Bison Roast & Mashed Parsnips – Paleo Prep
INSTANT POT BISON ROAST & GRILLED ASPARAGUS
Ingredients for 4 servings
- spray olive oil
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 24oz (1.5 lb) bison chuck roast (OR beef chuck roast)
- 1 tablespoon garlic
- 1 cup chopped onion
- 1 cup portobello or cremini mushrooms, chopped
- 1 tablespoon fresh thyme
- 1 1/4 cup beef broth, no salt added or added sugar
- Garnish
- 3/4 lb grilled asparagus (or your favorite green veggie
Steps
Step 1
Sprinkle sea salt & pepper on the chuck roast.
Step 2
Set multifunction cooker to Saute (or set a nonstick skillet on high heat). Spray it with olive oil, then add in the roast. Sear on both sides for 2 to 3 minutes. If you are cooking in a skillet, add the roast to the pressure cooker (or slow cooker).
Step 3
Add the remaining ingredients to the pressure cooker, give it a quick stir, then place on the lid and cook for 20 to 25 minutes. (Note: adjust the cooking time according to the instructions on your pressure cooker)
Step 4
If you do not have a pressure cooker, use a slow cooker. Cook on low for 6 to 8 hours.
Step 5
Release the pressure, then gently pull apart the meat or cut it up on a plate. Then, add it back to the broth of the pressure cooker to marinate and meld.
Step 6
Evenly divide among your meal containers.
Whipped Parsnips
Ingredients for 4 servings:
- ~550g raw parsnips, cut into 1/2-inch chunks
- 1 tablespoon garlic
- 1/2 teaspoon cumin
- 2 teaspoons oregano
- 2 tablespoons full fat Greek yogurt (see my note above – substitute coconut cream but macros will change)
- 1 tablespoon (grass-fed) butter (optional for added flavor)
- 3oz chicken stock, no salt added or sugar added
- sea salt & pepper to taste
- Garnish
- dried chives
- cracked pepper
Steps
Step 1
Chop parsnips into small 1/2-inch pieces. The best way is to chop them horizontally, then cut those chunks into halves or quarters depending on their size. The middle part of parsnips tend to be tough so you cut them up like this to ensure the middle part softens as well.
Step 2
Bring a pot of water to a boil, then toss in parsnips. Boil for 15 to 20 minutes, until they can easily be pierced with a fork. Drain them and allow them to cool.
Step 3
Place the parsnips in a food processor along with the rest of the ingredients. Blend until smooth. Season to taste with sea salt & pepper.