4lb boneless chuck roast
1 cup gluten/paleo free beef stock, or water
2 carrots peeled and chopped
2 celery sticks cut into pieces
1 sprig of thyme
3 bay leaves
2 garlic cloves crushed
2 tbsp arrowroot
Start by browning the chuck roast in a little oil in the inner pot by turning on the saute function on your electric pressure cooker and adjust it to the medium heat option. Don’t wait for the display to say ‘hot’, add oil right away and brown the meat on both sides, then remove it.
If the chuck roast is really wide it may be easier to brown it in a skillet in the stovetop instead.
Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
Tuck the thyme and bay leaves along the sides of the meat.
Pour in the beef stock or water, lock the lid, turn the steam release vent to ‘sealing’ and using the manual setting, adjust it to cook for 47 – 50 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
After 12 minutes you can carefully and slowly release the rest of the pressure.
Remove the meat and cover with foil.
If you want to cook potatoes and carrots to serve with this then remove the meat once it’s cooked and cover with foil to keep warm.
Add baby potatoes and carrot chunks to a steamer basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
To make the gravy mix the arrowroot, with a little cold water.
Add half of the starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.
Strain out the vegetables and serve over the meat.