Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

As many of you probably know by now, our family has officially grown from two to three with the birth of Baby Sweet Potato. I am taking some time off from blogging to settle into my new role as a mother so for the next month I have authors from around the web stopping by to tell their stories and share their favorite recipes. I hope you enjoy all they have to say, I look forward to being back with new posts and recipes of my own soon!

Today’s post is by Lexi Haverly of AYCE To Better Health

I recently ordered a fourth of a cow and I had a lot of cuts that I didn’t know what to do with. One of those was the regular roast. This cut tends to be very lean and if not cooked properly, it can turn out very rubbery. After butchering a few roasts in the oven, I finally discovered how much easier it was to cook in the Instant Pot and it would turn out nice and tender! This recipe does well for larger pieces of meat by increasing the herbs, while keeping the water amount the same. Cooking time may need to increase if it’s over 2 lb (I would increase by about 10 minutes for every additional pound). Keep in mind, this recipe requires the meat to be fully defrosted; half frozen meat will result in a tough inside. This roast is wonderful for the holidays or for batch cooking, as it can make quite a bit of meat without much effort!

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

Tender Herb Crusted Pot Roast (Instant Pot, AIP/Paleo)

Makes 4-5 servings


  • 2 tbs cooking fat (coconut oil works great)
  • 1-1.5 lb chuck eye or sirloin tip roast
  • 1 cup water
  • 5 tsp granulated garlic
  • 1 tsp dried oregano
  • 1 tsp Himalayan pink salt
  • 1 tsp dried rosemary
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • 2 tsp olive oil


  1. Press “SAUTEE” on your Instant Pot and wait for it to heat up.
  2. Place the cooking oil in the liner and lightly brown all sides of your roast,
  3. Once browned, press “OFF”. Pour in 1 cup of water, making sure the top of the meat is not submerged. You may need to pour in a little less.
  4. Blend your seasonings and olive oil in a small bowl to form a paste
  5. Once blended, cover the top of the meat with the paste. Allow some bits to fall into the water – this will infuse the flavor into the meat as it cooks.
  6. Press the “MEAT/STEW” option and “ADJUST.” This will adjust the time to 45 minutes. Allow to naturally release, which takes about 30 minutes.
  7. Slice on the thin side and enjoy!


About Lexi: 

lexi-pictureLexi is a student of nutrition and firm believer that our body has more strength than we believe, as well as an AIP/Paleo/Real Food blogger sharing her story of healing, developing recipes, and working towards nutrition coaching. In 2014, she became ill and was eventually diagnosed with Hashimoto’s. Since then, she has used the Autoimmune Protocol Diet to drastically improve her health and regain her life. In addition to exploring new foods and flavors, she also enjoys traveling and makes it a point to find AIP/Paleo compliant foods and restaurants wherever she goes and shares her adventures with her followers. You can find more of her on her site, Facebook, or Instagram.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

One Comment

  • I love this recipe! I am making it for a second time now. I used homemade broth instead of the water, and it is so juicy and delicious! I get my parents to be taste testers at times (just so they don’t think I’m feeling deprived), and my dad really like it as well. 🙂

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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