Description
This Easy Instant Pot Pot Roast and Veggies recipe is a hearty and delicious meal that is Whole30, Paleo, and Gluten-Free. Tender beef chuck roast is cooked with flavorful vegetables in a savory gravy, all made quickly in the Instant Pot.
Ingredients
Units
Scale
Beef:
- 2.5-3lb beef chuck roast, roughly chopped into large pieces
- 1 tablespoon avocado or olive oil
Veggies:
- 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)
Seasonings and Others:
- 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
- Sear Beef: Set instant pot to saute function and add the oil. Sear beef chunks for 1 minute on both sides. Remove and set aside.
- Layer Veggies: Add potatoes, then carrots. Season with garlic powder, salt, and pepper. Add sliced onions on top.
- Cook: Place beef on top, pour in bone broth, seal the lid, cook on manual high pressure for 60 minutes. Quick release and shred beef.
- Make Gravy: Mix arrowroot flour with water, add to pot. Thicken gravy on sauté mode.
- Serve: Pour gravy over pot roast and vegetables before serving.
Notes
- Keep potatoes and carrots in large 2″ chunks to prevent them from becoming mushy.
- Bone broth is recommended for a richer gravy, but regular broth can be used as well.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
