Introduction

This Whole30 & Keto Instant Pot Pot Roast is a comforting, flavorful meal that comes together quickly with minimal effort. Tender chuck roast cooked alongside hearty vegetables creates a satisfying dish perfect for any night. The recipe also offers an AIP-friendly option to suit various dietary needs.

The image shows a deep pan filled with two main sections of food. The left section has bright orange baby carrots mixed with round, smooth light brown mushrooms and sliced pale yellow pieces, all sprinkled with small green parsley leaves. The right section is packed with shredded brown beef covered in a glossy sauce and also sprinkled with green parsley. The pan sits on a white marbled surface with a white cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp avocado oil (or your favorite cooking oil)

3 lb boneless chuck roast

Salt and pepper (to taste – omit pepper for AIP)

6 garlic cloves (minced)

1 large onion (chopped)

1 tsp dried rosemary

1 tsp dried thyme

2 cups bone broth (or beef broth)

1/4 cup coconut aminos

1 tbsp tomato paste (omit for AIP)

2 cups radishes (halved)

2 cups baby carrots

1/2 tsp xanthan gum (or 2 tbsp arrowroot starch for Whole30 & AIP)

Parsley flakes (for garnish)

Instructions

Step 1: Turn on the Instant Pot to SAUTÉ and add 1 tablespoon of avocado oil.

Step 2: Cut the chuck roast into 4 equal pieces and generously season with salt and pepper (omit pepper for AIP).

Step 3: When the Instant Pot indicates it’s “hot,” add the meat pieces and sear for 2-3 minutes on each side until browned. Remove the meat and set aside on a plate.

Step 4: Add the remaining 1 tablespoon of avocado oil, then add garlic, onion, rosemary, and thyme. Sauté for 5 minutes until fragrant and the onion is translucent.

Step 5: Pour in bone broth, coconut aminos, and tomato paste (omit for AIP). Scrape the bottom of the pot with a wooden spoon to release any browned bits. Turn off the Instant Pot.

Step 6: Return the meat pieces to the pot, then add radishes and carrots on top of the meat. It’s okay if some vegetables fall into the broth.

Step 7: Screw on the lid, set the pressure valve to SEALING, then cook on MANUAL for 40 minutes. When finished, let the pressure release naturally for 10 minutes before manually releasing the rest.

Step 8: Open the lid, then use a slotted spoon to remove the veggies and meat to a separate plate. Shred the meat into bite-sized pieces.

Step 9: Turn the Instant Pot on to SAUTÉ with the broth still inside. In a separate bowl, whisk together xanthan gum (or arrowroot starch for Whole30 & AIP) and 2 tablespoons of water.

Step 10: Slowly add this roux mixture into the broth, whisking continuously. Let it simmer for about 3 minutes until thickened to your liking.

Step 11: Return the shredded meat and vegetables to the gravy to warm through, or serve them on a plate with gravy on the side. Garnish with parsley flakes if desired.

Tips & Variations

For a thicker gravy, add a little more xanthan gum or arrowroot starch gradually while simmering.

Swap radishes for turnips if preferred, especially for the AIP diet.

Use a slow cooker instead of an Instant Pot by cooking on low for 6-8 hours following the same layering method.

Omit tomato paste and pepper to keep the recipe compliant with the Autoimmune Protocol (AIP).

FAQs

Can I use a different cut of beef?

Yes, you can substitute with other braising cuts like brisket or beef shoulder, but cooking times may vary slightly.

Is this recipe suitable for the Whole30 diet?

Yes, it is Whole30 compliant as long as you omit the tomato paste if you want to follow AIP guidelines and use arrowroot starch instead of xanthan gum.