Ingredients

• instant pot
• Chuck Roast
• beef flavoring (2 Tbsp Beef Better than Bouillon preferred, 2 cans beef broth or cubes OK)
• Onion (white preferred, yellow OK)
• Mushrooms (cremini, aka baby bella preferred, white button OK)
• garlic, 18 cloves (yes, a lot)
• 3 Tbsp Dutch Process cocoa powder (regular OK)
• 3 Tbsp salt
• Black Pepper

Instructions

1. Trim excess fat from roast, salt and leave out
2. Slice onion
3. clean and slice mushrooms
4. mince the garlic
5. dry and sear beef in instant pot or pan
6. Add 2 Tbsp Better than Bouillon to two cups of water, or cubes
7. Add cocoa powder to liquid
8. If water used, add salt
9. Remove meat from pot, add sliced onions with salt, brown just a bit
10. Add sliced mushrooms to pot, mix, cook a bit
11. Add minced garlic to pot, mix, cook a bit
12. Add meat back in the top of pot, add broth
13. If meat not covered, add water to cover meat
14. Add a lot of black pepper to pot
15. Cover and cook for eight hours on low. Don't use as pressure cooker

Ingredients

• Brussel Sprouts
• Carrots
• Brown Swerve

Instructions

1. Half the brussel sprouts, Add to a bowl with oil, salt, pepper and cayenne to toss. Bake on a sheet pan at 450 for 20 minutes
2. Slice and saute the carrots in butter and brown swerve

Instructions

1. Remove the beef from the slow cooker
2. Add most liquid / onion mix to blender, add xanthan gum to make a gravy. Butter optionally too
3. Plate and serve beef, gravy, brussel sprouts and carrots