Mississippi Pot Roast
Ingredients
- 3 pounds beef roast, cut into large chunks
- ½ cup butter flavored coconut oil*
- 2 tablespoons garlic oil*
- 2 teaspoons salt
- 1 ½ teaspoons dried dill
- 1 tablespoon dried parsley
- ½ cup chopped green onion
- ½ cup jarred peperoncinis
- 2 tablespoons water
Instructions
- Melt the ghee in the Instant Pot by using the "sauté" button. Once melted, add in the beef, garlic oil, salt, dill, parsley, green onion, pepperoncinis and water. Place lid on, close valve and cook 45 on high.
- Let naturally release for 20-25 minutes. This is important for tender meat! Once that time is up, hit "cancel" and release valve. Remove lid and shred the meat, this should be very easy.
- Hit "sauté" and cook 10-15 minutes, until the juices have reduced.
Notes
*Can use ghee if tolerated or butter
*If you don't need it low FODMAP, leave out the garlic oil and add 2 cloves chopped garlic