Description

This Perfect Ninja Foodi Pot Roast recipe delivers tender, fall-apart beef cooked quickly under pressure with the added convenience of one-pot cooking. Featuring flavorful vegetables like carrots and daikon radish, and a rich savory gravy made from beef broth, tomato paste, and Worcestershire sauce, this dish offers a comforting meal with minimal cleanup and a low-carb twist. Ideal for weeknight dinners or meal prep, it combines speedy pressure cooking with optional air crisping for a caramelized exterior.

Ingredients

Scale

For the Roast and Vegetables:

2 cups beef bone broth (preferably Kettle & Fire)
1 tbsp Worcestershire sauce (Lea & Perrins recommended)
2.5 lb eye of round or bottom round roast (pat dry before searing)
1/2 to 1 tsp freshly ground black pepper
2 tbsp red wine vinegar
5 medium carrots, cut into 2-inch pieces
2 bay leaves
2 tbsp olive oil
1 tsp garlic powder
1 tbsp kosher salt
2 sprigs fresh rosemary
2 tbsp tomato paste
1 tsp onion powder
1 large daikon radish, cut into chunks

For the Gravy:

2 tbsp water
2 tbsp corn starch (mixed with water as slurry before adding)

Instructions

Season the Roast: Pat the eye of round or bottom round roast dry with a paper towel. In a small bowl, combine kosher salt, freshly ground black pepper, garlic powder, and onion powder. Season all sides of the roast evenly with this spice mixture and set it aside to allow the flavors to penetrate while preparing the vegetables.
Sear the Roast: Heat the Ninja Foodi using the sauté function until hot. Drizzle 1 tablespoon of olive oil over the roast and rub it evenly. Place the roast in the hot pot and sear for 2-3 minutes per side, including the shorter edges for 30-60 seconds each, until browned. Remove the roast and set aside. Scrape the pot bottom to loosen browned bits to prevent burning in the next step.
Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add carrots and daikon radish chunks, stirring to combine. Cook for 2-3 minutes to brown slightly. Stir in tomato paste and cook until fragrant and vegetables are fully coated in the paste.
Deglaze and Add Flavorings: Pour in red wine vinegar and Worcestershire sauce, stirring well to deglaze the pot by loosening stuck bits at the bottom. Once the vegetables are coated in thick sauce and deglazing is complete, turn off the sauté function.
Pressure Cook the Roast: Push some vegetables to the sides to create space in the center. Place the seared roast back into the pot on top of some vegetables. Pour beef bone broth around the edges to partially submerge the roast without stirring. Add rosemary sprigs and bay leaves. Seal the pressure cooker lid and cook on high pressure for 90 minutes. When done, perform a quick release, then remove rosemary sprigs and bay leaves before serving. The roast should be tender and easy to shred.
Make the Gravy (Optional): Transfer the roast and vegetables to a bowl. Set the pot to sauté and bring the remaining liquid to a simmer. In a small bowl, whisk together corn starch and water to form a smooth slurry. Slowly whisk the slurry into the simmering liquid and cook for a few minutes until thickened into gravy. Optionally, add a splash of Worcestershire sauce or vinegar for enhanced flavor. Serve the gravy alongside the roast and vegetables.

Notes

Do not skip searing the roast as it creates a flavorful crust enhancing the final taste.
Stick to 2 cups of broth to avoid boiled, bland-tasting meat; excess liquid dilutes flavor.
Allow natural pressure release for at least 15 minutes before quick release to keep meat tender.
Ensure the cornstarch slurry is smooth before adding to prevent lumps in the gravy.
Leftovers store well in airtight containers in the fridge up to 4 days or freeze for up to 3 months.
Reheat gently on stovetop or microwave in intervals, adding broth if gravy thickens too much.
Substitutions: Use chuck roast, brisket, or rump roast instead of eye or bottom round. Turnips or parsnips can replace daikon radish. Regular beef broth or broth with red wine can be used. Apple cider or balsamic vinegar can replace red wine vinegar. Flour slurry can substitute corn starch slurry for thickening. Dried rosemary can replace fresh (use 1 tsp).
Serve with crusty bread, mashed potatoes, buttered egg noodles, or a light salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Instant Pot
Cuisine: American

Keywords: Ninja Foodi pot roast, pressure cooker pot roast, quick pot roast, one-pot beef roast, low carb pot roast, daikon radish pot roast, savory gravy beef roast