This Paleo Whole30 Instant Pot Pot Roast is tender, flavorful, and so easy to make! The ultimate comfort food, made in so much less time thanks to the pressure cooker. Gluten free, dairy free, and low fodmap.
Instant Pot Perfection
Pot roast is the ultimate comfort food, and being able to make it juicy, fall-apart good in just over an hour is amazing! The roast is seared and cooked by itself, then the veggies are added for the last 10 minutes. They would be complete mush if they were in there the whole time. That’s also the perfect time to prep the veggies- while the beef cooks.
Why natural release?
You guys want more Instant Pot recipes so here we are! I love the IP and I’m so glad it’s popular. It really makes this recipe so easy. Everything is made in one pot and it’s just, if not more, flavorful than the oven version. Natural release helps make the meat stay tender. The force of a quick release makes the meat break down into unappealing pieces. It’s just 15 minutes and it makes all the difference.
This is another low fodmap recipe, which means no onions or garlic, so feel free to use some sliced onion in there with the veggies as well if you want. I promise it is so flavorful as is though! The fresh herbs, garlic oil, and green onions make this so delicious!
Once it’s completely done cooking, remove the beef and veggies and add a couple tablespoons of cassava flour to the juices left in the pot. Whisk to thicken and you have an incredible sauce to pour over everything. Or you can add everything back in and combine.
You will love this easy, fall-apart tender, pot roast. Made so much easier and quicker and still amazingly delicious!
Paleo Whole30 Instant Pot Pot Roast
- 3 pounds grass-fed beef roast
- 1 tablespoon garlic oil
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 2 tablespoons chopped fresh rosemary
- 1 bunch fresh thyme, tied together
- 1 cup water
- 1 pound carrots, cut
- 1 pound potatoes, cut (I like Yukon Gold's)
- 1/2 cup chopped green onion
- 2 tablespoons cassava flour
Cut the roast in 4 pieces. I had two 1 1/2 pound roasts and cut them each in half. This helps keep the cooking time short. Place garlic and avocado oils in the instant pot and hit the "saute" button. Add the roast and sprinkle with the salt. Cook for 5 minutes, turning to brown on all sides.
Hit "cancel" and add in the fresh herbs and water. Place lid on, make sure the valve is closed, and hit the "manual" button. Increase the time to 40 minutes.
While the beef is cooking, chop the vegetables and place in a bowl to be added.
Once the beef is done, let manually release pressure for 15 minutes. Hit "cancel", and release the pressure. Once the pin drops open and add the vegetables. Try to cover them with the liquid as best as possible.
Place the lid on, make sure the valve is closed, hit "manual" and reduce the time to 10 minutes. Once that is done, hit "cancel", release the pressure and remove lid. Take out the beef and veggies and place them in a large bowl or on a platter. Shred the beef if desired.
Add the cassava flour to the liquid that remains in the pot. Whisk until fully incorporated. Turn on the "saute" and stir until thickened. Pour over the meat and veggies and serve.