Tender Roast And Sweet Potatoes
Shannon Clark
Shannon Clark
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582 Calories
41 g Carbs
75 g Protein
13 g Fat
Total Time
4 servings

This recipe also includes a dose of vegetables to maintain your fiber intake, along with sweet potatoes for some complex carbs to keep your muscle glycogen stocked and your anabolic hormones, like insulin, high.


  • 2 pound lean eye of round roast
  • 4 whole sweet potato, cut into cubes
  • 2 clove garlic, minced
  • 2 small (5-1/2" long) carrots, sliced
  • 2 whole onion, sliced
  • 4 whole stalk celery, finely diced
  • 2 cup mushrooms, sliced
  • 1 cube beef Broth
  • ½ tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp olive oil
  • 1 to taste rosemary
  • 1 to taste thyme
  • 1 salt and pepper to taste

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  1. Turn your Instant Pot to sauté setting; add olive oil.
  2. When oil is hot, add roast; flip every minute until evenly browned.
  3. Remove roast from pot and set aside.
  4. Add onions, mushrooms, and garlic to pot; sauté.
  5. Stir in beef broth, top with remaining herbs and spices.
  6. Place roast and potatoes into pot with broth, cover, set timer to cook for 45 minutes.
  7. After 45 minutes, add carrots and celery to pot. Cover and cook for another 5 minutes.
  8. After 5 more minutes, relieve pressure using either method.
  9. Once pressure has dropped, remove roast to serving dish, surround with vegetables and serve.

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