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Whole30 Pot Roast (Instant Pot)

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.