Eat Evolved

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You are what you eat. Eat what you've evolved to eat.

Pressure cooker pot roast with carrot and parsnip gravy

June 15th, 2012 at 18:45

Husband just spent five days on a business trip, and likely did a lot of things to wreck his gut. I texted him as he was heading home to ask what he’d like for dinner, and he asked for something with bone broth. Being a good wife who is well aware of the health benefits of bone broth, I obliged.

You’ll begin this one by browning all sides of a seasoned (I used smoked sea salt and pepper) 2.5 pound roast of some sort. Mine was a heel of round, but this would work fine, possibly even better, with a chuck roast of some sort. You’ll want to brown it for about five minutes per side, in a tablespoon or so of coconut oil, olive oil, or bacon grease.

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While it’s browning, peel and coarsely chop a large onion and five small parsnips. When the roast is browned, remove it from the cooker and set it aside in a bowl or on a cutting board. Add the onion and parsnips to the cooker, along with a few handfuls of baby carrots, three cloves of minced garlic, a teaspoon of Italian seasoning, and some more salt and pepper. Cook them for a few minutes, stirring occasionally, until the onion starts to soften.

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Add two cups of bone broth and a teaspoon of coconut aminos, and return the roast to the pan, submerging it as much as possible. Put the lid of the pressure cooker on and cook at high pressure for an hour. Allow the pressure to go down naturally.

When you can open the cooker, remove the meat and set it aside. Use an immersion blender to blend the vegetables and broth into a smooth purée.

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If it’s not thick enough, boil it to reduce. I boiled it for about fifteen minutes while I was making some roasted asparagus. When the gravy is thick enough for you, reduce the heat to low and return the meat until it’s warmed back up. Serve the gravy over the meat. This one would be good with mashed cauliflower or cauliflower rice. I just served it in a bowl with a side of roasted asparagus and roasted garlic aioli for dipping.

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