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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Pot Roast

THIS ROAST IS PRACTICALLY effortless to prepare and creates time to do other constructive things while you wait for it to cook. 

Serves: 8  - Time: 1 hour 30 minutes - Calories: 226  - Fat:  15g  - Protein: 22  - Net carbs: 1g 


  • 1 tsp. of sea salt 
  • 1 sliced medium onion 
  • 2 tbsp. of olive oil 
  • 2 cups of water or bone broth 
  • 3 lb. grass-fed chuck roast 


1.Pour the oil into the Instant Pot and set it on sauté mode. 

2.Put the pot roast inside the pot and cook for 5 to 10 minutes, keep turning until all the sides are browned. 

3.Use salt to sprinkle, cover it with onions, then pour the water into the pot. 

4.Quick release the pressure and serve.

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