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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!

  • Author: Bailey
  • 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

  • 2.53lb beef chuck roast, roughly chopped into large pieces
  • 1 tablespoon avocado or olive oil
  • 3 large potatoes, washed and chopped into large 2″ chunks
  • 23 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

  1. 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
  2. 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
  3. Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
  4. Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
  5. Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
  6. 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
  7. 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.
  8. 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