I did an unplanned fast, starting Sunday evening. It felt amazing! Broke the fast today with a lot of leftover beef ribs!! 😋

Bookmark this one! 👇 Chuck Roast Instant Pot method: 1. Dry brine with salt for 24-72 hrs (optional) 2. Add 1 stick of butter (1/2 cup or 113 g) to Instant Pot, turn on sauté setting 3. Cut roast into approx 4-5 pieces 4. Sear all sides in butter on sauté setting (Add spices, if desired) 5. Add 1-2 cups beef bone broth 6. Cook on manual, high pressure setting for 1.5 hrs for 3 lb roast (time will vary based on roast weight) add more time if it’s not falling apart. PS I use the drippings to make a gravy by turning sauté setting on (after taking the roast out) and whisking in some gelatin, letting the liquid reduce some.

Beef Ribs were 🔥 The drippings make an incredible sauce! I cover them in butter, add beef bone broth to the bottom of glass casserole dishes & cover with foil. Cook in the oven at 225°F until they reach 200-210°F internal temp. It usually takes about 8 hrs.