Italian Spiced Pot Roast, Instant Pot (slow cooker option)

This dish has fast become a competitor in the ranking of my husband’s favorite meals. We love anything with marinara-type sauces and are a sucker for Italian seasonings and garlic. This is absolutely a cinch in either the Instant Pot or slow cooker.

I have made this with leaner and fattier cuts of meat. The flavor is fantastic with both cuts but there is the obvious richness that comes with the fattier cut, as it falls apart simply with the cooking process. With the leaner cut, I shred the meat and add it back to the sauce and cook for an additional 30 minutes. This really locks in the flavor.

If you haven’t used an Instant Pot, it’s worth checking out! We use ours at least once a week to make homemade yogurt (make sure you get the 7-in-1 for the yogurt feature). It also works like a charm for rice, steel cut oats and spaghetti squash.

Spiced Italian Roast, Instant Pot (slow cooker option)

A tender pot roast brimming with flavor!

Recipe type: Main Dish

Ingredients

• 2 tablespoon olive oil, divided
• 6 cloves garlic, minced
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 3-pound beef roast*
• 1, 6oz can tomato paste
• 1 cup water

Instructions

INSTRUCTIONS (INSTANT POT)

1. Combine 1TB oil, garlic, salt, pepper, basil, oregano, and red pepper flakes. Make a paste with either a mortar and pestle or by crushing the garlic and slices together by mashing them with the back of a spoon against the side of a bowl.
2. Heat Instant Pot on sauté feature. Add olive oil.
3. Add roast and cook for 1-2 minutes or until the surface is seared to seal in juices and flip. It may stick a bit but don’t worry about that.
4. Spread the garlic mixture on the roast while searing the other side.
5. Stop sautéing by pressing cancel.
6. Whisk tomato paste and water in a small bowl and pour around the roast.
7. Place the lid on the Instant Pot and use the Manual feature to pressure cook on high for 60 minutes.
8. Upon finishing allow the Instant Pot to natural release for at least 15 minutes.
9. If desired, shred meat and return to sauce. Cook for 30 minutes on the slow cooker set on low.
10. Serve over mashed potatoes, mashed cauliflower, brown rice, or whole-grain pasta.
11. Sprinkle with freshly grated parmesan.

INSTRUCTIONS (SLOW COOKER)

1. Combine 1TB oil, garlic, salt, pepper, basil, oregano, and red pepper flakes. Make into a paste with either a mortar and pestle or by crushing the garlic and slices together by mashing them with the back of a spoon against the side of a bowl.
2. Heat large skillet over medium heat. Add olive oil.
3. Add roast and cook for 1-2 minutes or until the surface is seared to seal in juices and flip. It may stick a bit but don’t worry about that.
4. Spread the garlic mixture on the roast while searing the other side.
5. Transfer roast to slow cooker.
6. Whisk tomato paste and water in a small bowl and pour around the roast.
7. Cook on high for 6 hours or on low for 8 hours. (cooking time may vary from slow cooker to slow cooker).
8. *If desired, shred meat and return to sauce. Cook for an additional 30 minutes on low.
9. Serve over mashed potatoes, mashed cauliflower, brown rice, or whole-grain pasta.
10. Sprinkle with freshly grated parmesan.

Notes *If using a leaner cut of beef, you may shred the meat and add back to the sauce and cook an additional 30 minutes or more on low.

Need more inspiration? Check out this awesome list of low carb Instant Pot recipes or check out the Instant Pot Recipes Finder!