Ingredients:

  • 3 lbs beef chuck roast, well-marbled
  • 2 tsp fine sea salt
  • 1 tsp cracked black pepper
  • 1 tsp dried thyme
  • 2 tbsp avocado oil
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups beef bone broth, Whole30 compliant
  • 2 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb radishes, trimmed and halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch pieces

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides generously with sea salt, black pepper, and dried thyme.
  2. Turn the Instant Pot to 'Saute' mode and add avocado oil. Once shimmering, sear the beef for 5-7 minutes per side until a deep mahogany crust forms. Remove beef and set aside on a plate.
  3. Add the quartered onion and smashed garlic to the pot. Sauté for 2-3 minutes until slightly softened.
  4. Pour in the apple cider vinegar and use a wooden spoon to scrape all the browned bits (fond) off the bottom of the pot to prevent a 'Burn' notice.
  5. Stir in the beef bone broth and coconut aminos. Place the seared roast back into the pot.
  6. Layer the radishes, carrots, celery, rosemary sprigs, and bay leaves around and on top of the beef.
  7. Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 80 minutes.
  8. Once the timer ends, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining steam.
  9. Remove the beef and shred with two forks. Serve with the tender vegetables and a ladle of the braising liquid.