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Perfect Pot Roast with Veggies and Gravy

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!
Course Main Dish
Cuisine American
Keyword gluten free, instant pot, paleo, whole 30
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 463kcal
Author Sara

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: 463kcal | Carbohydrates: 34g | Protein: 32g | Fat: 22g | Fiber: 4g