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Whole30 Instant Pot Pot Roast with Veggies

Classic pot roast with root vegetables and a rich, savory gravy. Whole30 compliant and perfect for Sunday dinner.

Prep15 min
Cook60 min
Serves6

Ingredients

  • 3 lb chuck roast
  • 2 tbsp olive oil
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 lb carrots, cut into chunks
  • 1.5 lbs potatoes, cut into chunks
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Season roast with salt and pepper. Set Instant Pot to Saute, add olive oil, and sear roast on all sides until deeply browned.
  2. Add onion and garlic to the pot. Cook 3 minutes.
  3. Stir in tomato paste and balsamic vinegar. Add beef broth, rosemary, thyme, and bay leaf.
  4. Place trivet in pot. Add potatoes and carrots around the roast.
  5. Secure lid, set valve to Sealing, and pressure cook on High for 60 minutes.
  6. Allow natural release for 15 minutes. Remove roast and vegetables. Discard bay leaf.
  7. Set to Saute and simmer liquid until gravy reduces to desired thickness. Season to taste.
🍸 Suggested Cocktail Pairing
🍸
Port Light
🥃 Bourbon

The rich, savory depth of beef is a natural match for the warm caramel and oak notes of bourbon and whiskey.

A tiki drink for whiskey lovers, bourbon replaces rum in this passion fruit and lemon cocktail with a touch of grenadine. Originated at the Kahiki ...

View Cocktail Recipe →

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