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Home » Ninja Foodi Recipes » One Pot Meals » Quick & Easy Pot Roast in the Ninja Foodi

Quick & Easy Pot Roast in the Ninja Foodi

September 8, 2019 By Louise 135 Comments

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Pot Roast with carrots and potatoes on a platter

This Quick & Easy Pot Roast recipe is life changing! Seriously... it is the BEST pot roast I've ever made and a HUGE bonus is that it's quick & easy, too! 

Quick and easy pot roast on a white platter

True but funny story about this recipe for Quick & Easy Pot Roast. Many of you know that I have a couple of Facebook groups for the Ninja Foodi, but a little secret here... I also have one called Simply Cooking with Louise where I cook LIVE every other Tuesday and make dinner with surprise ingredients my husband brings me. 

Well... one Tasty Tuesday, he brought me a chuck roast, carrots, onions, potatoes. It was pretty obvious that he had pot roast in mind. I looked at him like he was nuts... the LIVE show is an hour long -- or at least that's what we aim for!

This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Affiliate, I earn from qualifying purchases. 

How in the world can I cook a pot roast in 60 minutes? I laughed and got to cooking! Amazingly, I developed this quick & easy pot roast LIVE on Facebook and it was delicious! Now, a little disclaimer here... it took me longer than 60 minutes, but that's because I talk so much. 

The pressure cook time on this is ONLY 30 minutes! WooHoo! Here's how I did it! 

How Long Do You Cook a Pot Roast in the Ninja Foodi? 

I always feel like a broken record when I say this, but it all depends! There are many variables to consider when choosing times for pressure cooking a pot roast. The size, cut of meat, and how you want it cooked will determine how long you should pressure cook it. 

Some other things to consider are:

  • Are you adding in your veggies at the beginning or waiting until it's almost done to add them? 
  • Will the pot roast be in the liquid or above it on a rack? 
  • Does the cut of meat have a bone? 
  • Do you want the roast to be shreddable and fall apart easily or do you want slices? 
  • How much time do you have? 

Usually, a 3-pound chuck roast will take 90-120 minutes to be tender and fall apart. That's a long time! I don't know about you, but I don't usually plan that far in advance and I never have 4 hours to make dinner. 

No worries, though. You can get a perfectly tender pot roast with a pressure cook time of 30 minutes! Yep! That's right, this quick & easy pot roast only pressure cooks for 30 minutes and it's perfect! 

The first IMPORTANT step is picking out the right cut of meat for your pot roast! 

What Cut of Meat Should I Use for a Quick & Easy Pot Roast? 

There are so many different cuts of beef -- it can really get confusing, even for me. In no way am I an expert on this subject, but I've had enough failed pot roast attempts in my life that I have learned a thing or two. 

Let's assume that you want a flavorful, tender, pull apart, and melt in your mouth pot roast. You will need to get a chuck roast that is well marbled, but not overly fatty. Pick one that has fat raw chuck roastgoing through it, but also has a lot of meat on it. I look for 80% meat and 20% fat. 

Now, they aren't labeled like ground beef, so the package won't say 80/20 like ground beef does. It's all up to you to look at the meat and estimate. I look for a chuck roast that has uniform marbling throughout. 

Some other common names for Chuck Roast that you might see in the grocery store are:

  • Chuck Eye Roast
  • Chuck Pot Roast
  • Chuck Roll Roast

Now, don't be confused by the Chuck Eye Roast, it is not the same as the eye of round roast that you commonly find in the store. The chuck eye roast comes from the shoulder and has more connective tissue and fat. The Eye of Round roast comes from the rear of the animal and is much leaner. 

Top Round and Bottom Round roasts are also commonly found in grocery stores. These cuts also come from the rear of the animal and are lean and tough. If you try to make a pull apart tender pot roast with either of these cuts, I think you will be disappointed. Because they have less fat, less collagen, and less connective tissue, they don't break down like a chuck roast does. 

The top or bottom round roasts are often used for roast beef. You can pressure cook them, but it is important to know that these cuts should be sliced thin against the grain for the best results. I also recommend serving them rare to medium rare. I've been on the hunt for a top round and, when I find one, I will be sure to do a recipe! 

Okay, hopefully I've convinced you to get a chuck roast for your next pot roast dinner and I really hope you'll give this Quick & Easy Pot Roast recipe a try! 

I find the various cuts of beef to be interesting (I know I'm kind of strange!) and I found this website that goes over the various cuts, so take a peek at it before you go shopping for beef! 

Certified Angus Cuts of Beef

One last thing before we move on to how to make the quick & easy pot roast. Meat varies a lot! You can have one chuck roast that is melt-in-your-mouth tender and cook a second one the exact same way and it's not as tender. You didn't do anything wrong! It happens. Some are just better than others. If you want the best quality, I really recommend finding a reputable butcher shop and getting your meat from them. The difference is unbelievable! 

Tips for Making a Quick & Easy Pot Roast

Choose a good quality chuck roast

This will have the most direct effect on the outcome of your pot roast, so get the best quality you can. 

Pick carrots that are about 1" in diameter

Skinny carrots will cook much quicker and might fall apart during the 30-minute pressure cook time. 

Leave your vegetables whole

Not only does this make prep easier, but it will prevent the vegetables from overcooking in the 30-minute cook time. 

Use Yukon Gold potatoes

The reason I suggest using Yukon Gold or any type of full size gold potato is because they hold their shape better under the 30-minute pressure cooking time. Russets tend to fall apart. 

How to make a Quick & Easy Pot Roast

The first thing you want to do is take your meat out of the fridge and let it come to room temp for about 30 minutes. This will give you a better sear on the meat because cold meat cools the pan down quickly and you don't get the high heat in direct contact with your meat. 

Next, combine the flour and the seasonings in a medium size bowl. Of course, you can change the seasonings however you like, but this blend was truly delicious! 

Cut up the meat into 4" chunks. This is very important if you want your roast to cook in 30 minutes along with the vegetables. By controlling the size of the meat, we greatly reduce the cooking time. If you want to keep your roast whole, you will need to increase the cooking time to 90-120 minutes. I also recommend adding in the vegetables the last 20 minutes or so. 

searing meat for pot roast

Add ¼ cup of olive oil (bacon grease works great too) to the inner pot and turn on the sear/sauté to high. Allow the oil to get very hot, but not smoking. 

Dredge your beef chunks in the flour mixture, coating all sides. When the oil is hot enough, place each chunk in the inner pot and let them sear. You may have to do this in stages if you have more chunks than the inner pot can hold. You will know when your meat is seared correctly because it will release from the pan easily. If it is sticking, it isn't ready yet. Turn each piece of meat over and continue the process until all sides of each chunk are seared. 

Remove the meat and place on a plate, or if you can fit all the chunks in at once, you can skip this step and just leave the meat in the bottom when deglazing.   

Deglaze the pan with 1 cup of dry red wine or, if you don't want to use wine, use beef stock. This step is very important and should be done while the pot is hot. When the cold liquid hits the hot pan, it releases all the brown bits (called fond) on the bottom. The fond has great flavor and we want it in our liquid. 

It is also important because, if we don't deglaze the pan, those stuck-on bits can trigger the water notice. I like to use my scoop and spread from Pampered chef to scrape the bottom, but you can use any utensil that is safe for non-stick surfaces. 

When deglazing with wine, allow the liquid to simmer for a minute or two so the alcohol has a chance to burn off. We want the flavor of the wine, but not the strong alcohol taste in our final deglazing the pot with winedish. Return the meat to the bottom of the inner pot if you removed it. 

Add in the beef stock. I call for 2 cups of beef stock, but I think you can get away with only using 1. I haven't tested this yet, but there is so much liquid that is put off by the beef that we end up with a full pot of liquid at the end. 

Now, let's get those veggies ready. I love how easy the prep for this pot roast is and I know you will too!

If you are using mushrooms, gently wipe them with a damp paper towel. You don't want to wash them under water because they will absorb the water and then they can't absorb the delicious liquid from our pot roast! 

Peel and smash one full bulb of garlic. I know, it's a pain... but it's worth it! Cut the onions in large chunks. I usually cut each onion into quarters. Throw them in the pot. 

Peel the carrots (if you want to) and leave them whole. If the carrots are too long to fit in the pot, cut them just so they will fit. We want our vegetables to be as large as possible to avoid overcooking. 

Wash the potatoes and leave them whole. You can peel them if you want, but I don't. 

Add the fresh Thyme and Rosemary sprigs to the pot and top with carrots and potatoes. If you are using the 6.5 qt Ninja Foodi, your pot will be very full. No worries. Just make sure anything that is above the top of the inner pot is pushed towards the front and not impeding the underside of the valve and red pin. 

layers of ingredients for quick and easy pot roast

Put the pressure lid on and turn the valve to seal. Pressure cook on high for 30 minutes. Isn't that the best part! 

Allow to natural release for 5-10 minutes. This is not because the meat will dry out, it won't. It's submerged in liquid. It's so you don't have the liquid spewing out of the valve! Release the remaining pressure. This will take some time because the pot is full of liquid! 

Remove the lid and remove the veggies. Don't dig down to get the meat first. You want the temperature of the liquid to cool slightly before removing the meat so the moisture doesn't get sucked out of the meat with a sudden change in temp. 

I find using this large Scoop 'N Drain works great for removing the meat and veggies from a pot with a lot of liquid. The size is great and all the juices are drained off. quick and easy pot roast in the Ninja Foodi cooked

You can make gravy out of the juices. I'm not the best gravy maker, but I did manage to make some delicious gravy in the YouTube video for this recipe. 

Serve and Enjoy! 

 

 

Pot roast on a platter with carrots and potatoes
Print Recipe
4.86 from 34 votes

Quick & Easy Pot Roast in the Ninja Foodi

Recipe by The Salted PepperFollow us on Pinterest!
Perfectly seasoned Pot Roast with carrots and potatoes that cooks in 30 minutes!
Prep Time10 mins
Cook Time30 mins
Time to Pressure: Varies15 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: Quick Pot Roast Ninja Foodi
Servings: 6
Calories: 671kcal
Author: Louise

Equipment

  • Ninja Foodi
  • Pressure Cooker

Ingredients

Seasoning Blend

  • 2 tsp sea salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp basil
  • 1 bay leaf
  • ½ tsp red pepper flakes
  • 1 tsp rosemary crushed
  • ½ cup flour

Pot roast Ingredients

  • ¼ cup olive oil
  • 3 lb chuck roast you can use any size chuck roast, just cut it into 4" chunks
  • 1 cup red wine any dry red wine you enjoy drinking.
  • 2 cups beef broth
  • 2 large onions vidalia or sweet
  • 1 bulb garlic
  • 2 sprigs Rosemary fresh
  • 4 sprigs Thyme fresh
  • 8 ounces mushrooms whole baby portobella
  • 2 pounds carrots
  • 2 pounds potatoes

Instructions

  • Take the chuck roast out of the refrigerator about 30 minutes before cooking. Combine the flour & the seasoning blend into a bowl.
  • Heat the olive oil in the inner pot on high sear/saute until it is very hot, but not smoking. While the oil is heating up, cut the chuck roast into 4" chunks.
  • Coat the pot roast with the seasoned flour and brown all sides in the hot oil. Deglaze the inner pot with the red wine. Make sure nothing is stuck to the bottom of the pot.
  • Add in the 2 cups of beef broth and keep the sear/saute on high.
  • Add in the whole mushrooms and peeled garlic cloves. Cut the onions into large chunks and add to the inner pot.
  • Peel the carrots, but keep them whole. Wash the potatoes (you don't have to peel them) and keep them whole. Add the Rosemary & Thyme to the pot along with the carrots and potatoes.
  • Put the pressure lid on and turn the valve to seal. Set Pressure to high for 30 minutes. Allow to natural release for 5 minutes and then manually release the remaining pressure.
  • Leave the meat in the bottom for at least 5 more minutes while removing the vegetables to avoid having it loose some moisture. See post for details
  • Make gravy with the juices if desired. Serve & Enjoy!

Video

https://youtu.be/HrtnqTYbxFI

Nutrition

Calories: 671kcal | Carbohydrates: 49g | Protein: 53g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 1534mg | Potassium: 2181mg | Fiber: 10g | Sugar: 10g | Vitamin A: 25370IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 11mg

ABOUT THE RECIPE AUTHOR, LOUISE LONG

Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of The Salted Pepperexperience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

Ninja Foodi 101

Ninja Foodi Fresh & Healthy Meals

Simply Cooking with Louise

Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.

Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to messages and eager to help in any way she can.

I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR NINJA FOODI! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓

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Reader Interactions

Comments

  1. Joe Faus

    January 18, 2021 at 7:06 am

    5 stars
    Hi. I had a eye of round roast on hand and tried this recipe for my first pot roast. I know it's not the best roast for a pot roast. But I followed your instructions and it turned out fabulous! Thank you. It was not tough or dry. We had guests over and they loved it as well. Excellent.

    Reply
    • Louise

      January 20, 2021 at 12:24 pm

      YAY! That's great to hear! Someone just asked me if they could use an eye of round so thanks for letting me know it worked!

      Reply
  2. Dana Paul Franz

    January 16, 2021 at 10:06 pm

    What does it mean to let it manually release for 5 minutes? Just do nothing at all after the time expires until 5 minutes later? Open the release valve to vent for 5 minutes before removing the lid?

    Reply
    • Louise

      January 17, 2021 at 8:09 am

      That's exactly right. You can keep the keep warm on and let the timer count up for 5 minutes. Here is an article that you might find helpful: https://thesaltedpepper.com/how-to-use-the-ninja-foodi-volume-two-pressure-cooking-101/

      Reply
  3. Patty

    January 11, 2021 at 7:35 pm

    I want to use baby carrots and the little new potatoes for my pot roast since I have them on hand. I am not understanding how to add them towards the end when you natural release for 5 or 10 do you quick release the rest of the pressure? Then once I add the veggies does it take long to come back up to pressure again?

    Reply
    • Louise

      January 12, 2021 at 4:11 pm

      You can NR for 5, add your veggies and PC for 2 minutes with a 5-10 minute NR. Just let your meat sit in the hot liquid for at least 10 minutes even if you NR for 5. It won't take as long to come to pressure the second time.

      Reply
  4. Stephanie Krauss

    January 10, 2021 at 8:29 pm

    Hello, can I use this same recipe in my Ninja Foodi grill/air fryer? Will I need to make any changes? Thank you I am so excited to try your recipes!!!

    Reply
    • Louise

      January 10, 2021 at 10:12 pm

      You would want to use the pot roast recipe for the grill. One thing I will say is that if you have the XL grill, you will need to add more liquid and do it more often. This recipe was written for the original grill and I've heard some people say that the liquid evaporates too fast in the xl grill. https://thesaltedpepper.com/pot-roast-in-the-ninja-foodi-grill/

      Reply
  5. Elizabeth

    December 30, 2020 at 9:59 am

    This looks amazing, but I don't have the ninja foodie yet. Could I make this in my 6qt instant pot?

    Reply
    • Louise

      December 30, 2020 at 5:07 pm

      Yep, absolutely!

      Reply
  6. Cyndi

    December 10, 2020 at 1:40 pm

    5 stars
    This is HANDS DOWN the BEST roast I have ever had! I have shared this recipe I was that impressed!

    Reply
    • Louise

      December 10, 2020 at 5:42 pm

      Thanks so much, I'm so glad you enjoyed it!

      Reply
  7. Karin

    December 07, 2020 at 12:41 pm

    5 stars
    This recipe was wonderful! Meat was tender and delicious the veggies were soft but not falling apart and the whole meal had great flavor

    Reply
    • Louise

      December 09, 2020 at 9:46 am

      I'm so glad you enjoyed it!

      Reply
  8. Jessica N

    December 06, 2020 at 6:45 pm

    5 stars
    I have never been a big fan of pot roast, because I always felt it tended to lack flavor. However, upon receiving my ninja foodi, my husband asked me to find a “good roast recipe” we could make in it. I stumbled across this recipe (boy am I glad I did!) and we decided to give it a go. We worked on it together and found it to be surprisingly easy to make. The house was quickly filled with amazing aromas that had everyone coming in asking if it was time to eat. When it was done the meat was so tender, juicy, and flavorful that it fell apart. My entire family devoured and raved about the delicious flavors and richness of the meal. It completely changed my feelings of pot roast! I loved it and my picky husband said it was by far the most amazing pot roast he has every had! The only request I received from my family was to increase the amount of vegetables we added to it and of course to make it again very soon! This will definitely join my arsenal of ninja foodi recipes. Thank you for this amazing recipe! It definitely sparked my interest in making more of your amazing meals and so far they have not disappointed.

    Reply
    • Louise

      December 09, 2020 at 9:47 am

      That's awesome! I have felt the same way for many years about pot roasts! This one blew me away and I'm so happy to share it!

      Reply
  9. Shannon

    December 06, 2020 at 5:44 pm

    This was the very first recipe I made in my new ninja foodie pressure cooker. Family said it was a win. I did change the seasoning to fit my family's taste. I even cooked my potatoes in it for mashed potatoes. Everything was great. Thank you

    Reply
    • Louise

      December 09, 2020 at 9:48 am

      I'm so glad you enjoyed it!

      Reply
  10. Margie & Daryl

    December 05, 2020 at 2:40 pm

    4 stars
    Our First attempt in our 5qt Ninja Foodi /AF. We used our usual seasonings, 3 cups liquid (1C black coffee, 1C red wine, 1C beef broth). A 2 lb chuck roast. 30 min, 20 NR. It’s almost perfect. Veggies, potatoes are perfect. The meat is a tiny bit chewy although separates easily with a fork. Plenty of liquid left at end. Should we decrease the liquid to 2C? Or increase the cooking time? Thx so much. Really appreciate your commitment to “doing this”!

    Reply
    • Louise

      December 09, 2020 at 9:54 am

      I think you'd be good with 2 cups total of liquid. The chewiness sometimes is caused because the meat is removed too fast from the liquid. Let it sit in the pot longer and see if that makes a difference. I've also notices that some chuck roasts are just chewier than others.

      Reply
      • Robin Anastasiadid

        December 29, 2020 at 12:20 pm

        Can you leave in pot on warm until time to serve?

        Reply
        • Louise

          December 31, 2020 at 1:39 pm

          Yes, absolutely!

          Reply
  11. Rachel

    December 02, 2020 at 10:14 pm

    5 stars
    Husband approved pot roast! Super easy and it turned out just like it was supposed to. I will be making this again!

    Reply
    • Louise

      December 09, 2020 at 10:00 am

      YAY! So glad you both liked it.

      Reply
  12. Kimberly Nixon

    November 23, 2020 at 8:03 pm

    My family loves this recipe!! It is AMAZING!!!

    Reply
    • Louise

      November 24, 2020 at 7:25 am

      Thank you so much! I'm so glad you liked it!

      Reply
  13. Ashley

    November 17, 2020 at 5:48 pm

    1 star
    I followed this recipe and the meat needed another 30mins. And it came out very bland... not sure how it got all these 5 stars. Too much rosemary as well... its the only thing I can taste in it.

    Reply
    • Louise

      November 18, 2020 at 8:17 am

      That is very unusual for it to be bland. As far as the time goes, that could have been the cut of meat you used. In my experience (and that of many others), the chuck roast when cut into 4" sections is perfectly cooked. Sorry you had a bad experience, that certainly isn't typical.

      Reply
    • Wendy

      November 30, 2020 at 3:16 pm

      Wow Ashley,
      Your comment comes off very rude!
      Try to soften your criticism a tad!
      It’s a great recipe, however, everyone has different. I used seasonings I’d normally use in a pot roast cooked the traditional way and it was awesome.
      Maybe it was your attitude!
      Wendy.

      Reply
      • Earl Scott Johnson

        January 04, 2021 at 5:03 pm

        I've tried two or three of you recipe before awesome awesome awesome I could never make a good pot roast need to cut my mother it's always dry she admits this so this is my first time using your pot roast recipe I will let you know how it turns out and of course I would have just a taste for myself I don't particularly care for Rosemary or thyme but I do like heavy garlic and onion but I'm sure like everything else it's going to turn on just fine thanks so much love you videos

        Reply
        • Louise

          January 05, 2021 at 1:05 pm

          I hope you enjoy it!

          Reply
  14. Kathryn Moran

    October 17, 2020 at 10:45 am

    Louise's pot roast, as well as all of her other recipes are very delicious and easy. When I first got my Foodie, I was confused over the venting process. Louise was very patient with me in explaining how it worked. She is the best ever!!!! I cooked this pot roast again today, and it was so delicious. Thank you, Louise.

    Reply
    • Louise

      October 17, 2020 at 8:30 pm

      Thank you so much for the kind words! I'm so glad you are enjoying the recipes!

      Reply
  15. christina

    September 27, 2020 at 9:25 pm

    5 stars
    I have made this recipe 3 times now. I've changed a few things though. I mix the seasonings together in a bowl and then I put the seasoning directly on the meat and let it sit for about 10 to 15 minutes. I then lightly coat it with the flour and sear it. I also add 2 envelopes of beefy onion Lipton soup on top of everything. My family absolutely loves this meal and I have not been able to make enough for them. Thank you!!!

    Reply
    • Louise

      September 28, 2020 at 12:14 pm

      I'm so glad you and your family enjoy the recipe!

      Reply
    • Judy

      January 09, 2021 at 9:34 am

      I’m a lazy cook and opted to use the Lipton Onion Soup Mix also. I loved the flavor it gave. I sure wish I had the 8 quart Ninja as I would love to have more potatoes. They are so good. This is my first pot roast that had such great flavor and was worth eating.

      Reply
      • Louise

        January 12, 2021 at 4:23 pm

        I'm so glad you enjoyed it!

        Reply
  16. Teri Smith

    September 23, 2020 at 1:03 am

    Questions, Questions!! Just tried this today and was not thrilled. The meat was very bland! And really the potatoes and carrots were just okay. The gravy, however, was pretty good, although not quite the flavor profile I would expect with a pot roast. I used an arm roast, browned in bacon grease, did not add mushrooms and used 3 C of broth because I wanted lots of gravy, otherwise I followed everything exactly. We had an unavoidable delay so when everything was done I let it natural release 10 minutes the did a quick release and let it sit on warm for about 2 hours. All your recipes are great so I'm trying to figure out what I might have done wrong? Do you have any thoughts?? Thanks!!

    Reply
    • Louise

      September 23, 2020 at 1:40 am

      It could be the meat, I've had that happen before. A chuck roast has a lot of fat which adds flavor, but sometimes I've gotten one that isn't very good. I don't know why, but it has happened. I've never cooked an arm roast, so I'm not sure if that had any impact, but I doubt it. You might have just had a not-so-good piece of meat. Adding more liquid was probably the main issue. Even though you sear the meat in seasonings, when you pressure cook, you are essentially braising at a higher temp. There is little to no evaporation, so if you increase the liquid, you have to increase the seasonings or everything will be bland. It is a little strange that the gravy was good though, maybe because it had time to develop during the warm setting? Honestly, I think it was just the meat that didn't quite have the flavor and that will affect everything else. It's happened to me with brisket before.

      Reply
      • Teri Smith

        September 23, 2020 at 1:50 pm

        Thanks, Louise, I kind of wondered if it could have been the meat. I'd also wondered about the liquid. You had said you'd tried the recipe with more liquid but thought it was too much so I didn't even give a thought to another cup of liquid needing more seasonings!! Duh!! I ended up with only 4 C of liquid (which is what I started with) so obviously the meat didn't give off many juices. I wondered if sitting in the liquid for the warm period would have sucked flavors out of things?? I did add a cup of bouillon to the gravy which probably accounts for the better taste there. At least I have a good base for stew!! Don't know what else to do with it!

        Reply
  17. Jarett Smith

    September 17, 2020 at 12:20 pm

    Could I make this earlier in the day and then let it sit on slow cook until we are ready to eat it?

    Reply
    • Louise

      September 17, 2020 at 2:15 pm

      I don't see why not, just put it on low.

      Reply
  18. steve

    September 10, 2020 at 2:39 pm

    I have to say you are the best instructor I've had the pleasure of following. You not only give directions but you also explain the "why" that naturally incurs in my head when prepping things. Thank so much! Delicious.

    Reply
    • Louise

      September 12, 2020 at 7:17 am

      Thank you so much, I appreciate that!

      Reply
  19. Karen

    July 26, 2020 at 2:51 pm

    No rating yet, but I’ll be back! So happy to find your site. New foodie owner and this will be my 3rd meal since I purchased 😊 So excited about our dinner tonight! I do have one question about potatoes. I have little potatoes, the “dynamic duo” of little red and yellow potatoes. Not sure how long they should cook and may have to add last for about 5-10 mins??? I am absolutely clueless on this one as I am in my infant stages of learning to cook with my newest and best Ninja friend ❤️

    Thank you in advance.

    Reply
    • Louise

      July 26, 2020 at 6:38 pm

      If they are that small, I would add them in the last 5 minutes of cooking. Do a 10 minute NR, then release the remaining pressure. Put the potatoes and the carrots in and PC another 5 minutes with at least a 10 minute NR. Hope you enjoy dinner!

      Reply
      • Jo

        October 06, 2020 at 2:25 pm

        What is NR? I figured thePC is pressure cook. Thanks

        Reply
        • Louise

          October 07, 2020 at 1:22 pm

          NR is when you let the pot naturally release the pressure instead of turning the valve to vent.

          Reply
  20. Lynda

    July 19, 2020 at 5:43 pm

    5 stars
    Made this for the second time tonight at my hubby’s request. Only change I made was to leave the mushrooms out - both times it was excellent!! Thank you so much - yours 8s the first sight I check for Foodi recipes as they are so good every time!

    Reply
    • Louise

      July 23, 2020 at 9:35 am

      I'm so glad to hear that!

      Reply
  21. Tammy

    July 18, 2020 at 5:07 pm

    5 stars
    This will be my 4th recipe in my Ninja Foodi but my first slow cooker recipe. I love the fall apart pot roast from the oven and now with your beef tips and the basics of beef cuts site I will be able to choose the correct beef for any recipe.
    I do have the chuck roast for this pot roast so I am ahead of the game and I am off to cook it now!! I will come back and let you know how it turns out. I have signed up for your facebook groups as well as your youtube The Salted Pepper and I will be using them for my Ninja Foodi from now on. I searched so many other sites as well as the Ninja Foodi site and was not happy with them at all, I am so glad I found you!! I look forward to your next Tuesday Live show.
    Tammy
    P.S. I was a CNA for 10 yrs, some in a nursing home but most of that time doing home visits where it helped keep folks at home and not in the nursing homes.

    Reply
    • Louise

      July 23, 2020 at 9:55 am

      I'm so glad you are enjoying the recipes! I did homecare as a CNA for years before I become an RN, it's hard work, but so rewarding!

      Reply
  22. Beth

    July 07, 2020 at 10:50 pm

    Both my husband an I have been trying to duplicate the pot roast we grew up with, this hit the memory taste buds perfectly. Married 40+ years, thanks so much

    Reply
    • Louise

      July 08, 2020 at 3:59 pm

      That is the best compliment ever! Thank you!

      Reply
  23. Christina

    June 12, 2020 at 8:55 pm

    I have never used my Ninja Foodi. I plan to start with this recipe. What wine do you recommend? I don't drink but would like to cook with it. Thank you!

    Reply
    • Louise

      June 13, 2020 at 11:41 am

      Any dry red wine is a good choice. I like to use a malbec or shiraz, but a merlot would work as well. As the liquor store for a dry, mild, red. I hope you enjoy it!

      Reply
  24. Mindy

    June 05, 2020 at 5:42 pm

    5 stars
    So delicious. My husband gave this meal a 10/10!!!
    I found you by searching YouTube for help with my brand new Foodi, I will be binge watching your channel!!! By the way, also a nurse 😁

    Reply
    • Louise

      June 07, 2020 at 3:25 pm

      I'm so glad you enjoyed the recipe!

      Reply
  25. Catherine Castiglioni

    April 26, 2020 at 8:32 pm

    5 stars
    This was the best tasting pot roast I’ve ever eaten! It was so quick and so easy it was hard to believe! Thanks SO MUCH and looking forward more Nina foodie recipes! 💛 xoxo

    Reply
    • Louise

      April 28, 2020 at 11:52 am

      I'm so glad you enjoyed it!

      Reply
      • Susan

        May 07, 2020 at 12:13 pm

        Louise, with beef being is short supply right now, I have purchased a 2-3 lb. bison roast. Bison has little fat and is much leaner than beef. Any idea how long to PC it in the Ninja Foodi? If bison is overcooked, it is extremely tough. I have tried to search the internet for suggestions, but have been unable to find much information to help.

        Reply
  26. Willa Reynolds

    April 25, 2020 at 6:44 pm

    5 stars
    I didn’t have everything you used in this recipe, but, you always inspire and with a few modifications with what I had on hand a delicious dinner was created. No beef bullion so I used I can of cream of mushroom soup and left over coffee from my second pot today. Deglazed with the coffee and added a tablespoon of kitchen bouquet. No carrots so I used celery. Pressure for 20min slow release x5-10 min. Added vegetables nd pressure for 10 min. So so very good I had never cut my cut up my roast before (except when making a Mexican recipe). Now I will every time.

    Reply
    • Louise

      April 25, 2020 at 7:18 pm

      That is wonderful! I love hearing about all the improvisions and changes made!

      Reply
  27. Jan Wheeler

    April 18, 2020 at 10:54 pm

    5 stars
    As with all of your recipes I've tried since getting my 8 qt Foodi, this was superb! I cooked a 4.5 Prime Chuck Roast, baby Carrots and Cut Russet potatoes and it was wonderful! I cut the broth to 1 cup since I had a good amount after deglazing the pot and I'm glad I did, just the perfect amount to make an excellent gravy. I did use my oven though as had to bake some wonderful Yorkshire Puddings which go so well with a good pot roast. Thank you for such great recipes!

    Reply
    • Louise

      April 19, 2020 at 9:37 am

      That is so wonderful to hear! Thanks so much and I'm glad you enjoyed it!

      Reply
  28. Krista

    April 01, 2020 at 2:30 pm

    Hi! I just bought my foodi yesterday and came across this and plan to try it today. I have a 3.5 lb rump roast in my fridge. If I cook it for 120 mins with the wine/broth, do I just stop it, 90 min in to add the veggies and fresh spices? Sorry I’m a virgin to the PC/foodie world. Thanks!

    Reply
    • Louise

      April 02, 2020 at 5:37 pm

      I don't think the vegetables will take that long, so I would add them maybe 100-105 minutes in. You will have to release the pressure before adding them and if your meat is submerged in liquid, you can do an immediate release. Just don't take the roast out of the liquid. Add the veggies and then PC the remaining time. I have not done a rump roast, so I'm not sure on the timing for that.

      Reply
  29. Tracie

    February 21, 2020 at 8:42 am

    Hello! Are the nutrition notes listed per serving? Thank you!!

    Reply
    • Louise

      February 21, 2020 at 10:40 am

      Yes

      Reply
  30. Patty

    February 17, 2020 at 10:52 am

    It takes longer to make gravy than the dinner!

    Reply
    • Louise

      February 17, 2020 at 5:18 pm

      LOL! That is why I don't like making gravy! I also had a lot of liquid, I would take some out and the gravy making process would be much quicker.

      Reply
      • Betty

        March 14, 2020 at 6:32 pm

        5 stars
        In your video you said your gravy got lumpy because you added the flour mixture too fast. My mother always did the following and it didn't cause lumpy gravy. She added warm water to the flour mixture to make a runny paste first and then add it to the broth with a whisk. If you never tried this, you might try this out and see how it works for you.

        Reply
        • Louise

          March 14, 2020 at 8:10 pm

          I have heard of people doing that! I've tried and my flour just got lumpy, maybe my water wasn't warm enough. In my beef stew recipe, I use the hot broth to mix with flour to thicken and that worked great. Thanks so much for taking the time to share your mom's tips with me!

          Reply
          • Mary

            March 18, 2020 at 3:15 pm

            try using corn starch. Mix that with water before putting in. No lumps at all!

  31. Randy

    February 09, 2020 at 7:10 pm

    I'm making this later this week. Never bought or used fresh spices. Bay leaves are ok. The spriggs of rosemary and Thyme, can you sub with dried? Or do I need to use fresh? If dried how much.

    Reply
    • Louise

      February 09, 2020 at 7:49 pm

      If you can get fresh, I would. It really infuses the flavor without being overwhelming. But, yes, you can substitute with dried spices. The rule of thumb is 1/3 the amount when using dry versus fresh. For this recipe, I would use 1 tsp crushed dried rosemary leaves and 1 1/2 tsps of dried thyme leaves. I would not use powdered thyme, but if that is all you have, you can either skip it or add just 1/2 tsp. I hope you love the pot roast!

      Reply
  32. Kathy

    January 22, 2020 at 5:20 pm

    Can you use this recipe if your pot roast is frozen and how long would you cook it in the pressure cooker or foodi

    Reply
    • Louise

      January 24, 2020 at 12:24 pm

      You can, but since you won't be able to easily cut up a frozen roast, you will need to change several things. First, I would PC the whole roast for about 60-90 minutes depending on the size, NR for 10. Then add the veggies and PC for another 5 minutes with a NR of at least 10 minutes. These suggestions are based on what I have seen other people do, but I have not tested them.

      Reply
  33. Natalia N Murillo

    January 20, 2020 at 11:39 pm

    5 stars
    I made this with a couple of mods. I added a can of crushed tomatoes to the beef broth bc I didn’t have wine. I added celery to the veggie mix and wrapped them in foil and cooked on top. Then, after the pressure released, I mixed them in. My husband a 2 small kids devoured it.

    Reply
    • Louise

      January 21, 2020 at 11:36 am

      I'm so glad you and your family enjoyed it!

      Reply
  34. Kathy K

    January 20, 2020 at 7:52 pm

    5 stars
    OMG! Was off today and wanted to make some comfort food for my hubby. Didn’t stray too far- had to use dried thyme and used a smaller roast and baby Yukon’s but the end result was perfect! We purchased the Ninja Foodi not long ago and
    Always looking for easy meals to prepare. This is a winner.

    Reply
    • Louise

      January 21, 2020 at 11:40 am

      I'm so glad you enjoyed it!

      Reply
  35. M

    January 19, 2020 at 12:10 pm

    I love your recipes! I especially like the chili and spaghetti. This one is next. Unfortunately all I've got on deck are baby carrots and baby potatoes. I can wrap in foil, but should I cut the cooking time to 10 mins? I'll be leaving my roast whole and have noted info in other comments regarding cook time and release etc.. Please advise me and thank you in advance.
    M

    Reply
    • Louise

      January 21, 2020 at 11:54 am

      I would definitely cut the cooking time down for baby potatoes and carrots, even if they are wrapped in foil. 10 minutes PC at the most.

      Reply
  36. JACQUELINE DONK

    January 17, 2020 at 9:53 pm

    5 stars
    Loved every bite, and you! Finally found someone who is so relatable and so many recipes. This one amazed me! Something I want to share with you, when making your gravy, mix your seasoned flour with cold water into a honey consistancy, then slowly add to hot liquid. Smooth, silky gravy everytime. You'll never have to strain or see another lump again! Thanks so much for all you do!!!

    Reply
    • Louise

      January 21, 2020 at 12:00 pm

      Thank you!

      Reply
  37. Min

    January 14, 2020 at 8:03 pm

    5 stars
    I just made this and made some changes to cater to my laziness. I used 2 cups of beef broth. Used baby carrots (about half a pound) and used baby Yukons. They held up well. I'm glad that I didn't do more liquids. Will definitely make this again.

    Reply
    • Louise

      January 15, 2020 at 3:44 pm

      I'm so glad you enjoyed it!

      Reply
  38. Alice

    January 10, 2020 at 7:00 pm

    5 stars
    I have made this twice and it was delicious both times. Did not use mushrooms, used sprigs of Rosemary and tyme once and jarred spice once it was great both times. I think as long as you follow the basics, it would be hard to mess this recipe up. It is a new staple at my house!

    Reply
    • Louise

      January 10, 2020 at 7:48 pm

      I'm so glad you enjoyed it!

      Reply
  39. Judy

    January 07, 2020 at 6:32 pm

    Loved following this recipe and the food turned out very good except our meat was not that great...so we are wondering if it was a bad (gristle and tough) cut of meat, or if we didn't cut the pieces small enough (we had 6 pieces cut of a 3 lb roast). So we don't know if we didn't PC it long enough for the size of the pieces of meat or if 30 minutes was too long for the small pieces (is that possible?) This is only my second recipe in the Ninja Foodie, so I am not giving up yet.
    Can I re-PC the meat only with all the liquid to see if that helps tenderize the meat any more or is there nothing you can do for meat that is too gristly? Some hints, please?

    Reply
    • Louise

      January 08, 2020 at 3:29 pm

      I would have to know what cut of beef you started with to answer you. You can PC longer and see if that helps. Sometimes, you just get a tough cut and there isn't anything you can do. Too much PC time can dry it out as well, so make sure to do a natural release.

      Reply
      • Shannon

        December 25, 2020 at 12:07 am

        5 stars
        So good it was our family's consensus pick for Christmas Eve dinner. I skip the red wine and just deglaze with the beef stock. The meat is so tender and flavorful. Seasoning and searing the meat and using fresh rosemary and thyme instead of dried makes all the difference. Only thing I changed when I made it for the second time was doubling the mushrooms, because there simply weren't enough the first time for how delicious they turn out. This recipe will be in heavy rotation in our household for years to come.

        Reply
        • Louise

          December 25, 2020 at 6:35 am

          I'm so glad you enjoyed it! Merry Christmas!

          Reply
  40. Kelly

    January 06, 2020 at 9:22 pm

    I have the 8 QT ninja and would like to make 6 pound of chuck roast. Do I need to increase the cook time for a larger amount of meat?

    Reply
    • Louise

      January 08, 2020 at 3:31 pm

      Not if you cut it up like I do in this recipe.

      Reply
  41. Stephanie

    December 29, 2019 at 8:16 am

    5 stars
    This was my first meal in our Foodi 6.5 qt and it was delicious. We had an eye round rather than a chuck roast and I used monstrous russets that I cut in half - everything was well flavored. I think I may decrease the cook time a minute or two the next time as my vegetables were a little mushy at 30 minutes. We have a ton of leftovers for the two of us that we will surely enjoy. Thanks for sharing your knowledge and recipes!

    Reply
    • Louise

      December 29, 2019 at 8:44 am

      I'm so glad you enjoyed it! I agree the veggies do get on the soft side. If you aren't opposed to using foil, wrapping the veggies in foil does slow down the cooking. You can also cut the meat a little smaller and decrease the cook time. Congrats on the new Foodi! I know you will love it!

      Reply
  42. Traci Limback

    December 28, 2019 at 10:12 am

    I actually used a top round roast for this and it came out great. The meat did fall apart when smashed, and it really helped to cut into the large chunks. I wrapped my potatoes and carrots in foil since they were pretty small, and they also came out perfect. I didn't have red wine so used a red sangria I had in the fridge, and what a difference using wine! Never tried it before in a pot roast. Love your videos and this newbie is learning a lot. Thank you!

    Reply
    • Louise

      December 28, 2019 at 11:53 am

      That is so great to hear! Happy Cooking!

      Reply
  43. Heather D Ligrani

    December 24, 2019 at 10:46 am

    5 stars
    This recipe was so easy and so delicious. I didn’t make any changes and it came out perfect!

    Reply
    • Louise

      December 24, 2019 at 1:27 pm

      I'm so glad you enjoyed it!

      Reply
  44. Ann Smith

    December 12, 2019 at 2:36 pm

    Hi,
    I feel like I'm asking a silly question since no one asked above. You mentioned using a garlic "bulb". Is that supposed to be a clove instead or are there more?

    Reply
    • Louise

      December 12, 2019 at 3:30 pm

      I used a whole bulb of garlic in the pot roast, one clove would not really do much. You separate the cloves and remove the paper first. Hope that helps.

      Reply
  45. Ann P Wilkinson

    November 30, 2019 at 10:01 am

    Hey, Louise:
    Looking for better directions if wanting to leave the roast whole...I got the timing, but do you have to do a QR to add the veg (seems that would ruin the beef!) How long to cook after adding the veg???

    Reply
    • Louise

      November 30, 2019 at 1:50 pm

      I would not quick release the meat, I would do at least a 10 minute natural release and probably even 15 minutes. If the veggies are on top of the meat and whole, I would probably PC another 7-10 minutes. If they are cut up or submerged, that time would go down to about 3-5 minutes. I haven't done it this way, so I'm just making educated guesses here. I hope your Pot Roast is delicious!

      Reply
      • Holly

        January 19, 2020 at 6:17 pm

        Louise , I’m gona sound stupid, but this is my 1st pressure cooker ever, and I received it from hubby at Christmas. I have the deluxe foodi, and still learning what things are what is PC and I been reading the natural and QR.... what do they mean with the valve...wanna make sure I’m doing it right, also I’ll be making this tonight..hopefully everyone loves it

        Reply
        • Holly

          January 20, 2020 at 2:19 am

          Just to let you know, The family loved it..specially my husband....he was a cook for 10yrs in the Navy, and has been a pastry chef now for 15yrs out in Nevada at a casino..just figured that would make your day by having a Chef love it..he said it’s a keeper in our house now

          Reply
          • Louise

            January 21, 2020 at 11:45 am

            That's awesome! Thank you and tell him, thank you!

        • Louise

          January 21, 2020 at 11:46 am

          PC is pressure cook and QR is quick release. I have an article that goes over a lot of these things. Here is the link: https://thesaltedpepper.com/how-to-use-the-ninja-foodi/

          Reply
  46. Jacob Woodward

    November 10, 2019 at 4:39 pm

    5 stars
    Maybe it was said before I didn't read all the comments but next time I'll put the carrots and mushrooms on top so that they aren't mushy. Great recipe though, my wife and I loved it!

    Reply
    • Louise

      November 10, 2019 at 7:24 pm

      I'm surprised your mushrooms were mushy, my experience has been the opposite (shockingly so) and they have retained their firmness. I agree the carrots are softer than I would like, you can also wrap the carrots in foil if you don't mind cooking with foil. I did that in another recipe and it kept them from getting too soft. I'm glad you enjoyed the pot roast!

      Reply
  47. Sandy

    October 28, 2019 at 10:33 pm

    Hey ,I seen your recipes and this is how I enjoy cooking, just got my Ninja Foodi and have made your beef stew and pot roast! Both we’re really good! Like lick your bowl good!! Thank you from another Tennessee girl 😊

    Reply
    • Louise

      October 28, 2019 at 10:37 pm

      I'm so glad you are enjoying the recipes!

      Reply
    • Barb Lyons

      January 06, 2020 at 12:34 pm

      Hi. I plan on making this soon. Thank you for your guidance. I would like clarification as to what a serving size is for the nutrition facts. Thanks.

      Reply
      • Louise

        January 06, 2020 at 12:46 pm

        I based it on 6 servings. I think it would feed 8 normal appetites, but 6 bigger ones for sure.

        Reply
  48. Linda

    September 22, 2019 at 8:14 pm

    5 stars
    I am in the midst of making this pot roast. I am hoping like crazy tgat this roast will come out so melt in your mouth soft. It is very hard to eat beef without teeth. The only thing that confused me was the amount of beef broth. The ingredients called for two and the instructions called for three.

    Reply
    • Louise

      September 24, 2019 at 1:35 pm

      Sorry about that, I'll fix it. It really doesn't matter if you use 2 or 3 cups, you will just have more liquid with 3 cups.

      Reply
  49. Janice Lucero

    September 16, 2019 at 1:48 am

    5 stars
    Love the recipe was so easy. You make it so easy to make your recipes. My family loved this pot roast. Thank you so much!

    Reply
    • Louise

      September 16, 2019 at 2:10 am

      Thank you so much! I'm thrilled that everyone enjoyed the pot roast!

      Reply
  50. Mary Macchio

    September 15, 2019 at 9:27 pm

    5 stars
    This recipe is fantastic! I was even able to make gravy that I liked for the first time. Definitely will make again. Was a big hit with the family. Added some turnips for a lower carb alternative vegetable.

    Reply
    • Louise

      September 16, 2019 at 2:11 am

      Thank you! I'm so glad the family enjoyed it! I love turnips, that's a great addition!

      Reply
  51. Brenda Atkins

    September 14, 2019 at 5:58 pm

    Love your videos...I would like to know if I can do the Mississippi Roast in the Foodi instead of 8 hrs in the crockpot. And how long would I pressure the recipe? Thank you for all you do to help others like me.

    Reply
    • Louise

      September 14, 2019 at 6:10 pm

      Thank you so much, I'm happy to help in any way I can! I have never made a Mississippi Roast before, so I'm not sure what all goes into it, but you can change the flavors and follow this recipe as long as you cut the meat into 4" chunks. If you don't want to do that, then I would PC for 90 minutes with a full natural release for an average size chuck roast.

      Reply
  52. Becky N.

    September 10, 2019 at 2:35 am

    5 stars
    Enjoying your videos and the FB group 101. Learning a lot and I will be trying your recipes for months! 🙂
    BTW - Love your cute hair in this video!

    Reply
    • Louise

      September 10, 2019 at 7:51 pm

      Thank you so much! I can't wait to hear how you like the recipes!

      Reply
    • Louise

      September 11, 2019 at 4:09 pm

      Thank you so much! Enjoy the recipes!

      Reply
    • Connie Clark

      October 13, 2019 at 9:46 pm

      5 stars
      Very delicious. Just amazing how those whole potatoes and carrots cook so well. Meat was incredible. Next time I'm going to try reducing the time to 23 or 25 minutes in my 6.5 qt pot. Your remarks on picking a good quality chuck roast helped. BTW in the recipes above, you don't say when to return the meat to the pot so I assumed it goes on the bottom.That worked.

      Reply
      • Louise

        October 13, 2019 at 10:04 pm

        I'm so glad you liked it! I looked at the recipe and you are so right! In the post, I say to remove the meat before deglazing, yet in the actual recipe I don't and I never say when to put it back in in the post. I bet it isn't even necessary to remove the meat. The liquid used to deglaze is going to get under the meat and that seems simpler to me anyway. It is supposed to go on the bottom, but I'm just going to remove that step. Thank you so much for the feedback!

        Reply
  53. Glenna Barnes

    September 09, 2019 at 11:57 am

    5 stars
    Thank you for yet another delicious recipe!
    Now that fall is almost upon us, can you do one now for porcupine meatballs in the Foodi

    Reply
    • Louise

      September 11, 2019 at 4:10 pm

      Believe it or not, I had never heard of porcupine meatballs before now. I will look them up and put them on the list to make!

      Reply
  54. Charla

    September 09, 2019 at 7:56 am

    I have tried the Mexican Pot roast and It was delicious. I will be trying this one very soon. I love your serving platter. Where did you get it?

    Reply
    • Louise

      September 09, 2019 at 8:56 am

      I'm so glad you liked the Mexican Pot Roast! I hope you will love this one too. That platter is so old, I have no idea where I got it. So sorry!

      Reply
  55. Ashley

    September 08, 2019 at 8:47 pm

    5 stars
    One of the best pot roast I’ve ever had! Thank you! My Family loved it! 🙂

    Reply
    • Louise

      September 08, 2019 at 9:49 pm

      Thank you so very much! I'm so glad you and your family enjoyed it!

      Reply

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