Whole30 Pot Roast (Instant Pot, Slow Cooker, or Oven) (2024)

This Whole30 Pot Roast reminds me of Sunday nights when my mom would make a pot roast after dinner. I am absolutely a meat-and-potatoes girl, and I have always loved this dish. It was time to create my version!

Though my mom’s pot roast included an onion soup mix and cream of mushroom soup, I am happy to share this Whole30-compatible version! ALL of my boys raved about what a great dinner it was the first time we had this.

Why We Love My Whole30 Pot Roast

First, it’s just so easy! Though it takes a long time to cook the fall-apart-tender meat, the prep is super simple. It only takes 20 minutes of hands-on cooking and prep to get this dinner on the table.

Second, there are three different cooking methods. I love the Instant Pot version, as it gets the job done the fastest. But if you need to start it in the morning so you can come home to dinner DONE, then check out the slow cooker option. Or, if you don’t have an Instant Pot or slow cooker, an oven variation is also included.

Third, this Whole30 Pot Roast is allergen-friendly. It is Paleo, Keto, gluten-free, dairy-free, naturally egg-free, and nut-free—a great easy option to serve a variety of people.

Finally, it makes a large amount and freezes well, makingit perfect for feeding a large family or for meal prep.

Ingredients

Don’t be deterred by the longer list of ingredients in this Whole30 Pot Roast recipe! Most are basic spices you can find at most grocery stores. All of the ingredients for this roast I was able to buy from my local Walmart.

• Chuck roast—Chuck roast is the best choice for the fall-apart-tender result that pot roast is known for. You can use brisket or bottom round roast; however, brisket may need longer to get to fork tender,and bottom round is slightly less flavorful. Read more about the different cuts of meat for pot roast here.
• Dried minced onion – This and all other spices below are easily found in most grocery store spice aisles. I usually buy my spices in bulk at Winco or Sam’s Club.
• Onion powder
• Garlic powder
• Dried parsley
• Salt + Pepper –Basic table salt and black ground pepper.

• Oil – Any oil that is liquid at room temperature will work for this. I usually use olive oil, but avocado oil works great too!
• Potatoes—Large chunks of Yukon gold potatoes work well, or small baby potatoes (whole). Yukon golds work well because their skin is thin (I leave it on), so they cook through fairly quickly, and they’re just waxy enough to hold their shape. Don’t cut your potatoes too small, or they will turn to mush in the longer cooking time. Think 1 1/2-2″ pieces.
• Carrots—Large chunks of carrots are ideal so they won’t get mushy in the long cook time. I used full-sized carrots cut into 1 1/2″ pieces, which worked well. Baby carrots need to be added in the last 2 hours of a low crock pot time or the last 10 minutes of an Instant Pot time. Remember that opening the Instant Pot to add them will slow the cooking process, as it releases the pressure and heat thathave to build back up.
• Broth—Beef broth or bone broth works equally well. Bone broth providesadditional protein and nutrients.
• Coconut aminos –This is an optional flavor boost. If you have it on hand, use it! If not, I wouldn’t buy some just for this recipe.
• Potato or arrowroot starch or flour – This acts like cornstarch to create a gravy out of the leftover broth from the roast.

How to Make Whole30 Pot Roast

Again, there are multiple ways to cook this Whole30 Pot Roast. Choose the cooking method that works best for you!

• Combine all of the spices in a small bowl. Rub mixture all over the roast, on both sides.
• Heat a large saute pan on medium-high heat or your Instant Pot on Saute. Add oil. Once the oil is hot, sear or brown both sides of the meat for 4-5 minutes until dark brown. Read more here to learn why searing matters and why you shouldn’t skip this step. TL/DR:It enhances the meat’s flavor, color, and texture and helps it stay juicy.
• INSTANT POT: Add seared meat to the Instant Pot, then all the potatoes and carrots around or on top. Whisk together the beef broth and coconut aminos if using. Pour over meat and veggies. Seal and cook on Manual (High) for 65 minutes. Release the heat (turn the knob on top) when time is up. Remove the roast to a 9×13 pan or large dish and shred it, removing any excess fat as you shred. Remove cooked veggies from Instant Pot and add to the dish with the roast. To make the gravy, strain out any bits from the leftover cooking broth. Change the instant pot to saute and whisk together starch and 1/4 cup water. Whisk this starch “slurry” into the pot and cook, stirring regularly, until sauce thickens, about 3-4 minutes. Pour gravy over meat and veggies, or serve on the side.

• SLOW COOKER: Add seared meat to the slow cooker. Whisk together the beef broth and coconut aminos if using. Pour over meat. Seal and cook on high for 4-5 hours or low for 8-10 hours. Add the potatoes and carrots to the last 60 (high) – 90 (low) minutes of the cooking time so they won’t get mushy.
  • To make the gravy, remove the remaining broth and put it in a medium pot on the stove over medium heat. Whisk together starch and 1/4 cup water. Whisk this starch “slurry” into the pot and cook, stirring regularly, until sauce thickens, about 3-4 minutes. Pour gravy over meat and veggies, or serve on the side.
• OVEN: Add seared meat to a large 9×13 baking dish (or you can sear the meat in a Dutch oven baking dish and use that in the oven!). Whisk together the beef broth and coconut aminos if using. Pour over meat. Cover and bake at 300 degrees for 2 hours. Remove from oven and add veggies around the meat. Cover and bake again for 2 hours or until veggies are tender and meat pulls apart easily.
  • To make the gravy, remove the broth and put it in a medium pot on the stove over medium heat. Whisk together starch and 1/4 cup water. Whisk this starch “slurry” into the pot and cook, stirring regularly, until sauce thickens, about 3-4 minutes. Pour gravy over meat and veggies, or serve on the side.
• Store leftovers in a sealed container in the fridge for up to 1 week or the freezer for up to 3 months.

Want Mashed Potatoes to Go With Your Whole30 Pot Roast?

Wish granted! Once done cooking and tender, instead of leaving the potatoes whole, you can turn them into creamy mashed potatoes. Use the cooked potatoes to make my Whole30 Mashed Potatoes here. You will need ghee or vegan butter and coconut milk or other dairy-free milk to make them. If you need to, you can use some of the leftover broth or additional beef broth to thin down your mashed potatoes.