| | | | | | |

Perfect Pot Roast with Veggies and Gravy

I LOVE a good pot roast. It’s the ultimate comfort food, but I really do not enjoy mushy veggies. I have found my favorite method for tender fall-apart beef with perfect crispy and caramelized veggies. Oh, and did I mention the easy and flavorful gravy to drench it all in? I know, I’m drooling too.

Perfect Pot Roast with Veggies and Gravy

Listen, I am the (self-proclaimed) Queen of one-pot meals, however, sometimes an extra pan is worth it. So this pot roast meal requires two pans (gasp!) I know, I know but trust me on this one. When you taste the crispy potatoes and sweet caramelized carrots, you will be a believer. But, just in case, there are also instructions for doing it all in the IP in the recipe notes.

Perfect Pot Roast with Veggies and Gravy

For the roast, I use my Instant Pot. It is so easy and just infuses the roast with so much flavor. While the pot roast is cooking in there, I put the potatoes and carrots on a sheet pan to get the BEST flavor and texture. I know this is an extra step, but it is a super simple one that delivers the best result. I use baby red potatoes or petite golds and leave the skin on to get a crispy, salty bite. The carrots get so sweet and caramelized but most importantly, they don’t get mushy. Listen, this is my preferred way, but you can absolutely put the potatoes and carrots in the pot too. Just do me a favor and do it towards the end of the cooking time.

Perfect Pot Roast with Veggies and Gravy

Don’t worry, I didn’t forget about the gravy! It’s very easy to make and you do it right in the Instant Pot. Once you take the pot roast out to shred, you add a tapioca mixture into the leftover liquid and bring it to a boil (using saute mode). Let it thicken and viola, you’ve got a gravy to pour over your already delicious meal!

*NOTE– I use Tapioca Flour or Arrowroot Flour to thicken sauces/gravy for my Whole 30 recipes. You can also use cornstarch to keep it gluten free, but not Paleo/Whole 30

Used in This Recipe:

  

More Recipes You Will Love:

Chicken Zoodle Soup

Sausage, Kale and Potato Soup

The Best Instant Pot Pork Tenderloin

Instant Pot Chicken Pot Pie Soup

Stewed Tomato and Chicken Skillet 

Save to Pinterest!

This post may contain affiliate links. Please read my disclaimer. 

Perfect Pot Roast with Veggies and Gravy

Sara
Step up your family dinners with this perfectly tender pot roast, crispy potatoes and sweet caramelized carrots. Don't forget the easy and flavorful gravy!
5 from 6 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 463 kcal

Ingredients
  

Pot Roast

  • 1 Tbls Avocado Oil or olive oil
  • 1 Beef Chuck Roast 2-3 lbs
  • 2 cups Broth I use Bonafide Provisions Beef Broth
  • 2 Bay Leaves
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Oregano
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 Yellow Onion sliced
  • 2 cloves Garlic minced

Veggies

  • 4 Carrots peeled and cut into 1" chunks
  • 2 lbs Baby Red Potatoes or petite golds
  • 1 Tbls Avocado Oil or olive oil
  • 1 tsp Salt
  • 1/2 tsp Pepper

Gravy

  • 1/4 cup Room Temperature Water
  • 2 Tbls Tapioca Flour

Instructions
 

Roast

  • Turn the Instant Pot to saute mode and add in the oil. Cut the roast into 3-4 large sections. Season with salt and pepper and brown on all sides. Add in the broth, rosemary, oregano, bay leaves, garlic and onion and put the lid on
  • Make sure steam valve is closed. Turn Instant Pot to pressure cook and set time for 60 minutes
  • Once the roast is done, let the Instant Pot manual release for 10 minutes, then quick release. Remove roast from the liquid to shred (should be very tender) Also remove the bay leaves and discard 

Veggies

  • While the roast is in the IP. Heat oven to 425' and place veggies on a sheet pan. Coat them with oil and salt and pepper. Cook for 25-30 minutes tossing halfway through

Gravy

  • Mix the water and tapioca flour in a small bowl and add to the remaining liquid in the Instant Pot (with beef removed) whisk together and turn to saute mode. Bring to a boil and whisk again. It will thicken after a few minutes (2-5). Turn Instant Pot off and transfer gravy to glass measuring cup 

Notes

* If you want to cook the veggies in with the roast, set the cooking time for the roast at 45 minutes. Once that is done, add in the veggies and cook the remaining 15 minutes
*If you want the gravy to be even thicker, you can add more tapioca flour. Just be sure to mix it with a little room temp water first before adding to the gravy or it will clump

Nutrition

Calories: 463kcalCarbohydrates: 34gProtein: 32gFat: 22gFiber: 4g
Keyword gluten free, instant pot, paleo, whole 30
Tried this recipe?Mention @thebetteredblondie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating