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salt free spice mix

Sunday Savory Pot Roast (Instapot and Oven Methods)

  • Author: Megan Collins
  • Prep Time: 15
  • Cook Time: 1-3 hours
  • Total Time: 1.25-3 hours depending on method
  • Yield: 8-12 servings 1x


This pot roast is the perfect thing for a Sunday dinner with the family, for the holidays, or any time you feel like it. Mrs. Pinch adds a homestyle flavor that elevates this roast to company-worthy!


  • 3 pounds beef roast
  • 23 Tablespoons cooking oil – I suggest olive oil, coconut oil, grapeseed oil or avocado oil
  • 6-ounce can of tomato paste
  • 1 large onion, diced
  • 4 cups beef stock – You can use water and 4 bouillion cubes. I ended up using 1 rounded tablespoon of Better than Boullion Vegetable soup base because it was what I had on hand.
  • 4 garlic cloves, peeled and roughly chopped
  • 2 Tablespoons Mrs. Pinch Salt-Free Spice Mix
  • 1 pound new potatoes, washed and chopped into halves
  • 3 large carrots, washed and chopped into large pieces – I usually cut them lengthwise in half and then cut those lengthwise again
  • 1/2 large cabbage, chopped into 2-inch pieces
  • 23 bay leaves
  • 810 whole allspice berries
  • 2 teaspoons whole yellow mustard seeds
  • 1 teaspoon salt + salt for beef
  • 1 teaspoon pepper


Instant Pot (Pressure Cooker) Method

  1. On the “High Sauté” setting, bring up to heat with the oil in the pot. Heavily salt and pepper every side of the beef roast and sear each side of the roast in the pot. Remove and set aside.
  2. Add the diced onion and cook until translucent.
  3. Add the canned tomato paste and cook for another 2-3 minutes.
  4. Deglaze the onions and tomato paste mixture with the beef stock, add the Mrs. Pinch, allspice, and mustard seeds and bring up to a simmer. Turn off “High Sauté” setting on Instant Pot.
  5. Add the beef roast back to the Instant Pot. Cook on “High Pressure” setting for 45 minutes. Allow to naturally release pressure for 25 minutes. You can remove the pot roast and slice it at this point, if you want. I like mine chunky and shreddy.
  6. After the pressure has been released, add the vegetables and pressure cook on high for 15 minutes. Natural release for 10 minutes, then release the rest of the pressure and remove the lid. Serve with a big slice of buttered bread if you’re like me, or if you want a healthier option, with a side salad. (I go for the bread option every time. What? There’s vegetables in there…) At this point, you can create a “gravy” for the Pot Roast, but that is depending on your own personal preference. I, personally, don’t (feels too much like a stew to me) but you can mix a slurry of 3 Tablespoons water and 2 Tablespoons corn starch and add it to the liquid of the pot roast, stirring until combined.

Oven Method

  1. Preheat oven to 275 degrees
  2. Salt and pepper all sides of the sides of the beef roast. On the stove top, in a large, oven safe pot or Dutch oven, heat up olive oil and sear all sides of the roast until browned. Remove and set aside.
  3. Add the diced onion and cook until translucent.
  4. Add the canned tomato paste and cook for another 2-3 minutes.
  5. Deglaze the onions and tomato paste mixture with the beef stock, add the Mrs. Pinch, allspice, and mustard seeds and bring up to a simmer. Remove from heat.
  6. Add the roast back into the pot along with the carrots, potatoes, and cabbage, then cover with an oven safe lid.
  7. Put pot on the middle rack in the preheated, 275-degree oven. Cook for 3 hours or until tender.
  • Category: pot roast
  • Method: baking, Instapot
  • Cuisine: American
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