Today we have our good friends Sean and Suzanne here with an awesome guest post and recipe. A few months back, Sean texted me a photo of this recipe and told me it used our Meat and Potatoes Seasoning. I instantly said “Please guest post it for our site!” and so here we are! This checks so many boxes for us: it’s an easy recipe, using the Instant Pot (our favorite kitchen tool of 2016), it’s seasonal comfort food, and it uses our spices. So naturally we wanted to share it with you all. Be sure to visit their site for more delicious recipes.
Hi there! We’re Sean and Suzanne, the duo behind the blog Pastured Kitchen. We’ve been lucky to get to know Bill & Hayley over the past few years and consider them some of our favorite people! So when they asked us to create a recipe using one of their many delicious spice blends, we couldn’t resist – of course it wasn’t that much of a stretch as we use their spices nearly every night when we cook! They are THAT good.
There’s something about falling temps and the chill in the air that screams hearty comfort foods. It’s the season for slow-cooking, taking advantage of your kitchen gadgets’ ability to take raw ingredients and turn them into a delicious dish after an all-day slow and low jam session. Or does it have to take all day? Nope!
You may or may not have heard of the Instant Pot, and let me tell you, this heavy-hitter is one of the best investments for your kitchen! And super affordable! It’s a pressure cooker that does WAY more than you’d ever think one gadget can do! You’ll have super tasty meals that only taste like they’ve been cooking all day. (Nothing wrong with that method either!)
We used our Instant Pot to create a delicious pot roast full of flavor thanks to our friends Bill & Hayley’s magical Meat & Potatoes spice blend from their fantastic line of high quality organic spices! We typically use this blend to take my roasted sweet potatoes to the next level (seriously so good!) but decided to try it out on this pot roast to test out the “Meat” side of the Meat & Potatoes Seasoning.
Needless to say, the result was amazing! Such a comforting meal to serve, warming you and your family’s bellies with delicious, rich flavors.
Sean and Suzanne are part of our group of fabulous recipe contributors here on Primal Palate, so check out their collection of recipes (which mainly have a holiday slant, so perfect for this month!) that are available to be used in myKitchen, our free online meal planner. And if you want to see more, head over to their site Pastured Kitchen, or follow them on Instagram. Thanks for sharing this recipe, guys!
Bill & Hayley
- 3.5 lb 3.5 lb 3.5 lb Beef Chuck Shoulder Roast
- 2.5 cups 2.5 cups 2.5 cups Carrots, (5 large carrots)
- 3 cups 3 cups 3 cups Red Skin Potatoes, (6 potatoes, cut into 1-2" cubes)
- 1 cup 1 cup 1 cup Onion, (1 large onion, sliced into half rings)
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Garlic, (4 cloves of garlic, finely chopped)
- 1 cup 1 cup 1 cup Beef Bone Broth
- 14 oz 14 oz 14 oz Fire Roasted Diced Tomatoes, (1 can)
- 2 Tbsp 2 Tbsp 2 Tbsp Primal Palate Meat & Potatoes Seasoning
- 2 tsp 2 tsp 2 tsp Sea Salt
- 2 tsp 2 tsp 2 tsp Ground Fresh Black Peppercorns
- 3 pieces 3 pieces 3 pieces Bacon
- Instant Pot
- Combine the Meat & Potatoes Seasoning, garlic powder, salt and pepper in a small mixing bowl.
- Remove chuck roast from refrigerator, rinse with cool water and pat dry.
- Liberally coat chuck roast with seasonings on all sides. Cover and set aside on the counter to allow it to come up to room temperature.
- Cook bacon in instant pot set on the ‘Saute’ function set to HIGH.
- Once bacon is cooked, remove from Instant Pot and set aside.
- Sear the chuck roast on all sides in the bacon fat until a nice dark crust develops. Remove from Instant Pot and set aside.
- Saute onions and garlic in instant pot until onions are tender.
- Add bone broth to instant pot and deglaze by scraping up any brown bits with a flat wooden spoon.
- Add canned diced tomatoes and chuck roast to Instant Pot. Seal and cook on the Meat/Stew setting on HIGH for 35 minutes.
- After 35 minutes, release pressure on Instant Pot. Once pressure has been released, add carrots and potatoes and cook again on HIGH pressure for an additional 15 minutes.
- Release pressure and remove chuck roast, carrots and potatoes. Cover with foil to keep warm while you make the gravy.
- TO MAKE GRAVY: Blend cooking liquid including onions and any tomatoes either with an immersion blender or traditional blender. Thicken by simmering in the instant pot on saute setting until reduced by 1/3 or desired thickness. Spoon gravy over meat and veggies and enjoy!