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4.49 from 41 votes

Ninja Foodi Pot Roast

How to use a pressure cooker to transform lean round roasts and low carb vegetables into a melt in your mouth pot roast with gravy.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Ninja Foodi Recipes
Cuisine: American
Keyword: ninja foodi pot roast, Ninja Foodi pressure cooker pot roast, pot roast in a Ninja Foodi
Servings: 8 Servings
Calories: 270kcal
Author: Mason Woodruff

Ingredients

  • 2.5 pound Eye of Round or Bottom Round Roast fat trimmed
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2-1 teaspoon Black Pepper to taste
  • 2 tablespoons 32g Olive Oil, divided
  • 5 medium Carrots peeled and roughly chopped (18 oz total)
  • 1 large Daikon Radish peeled and roughly chopped (18 oz total)
  • 2 tablespoons 30g Tomato Paste
  • 2 tablespoons 30g Red Wine Vinegar
  • 1 tablespoon 15g Worcestershire Sauce
  • 2 cups Beef Bone Broth
  • 2 sprigs Rosemary
  • 2 Bay Leaves

For Gravy

  • 2 tablespoons Corn Starch
  • 2 tablespoons Water

Instructions

  • Pat the roast dry with a paper towel. Mix the salt, pepper, garlic, and onion powder together and season the roast. Set aside while preparing the vegetables.
  • Turn on the sauté function of your pressure cooker and fully heat. Once hot, drizzle 1 tablespoon of olive oil over the roast and evenly coat. Add to the pot and sear for 2-3 minutes per side to brown, searing the sides for 30-60 seconds as well. Set aside. (Scrape any fond that's at risk of burning off the pot while browning the roast.)
  • Add the remaining 1 tablespoon of olive oil to the pot and add the carrots and radish. Stir everything together and cook for 2-3 minutes to develop a little color. Add the tomato paste, cooking until fragrant and the vegetables are coated.
  • Add the vinegar and Worcestershire sauce. Fully deglaze the pot and turn off the Foodi once the vegetables are coated in a thick red sauce.
  • Push some of the vegetables in the center slightly to the sides and place the roast on top. Some veggies should still be under the roast. Pour the broth around the edges. Don't stir but make sure the bottom of the roast is submerged in the liquid. Add the rosemary and bay leaves to the broth.
  • Pressure cook for 90 minutes on high and vent immediately. The roast should fall apart and easily shred. Remove the rosemary stems and bay leaves. (See post above for different roast size cook times.)
  • If you'd like to turn the remaining liquid into a gravy, transfer the roast and vegetables to a bowl and use the sauté function to reduce the liquid. Add a 2 tablespoons corn starch + 2 tablespoons water slurry to help thicken.

Notes

Each serving has 7 WW SmartPoints (blue).
To find this recipe in MyFitnessPal, search for "KH Pot Roast" or my name + pot roast.

Nutrition

Serving: 10.5 oz (about 1 3/4 cup) | Calories: 270kcal | Carbohydrates: 12g | Protein: 35g | Fat: 9g