Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
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!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.