Roast Potatoes, Carrot and onions

Roast Potatoes, Carrot and onions


Ingredients:

1 – Grass-Fed Chuck Roast – 2 to 3 lbs

8 – 10 medium sized Organic Red Potatoes

4 medium sized Organic Carrots

2 small or 1 large Organic Sweet Yellow Onion

4 – tbs of Grass-Fed or Organic Butter – Melted

2 – tbs of Organic Better than Bouillon – Beef Base

2 – tbs of Roasted Garlic Paste (recipe below on page 2)

6 cups of filtered water

2 – 4 tbs of Olive Oil

Salt and Pepper to taste

Preparation:

Pre-heat your oven to 375 degrees

Step 1 – Slice onions, carrots, and potatoes and place into a bowl. Add melted butter, roasted garlic paste, salt and pepper to bowl and mix ingredients until they are all evenly coated. Pour vegetable mixture onto lined baking sheet and place into oven. Set timer for 1 hour.

Step 2 – Slice up chuck roast into 2 inch square pieces. Place into bowl and season with olive oil and salt and pepper

Step 3 – Add water to pressure cooker, then add beef base mix and whisk to incorporate. Next add beef chunks to pot and put the lid on. Turn your burner on high and cook for 30 minutes when the top starts to spin or jiggle depending on your brand of pressure cooker

Step 4 – In order to remove lid from pressure cooker quicker, take the pot to the sink and run cold water over the top of the pot until pressure releases and you can safely remove the lid. Remove beef from pot and transfer to a serving platter

Step 5 – Remove vegetables from oven and transfer to serving platter and serve!