Gluten-free | Sugar-free | No added fat | Dairy-free | Low carb
Why it’s delicious
Imagine a fall-a-part piece of beef and you get the idea of why this dish is wonderful. Nestled in a succulent stew, this dish will warm the belly and the heart! You can choose to slow cook it
or speed up the process and pressure cook like I did. The choice is yours as both ways the results are fabulous.
Helpful hints + tips
I made my pot roast using a pressure cooker and it took just over an hour. You can also use a slow cooker set on high overnight or you can slowly cook it in a pot set on low on the stove for 6-8 hours.
You will need to prepare 2 portions of my creamy Cauliflower Mash for this recipe. You can find it in my Cottage Pie recipe.
This dish can be prepared and stored in portions and frozen for up to 1 month.
- 120 ml (4 fl oz) good quality low sodium beef stock or Kombu Water
- 90 ml (3 fl oz) tamari
- 120 ml (4 fl oz) strong black coffee
- 8 cloves fresh garlic, finely chopped
- 3 tbsp freshly grated ginger
- 2 medium onions, peeled and diced
- 1.5 kg (3 lbs) beef chuck, blade or round steak, diced into large pieces
- 1 tbsp freshly ground black pepper
- 2 portions of my Cauliflower Mash to serve or vegetables of your choosing
- Whisk together the stock or kombu water with the tamari, coffee, garlic and ginger.
- Place the onions and beef into the bowl of your pressure cooker or slow cooker and pour over the liquid mixture and add the pepper. Stir to combine.
- If using a pressure cooker, cook on medium to high for 30-40 minutes once the steam has built up or as per the manufacturer's instructions for cooking a pot roast.
- If using a slow cooker, cook the pot roast on high for 6-8 hours until tender or as per the manufacturer's instructions for cooking a pot roast.
- If using a heavy bottomed pot, cook on low for 6-8 hours, stirring occasionally to make sure the meat doesn’t stick to the bottom of the pot.
- When the meat is tender, check the sauce for flavour, adding more tamari or pepper if necessary. If the sauce seems a little watery, you can bring the pot roast to the boil and allow the sauce to reduce in volume until the sauce thickens to your liking.
- Serve this pot roast on top of my creamy cauliflower mash and sprinkle over a few fresh herbs like parsley or basil for added flavour before serving.