Pressure Cooker Roast Beef & Vegetables

Pressure Cooker Roast Beef & Vegetables

Prep Time: 1 hour 45 minutes | 6  Servings


  • 2 1/4 lbs Top Sirloin Beef Roast
  • 1 tsp Sea Salt
  • 1 tbsp Avocado Oil
  • 1 Yellow Onion (chopped)
  • 4 Garlic (clove, minced)
  • 1 1/2 Beef Broth
  • 1 tbsp Coconut Aminos
  • 4 Carrot (peeled, chopped)
  • 3 cups Celery Root (peeled, cut into
  • cubes)
  • 2 tsp Arrowroot Powder
  • 1 1/3 tbsp Water


  1. Cut the roast into 4 to 5 equal size pieces and season all sides with the salt.
  2. Turn your pressure cooker to sauté mode and add the avocado oil. Sear the beef 2 to 3 minutes per side, working in batches if needed. Transfer the beef to a plate and set aside.
  3. Add the onions and garlic to the pot along with a splash of the beef broth. Cook the onions and garlic for 3 to 5 minutes until the onions have softened. Add the remaining beef broth and the coconut aminos and stir to combine. Place the beef in the pot in a single even layer. Close the lid.
  4. Set to “sealing”, then press manual/pressure cooker and cook for 40 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
  5. Add the carrots and celery root to the pot. Close the lid. Set to “sealing”, then press manual/pressure cooker and continue to cook for another 15 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully. Using a slotted spoon, remove the beef and vegetables to a plate and keep warm.
  6. In a small bowl combine the arrowroot powder and water until a slurry forms. Turn the pressure cooker to sauté mode. Bring the sauce to a simmer then add in the arrowroot powder mixture and stir well to combine. Let the sauce simmer for 3 to 5 minutes or until glossy and thickened slightly. Season with additional salt if needed.
  7. To serve, shred the beef with a fork. Divide the meat and vegetables between plates and top generously with the sauce. Enjoy!


  • LEFTOVERS: Refrigerate in an airtight container for up to three days.
  • ADDITIONAL TOPPINGS:  Season with black pepper or add fresh herbs like rosemary or thyme.
  • NO COCONUT AMINOS: Use tamari instead.
  • NO CELERY ROOT:  Use yellow potatoes instead.
  • NO TOP SIRLOIN ROAST: Use another cut of beef instead.


Nutrition: (Amount Per Serving)
  • Calories = 364
  • Fat = 11g
  • Saturated Fat = 3g
  • Trans Fat = 0g
  • Carbs = 15g
  • Fiber = 3g
  • Sugar = 5g
  • Protein = 51g
  • Cholesterol = 140mg
  • Sodium = 765mg
  • Vitamin A = 6806IU
  • Vitamin C = 9mg
  • Calcium = 69mg
  • Iron = 6mg