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!
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:Print
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 cup arrowroot flour
- 1/3 cup cold water
- 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!
- 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!
Keywords: instant pot pot roast, whole30 pot roast, whole30 instant pot, whole30 beef
- Calories: 526
- Sugar: 2
- Fat: 34
- Carbohydrates: 15
- Protein: 37
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