Instant Pot Classic Shredded Beef Roast and Carrots
Bariatric Friendly Instant Pot Shredded Beef Roast
A classic shredded beef roast with carrots and onions
A classic meal, without the potatoes, but filled with comfort
As I continue to work towards hitting publish on my eBook – Instant Pot for Bariatric Surgery Patients, I have made another roast recipe in the process of getting the pressure cook times correct.
This was TRULY the classic roast recipe I think of. In fact I had a moment of pride serving my family such a big presentation of a classic meal! Something I’ve never actually made in my own oven.
That is the beauty of the pressure cooker. It does start to give you the confidence that something you felt you did not have the time for could, in fact, happen in the midst of your normal hectic evening.
I often make my go-to Roast and Carrots in both the slow cooker and Instant Pot and will admit, I will likely continue to make that version more often because it takes away the step of shredding the meat. However, this is a real classic comfort meal that I could see using for at home date nights or a snow day or something that called for a little extra special touch to our dinner.
Stay cautious with beef
This is probably a disclaimer I don’t need to share with many of you, but I do always like to remind patients to take VERY small bites and pause in between bites with such a dense meat like this. It will not take much to fill up your post-op pouch and it will keep you full for a while. That is the beauty of the meal! Enjoying a delicious meal yet eating a small portion and staying full for a long time.
If you find you get full too quickly or the bites are getting stuck, it is likely you need to cut down on the bite size even more. The most common culprit for meal discomfort after Gastric Sleeve, Bypass or Duodenal Switch is bite size or speed. Typically it’s not the food itself that is to blame, instead the eating habits. Some foods call for more caution than others.
Instant Pot Classic Shredded Beef Roast and Carrots
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp dried minced garlic
- 2.5 lbs chuck roast
- 4 large Carrots cut into fourths
- 2 small onions sliced
- 4 cups beef broth
Instructions
- Put pot on saute setting. Add 1 tbsp olive oil. Season roast with salt, pepper and minced garlic. Saute for 4 minutes per side. Turn off and add broth. Use a wooden spoon to scrape any bits off the bottom of the pot.
- Add carrots and onions. Set to high pressure for 45 minutes with valve closed. Allow to release naturally for 10 minutes.
- Release any remaining pressure and open lid, keeping face back. Remove beef to a large cutting board and use two large forks to shred. Move shredded meat to a large serving dish. Using a slotted spoon remove the cooked carrot and onion from the pot, adding to the serving dish.