Ingredients
- 3 lbs chuck roast
- 2 carrots chopped
- 2 celery stalks chopped
- 2 tbsp algae oil
- 1 small fennel bulb chopped
- 1 tbsp roasted garlic paste
- 2 russet potatoes chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup dry white wine (optional)
- 1 small can tomato paste
- 1/3 cup green olives, halved
- 1/3 cup black olives, halved
- 2 tbsp capers, drained
- 2 tsp dried oregano
- 2 tsp dried thyme
- Salt and pepper, to taste
Instructions
1. Sear the roast:
Set the Instant Pot to sauté mode. Add algae oil.
Season the chuck roast with salt and pepper. Sear it on all sides for 3-4 minutes per side until browned. Remove and set aside.
2. Sauté aromatics:
Add chopped onion, carrots, fennel, potatoes to the Instant Pot and sauté until soft (about 3 minutes). Add garlic and cook for 30 seconds until fragrant.
Add garlic and tomato paste and continue cooking for another 3-4 minutes.
3. Deglaze the pot:
Pour in the white wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
Add remaining ingredients:
Stir in the olives, capers, oregano, and thyme.
4. Pressure cook:
Return the chuck roast to the pot, nestling it into the liquid.
Lock the Instant Pot lid and set to Pressure Cook (High) for 60 minutes.
Allow the pressure to release naturally for 10-15 minutes, then quick release any remaining pressure.
5. Reduce sauce
Strain out the solids and set aside. Turn saute mode back on or transfer sauce to a pan and reduce for about 10 minutes or until desired consistency.
Add sauce to solids and serve.
