Instant Pot Pot Roast – Whole30 / Paleo / with Low Carb Options

This Instant Pot Pot Roast cooks up tender, juicy and full of flavor with hearty vegetables covered in a delicious gravy. Everything comes together easily in the pressure cooker and is the perfect comforting one pot dish the whole family will love.

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INSTANT POT POT ROAST: SUNDAY COMFORT FOOD

We go over to mom’s house every Sunday evening for dinner and pot roast is usually on the menu.

She always has a giant feast including a tender and juicy beef pot roast. Her pot roast always includes carrots, potatoes and celery covered in a delicious gravy. The meat is tender, juicy and my kids say that it’s the best pot roast ever.

AN EASY PRESSURE COOKER MEAL

Homemade Pot Roast is one of those classic lazy Sunday meals. And since you guys know I am crazy about my Instant Pot, I had to give this popular Keto Pot Roast I already have on my site its own post.

That means you can skip the hours it takes to slow cook the roast on the stove or in the oven.

The great thing about pot roast is that you can customize it by adding whatever vegetables you prefer or have on hand.

I’ve included options to keep this pot roast paleo, Whole30, gluten free and low carb / keto-friendly.

WHAT KIND OF MEAT MAKES THE BEST POT ROAST?

So what type of meat do I use for pot roast? We prefer using beef chuck roast since I find it produces the most tender beef but if you are in a pinch, you can use beef stew meat

Since most pot roast recipes require you to slow cook the meat all day, you’re going to be looking for:

1. Tough cuts of meat such as:
   • Boneless beef chuck roast or chuck shoulder is the best kind of meat for pot roast (also what I use), as it contains more fat and connective tissue, so it’s more flavorful.
   • If you can’t find beef chuck roast, then a rump roast or round can also be another option. It’s a little bit more expensive than chuck roast and less fatty.
   • And third, beef brisket can also be used when you’re making a pot roast, but the texture is somewhat more grainy than chuck.

Can I skip browning the meat before?

While you can skip this step, I would definitely brown the beef in the Instant Pot prior to adding the other ingredients. It’s an extra, more involved step but completely worth it for that caramelized and hearty depth and extra layer of flavor you get. On those days you are pressed for time, you are totally free to skip the browning if you’d prefer an easy dump and go recipe.

What vegetables do you use in classic pot roast?

Be sure to use a combination of aromatics like onions and garlic plus vegetables. I used celery, turnips, mushrooms, cauliflower, orange bell pepper, onions and fresh herbs. Feel free to use classic pot roast veggies like potatoes and carrots if you are not following a low carb or keto diet.

INGREDIENTS YOU NEED:

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For this instant pot pot roast recipe, you’re going to need:

• boneless beef chuck roast – preferably grass-fed – I get mine from Butcher Box
• bone broth
• celery
• turnips / rutabaga – Use baby potatoes if not low carb / keto
• mushrooms
• cauliflower
• carrots if they fit into your macros (leave out or if you want that pretty orange color, you can use an orange bell pepper for keto)
• onion
• fresh herbs – parsley, rosemary, thyme etc.

What other key ingredients do I need to make the best juicy pot roast?

Add some Worcestershire sauce, coconut aminos (can sub with low sodium soy sauce) and fish sauce for a punch of flavor. If you can’t find fish sauce or are not a fan, feel free to leave it out.

HOW TO MAKE INSTANT POT POT ROAST:

1. SEASON: This recipe for Instant Pot Pot Roast starts with a good seasoning of the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to allow the roast to rest for about 30 minutes.
2. PREP THE VEGGIES: Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
3. SEAR THE ROAST: Turn on the Instant Pot and press the SAUTE button. Add the oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
4. ADD AROMATICS: Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
5. SEASON: Add the tamari, coconut aminos or compliant brand of Worcestershire sauce.
6. PRESSURE COOK: Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting. Set the timer to 60 minutes.
7. QUICK RELEASE AFTER 10 MINUTES: It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
8. ADD VEGGIES: Add the vegetables and fresh rosemary – we used turnips, celery, cauliflower, zucchini and carrots (if not low carb – you can add potatoes if desired) then cover with lid.
9. COOK AGAIN: Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
10. QUICK RELEASE AFTER 10 MINUTES: When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
11. SHRED THE MEAT: Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around and chopped parsley (if desired) around the roast. Serve hot with gravy.

TO THICKEN THE GRAVY (OPTIONAL): Press SAUTE on the Instant Pot. Add xanthan gum (or a cornstarch slurry) to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

What is the best pressure cooker for instant pot pot roast?

Be sure to use at least a 6 quart Instant Pot pressure cooker for this recipe. I use the 6 Quart DUO PLUS.

TIPS FOR MAKING THE BEST INSTANT POT POT ROAST:

• • BROWN MEAT: Sear meat in the Instant Pot or a heavy cast iron dutch oven. Browning meat helps to seal in the juices and bump up those delicious flavors
  • ADD FLAVORS WITH SEASONING: Season your meat and vegetables liberally – nobody likes a bland pot roast so be sure to season with enough salt, pepper and herbs to bump up the flavor
  • AVOID MUSHY VEGGIES: Add your vegetables to the pot during the last hour so you don’t end up with mushy vegetables.

NOTES: HOW TO AVOID MAKING A TOUGH POT ROAST:

The key to making the best tender instant pot pot roast is to use boneless beef chuck roast. Once you season, allow the roast to rest.

Searing the pot roast locks in the juices and helps to prevent a tough pot roast

Be sure to add enough broth or liquid for a juicy roast

HOW TO TEST IF POT ROAST IS DONE:

Stick a fork into the pot roast and pull down. Check to see if the meat can be easily removed. If it shreds then the roast is done.

But if not, then stick it back in the Instant Pot oven or slow cooker and continue cooking.

ANY TIPS FOR FIXING TOUGH / DRY POT ROAST:

If your pot roast seems overdone and leathery, try shredding the roast and soaking it into the gravy for about 10 minutes

SO CAN POT ROAST BE FROZEN?

The great thing about pot roast is that it freezes beautifully so it works great for meal prep.

After you’ve shredded the pot roast, allow it to cool to room temperature. Transfer meat into an airtight container or freezer bags. Store flat in the freezer for up to 3 months.

CAN YOU COOK POT ROAST IN THE SLOW COOKER?

Absolutely, here’s how:

1. First, you’re going to season the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to allow the roast to rest for about 30 minutes.
2. Drizzle in some oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides. Once it’s brown, add onions and mushrooms. Allow them to cook for 1-2 minutes until fragrant.
3. You’re going to transfer the roast and onions to the bottom of a 6 quart slow cooker.
4. Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
5. Once the timer is up, add the vegetables. We used turnips, celery, cauliflower, zucchini and bell peppers. If you’re not low carb, add potatoes and carrots, if desired. Continue cooking for another hour
6. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks and sprinkle with chopped parsley if desired. Serve hot with gravy.

TO THICKEN THE GRAVY (OPTIONAL):

Turn the slow cooker to HIGH and add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

HOW DO YOU REHEAT FROZEN POT ROAST?

When you’re ready to reheat the pot roast, just dump the contents into a pressure cooker and PRESSURE COOK on LOW for 4 minutes or in a dutch oven pot on medium low heat until it boils.

WHAT CAN I SERVE WITH WHOLE30 POT ROAST?

Paleo pot roast is that it goes well with so many sides. Aside from the turnips, cauliflower, zucchini and mushrooms that you see on this plate, you can serve the roast with mashed cauliflower, roasted broccoli or any other roasted veggies you like.

And for a classic heartier pot roast version, add mashed potatoes, baby potatoes or carrots.

More Instant Pot recipes:

Instant Pot Balsamic Chicken

Lemon Chicken with Garlic

Chicken and Broccoli

5 from 1 vote

Print

Instant Pot Pot Roast

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

This Instant Pot Pot Roast cooks up tender, juicy and full of flavor with hearty vegetables covered in a delicious gravy. Everything comes together easily in the pressure cooker and is the perfect comforting one pot dish the whole family will love.

Course: Main Course

Cuisine: American

Keyword: comfort food, dinner, instant pot beef, instant pot pot roast, keto, paleo, pot roast, whole30

Servings: 8 servings

Calories: 345 kcal

Author: Kelly

Ingredients

• 3 pound boneless beef chuck roast
• 1 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 tablespoon avocado oil or ghee
• 1 small onion chopped
• 1/2 cup sliced mushrooms
• 1 tablespoon tomato paste
• 1 teaspoon keto compliant Worcestershire sauce , or compliant fish sauce like Red Boat
• 2 teaspoons coconut aminos , (or low sodium soy sauce)
• 2 cups beef broth or bone broth , (homemade or whole30 compliant)
• 5-7 turnips , or baby potatoes if not low carb , cut into halves
• 1 1/2 cups cauliflower florets , (leave out if preferred and now low carb)
• 1/2 cup chopped celery
• 1/3 cup zucchini rounds , (leave out if preferred and now low carb)
• 1/4 cup sliced carrots , leave out if low carb or swap with orange bell pepper for color
• 1 teaspoon xanthan gum , optional to thicken gravy (can also use a cornstarch slurry)
• 2 sprigs fresh rosemary
• fresh parsley for garnish
• Instant Pot I use a 6 Quart DUO Plus

Instructions

1. Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
2. Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
3. Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
4. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.

5. Add the tomato paste & Worcestershire sauce.

6. Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.
7. Set the timer to 60 minutes.
8. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
9. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
10. Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.
11. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
12. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
13. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.

Recipe Notes

Please note that I use the Instant Pot 6 Quart DUO Plus and the cook times are accurate for this model.

Nutrition Facts

Instant Pot Pot Roast

Amount Per Serving (1 serving)

Calories 345 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 34g 68%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.