45 min serves 2-4

Chuck Roast with Bacon-Mushroom Mix

A few special tweaks make this roast outstanding. Dietary benefits from the bone broth are an added plus.
Gluten-Free Keto Paleo Whole30

PREP: 10 min. ACTIVE: 20 min. PASSIVE: 15 min.


  • 1 Pre Chuck Roast
  • 4 slices bacon
  • 4 garlic cloves
  • 2 cups cremini mushrooms
  • 1 tsp. sea salt
  • 1 tsp. white pepper
  • 1 tsp. sage (ground)
  • 2 cups bone broth
  • 1 cup red wine
  • 1 tbsp. olive oil
  • 1 tsp. cassava flour
  1. Heat pressure cooker on sauté mode. Chop bacon, mince garlic, and slice mushrooms.
  2. Rub down the meat with olive oil, salt, pepper, and sage.
  3. Add bacon to pressure cooker. Once cooked, add garlic and mushrooms. Sauté, stirring often for 3-4 minutes.
  4. Remove bacon-mushroom mixture from the pressure cooker. Set aside. Add in Chuck Roast and sear on each side for one minute. Then, cancel the sauté function.
  5. Add broth and wine, then close the lid. Cook on high for twenty minutes.
  6. Let pressure release naturally. Open the lid and remove the roast. Set to reduce.
  7. When the liquid comes to a boil, whisk in the cassava flour. Add mushroom-bacon mixture.
  8. Slice and serve beef, pouring mushroom-bacon sauce mixture over the top.
  9. Serve remaining sauce on the side.
  10. Enjoy!


Amount per 100g

Recipe developed by   Chef Sarah Russo