Check out this totally classic Whole30 Pot Roast recipe! It’s made in the Instant Pot (Pressure Cooker) for a crowd pleasing, super fast dinner your whole family will love! But don’t worry, I included Slow Cooker/Crock Pot instructions, too!
*This Instant Pot Pot Roast is also Gluten Free and Paleo, and I’ve included a Low Carb adaptation below!
Pot Roast in the Instant Pot
“What’s for dinner tonight?” Despite my best intentions and hours of meal planning, shopping, and prepping, I still ask myself this question at least a couple of times every week. I was staring into the fridge yesterday, wondering what to make as per usual.
I knew I had a Chuck Roast defrosted, and I pretty much always have root veggies laying around, so this time, it wasn’t too hard to come up with the answer. Pot Roast it is, but what kind? Ranch, Mississippi? Nope, I’m going classic this time!
And I’ll be cooking with my BFF, my Instant Pot. I sure do love my Slow Cooker, but you have to plan an early start time to get the most perfect, fork-tender pot roast ever. I didn’t have time for that today. Instant Pot it is!
Get your shopping list ready! Here’s what you’ll need to make this recipe at home!
- Chuck Roast
- Olive Oil
- Beef Stock
- Red Wine Vinegar
- Vegetables: Onions, Garlic, Carrots, Red Potatoes
- Herbs & Spices: Onion Powder, Garlic Powder, Thyme, Rosemary, Salt, Pepper.
How to Cook Pot Roast in the Instant Pot
- Turn the Instant Pot to Saute. Season the roast on all sides.
- Brown the roast on all sides, then saute the vegetables (this imparts flavor into the cooking liquid).
- Remove the vegetables (this keeps them from overcooking and turning to mush).
- Set the Instant Pot to Meat/Stew (High Pressure) for 80 minutes.
- Allow the pressure to naturally release, then open the lid. Set the roast aside, spoon some of the cooking liquid on top, and cover.
- Add in the vegetables to the Instant Pot. Turn to High Pressure for 5 minutes.
- Release the pressure, then remove the vegetables, cover them, and make the slurry (see note below).
- Whisk the arrowroot slurry into the cooking liquid and add the coconut aminos to make the gravy.
How to thicken sauces and soups when you’re avoiding corn starch and flour. Arrowroot powder!
- To make an arrowroot slurry: Whisk together about 2 teaspoon of arrowroot and 1 tablespoon of water or broth in a small bowl. Whisk another 2 tablespoons of broth into the mixture. Then whisk that into the hot pan drippings or instant pot liquid.
- Stir on saute mode until slightly thickened. It makes a perfect Whole30 gravy to serve over the pot roast and vegetables!
Chuck roast, brisket, or bottom round, or rump roast would all work great! Here I used a chuck roast. You want a cut that holds up to low and slow cooking, with plenty of fat.
Yes, of course! Follow the directions below, but: Brown the meat in a large stock pot, then transfer to your slow cooker. Cook on high for 5-6 hours or low for 8-10. Add the vegetables the last hour to avoid them getting too mushy.
Omit the potatoes and carrots. It’d be simple to substitute green beans and parsnips, or serve with a cauliflower mash.
If you like this Classic Pot Roast, check out some of my other healthy dinner recipes:
- Buffalo Chicken Stuffed Sweet Potatoes (Whole30, Instant Pot)
- Corned Beef and Cabbage (Whole30, Instant Pot)
- Chipotle Copycat Barbacoa Salad Bowls (Whole30)
- Pesto Chicken and Spaghetti Squash Casserole (Low Carb)
Are you making this classic Instant Pot Roast?
Leave a star rating below, and let me know what you think of it in the comments below! And be sure to find me on Instagram @cookathomemom!
Classic Whole30 Instant Pot Pot Roast
Pot Roast + Root Vegetables
- 2.5 – 3 lb chuck roast
- 2 yellow onions
- 8 large carrots
- 4 medium red potatoes
- 2 cloves garlic
- 2 cups beef stock
- 1 Tablespoon red wine vinegar
- 1/2 teaspoons salt
- ½ teaspoons pepper
- ½ teaspoons onion powder
- ½ teaspoons garlic powder
- 1/4 teaspoons dried rosemary
- 1/2 teaspoons dried thyme
- 2 teaspoons arrowroot powder
- 1 Tablespoon coconut aminos
- 2 cups reserved liquid from Instant Pot
Make the Pot Roast
- Set the Instant Pot to Saute mode. Heat 2 tbsp olive oil until it begins shimmering (this takes about 2 minutes). Pat the chuck roast dry and season it on all sides with salt, pepper, garlic powder, and onion powder. Brown the roast on all sides for about 3 minutes per side, then remove it and set it aside.
- Quarter the potatoes and the onions and cut the carrots into 4 inch pieces. Add the onion and carrots to the IP and saute them together for about 5 minutes, stirring occasionally. Remove them and set them aside.
- Deglaze the pan with ½ cup beef stock, scraping the bottom with a wooden spoon. Add the rest of the stock, vinegar and garlic, then put the roast back in.
- Cover and set to Meat/Stew for 80 minutes. Allow the pressure to Naturally Release. Remove the lid. Remove the roast, set it on a plate, and spoon about 1/4 cup of liquid from the Instant Pot on top. Cover to allow it to rest while the vegetables cook.
- Add the onions, garlic, carrots, potatoes, and rosemary and thyme to the Instant Pot and cover. Set to Meat/Stew (or High Pressure) for 5 minutes, then Quick Pressure Release (turn the vent knob to release the steam quickly). Remove the vegetables with a slotted spoon and set them aside, so only the drippings and broth are left. Make the gravy (see below).
- When you’re ready to serve, use two forks to pull the pot roast apart into bite-sized pieces. Discard the fat cap and any tough fatty pieces. Serve the vegetables and pot roast with a good drizzle of gravy and parsley.
To Make the Gravy
- Set to Sauté mode. In a small bowl, whisk together a slurry using 2 tsp. arrowroot powder and a tablespoon or two of broth from the Instant Pot. Whisk in another 2-3 tablespoons of broth from the Instant Pot. Whisk the mixture into the broth in the Instant Pot, then stir in the coconut aminos. Continue to stir often until thickened slightly, about 3-4 minutes. Season to taste with salt and pepper.
Follow the directions above, but:
- Season and brown the meat in a large stock pot, then transfer the meat to your slow cooker.
- Add the liquid to the slow cooker. Cook on high for 5-6 hours or low for 8-10.
- Add the vegetables (carrots, onions, potatoes) to the mixture during the last 60-90 minutes so they cook but won’t get too mushy.
- To make gravy, use the liquid from the slow cooker in a skillet over medium heat. Stir in the slurry and simmer together until slightly thickened.