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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Nicole says
Oh my goodness. I made this tonight and my kids devoured every moresel! So much for leftovers lol. Thank you! I’ll have to double up next time!
paleobailey says
I’m SO happy to hear this!! Thank you so much for coming back and letting me know, Nicole! <3 - B
paleobailey says
Thanks for the feedback!
Camille Harrington says
NOTHING LIKE THIS POT ROAST ON A COLD DAY TO WARM YOU YO!!! My go to pot roast now!
paleobailey says
Thank you so much, Camille!! I’m so happy you love it! <3 - B
Sheila says
Favorite and easiest pot roast! I love love love this recipe so much, the meat turns out so perfect! I did double the arrowroot once and it was too gooey for my taste but otherwise, so perfect
paleobailey says
Thank you so much!! I’m glad you enjoyed, and thanks for the tip about doubling the arrowroot! I know someone else will find that helpful too! 🙂
Lynda Spiros says
I thought you could not have white potatoes on whole 30?
paleobailey says
Hey Lynda, they’ve been allowed on the Whole30 for the last 5 years. This article from 2014 has more info – https://whole30.com/2014/07/new-whole30/
And here’s an example of a shopping list from Whole30: https://whole30.com/downloads/book-shopping-list.pdf
Dwayne says
Would you need to make any changes to the recipe using stew meat in place of chuck roast?
paleobailey says
Hey Dwayne! I would probably cook for 1/2 the time and then add 10 minutes if the meat still isn’t done. Stew meat are in chunks smaller than the big “hunks” I cut roast down to so I think 30-40 minutes would do it!
Dwayne says
Thank you!
Ashley says
This was delicious!
paleobailey says
Thank you, Ashley!!
Charlotte says
Do you put the rack in the bottom of the instant pot before putting in the vegetables?
paleobailey says
I don’t but you certainly could!
Erin Klemetson says
AMAZING!!! This is my favorite winter comfort food recipe!
paleobailey says
So, so happy you loved it!! It’s a favorite here too!!
Kassie says
This meal turned out amazing in my instant pot. I just got the instant pot for Christmas and was able to use this as a perfect Whole30 dinner!! I ended up putting in extra potatoes and mashed them at the end too!! So good and lots for leftovers for the week!! I loved the gravy tips too. YUMMY! Thanks for the great instant pot recipe, can’t wait to try more!
paleobailey says
Hi Kassie! Thank you so much – I’m so, so happy you enjoyed it and had an easy time with it for your new IP!!
Anna says
Hi Bailey! I really can’t wait to make this. I just recently got an instant pot and I’m still in the early learning phase. I have a question about the potatoes. I need to make this AIP compliant, so I will be using white potatoes instead. I know I should keep the chunks big. But, do you think I should adjust the cooking time too? Or… should I skip the sweet potatoes, add more carrots and maybe do the sweets on the side … mashed? I would love your opinion. Thanks!
paleobailey says
Hey Anna!! The recipe just calls for potatoes, so I think white potatoes would be just fine. I used a Yukon gold, which are a bit soften than white but that’s about the only difference! I think you should be fine using white, or sweet potatoes.
Aimee M says
This was amazing….and unbelievably easy. I hate to admit it but I have been married for 11 years together for 24 and my husband has always cooked. I started whole 30 3 weeks ago and came across this post last week. Went out and bought a IP and was a first time user tonight..we ate it all. Even my 10 year old son had 2 helping and repeatedly sad how good it was…I think it made my husband feel a little jealous!! But that’s ok! I cooked the green beans on the side and even loved the cooked carrots. Who knew!
paleobailey says
Hi Aimee! I LOVE hearing this!! Thank you so much for letting me know this! And congrats on making your first of many delicious IP meals! 🙂
Karli says
This was phenomenal. Ive never made a roast in my instant pot before and I can say that I will have this meal on rotation all Fall and Winter long. Thank you so much for posting this!
paleobailey says
Amazing!! I’m so, so glad to hear this! Thank you so much for letting me know – you made my day!
Aimee M says
I am not crazy about cooked carrots…what other vege would be good with the roast? Would green beans work?
paleobailey says
Green beans might be too soft to be pressured cooked this long. You could add them in when there’s about 15 minutes left (cook for 45 mins, quick release, add the green beans and cook an additional 15). Otherwise, I’d suggest heartier/thicker veggies, such as parsnips, butternut squash, Brussels (not cut too thin). Or, you could omit all together 🙂
Faye says
Wonderful, wonderful recipe. Most tender roast I’ve ever made. Will be my new method for beef roasts
paleobailey says
Thanks, Faye! That’s great to hear!!
Kim Lerner says
Do you think using baby carrots would work as well???
paleobailey says
Yeah! I think those would work just fine. I’d keep them whole though so they don’t get too mushy in the IP 🙂
CHRISTINA ROBERTSON says
What would be the time if I wanted to put it in the slow cooker?
paleobailey says
I’d cook on low for 6-8 hours (or until pot roast is easily shredded with a fork!)
Erin says
First recipe made in my new instant pot. Was very nervous but this recipe made it easy and the resutl was great!! didnt use fresh green beans but served a side of canned ones with dinner. Everyone loved it
paleobailey says
I was nervous about my IP too – I’m glad this was such a great intro recipe for you! Thanks so much, Erin 🙂
Marissa says
What type of potatoes did you use? Mine didn’t stand up to the pressure and I cut them into pretty big chunks. Other than the potatoes, the flavor of this meal was awesome for so few ingredients. We are going to make it a staple in our house.
paleobailey says
I used Yukon gold, I’m sorry I wasn’t more specific!! Other than that, I’m so glad you enjoyed it 🙂
Emmily says
I accidentally bought a roast that only weighs 1.70 pounds. Any idea what to adjust the cook time in the insta pot to?
paleobailey says
I would start with 40 minutes! Then go up in 10 minute increments from there!