• Boneless Chuck Roast • Garlic • Rosemary • Thyme • Bone Broth • Coconut Aminos • Radishes • Tomato Paste • Baby Carrots • Xanthan Gum • Parsley
Cut the chuck roast into 4 equal pieces and season with salt and pepper. Sear in the Instant Pot until browned, then set aside.
Sauté garlic, onion, rosemary, and thyme for 5 minutes. Then add the bone broth, coconut aminos, and tomato paste and turn off the Instant Pot.
Add the meat back in and top with the carrots and radishes. Pressure cook for 40 minutes, then place the meat and veggies in a separate dish and shred the meat.
Whisk together xanthan gum and water and pour into the broth. Let simmer until thickened and serve on the side to drizzle over the meat.
ENJOY!