Ingredients:

  • 3.5 lb Beef Chuck Roast, trimmed of large external fat caps
  • 2 tbsp Avocado Oil
  • 1 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 lb Baby Yukon Gold Potatoes, skins on
  • 4 large Carrots, cut into 2-inch chunks
  • 1 large Yellow Onion, quartered
  • 4 Garlic Cloves, smashed
  • 2 cups Low-Sodium Beef Bone Broth
  • 1 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 tbsp Tomato Paste

Instructions:

  1. Select the 'Sear/Saute' function on the Ninja Foodi and set to Medium-High. Once the pot is hot, add the avocado oil.
  2. Season the beef chuck roast aggressively with sea salt and cracked black pepper. Sear the roast for 5–7 minutes per side until a dark, mahogany-colored crust forms. Remove the meat and set aside.
  3. Add the quartered onions and tomato paste to the hot pot. Stir for 2 minutes. Pour in 1/2 cup of the beef bone broth and use a wooden spoon to scrape all the browned bits (fond) off the bottom of the pot to prevent a 'Burn' notice.
  4. Return the seared beef to the pot. Add the remaining beef bone broth, Worcestershire sauce, smashed garlic, rosemary, and thyme sprigs.
  5. Layer the carrots and baby Yukon gold potatoes on top of or around the roast. Secure the Pressure Lid, ensuring the vent is in the 'Seal' position.
  6. Set to High Pressure for 60-65 minutes. Once the cycle is complete, allow a natural pressure release for 15 minutes before quick-releasing the remaining steam.
  7. Remove the meat and vegetables. Use a fat separator on the remaining liquid to create a leaner, nutrient-dense gravy to serve alongside the roast.