It’s finally cooling down here in Michigan!

I am seriously so excited. Fall means cider mills, pumpkin spice everything…and Halloween.

And the cooler weather means that means that I’m craving fall foods…like stews and pot roasts.

But those take time, which, I’ll be totally honest, I probably have enough time.

It’s the patience that I’m missing.

And the oven time. This winter, I’ll be using the oven a lot, but with the temperatures still in the 70s and 8os, I really don’t need help warming up my house.

But that doesn’t mean I don’t want meals that warm me-and are super fast and easy. And meals that my kids will actually eat without a lot of begging and pleading. So I whipped up this Instant Pot paleo pot roast, and it is everything.

Which cracks me up. Honestly, I remember just having to “eat my veggies”…but I don’t remember my mom begging me to do so. I’m sure she did, so I am sure that this is just me complaining because I have to parent, but Y’all.

Do you have to beg your kids to eat their veggies?

I was positive when I put radishes in with my roast that my goose was cooked (HA!)…but I was shocked. Both the boys devoured the vegetables with their roast.

I’m sure that part of it is the delicious juice that the roast creates, but I’m definitely going to be putting this into regular rotation.

And, it’s potato-free (they make my joints hurt like nothing else), but it still has that starchy vegetable element that I crave.

It’s a winning dinner all around, IMHO (and so fast and easy!).

Looking for More Delicious Recipes 

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Paleo Pot Roast With Radishes and Mushrooms

Ingredients For Your Instant Pot Paleo Pot Roast

• a 2 to 3-pound roast
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cloves garlic
• 2 tablespoons gluten-free Worcestershire sauce
• 1 medium bunch of radishes
• 1 medium onion
• 1/2 pound mushrooms
• 1 cup beef stock or 1 teaspoon beef bouillon + 1 cup water
• 2 tablespoons olive oil

Directions For Your Instant Pot Paleo Pot Roast

First, you’re going to want to prep your vegetables: slice your mushrooms and radishes in half (if they’re super large you can quarter them).

Then quarter your onions and set the cutting board aside.

Plug in your Instant Pot and push the “saute” button. Add a tablespoon of olive oil and let it warm up (you should be able to hold your hand over the pot and feel some warmth, and the oil will kind of shimmer).

While the veggies are working, you’re going to want to season your roast. Salt and pepper the roast generously on both sides, rubbing the seasonings in, and allow it to rest while your veggies finish up.

Add your vegetables, and saute them until they’re caramelized (browned), then carefully remove them from the pot.

Add your other tablespoon of olive oil (grapeseed works too), and your roast. Let it get good and brown on all sides (2-4 minutes per side).

Once you’ve created a nice browned “crust” on your roast, add the beef broth and cook on manual for 45 minutes.

Allow the Instant Pot to naturally depressurize and then add your vegetables and reseal. Set your Instant Pot for 1 minute, and allow to naturally depressurize again.

Your vegetables should be fork-tender.

Slice your roast to serve, ladle the au jus over the roast and use a slotted spoon to add vegetables to your plate.

Do you have a killer Paleo Pot Roast recipe?