Simple Pot Roast with Carrots and Squash

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Are you ready for some hearty, comfort food? Everyone has their own preferences for comfort food, but most of mine include beef. I know, you’re shocked. What if I told you that you could have this amazing Simple Pot Roast with Carrots and Squash for dinner without all the guilt? I mentioned the other day that I was going to…..

start Whole30 on January 1st, but I thought it would be smart to try out some recipes ahead of time and make sure they are going to be delicious enough to make me give up grains, cheese, and all forms of sugar! 😉

Well this meal passes that test with flying colors!! I served my Simple Pot Roast with Carrots and Squash over Cauliflower Mash {recipe coming soon} and topped it off with a pan gravy. All of the flavors are there and your family won’t even notice that there are no potatoes!!

Okay, so I prepared my pot roast in my Instant Pot® {affiliate link}, but don’t run away if you do not have one. I am going to explain how to make this recipe in a slow cooker or on the stove…I’ve got your back. 😉

How to make Simple Pot Roast with Carrots and Squash:

Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Saute and allow to warm up {or heat a large pan on the stove over medium-high heat}.

Add oil to pan to heat. Place roast in the pan and sear for 4 minutes…..

Flip over and sear the second side for 4 minutes…..

Remove roast from pan and add onion slices. Cook for 3 minutes, stirring occasionally to keep from burning…..

Add the garlic, stir to combine and cook for one minute. Add the beef broth, thyme springs, and bay leaf…..

Return the roast to the pan then flip it over.

If using an Instant Pot: place the lid on the pot, seal and cook for one hour on Manual. {make sure the vent is closed}
If using a slow cooker: cook on HIGH for 6 hours.
If using a Dutch oven: cover and simmer for 3 to 3 1/2 hours.

When the Instant Pot beeps, very carefully {with a towel} use the quick release to release the steam.

Add the carrots, celery, and squash, pushing them down the sides to submerge them in the broth…..

Select Manual, seal the lid and cook on high heat for 10 minutes…..

When the 10 minutes are up, use the natural release for 10 minutes. If lid will not open after 10 minutes, release any remaining steam.

Move pot roast to a plate and cover loosely with foil. If making gravy, remove the carrots, celery, and squash from the pan. Set aside.

Using an immersion blender, very carefully puree the onions into the broth. {it will be foamy} Add the arrowroot/water mixture and whisk to combine…..

Slice or shred the pot roast and serve over Cauliflower Mash with the vegetables and gravy…..

I wish I could describe how incredible the kitchen smelled while this was cooking. This was my first pot roast without wine or beer in the broth, and I didn’t even miss it. The flavors are intense but not overpowering. The vegetables were perfectly cooked, and the gravy was surprisingly good for not being made with flour, lol

Recipe Notes:

• I pureed the onions into the gravy for added flavor. You could also blend them in a blender, or skip that step all-together.
• If you would like to add potatoes to your meal, add one pound of new potatoes that are cut into 1-inch cubes.
• Gravy made with arrowroot powder {affiliate link} will be gelatinous, not thick like regular gravy. The texture may be different, but the flavor is perfect.
• If using a Slow Cooker {I have this one}, put the vegetables in at the beginning.
• If using a Dutch oven: Once the beef is cooked, add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 – 30 minutes.

Some additional Pot Roast recipes for you to try:

• Guinness Pot Roast
• Slow Cooker Pot Roast
• and Beef Gravy that turns out perfect every time, so delicious.

Check out my Instant Pot Page for more recipe ideas!

Enjoy!!

Simple Pot Roast with Carrots and Squash

This Simple Pot Roast with Carrots and Squash is so delicious, your family will never guess that it is healthy.

5 from 1 vote

Print

Course: Main Course

Cuisine: American

Keyword: roast, beef, instant pot, pressure cooker, main course, whole 30, paleo

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Servings: 6 Servings

Calories: 502kcal

Author: Lisa Johnson

Ingredients

Pot Roast

• 2 Tablespoons extra virgin olive oil
• 3 pound beef chuck roast
• sea salt and black pepper
• 4 large cloves garlic (minced)
• 5 large carrots (cut into 3/4-inch pieces)
• 3 stalks celery (cut into 3/4-inch pieces)
• 1 small butternut squash (peeled and cut into 3/4-inch pieces)
• 1 3/4 cup beef stock
• 4 sprigs fresh thyme
• 1 bay leaf

Pan Gravy

• 2 cups broth from the pan
• 3 Tablespoons arrowroot powder
• 2 Tablespoons warm water

Instructions

• Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Saute and allow to warm up {heat a large pan on the stove over medium-high heat}.
• Add oil to pan to heat. Place roast in the pan and sear for 4 minutes. Flip over and sear the second side for 4 minutes.
• Remove roast from pan and add onion slices. Cook for 3 minutes, stirring occasionally to keep from burning.
• Add the garlic, stir to combine and cook for one minute.
• Add the beef broth, thyme springs, and bay leaf. Return the roast to the pan then flip it over.
• Place lid on Instant Pot: seal and cook for one hour. {make sure the vent is closed}

  If using a slow cooker: cook on HIGH for 6 hours.

  If using a Dutch oven: cover and simmer for 3 to 3 1/2 hours.
• When the Instant Pot beeps, very carefully {with a towel} use the quick release to release the steam.
• Add the carrots, celery, and squash, pushing them down the sides to submerge them in the broth.
• Select Manual, seal the lid and cook on high heat for 10 minutes.
• When the 10 minutes are up, use the natural release for 10 minutes. If lid will not open after 10 minutes, release any remaining steam.
• Move pot roast to a plate and cover loosely with foil.
• If making gravy, remove the carrots, celery, and squash from the pan. Set aside.
• Using an immersion blender, very carefully puree the onions into the broth. {it will be foamy}
• Add the arrowroot/water mixture and whisk to combine.
• Slice or shred the pot roast and serve over Cauliflower Mash with the vegetables and gravy.

Notes

• I pureed the onions into the gravy for added flavor. You could also blend them in a blender, or skip that step all-together.
• If you would like to add potatoes to your meal, add one pound of new potatoes that are cut into 1-inch cubes.
• Gravy made with arrowroot powder {affiliate link} will be gelatinous, not thick like regular gravy. The texture may be different, but the flavor is perfect.
• If using a Slow Cooker {I have this one}, put the vegetables in at the beginning.
• If using a Dutch oven: Once the beef is cooked, add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 – 30 minutes.

Nutrition

Calories: 502kcal | Carbohydrates: 11g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 380mg | Potassium: 1126mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10190IU | Vitamin C: 5.4mg | Calcium: 75mg | Iron: 5.2mg