Whole30 Pot Roast {Pressure Cooker Pot Roast}
Fall-apart tender, this Whole30 Pot Roast is the ultimate comfort food. You can get an “it cooked all day flavor” in a fraction of the time thanks to using an Instant Pot. But don’t worry, I have slow cooker and oven instructions for you too!
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Listen, people, this is about to be your family’s new favorite dinner. Just sit back and prepare for the accolades and appreciation to be heaped all over you.
This Instant Pot pot roast is filled with all the classic flavors of your mom’s recipe, but it’s ready in a fraction of the time. If you could put a hug on a plate, it would be this dinner.
And because not everyone has a pressure cooker (yet!), I’ve also included slow cooking and oven-baking instructions.
Do You Have to Sear Pot Roast?
Nope! It does help lock in the juices for a deeper flavor, but it’s not necessary. In fact, I don’t include that step in this recipe because I feel that it intimidates people from making these kinds of meals. It’s those kinds of extra step that is a barrier for some home cooks.
Just like this Instant Pot Beef Tips and Gravy recipes, we’re not searing and still getting great results! Instead, follow the instructions for the cooking and release times (Instant Pot) and your roast is going to be amazingly tender. Cross my heart.
What Type of Meat is Best For Pot Roast?
I used chuck from Butcher Box, but you can also use brisket, rump, or round roast. Rump can be a tougher meat to cook compared with the others, but it will still be amazing if you cook it the right way.
Choose a cut that has decent fat marbling as it will add more flavor to the dish. You will be trimming some of the fat prior to cooking to keep the gravy/broth from being greasy.
How Long Do You Cook a Roast in a Pressure Cooker?
I have found the sweet spot is 21 minutes per pound of meat. This was a 3 lb cut, so I cooked it for a total of 63 minutes. That does not take into account the amount of time it took getting up to pressure or the natural release time after it was done cooking.
I used an 8 quart Instant Pot and it took 27 minutes for this to get up to pressure. This recipe calls for a 15-minute natural release and then a quick release. If you prefer a 100% natural release, my Instant Pot took 34 minutes to fully depressurize.
Pro Tips/Recipe Notes
- If you’re pressed for time and perform a “quick release”, the meat will likely become tough. The quick-release option increases the temperature inside the Instant Pot to above boiling. As it can take ~12 minutes to depressurize the pot manually, you’re essentially boiling the meat for that time. Boiling = tough meat.
- Cut vegetables into large pieces to avoid them becoming too mushy during the cooking process. I used baby potatoes and left them whole. We were able to easily cut them in half with just our forks when serving.
- If you prefer veggies al dente, cook the roast without the carrots and potatoes. Remove the meat when the Instant Pot has depressurized and set it aside to rest. Add veggies, lock the lid, press manual>high pressure>4 minutes and then do a quick release after it has finished cooking.
- If you’re not following a Whole30 or paleo way of eating, you can use cornstarch in place of the arrowroot. You may also want to replace 1/3 cup of the beef stock with red wine.
- Use whatever veggies you prefer (mushrooms, etc.) but anything that is small (ex: green beans) will probably get mushy if cooked with the meat for the full amount of time.
What To Serve With Pot Roast
This meal calls for lots of additional veggies on the side! We love these dishes to go along with the main dish:
- Roasted Frozen Broccoli
- Air Fryer Brussels Sprouts
- Spicy Green Beans
- Air Fryer Cauliflower
- Check out all these Whole30 + Paleo Side Dishes
More Delicious Easy Whole30 Instant Pot Recipes
- Instant Pot Orange Chicken
- Pressure Cooker Chicken Tacos
- Whole30 Beef Stew
- Instant Pot Zuppa Toscana
- Check out all my Paleo + Whole30 Instant Pot Recipes
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Whole30 Pot Roast {Pressure Cooker Pot Roast}
Ingredients
- 3 lb chuck roast {or: rump, round, brisket}
- 3 cups beef stock
- 1 lb baby potatoes {whole}
- 4 cups carrots {peeled and cut into large pieces}
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1 cup onion {chopped or sliced}
- 4 cloves garlic {minced}
- 2 tbsp marinara sauce
- 2 sprigs fresh rosemary
- 1 tsp thyme {dried}
Gravy {optional}
- 3 tbsp arrowroot powder
- 1/4 cup broth {taken from the Instant Pot after the meat has cooked}
Equipment
Instructions
- Cut the meat into 4-6 pieces, somewhat uniform in size. Trim most of the fat (about 75%). Sprinkle with salt, pepper, and the smoked paprika.
- Add stock, onions, minced garlic, thyme, and marinara to the Instant Pot.
- Place the meat into the pot and then top with any veggies you want to cook along with the roast. Throw a few springs of rosemary on top.
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>63 minutes.
- When it has finished cooking, allow the pressure cooker to sit for 15 minutes. Then, carefully flip the steam release handle to "venting" and allow any additional pressure to be released.
- Remove the lid. If you'd like to make the optional gravy for this recipe, carefully remove the meat and potatoes and set aside to rest in a baking dish.
- Shred the meat with two forks after it has rested for ~10 minutes.
Optional Gravy
- Combine 3 tbsp of arrowroot powder and 1/4 cup of broth from the instant pot in a small bowl. Whisk really well.
- Make sure you have removed the meat and vegetables and press "Saute".
- Add the arrowroot slurry to the broth and gently whisk it in. Allow the mixture to cook for 5 minutes, stirring often.
- You can place the meat and veggies back into the pot or serve the gravy separately.
Notes
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Thanks for sharing! Does it reheat well?
Yes, especially if you reserve some of the sauce/gravy to reheat with it.