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Instant Pot, Whole-30 Pot Roast

Course Main Course
Cuisine Pressure Cooker
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2-3 lbs boneless roast
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp ghee, or butter if not doing Whole 30
  • 1 small yellow onion chopped
  • 1 T minced garlic
  • 1 6 oz. can tomato paste
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 10-12 mini potatoes any type, cut into bit-sized chunks
  • 1/2 pound brussel sprouts
  • 8 oz white mushrooms
  • 1 bunch of red or golden beets peel and cut beets into bite-sized pieces, wash and chop the beet greens
  • salt and pepper to taste

Instructions

  1. Season the roast with salt and pepper. Add the ghee or butter to the Instant Pot and press the “Sauté” button; wait for it to heat up, about 2 minutes, then add the roast. Brown on one side, about 6 minutes, then flip and brown the other side, about 6 more minutes. Remove the roast and set aside on a plate or cutting board. Add the onion and sauté until softened, about 4 minutes, stirring often. Add the garlic and tomato paste, and stir together until aromatic, about 30 seconds; add the broths, red wine vinegar, and Worcestershire sauce. Stir to combine and bring to a simmer, then add the roast and any accumulated juices.


  2. Cover the Instant Pot. Press the “Stew/Meat” button, and set it on high pressure for 45 minutes. Next,use the quick-release valve on the lid to force-depressurize the rest. You do this by turning the valve on top of the lid to the "venting" setting. You may want to read the user manual before beginning this step to get a better understanding of what to expect. I got a little confused, but the recipe still turned out well.


  3. Remove the lid and transfer the roast to a rimmed baking sheet and set aside. Add all of the veggies, including the greens to the Instant Pot, re-cover with the lid, and set to “Stew/Meat” on high pressure for 6 minutes. While the vegetables cook, place the roast in the oven on broil until the top of the roast is crispy and some of its fat renders, about 4 minutes. Remove the roast and transfer it to a cutting board; loosely tent with tin foil to keep warm. Once the vegetables are finished, use the quick-release valve on the lid to force-depressurize the Instant Pot. Using a slotted spoon, transfer the vegetables to the baking sheet. Press the “Sauté” button on the Instant Pot to simmer, uncovered, and reduce the liquid; as that happens, place the vegetables in the oven and broil until browned, about 5 minutes, flipping and jostling the vegetables every couple of minutes.


  4. Slice the roast and place it on a platter; add the vegetables to the platter. Once the liquid has reduced by about half, taste it and add salt and pepper as needed, then pour some of it over the roast and vegetables. Serve immediately with the sauce as a gravy.


Recipe Notes