time.
- 2 Tablespoons (30 ml) of olive oil
- 1.12 lbs or 18 oz (504 g) of beef roast
- 1 large onion (110 g), peeled and quartered
- 2 cloves (6 g) of garlic, peeled and sliced
- 2 large carrots (100 g), peeled and cut into chunks
- 1 large zucchini (120 g), cut into very large chunks
- 10 white button mushrooms (100 g)
- 10.6 oz (318 ml) of beef stock
- 2 bay leaves
- 2 sprigs thyme, leaves picked
- AIP Gravy, to serve
- Heat the oil in a pressure cooker and brown the beef roast on all sides.
- Add the onion, garlic, and carrot to the pan and cook until slightly caramelized. Add the zucchini, mushrooms, beef stock, and herbs.
- Secure the lid of the pressure cooker and cook for 40-45 minutes. Allow the pressure cooker to cool slightly and decompress before safely opening the lid.
- Remove the beef and the vegetables with a slotted spoon and place onto a serving platter. Allow to rest for 10 minutes before slicing and serving with AIP Gravy.
- NOTE: There is no need to discard the juices left in the pressure cooker. You can strain it and use it as a base for a gravy – or freeze to use another time.
All nutritional data are estimated and based on per serving amounts.
- Calories: 432
- Sugar: 3 g
- Fat: 34 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 23 g