This classic pot roast recipe is just the way my Nana makes it. Except of course in the instant pot, and totally Whole30 and Paleo! It’s got that gravy we all know and love, hearty veggies and with a few buttons on your instant pot, you’ve got an easy Whole30 dinner! It also makes a great meal prep recipe being it makes enough to feed an army!
My favorite thing about my instant pot is that it’s so multi-functional. For this Whole30 instant pot pot roast, we’re able to sear the meat, cook the meal, and then make a quick gravy ALL in the instant pot. Even after having the thing for a year, it still blows my mind. It saves me so much cleaning after dinner or meal prep, and I don’t know what I’d do without it!
I’ve made a Whole30 instant pot pot roast in my lovely IP quite a few times, and the best way I’ve found to cook the meat is to chop up the beef roast into large chunks. There’s no exact science here, but I cut it in half length wise, and then cut each strip into thirds to get about 6 large pieces or “chunks” if you will. I’ve found that it helps the meat cook evenly, and a bit faster. Ever time I’ve done this my roast has come out so tender, fall apart and perfect!
You’ll start first by adding a bit of avocado oil or olive oil to the instant pot, setting to it sauté and then quickly searing the meat. After that, I use my tongs to remove it, place the potatoes in the bottom, then the carrots, and then the slices of onion on top. Add the seared beef, a bit of bone broth and viola! In an hour you’ll have a classic, comforting Whole30 meal!
Instant Pot Pot Roast Recipe Tutorial Video
With the liquid left in the instant pot, you have the option to make a gravy. This is what really makes a pot roast if you ask me. Just add a bit of arrowroot to some cold water to dissolve, add it into the instant pot again on that handy sauté mode and watch it thicken! This Whole30 instant pot pot roast is a go-to recipe for me and my family, especially in the fall and winter, and I know your family will love it as well!
Other Hearty Whole30 Recipes:
Creamy Sausage and Potato Casserole
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Easy Instant Pot Pot Roast and Veggies (Whole30, Paleo, GF)
This classic Whole30 instant pot pot roast recipe is just the way my Nana makes it. Except of course in the instant pot, and totally Whole30 and Paleo! It’s got that gravy we all know and love, tender meat, hearty veggies and with a few buttons on your instant pot, you’ve got an easy Whole30 dinner! It also makes a great meal prep recipe being it makes enough to feed an army!
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: Serves 4-6 1x
- Category: Beef
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2.5–3lb beef chuck roast, roughly chopped into large pieces
- 1 tablespoon avocado or olive oil
- 3 large potatoes, washed and chopped into large 2″ chunks
- 2–3 long carrots, washed and chopped into 2″ chunks (peel if desired)
- 1 medium onion, peeled and sliced into discs (leave them in whole slices)
- 1 cup beef bone broth
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 cup arrowroot flour
- 1/3 cup cold water
Instructions
- Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
- Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
- Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
- Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
- Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
- Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
- Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
- Pour gravy over pot roast and vegetables and serve!
Notes
- Do not cut the potatoes and carrots too small, keep them at a 2″ chop so they don’t turn to mush in the instant pot
- Bone broth is ideal if you’re going to use the liquid for a gravy but regular broth will work too!
Nutrition Facts:
- Calories: 526
- Sugar: 2
- Fat: 34
- Carbohydrates: 15
- Protein: 37
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Gee says
First time making this recipe. It was a hit. Roast was fall apart tender. Will use this recipe again.
Meg says
made this AGAIN last night, and its such a hit with my husband and I! I actually used the delay start setting on my instant pot and went out for a cocktail with friends, and came home to piping hot pot roast. lol 10/10, absolutely keeping it in the rotation, especially with winter rapidly approaching!
paleobailey says
I’m sooo glad to hear this!! Thank you so much!
Linda says
Delicious and easy! Perfect comfort food made simple!
paleobailey says
I’m so glad to hear this! Thank you so much, Linda!
Samantha says
Soo soo delicious! I have never successfully made a tender fall apart pot roast until now! This will definitely be a regular meal in our home! Loved this recipe so much!
paleobailey says
I’m SO happy to hear this!! Thank you so much for giving it a try and taking the time to leave a review!
Kris Whiting says
I made this for gluten free guests on New Years Eve and it was a hit!
Robyn Tanti says
When you cooked it gluten-free did you need to change anything in this recipe
paleobailey says
This recipe is gluten free
Jessica says
I’ve never liked pot roast before this! We used yellow potatoes and sautéed some mushrooms on the stove. It was perfect!
katrina says
Great quick dish – very juicy and not too dried out. Gravy was a nice quick addition to post roast
Ruth Speirs says
This sounds easy and very practical. I seem to always end up with overcooked veggies when cooking them in the instapot. How do the veggies, specially the carrots, turn out in this recipe?
paleobailey says
The trick is to not cut them too small! Use larger pieces (2-3″) / a rough chop and you should be good to go!
Kristen says
If I don’t have arrowroot flour could I use regular flour or corn starch? Planning on making this today!
paleobailey says
That would be fine!
Jennifer says
Is there a substitute I can use instead of the arrowroot flour?
paleobailey says
Tapioca flour if you’re trying to keep it paleo/Whole30, otherwise cornstarch or regular flour (whatever you’d typically use for thickening 🙂 )
Ashley G. says
First time making pot roast in the Instant Pot and your recipe/instructions made it tremendous! Thank you! Also, love the tip about not needing to peel the carrots…such a time saver. Dirtying only one dish and the super quick cook time makes this an any night meal instead of a planned ahead occasion.
paleobailey says
I’m SO glad to hear this! Thank you so, so much!!
Trista Jackson says
DELICIOUS!
paleobailey says
Thank you so much for giving it a try and taking the time to leave a review!! So appreciate you!
Rebecca says
This recipe was awesome! We just had a big snow storm and this was perfect comfort food! Even my picky there year old ate it!
paleobailey says
I’m so glad you enjoyed it!! Thank you so much for giving it a try and taking the time to come back and leave a review! It’s so appreciated! <3 – B
Jenna says
I just made this last night and it did NOT disappoint. The beef was melt-in-you-mouth tender, and the flavor the gravy added was such a good mix of exciting and comforting.
Thank you, Bailey, for this delightful instant-pot recipe that will now be on my regular winter rotation. It actually replaced the old method for pot roast, I like this better.
paleobailey says
Oh wow!! This was such a nice thing to read this morning. Thank you so much for taking the time to give it a try, and for coming back and leaving a review. It’s so appreciated, and I’m so glad you loved it! <3 - B
Tara says
This was very good! I will say that to serve two teenagers and two adults this was barely enough. Next time will definitely double all and add green beans at the end, gravy was a good addition. Thanks for sharing this easy go to recipe.
paleobailey says
I’m so glad you enjoyed it! Green beans sound like a great addition!!
Emily says
This is my go to pot roast (whether I’m doing a whole30 or not!). It comes out perfect every time—I like to add peas in after it is done cooking! Perfect one pot meal.
paleobailey says
Ohhh peas sound like such a good addition! I’m so glad you love this recipe. It’s one of my favorites, too 🙂 Thank you so much!
Shelby says
So so good! My family always made pot roast in the crock pot growing up and this is such a comfort food. I LOVE being able to do it in the instant pot.
paleobailey says
I’m so glad you loved it!! Thank you so much for giving it a try and taking the time to come back and leave a review!! I really appreciate it 🙂