4 medium-sized Japanese sweet potatoes, peeled and cut into 2-inch pieces
2 cups beef bone broth (ensure ingredients are AIP compliant)
2 bay leaves
6 sprigs of fresh thyme
1.5 tsp sea salt (plus more according to taste)
1 TBSP tapioca or arrowroot starch
2 TBSP cold water
Rub salt on beef and allow to come to room temperature.
Place 2 TBSP olive oil into Instant Pot and heat on saute function. Add seasoned beef to Instant Pot. Sear 2-3 mins per side until brown and then remove from pot.
Add remaining 1 TBSP oil to Instant Pot along with shallots. Sauté until onions turn translucent, stirring frequently, about 3-4 minutes. Add garlic and nomato sauce and stir until fragrant, about 1 minute.
Return beef to pot and add chopped carrots, sweet potatoes, coconut aminos, bone broth, bay leaves and thyme.
Place lid on Instant Pot and set pressure to high and cook for 45 minutes. Allow to slow release 15 minutes
Remove beef, carrots and sweet potatoes from the Instant Pot and shred beef, using two forks.
In a small bowl, whisk together arrowroot starch and 2 TBSP cold water. Select sauté setting on Instant Pot and bring liquid in the pot to a boil. Stir in the tapioca/arrowroot slurry and whisk to combine until the mixture begins to thicken 1-2 minutes. Adjust salt if necessary.
Garnish shredded beef with fresh thyme and serve with carrots, sweet potatoes and gravy.
Keywords: pot roast, instant pot, beef roast, aip, paleo, whole30, instant pot pot roast, beef chuck roast