Spring Pot Roast with Purple Daikon & Carrots


So pot roasts are not normally my thing, but I’ve been trying to branch out and get more variety in my recipes. The flavors in the broth/sauce and vegetables in this recipe drew me in and gave me the push I needed. Then I went to the market and they had these BEAUTIFUL purple daikon radishes which sealed the deal. While I made a few adjustments, I mostly followed the recipe from her website. The biggest change I made was upping the amount of veggies and simplifying some of the ingredients.

Spring Pot Roast with Purple Daikon & Carrots
Adapted From Nom Nom Paleo
Makes 8 servings

  • 4 pounds lean beef chuck roast or stew meat, cut into chunks

  • 1/2 tablespoon sea salt

  • 1 tablespoon olive oil

  • 1 yellow onion, sliced thinly

  • 1 tablespoon minced garlic

  • 1/2 cup marinade (see below)

  • 5 large carrots

  • 4 purple daikon + 2 white large daikon

  • 1 head cauliflower, cut into large florets

All Purpose Marinade (directly from Nom Nom Paleo):

  • 1 cup light sodium soy sauce

  • 1 tablespoon of minced garlic

  • 1 tablespoon of minced and pureed ginger

  • 1/2 cup fresh orange juice (from 2 oranges)

  • 1/4 cup fish sauce

  • 2 tablespoons rice vinegar

Place meat in a large bowl and generously salt to tenderize. Let sit for about 10 minutes.

Turn on instant pot on saute mode. Add in just enough oil to coat the bottom of the pan generously (about 1 tablespoon). Once the pot is hot, add in the onion. Saute until onion is beginning to brown, about 4 minutes. Add in meat and saute until most pieces have at least one side browning; this will require some mixing with a spoon if you are using the same quantity as I did, as the meat will stack on itself. Add in 1/2 cup of the marinade and place on high pressure for 35 minutes. When done, let pressure release naturally.

Add in carrots and daikon (I waited on my cauliflower because I didn’t have enough room) on top of everything- you don’t have to mix it around- and then place on high pressure gain, but only for 3 minutes. Manually release pressure.

If doing more veggies- remove the meat and veggies from the pot. Add in the cauliflower (and any other extra veggies you don’t have room for) and repeat this procedure but on high pressure for 1 minute. Make sure there is a good amount of the marinade still left in the pot to ensure proper cooking of cauliflower. You can also add a little bit more from your leftover batch if needed.

Serve with brown rice and crispy roasted brussels sprouts (key word: cripsy!). To roast the brussels sprouts, I cooked them for 17 minutes at 400 degrees (convection).

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