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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Comfort food can mean something entirely different depending on who you ask. To me, I can’t think of anything that screams comfort more than a big pot of this mega-viral instant pot beef stew or minestrone soup.

But then if you asked my husband what his idea of the best comfort food would be – he would hands down say my mom’s pot roast.

The entire family goes over to my mom’s house every Sunday for a sit-down dinner. And among the bazillion other dishes she has waiting for us, you’ll always find a big pot of tender and juicy beef pot roast with 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. It’s the ultimate cold weather food and everyone always go for seconds and thirds throughout the day.

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 and make pot roast even on a busy weeknight.

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?

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.

MAIN INGREDIENTS YOU NEED TO MAKE A TENDER POT ROAST:

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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.

HOW TO MAKE TENDER POT ROAST IN THE INSTANT POT:

1. 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. Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
3. 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. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
5. Add the tamari, coconut aminos or compliant brand of 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. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
9. 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.
10. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
11. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
12. 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 and 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.

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 and allowing the roast to rest after you generously season it
• 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:

To test if pot roast is cooked, just 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 then transfer the meat into an airtight container or freezer bags along with the gravy. Store flat in the freezer for up to 3 months.

CAN YOU COOK POT ROAST IN THE SLOW COOKER?

Absolutely, here’s how:

1. 1. 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. Add 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.
   3. Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
   4. Transfer the roast and onions to the bottom of a 6 quart slow cooker.
   5. Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
   6. Add the vegetables – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired) then continue cooking for another hour
   7. 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, you can simply 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?

The great thing about 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 pot roast version, feel free to add some 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%

* Percent Daily Values are based on a 2000 calorie diet.