Ninja Foodi Pot Roast is the perfect family dinner recipe! This roast is tender, fall-apart beef covered in a delicious rich gravy. This dish is great for Sunday dinners and holidays alike. Get ready to impress your guest with this easy pressure cooker pot roast recipe!
Ninja Foodi Pot Roast
Pot roast is comfort food at it’s finest! I just love the smell of a good pot roast cooking. Using your Ninja Foodi pressure cooker, you can have a delicious pot roast ready in half the time of your slow cooker.
This recipe will work in any pressure cooker, including the Instant Pot. The great thing about making this dish in your pressure cooker is that it makes for easy cleanup. Simply throw everything in the pot, and let it do its thing!
Pressure Cooker Pot Roast Cook Time
Pot roast takes 90 minutes to cook in a pressure cooker. A beef roast takes about 30 minutes to roast per pound. This cook time will make the pot roast nice and tender!
What You’ll Need
- Ninja Foodi or any pressure cooker – I used the Ninja Foodi 8-in-1 6.5 qt pressure cooker. However, you can also use an Instant Pot.
- Pot Roast – You will want to use a chuck roast. When selecting a roast, be sure that it has nice marbling but not too much fat.
- Beef Base – I recommend using Better than bouillon beef base, however, any beef base will work. You can also use beef broth instead.
- Seasonings – The great thing about this recipe is that you can adjust the seasonings to your liking. The seasonings that I suggest are delicious, and make great flavor!
- Water – This will be mixed with the beef base.
- Worchestershire Sauce – This adds a nice additional layer of flavor to the roast.
- Vegetables – Any vegetables that you would like to make with your pot roast. I like to add carrots and celery as a great low carb option.
Step by step instructions
Step 1. Combine all of the seasonings in a small bowl, and season the pot roast with all of the seasonings. Be sure to rub the seasoning into the pot roast.
Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 – 4 minutes on each side. Next, add the vegetables to the pot with the pot roast.
Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables.
Step 4. Turn the Ninja Foodi to the Pressure Cooker setting, cook for 90 minutes. Ensure that the valve on the pressure cooker is turned to the “seal” position. It should come to a natural release. If it does not, you may manually turn the valve to the vent position once the cooking timer goes off.
Step 5. Remove the roast and the vegetables from the pot, and transfer them to a serving plate.
Step 6. Optional – To thicken the gravy: Turn the pressure cooker to the “Saute” function. The gravy should begin to simmer. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Then pour the slurry mixture into the gravy, and whisk everything together. Taste the gravy, and adjust the seasonings to your taste.
Spoon the desired amount of gravy over the pot roast, and vegetables. Serve, and enjoy!
What to serve with pot roast
Pot roast is great with carrots, celery, and other vegetables. Simply add the vegetables in the pressure cooker with the pot roast, and serve. Pot roast would also be great with Instant Pot Southern Style Green Beans!
Tips & Variations
- Feel free to switch up the seasonings to your liking. However, I highly recommend sticking to the seasoning blend in this recipe, as it is so delicious!
- To remove some of the grease/fat from the gravy, simply refrigerate the gravy for about 30 minutes. Once it cools down enough, the fat will begin to solidify. You can skim the fat off the top of the gravy and discard it. Reheat the gravy in the pressure cooker, and serve over the pot roast.
- You may substitute the beef base with beef broth or bouillon cubes. If using beef broth, you will not need to add water. Simply combine 1 cup of beef broth with the Worcestershire sauce. If using bouillon cubes, use three cubes in place of the beef base.
- To thicken the gravy, you can use a cornstarch slurry or your preferred thickener. I prefer cornstarch, as you only need a small amount to thicken the sauce. One tablespoon of cornstarch has 7 grams of carbs. However, when you divide this into 5 servings it is less than 1 carb per serving.
You might also like these other family dinner recipes:
- The Best Baked Chicken Drumsticks
- Low Carb Bacon Cheeseburger Casserole
- Keto Meatloaf | Classic Southern Style
- Ham Casserole with Broccoli and Cauliflower Rice
- 1/4 teaspoon seasoning salt (I used Lawry's)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon pepper
Pot Roast Ingredients
- 3 pound chuck roast
- 1 tablespoon vegetable or canola oil
- 3 stalks celery, cut in into large chunks
- 3 carrots, cut into large chunks
- 2 large cloves garlic, chopped
- 1 onion, roughly chopped
- 1 cup warm water
- 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base)
- 1 tablespoon Worchestershire sauce
- Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option)
- Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
- Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
- In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
- Turn the Ninja Foodi to the pressure cooker setting, and pressure cook for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
- Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
- Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.
- For a lower-carb option, mix 1/2 teaspoon xanthan gum with 1/2 teaspoon of water and whisk it into the gravy instead of the cornstarch slurry.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 709Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 230mgSodium: 1154mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 70g