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Instant Pot Barbecue Grass Fed Beef Roast Recipe

grass-fed bbq roast

Recipe Author: Ansley Wogsland

Our thanks to Ansley Wogsland, USWM May 2019 Featured Chef, for sharing this Instant Pot Barbecue Grass Fed Beef Roast recipe.

My husband is a lover of barbecue sauce on many meats. We stopped eating ketchup years ago because of the ingredients and excessive sugar. I’m not sure my daughter has ever had ketchup. She may have tried it once and didn’t like it. We don’t keep it in our house. She does enjoy mustard on occasion.

It’s actually hard to find a clean, barbecue sauce that doesn’t have added sugar or high fructose corn syrup. I wanted to create a homemade barbecue sauce that he could enjoy, and my kids could enjoy too. It isn’t spicy, and it doesn’t have added sugar. The only sweetener in it is organic dates. This is a recipe that is easy and includes a roast that can be ready in 75 minutes (not several hours). I do it all in the Instant Pot.

grass-fed bbq beef roast

PHOTO CREDIT: Instant Pot Barbecue Grass Fed Beef Roast by Ansley Wogsland

Prep Time: 10 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 30 min
Serves: 6

USWM Shopping List: Grass-fed Beef Roast (London Broil or similar cut)

Ingredients:

  • Approximately 2 lb grass fed beef sirloin tip roast, grass fed London broil, or similar cut of meat
  • 1 and 3/4 cups of organic Jovial diced tomatoes (no other ingredients added)
  • 2, seven (7) oz jars of organic tomato paste (no other ingredients added)
  • 1/8 cup chopped organic celery
  • 1/4 cup chopped organic sweet onion
  • 5 organic pitted medjool dates (chopped)
  • 3 teaspoons of Bragg’s Organic raw apple cider vinegar with the mother
  • 1 Tablespoon of Olive Oil
  • 1 teaspoon of freshly pressed organic garlic

Instructions:

  1. Place all ingredients in the Instant Pot except for the meat.
  2. Use the saute function for approximately five minutes and stir.
  3. Then, unplug or turn off (cancel).
  4. Add meat. Cover meat with sauce.
  5. Close the lid. Seal the top release nozzle.
  6. Press the manual button and put on high pressure.
  7. Use the + sign to add 75 minutes.
  8. It will go to On and then once it is ready you’ll see the amount of time on the screen.
  9. Once the time finishes, it will beep. I let the roast do a natural release. I unplug and wait until the float drops down by itself. It takes about 25 minutes or so. Then I turn the nozzle on top (no steam should be left because it released naturally), remove the lid, and it is ready.
  10. I use a slotted spoon and drizzle more sauce from the Instant Pot over the meat. I trim any large amounts of fat off as I shred the meat. It should be nice and tender just like a slow cooked roast that normally takes hours.
  11. Then, serve or refrigerate or freeze.
Ansley Wogsland

Meet The Chef:

Ansley Wogsland is a Certified Primal Health Coach and Clean Living Blogger. Visit her at Destination Clean Living where she shares recipes, knowledge, research, personal experiences, and a little piece of her heart as she works to overcome 25+ years of chronic illness. All of Ansley’s recipes are very simple with minimal ingredients. Clean eating doesn’t have to be complicated. Her recipes are gluten, grain, dairy, soy, peanut and refined sugar free.