Pot roast is a classic everybody loves —but when you don’t want to spend all day in the kitchen, it can be an intimidating ordeal. This recipe is an Instant Pot Pot Roast: The same traditional flavors but without so much of the work. Plus a special twist to keep the vegetables from overcooking!
I love using my instant pot to make easy dinners! This pot roast is one of my favorites. And best of all: Everything cooks hands-off in ONE SINGLE pot for extra easy prep and clean up!
This Instant Pot Pot Roast
- comes together quickly and easily and turns out incredibly flavorful!
- is made with all healthy ingredients for a balanced family dinner
- is a great Whole 30 friendly (with some modifications), or a THM XO (Crossover) meal
Ingredients you’ll need
This is just an overview of the ingredients, for quantities skip to the recipe!
- use green beans in place of the celery stalks if you prefer!
- for the oil, just use your favorite oil suitable for hot cooking temperatures. Avocado oil or coconut oil are great choices for Whole30 diets.
- if you don’t have any Worcestershire sauce (or don’t want to use it because of dietary restrictions – it’s incredibly hard to find a Whole 30 compliant Worcestershire sauce! I’m usually not too worried about such a small amount, but totally fine if you want to skip it): Either use Balsamic vinegar or Coconut Aminos. Soy sauce works as well if you’re not concerned about the soy.
- for a delicious flavor twist, use Italian seasoning in place of the herbs and spices called for in the recipe
Step by step photos
Instead of cooking everything at once from the start, the meat cooks by itself for the largest portion of the cooking time.
Then the pressure is released and the vegetables are added for only the final 5 minutes of cooking: No overcooked vegetables here!
- Patting the beef dry with paper towels before browning helps the beef caramelize better, which makes the whole dish more flavorful.
- Use leftovers in a sandwich – we love ours with pickles and tartar sauce.
- For a leaner sauce, trim any visible fat from the beef before cooking.
- We buy our potatoes at the farm down the road and they come covered in soil, so I usually peel them. If you’re using small/new/clean potatoes, cut down on prep time by leaving the skin on.
- Don’t skip the natural pressure releases, or your meat may turn out tough.
We love this pot roast pretty much by itself! It’s a great crossover meal if you’re on the Trim Healthy Mama plan.
To make the recipe THM S-friendly, thicken the gravy with glucomannan instead of arrowroot and skip the potatoes/carrots on your plate. I like to serve green beans and mashed cauliflower on the side if I want to stick to an S meal when I cook this dinner for my family.
More healthy instant pot recipes
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Instant Pot Pot Roast
- 3 pounds beef chuck roast cut into 4 pieces
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground cumin optional and unconventional, but delicious
- black pepper to taste
- 1 tablespoon oil coconut or avocado oil work great for dietary restrictions
- 1 tablespoon tomato paste
- 1 cup low sodium beef broth
- 1 tablespoon Worcestershire sauce OR coconut aminos
- 8 medium carrots peeled and cut into large chunks
- 3 celery stalks cut into 1-inch pieces
- 1 1/2 pounds medium-small waxy potatoes cut in half
- 1-3 tablespoons arrowroot powder (OR cornstarch OR 1/4 teaspoon glucomannan) stirred into 1/4 cup cool water to make a slurry
- Brown meat: Season beef roast with salt, garlic powder, dried parsley, onion powder, dried thyme and pepper. Set instant pot to „sauté“ and add oil. Brown each piece of beef on all sides. Set aside on a plate.
- Start gravy: Add tomato paste to instant pot and cook for 30 seconds, stirring constantly. Stir in beef broth, scratching any browned bits off the bottom. Stir in Worcestershire sauce and check for seasoning.
- Pressure cook: Add the beef back to the instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 50 minutes.
- Add vegetables: Once cooking time is up, do a natural pressure release for 5 minutes, then manual release remaining pressure. Add vegetables to instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 5 minutes.
- Finish dish: Once cooking time is up, do a natural pressure release for 5 minutes. Manually release remaining pressure and open lid. Remove meat and vegetables from pot to a plate. Set instant pot to „sauté“ and stir slurry into gravy. Simmer until thickened, serve over meat and vegetables.