Pressure Cooker AIP Italian Beef (Paleo, GF

• Gluten free
• Paleo

• Meat

  • 3 lb Grassfed chuck, roast

• Produce

  • 1 tsp Basil
  • 6 cloves Garlic
  • 2 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 2 tsp Marjoram
  • 1 tsp Onion powder

• Canned Goods

  • 1 cup Beef broth

• Baking & Spices

  • 1 tsp Himalayan pink salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

Found on foodandsunshine.com

Description

Ingredients

• 3lb grassfed chuck roast
• 6 cloves garlic
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground ginger
• 1 tsp oregano
• 1 tsp basil
• 1 tsp marjoram
• 1 tsp himalayan pink salt
• 1 cup beef broth
• ¼ cup apple cider vinegar

Directions

• Using a sharp pairing knife, cut slits into the roast and stuff with garlic cloves.
• Whisk garlic powder, onion powder, ground ginger, oregano, basil, marjoram, and salt until well combined. Rub seasoning blend on all sides of the roast and place in the Instant Pot.
• Pour beef broth and apple cider vinegar into the pot. Seal the lid and make sure valve is closed.
• Press manual and set time to 90 minutes. It should take approximately 15 minutes to come to pressure. Allow to natural release (approximately 20 minutes).
• Remove beef from pot and shred with two forks or caveman claws. Add juice if desired.