Richard’s Favorite Pot Roast is a classic main dish that is loved by many in the Trim Healthy Mama community. This dish has been adjusted to fit into the S Meal category and can also be considered low carb.
Carey was kind enough to allow me to repost this family favorite Instant Pot recipe, which first appeared on The Healthy Milestone.
This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes. You can see my Full Disclosure here.
Interestingly, Carey’s husband and my husband are both named “Richard”. Both of them enjoy classic pot roast, although my Richard, prefers turnips over radishes (both are low carb alternatives to potatoes)
Some Interesting Stuff About Richard’s Favorite Pot Roast & THM
Beef roasts are becoming pricier and pricier in our current economy, I remember a time when it wasn’t unreasonable to have pot roast as a Sunday dinner. Although my memories include chunks of white potato instead of radishes or turnips. So let’s discuss the addition of potato to this recipe.
About Potatoes
When this recipe was developed, potatoes were not “on plan” for the Trim healthy Mama Plan. However in recent years, that has changed. While potatoes are still a food that should be respected for their carb content, they can be included in recipes like this in moderation.
Addition of Potatoes to this recipe will slip it into a different meal category depending on the amount of potatoes you add to your serving.
- Mostly radishes with a couple chunks of potato = S Helper
- All potatoes (1/2 cup serving) = Crossover or XO
If adding potatoes to this my suggestion would be to add either red or golden(yellow) potatoes. This allows for anyone in the family that needs a crossover or S Helper meal to enjoy it too.
Why Add Coffee?
The addition of brewed coffee helps to enhance the flavor of Richard’s favorite pot roast, it also helps to tenderize the meat, making this dish melt in your mouth yummy.
Cooking Pot Roast in the Instant Pot
One of the things that I love the most about my Instant Pots is that cooking meals such as Richard’s Favorite Pot Roast, are super quick and easy compared to a crock pot or roasting in the oven.
This recipe is scaled for a 6quart Instant Pot.
I love both my 6q Instant Pot Duo and my 3q Mini Duo.
Other Pot Roast Recipes That We Love
Richard’s Favorite Pot Roast Recipe
- Serves: 4
- Serving size: 6 oz
- Calories: 399
- Fat: 25g
- Carbohydrates: 9g
- Sodium: 897mg
- Fiber: 3g
- Protein: 37g
- Cholesterol: 125mg
- 1 tablespoon coconut oil (refined)
- 1 beef roast (2½ to 3 pounds ( I often use Boneless Sirloin Tip Roast cut))
- 1 medium onion (chopped)
- 1 cup Beef broth (beef bone broth or water)
- ¾ cup brewed coffee
- 1 teaspoon dried basil ((1 to 2))
- ½ teaspoon dried oregano ((1/2 to 1))
- 1 small bay leaf
- 1 clove garlic (sliced thin)
- 1 tablespoon tomato paste
- ½ teaspoon THM Himalayan mineral salt (can be omitted for low sodium diets) ((1/2 to 1))
- ¼ teaspoon ground black pepper (up to ½ tsp)
- 6 stalks celery (washed and cut in very large pieces)
- 2 bunches large radishes (washed, tops and roots trimmed)
- ½ teaspoon xanthan gum ((1/2 to 1))
- With your stainless steel liner in your instant pot hit [Saute] so the pot heats up. When it reaches hot add your refined coconut oil and then carefully add your pot roast to brown. Sear and brown all sides. Be patient because proper browning will give you the best flavor. It's worth the extra effort.
- While you are waiting for the roast to brown prep your veggies. Check on the roast in between and turn as needed.
- Once you have achieved browning on all sides, leaning the roast on an edge and to one side of your liner add your onions. Stir and allow them to saute for a few minutes, watching carefully so they do not burn.
- Add your garlic, saute about 30 seconds or until you smell the aroma.
- Add your stock (or water) coffee, and tomato paste; stir.
- Add basil, oregano, bay leaf, salt and pepper, then gently roll your roast roast on top of onions and garlic so a large side is against the bottom of your liner.
- Add your radishes next, then your large celery pieces on top of Pot Roast and radishes.
- Hit [Cancel].
- Place cover on your instant pot, lock cover, be sure to turn pressure release to sealing.
- Hit [Meat/Stew]; adjust time[+] to 55 minutes.
- When the pot beeps allow the pressure to release naturally (NPR). When the pot has depressurized, remove cover.
- Lift the roast to a large warmed serving dish and garnish with the radishes and celery. Skim fat.
- Hit [Cancel], set pot to [Saute] and gradually whisk in the xanthan gum until you reach a desired gravy consistency. Serve gravy sauce on the side.
- Heat your oil in a Dutch oven over medium-high heat. Brown the pot roast on all sides. Leaning the roast on an edge and to one side of your pan; add your onion and cook until tender/translucent. Add sliced garlic and heat until you smell the aroma. Add your broth (or water and bouillon), coffee, tomato paste and seasonings. Stir. Lay the roast down and add veggies. Cover and simmer 2½ to 3 hours or until the meat is fork tender. Remove roast and veggies to a large warmed serving platter. Skim fat and thicken the broth with your preferred thickener. Serve gravy on the side.
Leave a Reply