Richard’s Favorite Pot Roast is a classic main dish cherished by many in the Trim Healthy Mama community. This Instant Pot version has been adapted to fit the S-meal category and can also be enjoyed as a low-carb option.
Carey generously allowed this family-favorite Instant Pot recipe to be reposted here; it originally appeared on The Healthy Milestone.
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Interestingly, both Carey’s husband and my husband are named Richard, and both enjoy a classic pot roast. My Richard prefers turnips instead of radishes—both are low-carb stand-ins for potatoes.
Notes About Richard’s Favorite Pot Roast and THM
Beef roasts have become more expensive in recent years, making pot roast a less common weeknight meal than it once was. Traditionally pot roast often included white potatoes; in this recipe radishes or turnips are used to keep it low carb. Potatoes can still be included if you need to accommodate different preferences, but be mindful of how that changes the meal category.
About Potatoes
Potatoes were not originally considered “on plan” for Trim Healthy Mama, but guidelines have relaxed in some cases. Potatoes are higher in carbohydrates and should be treated accordingly. Including potatoes will change the meal classification depending on portion size:
- Mostly radishes with a couple of potato chunks = S Helper
- All potatoes (about a 1/2 cup serving) = Crossover (XO)
If you add potatoes, choose red or golden (yellow) potatoes so family members who need a crossover or S Helper meal can enjoy the dish as well.
Why Add Coffee?
Brewed coffee deepens the roast’s flavor and helps tenderize the meat, contributing to a melt-in-your-mouth texture.
Cooking Pot Roast in the Instant Pot
One of the best things about the Instant Pot is how quickly it produces tender, flavorful pot roast compared to slow cookers or oven roasting. This recipe is scaled for a 6-quart Instant Pot.
Other Pot Roast Variations We Enjoy
- Mississippi-style Instant Pot pot roast
- Classic Trim Healthy Mama beef pot roast (S)
Richard’s Favorite Pot Roast Recipe
- 1 tablespoon refined coconut oil
- 1 beef roast (2 1/2 to 3 pounds; boneless sirloin tip roast works well)
- 1 medium onion, chopped
- 1 cup beef broth (or beef bone broth or water)
- 3/4 cup brewed coffee
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 small bay leaf
- 1 clove garlic, thinly sliced
- 1 tablespoon tomato paste
- 1/2 teaspoon Himalayan mineral salt (optional or adjust for low sodium)
- 1/4 teaspoon ground black pepper
- 6 stalks celery, cut into large pieces
- 2 bunches large radishes, trimmed and washed
- 1/2 teaspoon xanthan gum
- Set the Instant Pot to Sauté with the stainless steel liner in place. When hot, add the coconut oil and carefully add the roast. Sear and brown all sides—take your time for good flavor.
- While the roast browns, prepare the vegetables. Check and turn the roast as needed.
- When browned on all sides, lean the roast to one side of the liner and add the chopped onion. Sauté a few minutes until softened, watching so it doesn’t burn.
- Add the sliced garlic and sauté about 30 seconds until fragrant.
- Stir in the beef stock (or water), brewed coffee, and tomato paste.
- Add basil, oregano, bay leaf, salt, and pepper. Position the roast so a large side rests on the bottom of the liner over the onions and garlic.
- Place the radishes around the roast, then top with the large celery pieces.
- Cancel Sauté, place the lid on the Instant Pot, lock it, and set the pressure release to Sealing.
- Select the Meat/Stew setting and adjust the time to 55 minutes.
- When cooking finishes, allow the pressure to release naturally (NPR). When the pot has depressurized, remove the lid.
- Transfer the roast to a warm serving dish and arrange radishes and celery around it. Skim excess fat if desired.
- To make the gravy: cancel any cooking mode, select Sauté, and slowly whisk in xanthan gum until the sauce reaches your preferred consistency. Serve the gravy on the side.
- Alternative stovetop method: Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides, then move it to one side and cook the onion until translucent. Add garlic, then stir in broth (or water and bouillon), coffee, tomato paste, and seasonings. Lay the roast back in, add vegetables, cover, and simmer 2 1/2 to 3 hours until fork-tender. Remove roast and vegetables to a platter, skim fat, and thicken the cooking liquid as desired. Serve gravy on the side.
Enjoy this comforting pot roast as a satisfying S-meal or adjust vegetables to accommodate crossover servings for the whole family.