This Paleo Whole30 Instant Pot Pot Roast is tender, flavorful, and so easy to make! The ultimate comfort food, made in so much less time thanks to the pressure cooker. Gluten free, dairy free, and low fodmap. 
Instant Pot Perfection
Pot roast is the ultimate comfort food, and being able to make it juicy, fall-apart good in just over an hour is amazing! The roast is seared and cooked by itself, then the veggies are added for the last 10 minutes. They would be complete mush if they were in there the whole time. That’s also the perfect time to prep the veggies- while the beef cooks. 
Why natural release?
You guys want more Instant Pot recipes so here we are! I love the IP and I’m so glad it’s popular. It really makes this recipe so easy. Everything is made in one pot and it’s just, if not more, flavorful than the oven version. Natural release helps make the meat stay tender. The force of a quick release makes the meat break down into unappealing pieces. It’s just 15 minutes and it makes all the difference.
This is another low fodmap recipe, which means no onions or garlic, so feel free to use some sliced onion in there with the veggies as well if you want. I promise it is so flavorful as is though! The fresh herbs, garlic oil, and green onions make this so delicious!
Once it’s completely done cooking, remove the beef and veggies and add a couple tablespoons of cassava flour to the juices left in the pot. Whisk to thicken and you have an incredible sauce to pour over everything. Or you can add everything back in and combine.
You will love this easy, fall-apart tender, pot roast. Made so much easier and quicker and still amazingly delicious!
Here are some more Paleo Whole30 Instant Pot recipes you will like: Paleo Barbacoa (Chipotle Copycat), Stuffed Pepper Soup, and Classic Potato Salad.
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Paleo Whole30 Instant Pot Pot Roast
Ingredients
- 3 pounds grass-fed beef roast
- 1 tablespoon garlic oil
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 2 tablespoons chopped fresh rosemary
- 1 bunch fresh thyme, tied together
- 1 cup water
- 1 pound carrots, cut
- 1 pound potatoes, cut (I like Yukon Gold's)
- 1/2 cup chopped green onion
- 2 tablespoons cassava flour
Instructions
- Cut the roast in 4 pieces. I had two 1 1/2 pound roasts and cut them each in half. This helps keep the cooking time short. Place garlic and avocado oils in the instant pot and hit the "saute" button. Add the roast and sprinkle with the salt. Cook for 5 minutes, turning to brown on all sides.
- Hit "cancel" and add in the fresh herbs and water. Place lid on, make sure the valve is closed, and hit the "manual" button. Increase the time to 40 minutes.
- While the beef is cooking, chop the vegetables and place in a bowl to be added.
- Once the beef is done, let naturally release pressure for 15 minutes. Hit "cancel", and release the pressure. Once the pin drops open and add the vegetables. Try to cover them with the liquid as best as possible.
- Place the lid on, make sure the valve is closed, hit "manual" and reduce the time to 10 minutes. Once that is done, hit "cancel", release the pressure and remove lid. Take out the beef and veggies and place them in a large bowl or on a platter. Shred the beef if desired.
- Add the cassava flour to the liquid that remains in the pot. Whisk until fully incorporated. Turn on the "saute" and stir until thickened. Pour over the meat and veggies and serve.
Ginluvsguinness says
I have a roast that’s just a smidge under 2lbs … same cooking time but cut in half?
Jessica DeMay says
Hi! No, don’t cut it in half. I would cut the roast into 3 pieces and cook it the same amount of time. Maybe reduce by 5 minutes if you want to try that. I hope you love it!
Ginluvsguinness says
I ended up cutting it in 4 and reducing the time by 5 mins… fingers crossed!❤️
ginluvsguinness says
It was delicious!
Jessica DeMay says
Great! I’m happy to hear that!
Elaine says
When you say manual release, do you mean natural release or putting on the vent? It’s cooking now and smelling delicious!
Jessica DeMay says
Thanks, Elaine! Sorry if it’s confusing. In step 4 you want to let the meat naturally release for 15 minutes. Once that’s done, add the vegetables and reduce time to 10 minutes. Then you can manually release the pressure for that one. Natural release is letting the pin drop by itself, manual is hitting cancel and releasing the vent. I hope that helps and I hope you love it!
Michele says
I think there is a typo in step 4.it says “Let manually release for 15 min” then release until pin drops… I think you mean “natural release for 15 min” .. I noticed you meantioned it in the pictures.
Jessica DeMay says
Thank you, Michele! You are right and I updated it. I really appreciate you letting me know!
Joyce says
I made this roast beef recipe the other night. It was very tasty the first night. However the leftover beef was dry and tough, so much so that I had to toss it. The denseness reminded me of liver, but it was super dry. So here’s my thoughts…I didn’t allow the instant pot to naturally release pressure and I didn’t shred the meat. Could this be the reason for the leftovers being tough?
Jessica DeMay says
Hi Joyce- Yes, that makes all the difference. You will see in the second paragraph it talks all about why natural pressure release is important. I’m sorry it came out so dry. I hope you try it again!
Megan says
Followed the recipe to a T, with the exception of the garlic oil (used garlic cloves instead) and cassava flour (too lazy to bother adding it). I did everything else as instructed, and this was hands down the best paleo pot roast I’ve ever made. I’ve tried many different recipes, but this one will be a keeper forever. Thank you!
Jessica DeMay says
You’re welcome, Megan! Thanks for trying it and I’m so glad you like it!