whole30 beef

This recipe is great for weeknight eating!

Spicy Pepperoncini Beef

skirt steak thinly sliced across the grain into 3-inch pieces

coconut oil

arrowroot starch

kosher salt

black pepper

shallots

yellow bell peppers

scallions

Thai chiles

beans

garlic

coconut aminos

basil leaves

In a medium bowl, combine the steak, 1 teaspoon melted coconut oil, the arrowroot, 1 teaspoon of the salt, and the black pepper. Toss to coat thoroughly. Set aside for 5 minutes.

Heat a large sauté pan over high heat. When hot, reduce to medium-high and melt 1 tablespoon of the coconut oil in the pan. Add half the steak and cook until seared, about 2 minutes. Flip and cook until browned, about 30 seconds. Transfer the steak to a large plate and set aside. Carefully wipe out the pan with a paper towel, then add 1 tablespoon of the coconut oil and repeat with the remaining steak. Set aside with the other cooked steak.

Wipe out the pan and return it to medium-high heat. Melt the remaining 2 tablespoons coconut oil in the pan. When the oil is hot, reduce the heat to medium, add the shallots, and cook, stirring, until beginning to brown, about 30 seconds. Add the bell peppers, scallions, Thai chiles, and remaining ½ teaspoon salt and cook, stirring, until the bell peppers begin to soften, about 1 minute. Add the green beans and cook, stirring well, until warmed through, about 1 minute more. Add the pepperoncini and garlic and cook, stirring, for 30 seconds.

Return the beef to the pan, along with any juices collected on the plate, and add the coconut aminos and the pepperoncini brine. Stir to combine, then reduce the heat to medium-low. Add the basil, stir again, and turn off the heat. Serve.

I’m so excited for blog readers, crumbles, and anyone who stumbles into this site who don’t have your delicious book to get their hands on this recipe. It’s my absolute favorite and is in my regular dinner rotation.

We make this recipe on repeat once a week.  It is just delightful! I pull some meat and veggies out before I add the pepperoncinis the kids and they devour it!  It is so flavorful and reheats well even though to have leftovers I have to double the recipe!  This is absolutely one of my favorite recipes in your book.

I love this recipe for breakfast. 

I make it (usually minus the basil), add extra veg and divide it in 4/5 portions and eat it with diced and air fried seasoned potatoes with a runny fried egg on top.

It is my absolute favourite breakfast on Whole30 since I find it so satisfying.

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!

Easy Instant Pot Pot Roast and Veggies (Whole30, Paleo, GF)

beef

avocado or olive oil

potatoes,

carrots,

onion,

beef bone broth

garlic powder

salt

pepper

arrowroot flour

water

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

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

Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to &#8220;sealing&#8221;

Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid

Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon

Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot

Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.

Pour gravy over pot roast and vegetables and serve!

So so good! My family always made pot roast in the crock pot growing up and this is such a comfort food. I LOVE being able to do it in the instant pot.

This is my go to pot roast (whether I’m doing a whole30 or not!). It comes out perfect every time—I like to add peas in after it is done cooking! Perfect one pot meal.

This was very good!  I will say that to serve two teenagers and two adults this was barely enough.   Next time will definitely double all and add green beans at the end,  gravy was a good addition.  Thanks for sharing this easy go to recipe.

I just made this last night and it did NOT disappoint. The beef was melt-in-you-mouth tender, and the flavor the gravy added was such a good mix of exciting and comforting.
Thank you, Bailey, for this delightful instant-pot recipe that will now be on my regular winter rotation. It actually replaced the old method for pot roast, I like this better.

This recipe was awesome! We just had a big snow storm and this was perfect comfort food! Even my picky there year old ate it!

First time making pot roast in the Instant Pot and your recipe/instructions made it tremendous! Thank you! Also, love the tip about not needing to peel the carrots…such a time saver. Dirtying only one dish and the super quick cook time makes this an any night meal instead of a planned ahead occasion.

Great quick dish - very juicy and not too dried out. Gravy was a nice quick addition to post roast

I’ve never liked pot roast before this! We used yellow potatoes and sautéed some mushrooms on the stove. It was perfect!

I made this for gluten free guests on New Years Eve and it was a hit!

Soo soo delicious! I have never successfully made a tender fall apart pot roast until now! This will definitely be a regular meal in our home! Loved this recipe so much!

Delicious and easy!  Perfect comfort food made simple!

made this AGAIN last night, and its such a hit with my husband and I! I actually used the delay start setting on my instant pot and went out for a cocktail with friends, and came home to piping hot pot roast. lol 10/10, absolutely  keeping it in the rotation, especially with winter rapidly approaching!

https://content.jwplatform.com/videos/TqIUuvXb.mp4

This classic pot roast recipe is done quickly in the instant pot, and totally Whole30 and Paleo! It’s got that gravy we all know and love, hearty veggies and with a few buttons on your instant pot, you’ve got an easy Whole30 dinner!

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Spicy Pepperoncini Beef

Easy Instant Pot Pot Roast and Vegg...

Top 2 whole30 beef recipes from across the web

The most viewed whole30 beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Pepperoncini Beef

Easy Instant Pot Pot Roast and Vegg...

The most viewed whole30 beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine