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overhead shot of large white oval platter placed diagonally on a light grey table top next to a white and grey striped cloth napkin. On the platter is shredded beef garnished with fresh thyme alongside carrots and white sweet potatoes.

Easy Instant Pot Pot Roast (AIP, Paleo, Whole30)


  • Author: Nicole @healmedelicious
  • Total Time: 1 hour 20 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free

Description

This Easy Instant Pot Pot Roast is destined to be a favorite. It’s super flavorful and delicious, AIP, Paleo and Whole30 compliant.


Ingredients

Scale
  • ~2 lb beef chuck roast, room temperature
  • 3 TBSP olive oil, divided
  • 3 cups carrots, chopped into 2-inch pieces 
  • 4 large shallots, roughly chopped 
  • 6 cloves garlic, sliced 
  • 2 TBSP nomato sauce 
  • 1/4 cup coconut aminos 
  • 4 medium-sized Japanese sweet potatoes, peeled and cut into 2-inch pieces 
  • 2 cups beef bone broth (ensure ingredients are AIP compliant) 
  • 2 bay leaves 
  • 6 sprigs of fresh thyme 
  • 1.5 tsp sea salt (plus more according to taste)
  • 1 TBSP tapioca or arrowroot starch 
  • 2 TBSP cold water

Instructions

  1. Rub salt on beef and allow to come to room temperature. 
  2. Place 2 TBSP olive oil into Instant Pot and heat on saute function. Add seasoned beef to Instant Pot. Sear 2-3 mins per side until brown and then remove from pot.
  3. Add remaining 1 TBSP oil to Instant Pot along with shallots. Sauté until onions turn translucent, stirring frequently, about 3-4 minutes. Add garlic and nomato sauce and stir until fragrant, about 1 minute. 
  4. Return beef to pot and add chopped carrots, sweet potatoes, coconut aminos, bone broth, bay leaves and thyme.
  5. Place lid on Instant Pot and set pressure to high and cook for 45 minutes. Allow to slow release 15 minutes 
  6. Remove beef, carrots and sweet potatoes from the Instant Pot and shred beef, using two forks.
  7. In a small bowl, whisk together arrowroot starch and 2 TBSP cold water. Select sauté setting on Instant Pot and bring liquid in the pot to a boil. Stir in the tapioca/arrowroot slurry and whisk to combine until the mixture begins to thicken 1-2 minutes.  Adjust salt if necessary.
  8. Garnish shredded beef with fresh thyme and serve with carrots, sweet potatoes and gravy. 
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Mains
  • Method: Instant Pot
  • Cuisine: American

Keywords: pot roast, instant pot, beef roast, aip, paleo, whole30, instant pot pot roast, beef chuck roast