Instant Pot Pot Roast (Allergy & Braces Friendly)

A comforting, hearty pot roast designed to be safely dairy-free and soy-free, with a melt-in-your-mouth texture that is exceptionally easy to chew for kids with braces.. Note on Food Intolerances: To accommodate common dietary sensitivities, this recipe swaps cornstarch for gut-friendly tapioca starch and skips typical high-histamine ingredients like red wine or tomato paste. Because individual triggers for IBS and histamine intolerance vary widely, please review the aromatics (like onions, garlic, and leeks) to ensure they align with your family's current tolerance levels.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Pat the 3 to 4 lb chuck roast completely dry with a paper towel. Rub the Cattleman Steak Seasoning generously all over the beef, pressing it firmly into the meat so it sticks.

Step 2

2. Press Sauté on your Instant Pot Pro, adjust the level to High, and press Start. Add the 2 tbsp of sunflower oil. Once hot and shimmering, carefully add the roast. Sear for 4–5 minutes without moving it, then flip and sear the other side for 4 minutes. (Turn Sauté down to Medium if the paprika in the rub blackens too fast). Transfer the beef to a clean plate.

Step 3

3. With the pot still on Sauté, add your diced onion, garlic, celery, and leeks. Stir them constantly for 3 minutes using a wooden spoon. The moisture from the fresh vegetables will begin softening the caramelized seasoning on the bottom of the pot.

Step 4

4. Pour in the 2 ½ cups of water. Use your wooden spoon to aggressively scrape every single bit of stuck-on seasoning off the bottom of the stainless steel liner. The bottom must be completely clean to prevent a "Burn" warning. Turn off Sauté mode.

Step 5

5. Place the seared chuck roast and any juices from the plate back into the liquid. Rest your 2 sprigs of fresh rosemary right on top of the beef. Secure the lid and make sure the top quick-release switch is set to the Seal position. Select Pressure Cook, set to High, and adjust the time to 60 minutes. Press Start.

Step 6

6. While the beef is cooking, preheat your oven to 425°F (220°C). Toss your broccoli florets in sunflower oil and a pinch of salt. Set aside.

Step 7

7. When the 60-minute beef cook finishes, let the unit sit untouched for 15 minutes of Natural Pressure Release (NPR). Slide the broccoli into the preheated oven at the exact same time the NPR begins, and set an oven timer for 20 minutes.

Step 8

8. Once the 15-minute NPR is up, quick-release any remaining steam. Carefully open the lid and use tongs to fish out and discard the woody rosemary stems. Pile your 2 ½ lbs of potatoes and 2 lbs of carrots directly on top of and around the beef.

Step 9

9. Secure the lid and ensure the black quick-release switch is toggled to the Seal position. Select Pressure Cook (High) and set the timer for exactly 5 minutes. Press Start. (Note: The red float pin will pop up in a few minutes once it returns to pressure). Give the baking sheet of broccoli a quick shake in the oven to ensure even browning.

Step 10

10. As soon as the 5-minute vegetable timer beeps, immediately press the quick-release switch to Vent to stop the vegetables from turning to mush. Once the pin drops, open the lid. Carefully transfer the tender beef, potatoes, and carrots to a massive serving platter. Pull the roasted broccoli out of the oven and set aside.

Step 11

11. In a small cup, whisk the 3 tbsp of tapioca starch and 3 tbsp of cold water into a smooth slurry. Press Sauté (Medium) on your Instant Pot Pro and bring the remaining beef broth juices to a boil. Slowly pour in the slurry while whisking constantly. Let it bubble for 1–2 minutes until it becomes a rich, glossy gravy. Pour it over the platter of beef and vegetables and serve!