Classic Roast With A Twist

1 tbsp avocado oil

2.5lb grass-fed chuck roast

Sea salt & pepper

1/4 tsp thyme (extra for topping)

1.5 cups bone broth (I like Kettle & Fire)

3 large carrots, peeled, chopped

1 bag yellow potatoes, peeled and chopped

1/3 cup unsweetened nut milk

1/3 cup ghee

3 tbsp extra virgin olive oil

1 tsp sea salt

Ground pepper, to taste

Turn instant pot to saute setting. Add avocado oil and allow to heat up; then add chuck roast. Allow to slightly brown on all sides 1-2 mins each.

Switch to slow cooker mode. Add salt, pepper, thyme, carrots, & bone broth. Cover and let cook for 6 hours on high heat, or 8 hours on low heat. If it’s not falling apart, cook for longer.

For the potatoes: add to a pot then cover with water. Bring to a boil and let cook for about 10-15 minutes, or until fork/knife tender.

Strain potatoes, then add back to the pot along with remaining ingredients. Use a potato masher, electric beaters or immersion blender to mash the potatoes.

Sprinkle extra thyme on top to serve (optional)

Enjoy:)