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!
Recipe Ingredients
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!
Recipe FAQ:
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
Equipment
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 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
Gravy
- 2 teaspoons arrowroot powder
- 1 Tablespoon coconut aminos
- 2 cups reserved liquid from Instant Pot
Instructions
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.
Notes
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.
Nutrition
Mary says
Where can you buy Coconut aminos?
Cook at Home Mom says
Hi there! Coconut aminos are available at most grocery stores and on amazon, or you can substitute soy sauce or Worcester sauce if you aren’t following Whole30. -Laura
Adriana says
My fault for not reading through the recipe thoroughly ahead of time but just wanted to mention that the “total time” of 1 hour and 35 minutes at the top of the recipe is incorrect.
Molly says
We are on R1D6 of whole 30 and wanted a classic lunch for Sunday/game day. I did this in the instapot for 80 minutes, then cooking the veggies for 5 min after and making gravy from the broth. My husband and I could not believe how tender this roast was! We are now instapot believers!!
Cook at Home Mom says
Hi Molly! I’m so happy to hear you love the pot roast! Welcome to the Instant Pot club! 🙂 -Laura
Dave says
Yooo! This pot roast is seriously the best! So easy and so delicious! 10/10 for sure and I will put this on my regular rotation right away. Thank you for sharing and my whole family thanks you as well!!!!!
Cook at Home Mom says
Hi Dave! I’m so glad to hear your family loved the recipe!! Thanks for sharing. -Laura
Kirsti Pellegrini says
I cooked this roast on high for 5-6 hours, as the instructions suggested I could do, and my meat came out tougher than leather. Come to find out that you should completely avoid cooking pot roasts on a high setting so the meat can be tender. I am incredibly frustrated. Why would you put in the instructions of your recipe that you can cook it on high? Additionally, the gravy didn’t thicken at all. Instructions for the slow cooker method felt incomplete and also inaccurate since this recipe failed so badly. 0/10 do not recommend.
Cook at Home Mom says
Hi Kirsti, Thanks for the feedback. The solution to a tough roast is to simply let it cook longer. Your roast was likely larger than what I recommend, still partially frozen, or a different cut of meat, all of which could affect cook time. Your slow cooker could even be older or a lower end model than mine, and thus less efficient. I cook on high all the time and literally never have a problem, and yes, low is often preferred, but we don’t always have 10 hours to cook, so high works just fine. There are many testimonials when I share this recipe on Pinterest and Instagram to indicate this recipe works well as-is, but again, I appreciate your feedback. All the best! -Laura
Deb says
What do you use when your insta pot does not have a meat/stew button? Sorry. I’m new to the Instagram pot
Cook at Home Mom says
Hi Deb! I’m so sorry about that — The Meat/Stew button is the same as High pressure. I will edit the recipe now to say that. -Laura
Magda Jablonska-Backman says
Are the potatoes supposed to be sauted in the beginning too? Your blog post says to saute all veggies, but recipe itself only asks for carrots and onions to be sauted.
Cook at Home Mom says
Hi Magda! So sorry for the confusion, and thank you so much for clarifying. You don’t need to saute the potatoes! 🙂 -Laura
CherLynn says
This is a great recipe for the fall and winter months. So cozy and delicious!
Cook at Home Mom says
Hi CherLynn, Thank you! I totally agree. As soon as the weather turns I’m firing up the IP and making pot roast! Glad you enjoy it! -Laura
JENNA RYAN says
what veggies should you wait to put in until the last hour? all i see is carrots listed or should I be including the onions and potatoes too?
also if using a crockpot how do you make the gravy? cause it says reserved liquid from instant pot?
Thanks!
Cook at Home Mom says
Hi Jenna! I’m going to go into the post now and clarify the slow cooker instructions so you don’t have to jump back and forth between the IP instructions and Crock Pot instructions. You add all the veggies in at the end. To make the gravy, use a skillet and the liquid from the Crock Pot. I hope that helps to answer your questions! -Laura
Lauren says
Tasty dinner! With the leftovers, I cut up the roast pieces and potatoes and heated in a skillet—then added eggs and scrambled all. Made a delicious breakfast!
Cydney says
How long should you increase the cook time for a 5.5lb roast?
Cook at Home Mom says
You may need to cut the roast in half to get it to fit in the Instant Pot. If you do you cut the roast in half, you shouldn’t need to change the cook time. 🙂
Valerie says
I am excited to try this, but I have a sensitivity to garlic. I have been subbing horseradish in some meals. Can you recommend a good substitute for the garlic in this recipe? Thank you!
Cook at Home Mom says
I’ve made pot roast with horseradish and it’s wonderful! I think that would be a great substitute, or you could just leave it off completely. There’s a lot of flavor in the other ingredients. -Laura
Valerie says
Thanks so much!
david says
ill make this on Sunday
Cook at Home Mom says
Hi David, I think this is the perfect Sunday recipe. Hope you love it! -Laura
Hannah says
I’ve been making this recipe every week for my husband and son. They both love it! I really like that the vegetables are cooked properly.
Cook at Home Mom says
Hi Hannah! Thank you so much for letting me know! I’m thrilled your family enjoys the recipe. -Laura
Cook at Home Mom says
Hi Leonard, You can definitely release naturally if you’d prefer! I’ve found that as you let it rest covered after it’s quick released, it’s not tough at all! I’ve heard from a bunch of people who’ve made this recipe without an issue. 🙂 -Laura
Leonard Zamkoff says
Everything I’ve read is that instant release of meat will result in it being tough.
Brie says
When using crockpot, should I add the stock and vinegar? Basically everything but the veggies?
Cook at Home Mom says
Hi Brie! Yes, go ahead and follow the directions as above, then wait until about an hour before it’s done cooking to add the veggies. That’s all the time cut vegetables need to cook and become tender. 🙂 -Laura
Carly Jones says
I made this last night. Easy and really good!!
Cook at Home Mom says
Hi Carly! I’m so thrilled to hear that! This is one of our all-time favorite recipes. Thanks for letting me know you love it too! -Laura
Michelle says
I’m new to IP- does it really need to rest for an hour and ten minutes? Thanks!
Cook at Home Mom says
Hi Michelle! Thanks for your question! The roast only has to rest while you’re making the gravy, just a few minutes. 🙂
Leah says
Could you make this in a crock pot too?
Cook at Home Mom says
Hi Leah! Thanks for your question — Absolutely! I’d recommend browning the roast separately in a large stock pot, and then cooking it on high for 5-6 hours (this would depend on the size of the roast).