AuthoremilynealCategory

Yields1 Serving

 2.50 lbs Chuck eye roast
 6 carrots, peeled and chopped into thirds
 3 cups beef stock
 2 onions
 3 garlic cloves
 1 tsp thyme
 1 tsp rosemary
 1 tsp sea salt

1

Add beef and beef stock to Instant Pot. Cook for 20 minutes on high pressure. (If meat is frozen, cook for 40 minutes.) Allow to naturally release.

Remove beef from the pot and cut into chunks. Return to pot, along with all other ingredients.

Cook on high pressure for 15 minutes. Allow to naturally release.

Serve with cauliflower rice, baked sweet potatoes, baked apples or roasted sweet potatoes.

Ingredients

 2.50 lbs Chuck eye roast
 6 carrots, peeled and chopped into thirds
 3 cups beef stock
 2 onions
 3 garlic cloves
 1 tsp thyme
 1 tsp rosemary
 1 tsp sea salt

Directions

1

Add beef and beef stock to Instant Pot. Cook for 20 minutes on high pressure. (If meat is frozen, cook for 40 minutes.) Allow to naturally release.

Remove beef from the pot and cut into chunks. Return to pot, along with all other ingredients.

Cook on high pressure for 15 minutes. Allow to naturally release.

Serve with cauliflower rice, baked sweet potatoes, baked apples or roasted sweet potatoes.

Beef with carrots