Go Back Email Link
pot roast with potatoes and carrots on a white platter
Print Recipe Add to Collection
4.6 from 35 votes

Pot Roast in the Ninja Foodi Grill

Easy Pot Roast in the Ninja Foodi Grill
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 658kcal
Author: Louise


  • Ninja Foodi Indoor Grill


Seasoning Blend

  • 2 tsp thyme leaves dried
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp red pepper flakes optional

Pot Roast Ingredients

  • 1-2 Tbsp avocado oil or any oil you like
  • 3-4 lbs Chuck Roast
  • 1 onion I used a Vidalia
  • 4 cups beef stock divided
  • ¼ cup flour optional for gravy *see post for details
  • 6 carrots
  • 6 small potatoes I used gold potatoes


  • Add the oil to the inner pan of the Indoor Grill and preheat on high grill (500°F/260°C).
  • Combine the seasoning in a bowl and rub onto both sides of the chuck roast. When the grill has preheated and says, "add food," place the roast on the bottm of the inner pan. Close the lid and grill on high (or max grill if you want) for 5 minutes. Filp and grill another 5 minutes.
  • Cut your onion into chunks and add to the pan. Pour in 2 cups of beef stock and select the Roast function on 250°F/121°C and set the time for 3 hours.
  • I usually flip the roast every hour or so, but this isn't completely necessary.
  • After the 3 hours, remove the meat and make the gravy by combining the remaining beef stock and flour with some of the liquid in the pan into a large glass Mason jar or another glass container with a lid and shake until well combined. Pour into the pan. Put the roast in along with the vegetables and set the grill to the roast setting on 250°F/121°C for another 3 hours. The total cook time will depend on your roast, so start checking it after the 1st hour and give it a flip. It is ready when the meat is fork tender and the vegetables are done to your liking.
  • Serve & Enjoy!


To make the keto version: 
Use ½ cup of coconut flour for the gravy
½ head of cabbage cut in 4-6 wedges
½ head of cauliflower in large florets
see posts for more details


Calories: 658kcal | Carbohydrates: 44g | Protein: 52g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 1332mg | Potassium: 1993mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10301IU | Vitamin C: 40mg | Calcium: 99mg | Iron: 7mg