This easy Instant Pot Pot Roast is a tender, juicy and flavorful dish with hearty beef and vegetables covered in a delicious gravy. Everything comes together with just one pot in the pressure cooker! Gluten-free, paleo, Whole30 with low carb and keto options.
Updated February 2021
Cozy Instant Pot Pot Roast with Potatoes
This simple Instant Pot Pot Roast recipe is the kind of healthy comfort food that brings families together! It’s full of savory flavors and good-for-you ingredients. We go over to Mom’s house every Sunday evening for dinner, and pot roast is usually on the menu.
Her famous beef pot roast always includes carrots, potatoes and celery covered in a delicious gravy. The meat is tender and juicy, even though they love this keto pot roast, they think this is the best pot roast ever. That’s why I had to bring the recipe to you!
Plus, it’s easy to customize using your favorite vegetables so it can work for any members of your family that are gluten-free, paleo, Whole30, low carb and keto.
Why Use an Instant Pot?
So, why is there so much hype surrounding the Instant Pot? Well, it pressurizes your food and cooks it to perfection with hot steam. That means you can skip the hours it takes to slow cook the roast on the stove or in the oven! The Instant Pot turns a traditionally slow-cooked dinner into a much more manageable weeknight meal with all the same great flavors.
If you don’t have an Instant Pot, you can cook this pot roast in the slow cooker too. It won’t be as fast, but it will still be super yummy and easy to make. I’ve included slow cooker directions here as well!
The great thing about this instant 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!
- Boneless Beef Chuck Roast: Preferably grass-fed; I get mine from Butcher Box.
- Himalayan Sea Salt: Or regular coarse sea salt.
- Black Pepper: Freshly ground.
- Garlic Powder: A teaspoon of garlic powder adds amazing flavor to this dish.
- Italian Seasoning: You can order some here or simply make your own by combining basil, rosemary, thyme, oregano and marjoram.
- Avocado Oil: Or ghee.
- Onion: You’ll need about 1 small onion, chopped.
- Mushrooms: Sliced.
- Tomato Paste: For flavor and consistency.
- Worcestershire Sauce: Use a keto-compliant sauce if you’re on the keto diet. You could also use a keto fish sauce like Red Boat.
- Coconut Aminos: Or low-sodium soy sauce.
- Bone Broth: Or beef broth; homemade or Whole30 compliant.
- Turnips: Or rutabaga. You can use baby potatoes if you’re not low-carb/keto.
- Cauliflower Florets: Leave out if preferred.
- Celery: Chopped.
- Zucchini Rounds: You can leave these out, if desired.
- Carrots: If keto, use an orange bell pepper instead. You can also leave these out altogether, if desired.
- Xanthan Gum: Optional, to thicken the gravy. You could also use a cornstarch slurry.
- Fresh Rosemary: About 2 sprigs.
- Fresh Parsley: For garnish.
How to Make Instant Pot Pot Roast
- Season Beef: Season the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to let it rest for about 30 minutes.
- Prep Veggies: Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop, etc.
- Sear Beef: 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.
- Add Onions & Mushrooms: Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes, until fragrant.
- Season: Add the tamari, coconut aminos or compliant brand of Worcestershire sauce.
- Pressure Cook: Pour in the broth and cover with the lid. Turn the valve to SEALING and press the PRESSURE COOK on the high setting. Set the timer to 60 minutes.
- 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.
- 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). Cover with the lid.
- Cook Again: Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
- 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.
- Shred Meat: Transfer the roast to a cutting board or a large platter. Use two forks to shred it into chunks. Arrange vegetables and chopped parsley (if desired) around the roast. Serve hot with gravy.
- To Thicken Gravy (Optional): Press SAUTE on the Instant Pot. Add xanthan gum (or a cornstarch slurry) to the reserved gravy. Allow it to heat and thicken up. Adjust seasonings as needed and serve over pot roast.
How to Make a Pot Roast in the Slow Cooker
Like I said, you can also make this pot roast with your slow cooker! Here’s how to do it:
- Season Beef: Season the roast with salt, black pepper, garlic powder and Italian seasoning. Let rest for 30 minutes.
- Brown Beef: Drizzle some oil into a large pan or dutch oven over medium-high heat. Cook the roast (undisturbed) for about 4 minutes on all sides.
- Add Onions & Mushrooms: Once the beef has browned, add the onions and mushrooms. Allow them to cook for 1-2 minutes, until fragrant. Transfer the roast and onions to the bottom of a 6 quart slow cooker.
- Cook: Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
- Add Veggies: 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
- Garnish & Serve: 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.
Tips for Success
These tips and tricks will help you make the best beef pot roast of your life. You’ll be a pro in no time!
- What kind of meat? Use Chuck Roast or Chuck Shoulder: We prefer using chuck roast since it produces the most tender beef. But if you are in a pinch, you can use beef stew meat. Tough cuts of meat like rump roast or round can also be an option. They’re a little bit more expensive than chuck roast and less fatty. Beef brisket can also be used when you’re making a pot roast, but the texture is somewhat more grainy than chuck.
- Brown the Beef: While you can skip this step, I would definitely brown the beef in the Instant Pot prior to adding the other ingredients for that hearty, caramelized flavor. Searing the beef also locks in the juices and helps prevent a tough pot roast.
- Use a 6 Quart Instant Pot: Be sure to use at least a 6 quart pressure cooker for this recipe. Otherwise, it won’t be big enough. We use the 6 Quart Duo Plus.
- Avoid Mushy Vegetables: Add your vegetables to the pot during the last hour so you don’t end up with mushy vegetables.
- How to Fix an Overdone Pot Roast: If your pot roast seems dry and leathery, try shredding the roast and soaking it in the gravy for about 10 minutes.
This paleo pot roast goes well with so many sides! And there are plenty of ways to adjust the recipe. Here are some yummy ideas:
- Pair with Roasted Vegetables: We like serving this roast with mashed cauliflower or Roasted Broccoli. You can use whichever roasted veggies you like!
- Make it Classic: If you’re not on the low-carb/keto diet, feel free to add mashed potatoes or baby potatoes for a classic, heartier version of this pot roast.
- Serve with Salad: Any fresh salad is a great side dish to balance out this warm and comforting pot roast. I highly recommend pairing it with my Grilled Vegetable Quinoa Salad!
How to Store and Reheat Leftovers
You’ll want to store leftover pot roast and gravy separately for the best results. Keep them in airtight containers in the fridge and enjoy within 4-5 days.
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. You can also reheat it in a dutch oven pot on medium-low heat until it boils. Heat or pressure cook the gravy on low until it’s simmering.
Can I Freeze Pot Roast Extras?
Another great thing about this pot roast is that it freezes beautifully! This makes it a great dish for meal prep, which is always a plus.
After you’ve shredded the pot roast, allow it to cool to room temperature. Transfer the meat into an airtight container or freezer bag. Store it flat in the freezer for up to 3 months and thaw it in the fridge before reheating. The gravy should also be frozen in a freezer-safe bag and stored flat.
More Instant Pot Recipes to Try
Want more easy and delicious Instant Pot meals to serve your family? Try these scrumptious recipes!
- Instant Pot Balsamic Chicken
- Lemon Chicken with Garlic
- Chicken and Broccoli
- Instant Pot Minestrone Soup
- Instant Pot Beef Stew
This easy Instant Pot Pot Roast is a tender, juicy and flavorful dish with hearty beef and vegetables covered in a delicious gravy. Everything comes together with just one pot in the pressure cooker!
- 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
- Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
- Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
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.
Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
Add the tomato paste & Worcestershire sauce.
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.
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.
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.
Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
- 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.
- Please note that I use the Instant Pot 6 Quart DUO Plus and the cook times are accurate for this model.
- To see if your 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 or slow cooker and continue cooking.