I made this Middle Eastern spiced Instant Pot roast from my memories of my grandma’s roast. It is full of flavor, easy to make and best of all it’s low carb with only 1.8g net carbs. This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
You might also like this shredded beef chili Instant Pot recipe!
I have fond memories of my grandma’s cooking. One of the things I remember was her pot roast. I have no idea how she made it but it was studded with garlic and it just fell apart. Oh my it was really good. That’s what inspired this Middle Eastern spiced Instant Pot roast. I used the spices from my Middle Eastern slow cooker ribs and studded it with garlic. To make it melt in your mouth, I made it in the Instant Pot. It wasn’t grandma’s but it was darn good!
To Make This In A Slow Cooker
Note you can make this in the slow cooker too if you don’t have an Instant Pot or pressure cooker. To do so, prepare the meat the same way but brown it in a large frying pan. Then place it in the slow cooker along with the beef broth and cook all day on low until nice and tender. Easy peasy.
What Type Of Beef Should You Use?
I usually use chuck roast because it’s nice and marbled and fairly inexpensive. I can often find BOGO roasts at Giant Eagle which is why I made this roast today. They had Certified Angus Beef® chuck roasts BOGO so I grabbed a couple to make this recipe and freeze some for later.
You can use other types of beef if you wish, like eye of the round, London broil or even stew meat. However I recommend chuck roast for this recipe.
What Spices Are In This Middle Eastern Pot Roast?
The main spice that reminds me of my grandma’s cooking is cinnamon. It gives the meat a bit of sweetness that I love. So for this roast I made a rub using cinnamon, salt, cayenne, paprika, cumin, chili and onion powder. Another important part of the seasoning is the garlic. I first cut a few cloves of garlic into slivers and then studded the roast.
To stud the roast, just cut little slits in the meat and stuff it with a sliver of garlic. Try to do this evenly throughout the roast. Then cut it into big chunks so it cooks quicker in the Instant Pot.
Spiced Instant Pot Roast Recipe
This recipe in a nutshell:
- First stud the roast with slivers of garlic.
- Cut into big chunks then rub the spices all over the pieces of beef.
- Heat up some oil in the Instant Pot and with the saute function, brown the meat.
- Add in a cup of broth, secure the lid and pressure cook for 60 minutes.
- Let the Instant Pot come down from pressure naturally and then serve.
What To Serve With This Pot Roast
I made a yummy cauliflower mash to go with this roast. I microwaved the cauliflower for about 10 minutes in the microwave then placed it in a Vitamix blender along with French onion dip and cheddar cheese. It was delicious and went well with this spiced pot roast.
If you are not on a low carb diet you can serve this with mashed potatoes, rice or even egg noodles. However for low carb try cauliflower rice, cauliflower mash or just eat it as is with a couple vegetable side dishes.
I hope you enjoy this Middle Eastern spiced Instant Pot roast as much as I did. I have so many good food memories from my grandma! The nutritional information for 1 serving is:
519 cals / 32.1g fat / 3.2g carbs / 1.4g fiber / 59.9g protein = 1.8g net carbs
Middle Eastern Spiced Instant Pot Roast
I made this Middle Eastern spiced Instant Pot roast from my memories of my grandma's roast. It is full of flavor, easy to make and best of all it's low carb with only 1.8g net carbs.
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon cayenne powder
- 1 teaspoon cinnamon
- 1 teaspoon Swerve sweetener
- 3 lbs chuck roast, cut in to large chunks
- 3 cloves garlic, slivered
- 1 tablespoon olive oil
- 1 teaspoon Better than Bouillon - beef flavored (can use 1 beef bouillon cube)
- 1 cup water
In a small bowl add all the spices and mix well.
Cut the garlic into slivers. Get your roast and cut little slits into the meat and stuff the garlic slivers evenly throughout the roast.
Cut the roast into big chunks (roughly 6 pieces). Take the spices and rub them all over the chunks of beet.
Set the saute button to high heat in the Instant Pot. Add they oil and when it is hot, brown the meat on all sides. This should take about 5 - 10 minutes.
Mix the Better than Bouillon with the cup of water to make broth. Alternatively you can just use a cup of beef broth.
Turn off the Instant Pot then add in the broth. Secure the lid and turn the vent to back. Press the manual button and cook for 60 minutes.
Once the meat is done, let it come down from pressure naturally.
You can shred the meat or just cut it up into small chunks. Serve with rice, cauliflower rice, cauliflower mash or mashed potatoes.
To make this in the slow cooker. Do everything the same except brown the meat in a large skillet before adding it to the slow cooker. Cook for 8 hours on low or until the meat is tender.
By the way I recently joined this Certified Angus Beef® Kitchen Facebook group and have been learning great beef tips. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brand follow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter