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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Teri Carpenter says
Sooooooo goooood!!!!!!!! Highly recommend- never going back to my crock pot/Lipton recipe –
paleobailey says
Ahh! Love to hear this! Thank you so much for giving it a try, and taking the time to come back and let me know! It’s so appreciated 🙂
claire says
This recipe turned out great! Everything was so tender, and will definitely be on my go-to list for the fall/winter. I think the potatoes I found were extra large, so I would maybe use one less next time. Very encouraging to have an instant pot success!
paleobailey says
I’m so glad to hear this!! Thank you so much for giving it a try and taking the time to let me know how it turned out! I so appreciate it! 🙂 – B
Jordan pahkala says
I am looking to make this in the slow cooker. Do I need to sauté the meat first? Do I add anymore liquid? How long do you reccomend I cook it?
paleobailey says
Hey Jordan! Sorry for the late response here. You could skip sauteing, although it does add a depth of flavor. You also don’t need to add anymore liquid, in fact, I’d likely reduce it a bit. I’d cook on low for 7-8 hours or high for 3-4 (until the meat is tender and pulls apart easily with a fork!). <3 - B
Ashley says
Something this easy shouldn’t taste this good! I’ve made many pot roasts over the years. The pressure cooker is definitely the way to go!
paleobailey says
So happy to hear it! Thank you so much for letting me know you enjoyed it!! <3 - B
TERI Springfield says
So easy and delicious!
paleobailey says
Thank you so much, Teri!
Leah says
This was my first roast in the instant pot. I have never had luck making roasts in the oven or crockpot. They always come out tough and tasteless. I wasn’t expecting much from this roast either. To my delight it was absolutely delicious! Fell apart when I shredded the meat and had amazing flavor! I was so excited to not ruin another expensive roast! Thanks for the awesome recipe!!
paleobailey says
I am SO happy to hear this! You’re so welcome, and thank you so much for giving roast one more shot, and for taking the time to let me know how it worked out for you!
Aleta Daria says
This was an easy-to-make feel good meal. I substituted yams for potatoes and corn starch for the arrowroot since that’s what I had and it turned out amazing!
paleobailey says
I’m so happy to hear this! Thank you so much!
Sonya Lee says
I have a child that is allergic to so may things, so I tried this recipe. My daughter safely enjoyed it and so did I. Thanks for sharing; I can now add it to my meal rotation 🙂
paleobailey says
Oh I’m so glad to hear this! Thank you so much for giving it a try, and for taking the time to let me know you both enjoyed it! 🙂
Holly H says
Have made this multiple times this month and it is fantastic! Making it again for a big family dinner tonight.
paleobailey says
I am SO happy to hear this! Thank you so much, Holly! I really appreciate you making it, and for taking the time to come back and let me know <3 - B
Dani says
Looks great! How do you think using sweet potato instead of white potatoes would work (to make it paleo and low fodmap’ish)…and what other vegetable would work? Green beans? I think it’d be too much orange for sweet potato and carrots…..plus I have to leave out onions and garlic. 🙁
paleobailey says
I think you could use sweet potatoes. For the green beans, I think they would get way overcooked if they were in the IP that long, so maybe cook them separately 🙂
Ash says
Aren’t potatoes a no-go on the Paleo diet? Everything I’ve read says they are on the don’t eat list!
paleobailey says
Hey there! They’ve been included as a nutrient rich vegetable for over a decade in the paleo community, as new studies and research has been done on their nutrition benefits, how long potatoes have been around, and their purpose in a healthy diet. I’ll leave some links for you to check out on why all potatoes have been considered to be Paleo for around 10+ years now by most of the Paleo thought leaders such as Mark Sisson and Robb Wolf. You’re unlikely to find a paleo book or cookbook published recently that says they’re a no-go now, either. 🙂 That being said, if you choose to leave them out, you totally can – whatever works for you!!
https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/
https://paleoleap.com/are-white-potatoes-paleo/
https://paleoflourish.com/why-arent-potatoes-paleo/
https://www.marksdailyapple.com/potatoes-healthy/
Emily says
So easy and so delicious! I made it in the crockpot but it worked great there too!
paleobailey says
Awesome!! Thank you so much for taking the time to let me know! The feedback on how it worked out in the crock pot too is so helpful and appreciated! <3 - B
Julia says
This pot roast is the bomb! Only way I make it now!
paleobailey says
SO happy you love it! Thank you so much!
Jessie says
This is such an easy recipes and it comes out amazing every time. We make it monthly, and it’s the only way I bother to cook a pot roast anymore in fact! Just make sure the potatoes aren’t chopped to small, like Bailey states in the post. Amazing, incredible, the best!
paleobailey says
This is amazing!! Thank you so much for sharing this with me! <3 - B
Brittney Flores says
does the time need to change if I double the recipe? we also have an 8qt IP so is it ok if I keep following these instructions?
paleobailey says
I think that would be fine!
D haley says
This is so delicious!
paleobailey says
Thank you so much!! Glad you enjoyed! <3 - B
Michele says
What time would you use if potatoes were omitted? Also – would tapioca work in place of arrowroot? Planning on roasting potatoes separately and I happen to have tapioca flour on hand. Thanks in advance!
paleobailey says
I wouldn’t change the time, and yes you can absolutely use tapioca instead!
Kelsey says
So, so, so good!!!!!! My new favorite IP recipe. Will be on repeat all fall and winter! Thank you!
Had to add a touch of salt to the gravy, but all personal preference. Served with sautéed garlicky green beans. Yum!
paleobailey says
Wooo!! So so happy to hear this!! Thank you so much for letting me know! And yes, I totally add more salt too, but, I find if I write recipes that way I’ll of course get the people who think it’s TOO salty haha, so better to add more than not be able to take any away 😉 Thanks again!! <3 - B
Nancy says
Howdy! I made this for the first time tonight and I wanted to share: I lost my mother this year and my elderly father has not been happy with my habit of eating out (I’m a single mom of boys, so just too tired to cook). I bought an instant pot because I thought it would fit in Pop’s teeny bachelor apartment… but except for the few times I showed him how to cook eggs or rice, it hasn’t been used at all. It turns out that he expects me to cook for him. Sigh.
I tried cooking some of Mom’s recipes from her old cookbooks and he always complained that nothing tasted right. Double sigh.
Tonight it was just Pop, my youngest pre-teen, and me… so I thought this recipe would give me a chance to use that darn Instant Pot and provide leftovers to cover Pop for the weekend too. My son was adding the salt/pepper/garlic powder while I chopped the onion–I reminded him to use the small measuring spoon but was focused on chopping. When he was done, he realized OOPS that he’d used the TABLESPOON instead of the teaspoon. He’d added a tablespoon EACH of pepper, salt, and garlic powder! I groaned and said that it would be okay. Then he realized that he was supposed to have only used HALF a teaspoon for the salt and pepper each compared to the required WHOLE teaspoon for the garlic powder… he did the math in his head and started to add (proportionally appropriate) three more TABLESPOONS of garlic powder–which I barely managed to stop in time!
Oh well, I can’t possibly disappoint Pop with my cooking when he has such low expectations already.
When finished cooking as described, the meat was incredibly tender, the vegetables were absolutely cooked perfectly, and the gravy was precisely as thick as Mom used to make. I served a plate to Pop who immediately grabbed the salt and pepper shakers but I stopped him and told him that he wouldn’t need either–didn’t tell him why. He took one bite and smiled–he said it was exactly the way he remembered Mom’s pot roast! I nearly died laughing! He went back for seconds and then thirds. Youngest pre-teen also went back for seconds and wholeheartedly agreed with Pop that this was the BEST DINNER EVER!
Wow! No leftovers! And now I know the secret to Mom’s cooking!
I desperately needed a “win” and this recipe (plus an oops) did it–THANK YOU!
paleobailey says
Oh my goodness, this is so amazing!! I’m SO grateful you came back and took the time to share this with me. So sorry about the loss of your mom as well. I’m so glad that this recipe was a hit with your dad, though! Thank you so, so much!! <3 - B
Janine says
I do not have a instant pot or a slow cooker. Can I make this on a stove top?
paleobailey says
Sure! However I think the oven would be a better bet!