Whole30 Beef and Mashed Potatoes is an easy one-pot recipe for the slow cooker or Instant Pot. Seasoned beef roast and russet potatoes cook together in the same pot! You can even add a green vegetable to make this a one-pot dinner. This recipe couldn’t get any easier. Kitchen appliances great tools to use for a successful Whole30. Sit back and let the gadget do the work!
What Type Of Beef To Use
Use your preferred cut of beef roast. Chuck roast, rump roast, heck, even brisket all work well. The great thing about the slow cooker is that even the toughest cut of meat will cook until falling apart tender.
What Type Of Potatoes To Use
You will want to use russet potatoes or another large potato that will peel easily when it’s done cooking. Do not cut the potatoes up. Leave the potatoes whole, so they hold their shape during the long cooking process.
Homemade Seasoning Rub
The seasoning for the beef is a homemade blend. If you have a preferred Whole30 compatible seasoning that you would like to use, feel free to substitute it here.
Adding Green Vegetables
Frozen or fresh vegetables can be added to this recipe after the meat & potatoes are done cooking. Suggestions for veggies include green beans, asparagus, squash, carrots, onions, etc.
FAQs & Tips:
- If you don’t have dried coriander, omit it from the beef rub.
- How much ghee, nut milk, salt & pepper you use will depend on how many potatoes you have and how you like your mashed potatoes.
- You do not have to mash the potatoes. Feel free to serve them as baked potatoes.
- Don’t like green beans? Use a different green vegetable, like asparagus or squash. Both fresh & frozen veggies work well with this recipe.
This recipe is by Shannon Epstein, the creator and face of Fit Slow Cooker Queen.
Ingredients
- 2-3 lb beef roast (I used chuck roast)
- 4 large russet potatoes cleaned
- 1/2 cup beef broth for slow cooker (1 cup beef broth for Instant Pot)
- 12 oz frozen green beans (optional)
- 1 tbsp cooking oil (for Instant Pot variation)
Mashed Potatoes
- 2 tbsp Ghee
- 1/4 cup Nut milk (I used almond milk)
- Salt & pepper to taste
Beef Seasoning Rub
- 2 tsp salt
- 1.5 tsp paprika
- 1.5 tsp thyme or rosemary
- 1 tsp pepper
- 1 tsp parsley
- 1 tsp coriander or cumin
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
Slow Cooker
- MIX together the beef seasoning rub ingredients in a small bowl. Season the beef evenly on all sides with the spice mixture. You may have some seasoning left over, depending on the size of your beef.
- SPRAY the slow cooker with cooking spray. Pour the beef broth into the slow cooker. Add the seasoned beef on top.
- PIERCE the potatoes a few times with a fork and add them to the slow cooker.
- COOK HIGH 4-5 hours or LOW 8-10.
- REMOVE the potatoes from the slow cooker and set aside to let cool.
- SHRED the meat directly in the slow cooker. *If you're adding vegetables to this, remove the meat from the slow cooker and add the veggies. Cover and cook for an additional 15 minutes for frozen veggies and 30 minutes for fresh.
Instant Pot
- MIX together the beef seasoning rub ingredients in a small bowl. Season the beef evenly on all sides with the spice mixture. You may have some seasoning left over, depending on the size of your beef.
- TURN ON the Instant Pot and select sauté. Once the Instant Pot is hot, add the oil to the pot. Add the seasoned beef and sear until browned. Remove the beef from the Instant Pot and set aside. Turn off the pressure cooker.
- ADD the beef broth, and using a wooden spoon scrape the bottom of the pressure cooker to remove any bits that are stuck to it, make sure you scrape it well to avoid burning during cooking. Add the beef back to the pot.
- CLOSE LID and seal valve. Set high pressure and cook for 20 minutes per pound of beef. When cooking time is complete, quick release the pressure. Remove the beef and set aside.
- ADD the trivet to the Instant Pot. Pierce the potatoes a few times with a fork and add on top of the trivet. Set high pressure and cook for 10 minutes*. When cooking time is complete, quick release the pressure. Remove the potatoes and turn add the Instant Pot to sauté. Add the vegetables and cook until heated through or tender. *You may need more or less cooking time depending on the size of your potatoes.
Mashed Potatoes
- LET the cooked potatoes cool to the touch. Gently peel the skin off the potatoes.
- ADD the flesh of the potatoes to a medium-sized bowl. Add ghee, nut milk, salt & pepper to your liking. Using a potato masher or mixer, blend the potatoes until smooth.
