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Instant Pot Paleo Pot Roast

A delicious and cozy meal made right in a pressure cooker.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course

Equipment

  • pressure cooker

Ingredients

  • 3-4 lbs beef chuck roast or rump roast
  • 1 large onion
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp dried rosemary
  • 1 tsp mustard powder
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 cup dry red wine red wine vinegar if paleo/Whole 30
  • 4 large carrots, peeled and chopped
  • 8 oz baby bella mushrooms
  • 1 large japanese sweet potato, sliced into 1/2-inch rounds
  • 5-10 rosemary sprigs
  • 2 cups beef broth
  • 1 handful fresh parsley
  • olive oil

Instructions

  • In a small bowl, mix together the salt, pepper, garlic powder, onion powder, smoked paprika, dried rosemary, mustard powder, nutmeg, and allspice. Then, coat each side of your chuck roast with this dry rub. You’ll have to get a little messy—so wash your hands thoroughly first and coat every inch of it very well!
  • Heat your instant pot to the “saute” setting at “normal heat.” Drizzle the bottom of the pan with olive oil. Place the chuck roast into the hot oil to sear each side, flipping it every 5 minutes. Each side of the roast should be deep golden-brown and crisp. Remove from the pot and set aside on a plate to rest.
  • Add another drizzle of olive oil and then add the onion, sauteing until they’re golden and fragrant, about 5 minutes. Then add the minced garlic and saute for 1 more minute. Add the tomato paste and Worcestershire sauce and stir thoroughly, coating the garlic and onion. Then add 1/2 cup of dry red wine (or red wine vinegar) and using a wooden spoon, scrape the fond off the bottom of the pan. This will release a lot of flavor.
  • Return the roast to the pot. Then top the roast with the sliced carrots, sliced sweet potato, sliced mushrooms, and rosemary sprigs. Pour in enough beef stock so that the roast is just covered with liquid but the vegetables are not (about 2 cups). You want the vegetables sitting on top of the meat and broth.
  • On top, crack some fresh pepper, add a dash of salt, and then sprinkle on a handful of chopped fresh parsley. Place the lid onto the Instant Pot and lock it in the closed position. Hit the “off” button to turn off the saute setting. Then hit the “pressure cook” button and set the timer to 45 minutes. Let it work its magic!
  • Once done, hit “off” and release the steamer and allow all the pressure to be relieved before opening the pot. Using a slotted spoon, remove the vegetables. Then remove the meat. It will be falling apart so try to do this gingerly. Let the meat rest for about 10 minutes before slicing.
  • Using a ladle, remove some of the cooking liquid from the pot. Place it in a small bowl and let it sit while the meat is resting. The fat will rise to the top. Once this happens, use a small spoon to remove the risen fat from the bowl.
  • Serve the vegetables and meat together with a drizzle of the sauce on top. I also love to add a green vegetable on the side, such as green beans or asparagus. Enjoy!