Easy Instant Pot Paleo Pot Roast
Looking for that easy Instant Pot Paleo Pot Roast recipe? Savory, fork-tender roast with veggies is the perfect meal anytime of the day!
Ingredients
- 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
Instructions
- 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.