Pot Roast for Instant Pot
Prep time
Cook time
Total time
Recipe type: Instant Pot
Serves: 4 Servings
  • 2-3 lb chuck roast (well marbled -- this is my favorite type of roast for the Instant Pot)
  • 4 large carrots, scrubbed and cut into chunks
  • 4 medium potatoes, scrubbed and cut into chunks
  • 1 large onion, diced
  • 2 cups beef broth
  • 1 tbsp Italian seasoning
  • 2 tsp minced garlic
  • 2 tbsp olive oil
  • salt & pepper to taste
  1. Add the olive oil to the bottom of the instant pot and turn on the saute function. Salt & pepper and brown both sides of the roast.
  2. Once the roast has browned, removed from the Instant Pot.
  3. Place the carrots, potatoes, and onion in the bottom of the Instant Pot.
  4. Lay the beef roast on top of the vegetables.
  5. Pour the 2 cups of beef broth over the beef roast and vegetables.
  6. Add extra onion on top of the beef roast (this is optional).
  7. Place the lid on the Instant Pot and seal shut.
  8. Press manual and set the Instant Pot timer for 1 hour. Make sure the vent is closed.
  9. Let the roast cook and vent naturally.
  10. Slice the pot roast against the grain and serve with vegetables and the au jus left in the Instant Pot.
If you prefer, you can cook the pot roast without the potatoes and carrots. After cooking, remove the pot roast to a cutting board and loosely cover with tinfoil to rest. Add the potatoes and carrots to the Instant Pot. Close the lid and vent and bring to pressure again, cooking for 4 minutes. Do a manual pressure release.
Recipe by Wellness Becomes Her at https://wellnessbecomesher.com/pot-roast-instant-pot-recipe-whole30-paleo/