Although pot roast is pretty simple in the crockpot, I feel the Instant Pot better fits my cooking style (i.e. like to cook dinner at dinner time therefore not good at preparing dinner in the morning). The flavor is unbelievable.
4-5 lb grass-fed chuck roast
1 teaspoon sea salt
1 teaspoon fresh black pepper
1 teaspoon garlic powder
1 teaspoon oregano or italian seasoning
2 tablespoons coconut oil
1 large onion, sliced
2 cups bone broth (preferably homemade in the Instant Pot)
8 carrots, peeled and cut into chunks (Core Plan Only)
4 tablespoons grass-fed butter
sprig of fresh thyme, optional
Cut the roast into large chunks, trimming some of the fat off. Sprinkle with seasonings, cover well and set aside. Put the InstantPot on Saute and add coconut oil and onions. Satue for about 5 minutes and then place the meat over the top of the onions. Add the broth. Set to manual for 40 minutes. Meanwhile, cut carrots if using. When the 40 minutes is up, release pressure and remove lid. Add the carrots and reset on manual for 10 minutes. Once finished, release pressure, open lid and remove meat and vegetables, putting them in a serving container. To make gravy, add butter and thyme and set to saute to reduce slightly. Pour over the roast and veggies and serve.
This is great served over cauliflower “rice”
This is by far the best turkey and gravy I have ever made. The Instant Pot makes it so quick and simple. I am pretty sure I will be doing this for Thanksgiving.
1 4-5 pound bone-in, skin-on organic turkey breast
2 tablespoons coconut oil
1 medium onion, chopped
2 carrots, chopped (Core Plan Only)
2 ribs celery
1 clove garlic, pressed
2 teaspoon dried sage
¼ cup dry white wine
1 ½ cups free range broth (chicken or beef)
Optional: 1-2 tablespoons arrowroot powder
Pat turkey breast dry and sprinkle generously with salt and pepper. Set InstantPot to sauté and add coconut oil. When heated, add the turkey breast skin side down and brown for about 5 minutes. Transfer to a plate and add the veggies to the InstantPot. Sauté for about 5 minutes then add garlic and sauté for another minute or so. Pour in wine, broth, and sage and stir well (be sure to scrape up any browned bits from the bottom.) Place the turkey breast, skin side up on top of the veggies. Use pressure cook setting and set for 35 minutes. When time is up, do a quick release and remove lid. Remove the turkey breast and slice. Pour the liquid/veggies into a vitamin and blend until completely pureed. If desired, take out about ½ cup and add the arrowroot powder to make a paste then add to the gravy and stir to thicken.
½ cup raw almonds
¾ cup coconut cream
1 tsp cinnamon
stevia to taste
Heat coconut cream, add almonds and spices and heat and stir for 5 minutes.
EASY, EASY, EASY! This may possibly be the easiest and simplest recipe I have ever posted. I wasn’t sure it would work but it turned out incredibly. It tastes just like rotisserie chicken – crispy on the outside and extra juicy on the inside. The difference is that when you go to the grocery store to pick up a rotisserie chicken, it is most likely NOT organic, free range chicken. However, it is a go-to for busy people. I encourage you to try this recipe. It took me 1 minute to assemble the ingredients (all 3 of them) and that’s it! I put it in the crockpot and came home to a delicious meal.
1 free range, organic chicken cut into pieces (I was able to get a grill pack from Sprouts which is a whole, free range, organic chicken, already cut into pieces. Price on 3/7/17 was $18.49)
fresh cracked black pepper
Do not add any liquid!
Place the chicken pieces in one layer in the crockpot. Sprinkle VERY generously with sea salt and pepper. Set to LOW and cook for 7 hours.
2 lbs grass fed ground beef
1 head organic cauliflower, cut into florets
5-6 organic carrots, chopped into coins
2 organic onions, chopped into chunks
3 stalks organic celery, chopped into chunks
1-2 organic red or green bell peppers, chopped into chunks
Liquid Aminos or Worchestershire Sauce (check ingredients)
Optional: You can mix and match meats and vegetables.
organic red potatoes, cubed
sweet potatoes, cubed
organic zucchini, cubed
Replace ground beef burgers with chicken
Add some salt, pepper and garlic powder to the ground beef and form into patties (you can make them as big or small as you want). Set aside.
Tear aluminum foil into squares big enough to fold into packets. Cut parchment paper to the same size as a lining to the aluminum foil (you don’t want the aluminum touching your food!)
Assemble the veggies on the parchment/foil squares. Top with burger patties and sprinkle with more salt, pepper, garlic, liquid aminos, oregano and any other seasonings you would like. Add a pat or two of butter and fold up the packets so that they won’t leak. Put the packets on a baking tray.
Cook at 350 degrees for 45 – 60 minutes.
Be careful opening! Steam is hot!
I am always looking for new ways to prepare my extra stores of grass-fed ground beef. I played with ingredients and flavors to come up with a great tex-mex style dish using the Advanced Plan cornbread recipe for a topping. This would be a great dish for a potluck as well. It is also very versatile since you can leave out or add any veggies you have on hand or make it a completely vegetarian dish by leaving out the beef.
Advanced & Core Plan
Serves 4-6 depending on serving size
1 tbsp chili powder
1½ tsp ground cumin
1 tsp high quality sweet paprika (preferably smoked)
½ tsp cayenne pepper, more to taste if desired
1¼ tsp sea salt
½ tsp ground coriander (optional and preferably fresh)
2 lbs grass fed ground beef
½ red onion, diced
½ organic zucchini, diced
2 cloves garlic, minced
1 organic bell pepper, diced
1 jalapeño, seeded and diced (optional)
fine-grain sea salt and freshly ground black pepper to taste
1 large tomato, seeded and diced or 1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2ish cups chopped kale leaves or baby spinach
1 can sliced black olives, (save a handful for topping)
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon arrowroot powder + ¼ cup filtered water
Sliced green onions
Brown the grass fed ground beef with the onions, zucchini, garlic, and bell pepper. Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl. When beef is browned and vegetables are softened, drain any excess grease from the pan. Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans. Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.
Transfer the mixture to a large cast iron pan or glass baking dish. Top with Corn-less Cornbread mixture and bake for 30 minutes at 350 degrees or until cornbread is browned around the edges.
Makes 9 squares
Advanced & Core Plan
This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main. It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!
1 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk
2 green onions, chopped
1 jalepeno, seeded and chopped
Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.