Whole30 Pot Roast (Instant Pot & Slow Cooker)

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!

Jump to the Recipe button

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. Whole30 Instant Pot Pot Roast it is!

There are a couple of affiliate links in this post! Hashtag hustle, baby. Thanks muchly!

Whole30 Pot Roast, finished dish on a white plate with cooked quartered potatoes and carrots.

Why make this Whole30 Pot Roast in the Instant Pot?

The Instant Pot is my BFF for a reason, ya know.

I used to have to plan for an 8am start time if I wanted to get the most perfect, fork-tender Pot Roast ever. But yesterday, I actually started cooking just before 4pm, and dinner was on the table by 5:30 (with most of that time as downtime, whattup). What could be easier? ILU Instant Pot – Thanks for making this Pot Roast, Buffalo Chicken, Sweet Potato Chili and more so much easier!

I sometimes get questions about how to thicken sauces and soups when you’re avoiding corn starch and flour. If you haven’t tried arrowroot powder before, it’s a great alternative that’s Gluten Free, Whole30, and Paleo compliant.

  • Make a slurry by whisking together about 2 tsp of arrowroot and 1 tbsp of water or broth in a small bowl, 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!

Did you get my FREE E-COOKBOOK yet?? It’s filled with 10 healthy & delicious Whole30 recipes!

I’ve said this about a billion times before, but my husband is a total meat and potatoes guy. I can’t do everything in the world for him (I wish I could), but I know he really loves meals like this. So I make him his favorites as often as I can. I love it when he walks in the door, gets a whiff of what’s cooking, and I hear him excitedly ask, “What’s for dinner?”

It’s funny- When I ask myself the same question, it’s always with a bit of grudging annoyance. But to hear him say the exact words with eagerness, it reminds me of the insane privilege I have.

Because it’s a real privilege to eat meals that are delicious and healthy, and that also make our hearts happy.

Whole30 Pot Roast in the Instant Pot.

Yes, it takes a little leg work, but I’m thankful. Needless to say, my husband was really happy with this simple and savory Whole30 Pot Roast dinner, too. Are you the kind of person who’d love this? If you are, let’s be friends! Come find me me on Instagram @cookathomemom!

Pot Roast FAQ:

  1. What cut of meat should I use for Pot Roast?
    Chuck roast, brisket, or bottom round, or rump roast would all work great! Here I used a chuck roast.
  2. Can I make Pot Roast in the Slow Cooker / Crock Pot?
    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.

Recipe Variations:

  • If you’re following a low carb or keto eating plan, omit the potatoes and carrots. It’d be simple to substitute green beans and parsnips, or serve with a cauliflower mash.

Pin it for later:

Pinterest Graphic with a closer up photo the plated, finished dish and the words, "Whole30 Instant Pot Classic Pot Roast."

If you like this Classic Pot Roast, check out some of my other healthy dinner recipes:

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!

Whole30 Pot Roast (Instant Pot)
4.25 from 8 votes
Print

Classic Whole30 Instant Pot Roast

Whole30, Paleo, Gluten Free

Course Dinner, Main Course
Cuisine American
Keyword Beef, Family Meals, Instant Pot, Slow Cooker
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 509 kcal

Ingredients

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 tbsp red wine vinegar
  • 1 sprig fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 1 tsp minced parsley

Gravy

  • 2 tsp arrowroot powder
  • 1 tbsp coconut aminos
  • 2 cups reserved liquid from Instant Pot

Instructions

To Make the Pot Roast:

  1. 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. 

  2. 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. 

  3. 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. 

  4. Cover and set to Meat/Stew for 70 minutes. Manually release the pressure, then remove the lid. Add in the onions, garlic, carrots, quartered potatoes, and rosemary and thyme and cover. 

  5. Set to Meat/Stew (or High Pressure) for 10 minutes, then Manual Pressure Release. Remove the roast and cover it to allow it to rest. Remove the vegetables and set them aside, so only the drippings and broth are left. Make the gravy (see below).

  6. 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:

  1. Set to Sauté mode. Whisk together a slurry using 2 tsp. arrowroot powder and a tablespoon or two of broth from the Instant Pot, then stir it into the broth with the coconut aminos. Continue to stir often until thickened slightly, about 3 minutes. Season to taste with salt and pepper. 

Recipe Notes

To Make Pot Roast in the Slow Cooker / Crock Pot:
Follow the directions above, but:

  1. Brown the meat in a large stock pot, then transfer to your slow cooker.
  2. Cook on high for 5-6 hours or low for 8-10.
  3. Add the vegetables the last hour to avoid them getting too mushy.
Nutrition Facts
Classic Whole30 Instant Pot Roast
Amount Per Serving
Calories 509 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 130mg43%
Sodium 839mg36%
Potassium 1735mg50%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 8g9%
Protein 42g84%
Vitamin A 13622IU272%
Vitamin C 20mg24%
Calcium 90mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

And if you’re looking for more healthy Instant Pot recipes, check out my Paleo Buffalo Chicken Nachos!!