This classic Whole30 instant pot pot roast recipe is just the way my Nana makes it. Except of course in the instant pot, and totally Whole30 and Paleo! It’s got that gravy we all know and love, tender meat, hearty veggies and with a few buttons on your instant pot, you’ve got an easy Whole30 dinner! It also makes a great meal prep recipe being it makes enough to feed an army! Meal Prep Recipes | Meal Prep Clean Eating | Meal Prep | Meal Prep For The Week | Meal Prep Recipes Easy | Meal Prep Recipes For the Week
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2.5–3lb beef chuck roast, roughly chopped into large pieces 1 tablespoon avocado or olive oil 3 large potatoes, washed and chopped into large 2″ chunks 2–3 long carrots, washed and chopped into 2″ chunks (peel if desired) 1 medium onion, peeled and sliced into discs (leave them in whole slices) And so on.
Instructions:
First step, Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
Next, Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
After it, Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
