Instructions

1. In a large bowl combine the meat with the 1 tablespoon olive oil, coconut aminos, mustard, and rosemary. Turn over the meat to coat it with the mix. Then add in all of the seasonings and rub them into the meat.  Let it marinate while you saute the veggies.
2. Heat your pressure cooker on saute mode. Add in the 2 tablespoons olive oil then the diced up celery, leek, and garlic. Saute for 8 minutes or until tender. Cancel the saute function.
3. Put the meat in the pressure cooker with the marinade and rosemary.  Pour the bone broth in. Close the lid and set to cook on high for 40 minutes.
4. When it’s done, release the steam manually. Open the pot. Heat a large cast iron skillet over medium heat. When it’s hot. Add 2 tablespoon olive oil the skillet and transfer the meat on to it, sear for 4 minutes each side. Transfer to a serving platter to rest.
5. In the meantime, add the rutabaga to the pressure cooker, add the remaining salt, mix into the broth then, close it and set to cook for 8 minutes on low. Release the pressure manually. Check to make sure they are fork tender. Use a large spoon to serve the soft “potatoes” with the sauce over the meat.