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.
Ingredients
- 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
Instructions
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In a small bowl add all the spices and mix well.
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Cut the garlic into slivers. Get your roast and cut little slits into the meat and stuff the garlic slivers evenly throughout the roast.
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Cut the roast into big chunks (roughly 6 pieces). Take the spices and rub them all over the chunks of beet.
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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.
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Mix the Better than Bouillon with the cup of water to make broth. Alternatively you can just use a cup of beef broth.
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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.
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Once the meat is done, let it come down from pressure naturally.
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You can shred the meat or just cut it up into small chunks. Serve with rice, cauliflower rice, cauliflower mash or mashed potatoes.
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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.