When I chat with people about what it is to live an anti-inflammatory lifestyle everyone seems to nod in approval. Eliminating sugar, chemical additives, and preservatives makes sense. People agree that a healthy meal cooked from scratch is going to be superior, but seem conflicted and confused that we turn down grains, legumes, certain nuts, dairy, and soy. I typically hear “everything in moderation.” The truth is that for the vast majority of human existence, we survived on meat, vegetables, nuts, seeds, and seasonal fruit. Our genetics have not changed dramatically since then. It was only with the invention of agriculture, in more recent times, that we have started eating grains, beans, legumes, as well as far too much fat, sugar, and salt. The majority of the items found inside a grocery store were never part of a human diet. We are frequently not able to consume these items without inflammation, insulin spikes and possible organ damage. We have been fed a lot of false nutrition information over the last few decades, and I still hear from my mother’s generation that fat is bad and that whole grains are the answer. Current research is finally catching up and showing that a diet high in good fats and low in carbohydrates is preferable. We believe that it is possible to eliminate almost every disease by the food choices we make.

Try this quick and easy 25-Minute Pot Roast.

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25-Minute Pot Roast

This anti-inflammatory pressure cooker pot roast recipe will keep you coming back for more. Check out our 2-minute broccoli recipe to make a delicious side dish in the same pot.
Course Main Course
Servings 4

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 lb chuck roast
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • 1 onion peeled and thinly sliced
  • 8 carrots peeled and cut into 3" pieces
  • 1 stalk celery diced small
  • 1 Tbsp tomato paste
  • 1 ⅓ cups beef broth
  • 1 bay leaf
  • 1 sprig rosemary
  • 3 cloves garlic peeled and minced
  • ¼ cup red wine

Instructions
 

  • Season the roast well with salt and pepper.
  • Place the inner pot into the pressure cooker. Pour the oil in the inner pot. Turn the dial to 30 minutes. Place the beef in the oil and cook until it is lightly browned on all sides. Remove the beef and reserve.
  • Place the vegetables in the inner pot and cook for 2-3 minutes.
  • Add the tomato paste and cook for 1 minute. Add bay leaf, rosemary, wine and broth.
  • Place the beef back in the pot. Place the lid on the pressure cooker, lock lid and switch the pressure release valve to closed.
  • Once the timer reaches 0, the pressure cooker will automatically switch to warm. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  • Serve with the pressure cooker Steamed Broccoli recipe below or any other favorite side dish.
Keyword Anti-Inflammatory, Beef, Entree, Pressure Cooker

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