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cover pic for Slow Cooker Instant Pot Pot Roast Soup (PaleoWhole30)

{VIDEO} Slow Cooker/Instant Pot Pot Roast Soup (Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 6 servings 1x


  • 2 pounds chuck roast, cut into 1 1/2-inch chunks
  • 1 pound potatoes, chopped or sliced
  • 4 cups low-sodium beef broth
  • 3 cups water
  • 2 medium-size carrots, chopped
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons thyme
  • 1 1/2 teaspoons salt
  • 1/2 tsp pepper
  • 1 bay leaf

Optional – 2 tablespoons arrowroot starch flour + 2 tablespoons cup water


Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Remove Bay leaf before serving.

Optional – Mix together arrowroot starch with water and pour into slow cooker. Stir and heat an additional 10 minutes or until thickened to your liking.

Instant Pot

  1. Turn on the IP and select sauté. Once hot add oil to the pot. Add the beef and sear until browned, 2-3 minutes on each side. Remove beef from and set aside.
  2. Add onion, carrots, and celery & cook for a 2-3 minutes, stirring frequently. Add garlic and cook an additional minute.
  3. Pour in water & broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the beef back to the pot along with the thyme, salt, and pepper. Stir to mix well.
  4. Close lid and seal valve. Set high pressure and cook for 30 minutes. Natural release pressure for 5 minutes then manually the remaining pressure.
  5. Remove bay leaf before serving.

Optional slurry to thicken- In a small bowl, mix together arrowroot slurry. Pour slurry into the IP and stir to mix well. Turn IP to WARM setting until soup has thickened to your liking.