I couldn’t be more obsessed with my Instant Pot! I made this Pot Roast in less than one hour and the meat is pull apart tender and paired with perfectly cooked root veggies! It’s Paleo, AIP, Whole30 and gut-healing!
This Pot Roast recipe is an invention out of necessity. I’ve been sourcing the majority of my meat from Butcherbox for the last two years. I often choose the larger and cheaper cuts of meat because you can stretch them farther with meals. This grassfed beef chuck roast would be terrible if cooked on the stovetop. Cooked in the Instant Pot though – it becomes pull apart tender in just one hour!
My Instant Pot Pot Rot roast recipe really cuts down on the time and ingredients in a traditional roast which often contains red wine, butter and fresh herbs. I like the simplicity of dry herbs here so your chopping is limited to the vegetables and apple. I added apple, which you don’t typically find in a pot roast, for sweetness to balance out the meat and onion.
Another way I cut down the time is by pressure cooking the roast for just 50 minutes and then cutting it into large chunks which then go back in to pressure for 10 minutes with the veggies. This creates more surface area for the meat to absorb all that delicious beefy-onion liquid!
WHAT YOU NEED FOR PALEO ROT POAST:
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Beef Roast – chuck or loin work best
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Dried Italian Herbs
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Garlic and Onion Powder
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Sea salt
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Balsamic Vinegar
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Yellow Onion
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Beef Broth
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Rutabagas
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Carrots
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Apply
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Coconut Aminos
Instant Pot Beef Pot Roast
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Scale
Ingredients
- 2 pounds beef loin roast
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon each garlic and onion powder
- 1 teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 1 large yellow onion, sliced
- 1/2 cup broth
- 2 medium rutabagas, peeled and chopped into 1-inch chunks
- 6 carrots, peeled and chopped into 1-inch chunks
- 1 Pink Lady apple, chopped into 1-inch chunks
- 1 tablespoon coconut aminos
Instructions
- Place beef loin roast in Instant Pot insert with fat cap side down. Rub the dried herbs, garlic and onion, and sea salt on the meaty side of the roast. Brush balsamic on top of the meat and layer with onion slices. Pour broth around the roast.
- Seal the lid and set to cook on “Manual” for 50 minutes. When timer elapses, vent the lid and transfer the roast to a cutting board. Slice against the grain into 1-inch chunks.
- Return meat to the insert along with the vegetables and apple. Seal the lid and set to cook on “Manual” for another 10 minutes. When timer elapses, vent the lid, stir in the coconut aminos to slightly break up the onions and rutabaga to help thicken the liquid. Serve warm sprinkled with parsley.
Notes
You may also use other large cuts of beef like chuck roast.
24 Responses
Made this yesterday. It was so easy and the apple lent the slightest sweetness to the meal. Didn’t have a rutabaga but had parsnips and it was great that way too. Great easy, quick meal!!! Thanks!!
Yes I love the apple in it too! Glad you enjoyed – parsnip sounds delish too!
I just made this and used parsnips instead of rutabagas too. I didn’t have any apples though. I found it plenty sweet (not too sweet) without it and LOVED it! Thank you for the recipe!
Oooh that sounds lovely! You are welcome, Sarah!
My husband and I LOVED this! Simple and delicious flavors! I used pork loin roast instead of beef and it worked fine. I also doubled the recipe and just increased the cooking time slightly (75 min for the meat, then 15 min with the veggies). Turned out beautifully! Your recipes continue to be my go-to staples on the AIP diet! Thanks for all your work! 🙂
I’m happy you both enjoyed! That’s nice to know about the pork loin roast – I bet pork shoulder would also be tasty!
this sounds great, I will try it this week, I have a regular pressure cooker though, any suggestions?
I’ve never used anything besides an Instant Pot but I imagine it’s the same cooking time if you’re using a high setting.
I thought so too, thank you, will let you know how it turns out :0 might be next week instead of this 🙂 have a great day
One of my first recipes in my instant pot, yum! Thank you!
True confession: I really dislike roast, and even steak for that matter. Hunks of beef aren’t my thing, which is funny because I grew up in Iowa and ate a lot of it. Which may be why I dislike it. That said, this recipe has me rethinking my stance on roast. I left out the apple and threw in some celery root, but otherwise followed exactly as written. AMAZING! My husband may have waxed poetic. Thank you for this simple, easy, but oh-so-flavorful recipe!
This is our new go to recipe. So flavorful and good, hubby loves the leftovers. I make just as printed but add 8 oz of sliced mushrooms if I have them on hand. Really yummy!
Mushrooms sound amazing – extra umami! Thanks for sharing that tip, Beverly!
Can you explain what cut is a “beef loin roast”? I usually buy chuck roasts, so I just don’t want to buy the wrong cut. Thank you 🙂 —Not a beef expert 🙂
First time using my instant pot…I’m SO excited! Wanted to make a roast and found your recipe. Will potatoes cook in the same time as rutabagas?
Yes that should be totally fine as long as they are cut the same size!
Is the apple peeled or does it matter by that point?
I don’t peel mine!
If I already bought the meat cut up for the beef stew, how long should I cook it in the instant pot? I was thinking maybe 30-35 minutes instead of the 50. Not entirely sure
Yes 30 minutes is sufficient for stew beef
Can you leave out the coconut aminos? What are they anyway?