Pot Roast

Macros (makes 6 servings):

Protein: 54
Carbs: 57
Fat: 73
Calories: 1,101

Grocery List:

• Chuck roast (3 lbs)
• Olive oil (2 TBSP)
• Minced garlic (2 TBSP)
• Onion soup mix (2 packets)
• Beef broth (2 cups)
• Russet potatoes (3 lbs)
• Butter (8 TBSP = 1 stick)
• Sour cream (24 TBSP = 1.5 cups)
• Milk (1 cup)
• Broccoli (2 medium sized heads)
• Onion (1 large)
• Carrots (one 7 oz bag)
• Cornstarch (4 TBSP)
• Seasonings: salt, pepper, oregano, parsley

Directions:

1. Preheat the the oven to 425 ºF
2. Cut the broccoli away from the stem
3. Cut the carrots into small pieces
4. Add the veggies to a large bowl and toss with olive oil and all seasonings
5. Add the veggies to a baking sheet lined with foil. Cook at 425 ºF for 25 minutes
6. Peel the potatoes, dice them into large cubes, and then add them to an instant pot along with 2 cups of water and salt.
7. Cook on high for 12 minutes then quick release the pressure
8. Drain the potatoes and add to a large bowl. Add butter, sour cream, and milk along with salt & pepper to taste. Mix with a hand mixer.
9. Dice your onion
10. Cut the chuck roast into large cubes
11. Add 2 TBSP of olive oil to an instant pot and set on sauté setting
12. Brown the beef cubes
13. After browning the beef, add the diced onions, beef broth, and both packets of French onion soup mix.
14. Cook on high for 60 minutes. Allow the pressure to release naturally over 20 minutes and then quick release any remaining pressure
15. Drain the beef and shred with bear paws (save the liquid!)
16. Add the liquid back to the instant pot. Set on soup setting
17. Once the liquid comes to a boil, make a slurry of the cornstarch and cold water. Add the slurry to the liquid and allow it to thicken. Add salt and pepper to taste.
18. Add the mashed potatoes, veggies, and shredded beef to your meal prep container. Top the mashed potatoes and beef with gravy.