Description
This Easy Instant Pot Pot Roast and Veggies recipe is a comforting and hearty dish that is Whole30, Paleo, and Gluten-Free. Tender beef chuck roast with potatoes, carrots, and onions in a flavorful gravy cooked 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)
Broth and Seasonings:
- 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. Sear beef chunks for 1 minute on each side. Set beef aside.
- Layer Veggies: Add potatoes, then carrots to the pot. Season with garlic powder, salt, and pepper. Add onion slices on top.
- Cook: Place seared beef on top of veggies, pour in bone broth, and cook on manual high pressure for 60 minutes.
- Thicken Gravy: Remove beef and veggies. Mix arrowroot flour with water. Add to pot and simmer until thickened.
- Serve: Shred beef, serve with veggies, and pour gravy over top.
Notes
- Keep potatoes and carrots in large 2″ chunks to prevent them from turning mushy in the Instant Pot.
- Ideal to use bone broth for flavorful gravy, but regular broth is a suitable alternative.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
