Instant Pot Pot Roast

Why You’ll Love This Recipe

With the Instant Pot, you can enjoy all the rich, slow-cooked flavor of a traditional pot roast in under two hours. No need to babysit a simmering pot or wait all day — just set it and let the pressure cooker do the work. The beef becomes incredibly tender, the vegetables absorb all the savory juices, and the gravy practically makes itself. Plus, cleanup is a breeze since it’s all made in one pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chuck roast
• Olive oil
• Onion
• Garlic
• Carrots
• Potatoes
• Beef broth
• Tomato paste
• Worcestershire sauce
• Thyme
• Rosemary
• Bay leaf
• Salt
• Pepper
• Cornstarch (for thickening the gravy)

Directions

1. Set the Instant Pot to sauté mode. Heat olive oil and sear the chuck roast on all sides until browned. Remove and set aside.
2. Add chopped onion and garlic to the pot, sauté until fragrant and slightly softened.
3. Stir in tomato paste, then add beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom.
4. Return the roast to the pot. Add rosemary, thyme, bay leaf, salt, and pepper.
5. Lock the lid and set the Instant Pot to high pressure for 60 minutes.
6. Once the timer goes off, allow a natural pressure release for 15–20 minutes.
7. Open the lid and add carrots and potatoes. Reseal and cook on high pressure for 10 more minutes.
8. Release pressure manually and remove the roast and vegetables.
9. To make the gravy, set the Instant Pot to sauté. Mix cornstarch with a little water and stir into the cooking liquid. Simmer until thickened.
10. Slice or shred the roast and serve with vegetables and gravy.

Servings and timing

This recipe serves 6–8 people. Total time is about 1 hour 45 minutes, including preparation, pressure build-up, cooking, and natural release.

• Prep time: 15 minutes
• Cook time: 70 minutes
• Pressure release: 20 minutes
• Final steps: 10 minutes

Variations

• Low-Carb: Swap potatoes for turnips or cauliflower florets.
• Spicy: Add a dash of chili flakes or smoked paprika.
• Herb Substitutes: Use Italian seasoning if you don’t have fresh herbs.
• Wine Boost: Add ½ cup of red wine for extra depth of flavor.
• Different Cuts: Use brisket or bottom round roast as an alternative to chuck roast.
• Vegetable Mix: Add parsnips or celery for variety.

Storage/Reheating

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave until hot. You can also freeze pot roast for up to 3 months. For best results, freeze the meat and gravy separately from the vegetables, as potatoes may change texture when frozen.

FAQs

Can I use a frozen roast in the Instant Pot?

Yes, but you’ll need to skip the searing step and increase the cooking time by 15–20 minutes.

What is the best cut of meat for pot roast?

Chuck roast is ideal due to its marbling, which makes the meat tender and flavorful when pressure cooked.

Do I have to sear the meat first?

While not strictly necessary, searing adds depth of flavor and helps lock in juices.

Can I add other vegetables?

Yes, celery, parsnips, mushrooms, or even green beans can be added depending on your taste.

How do I thicken the gravy?

Use a slurry of cornstarch and cold water. Stir it into the hot liquid and simmer until thickened.

Can I make this recipe ahead of time?

Absolutely. It tastes even better the next day after the flavors have melded.

Is natural pressure release important?

Yes, it allows the meat fibers to relax, keeping the roast juicy and tender.

Can I use beef stew meat instead of a roast?

You can, but the texture and presentation will be different — stew meat may cook faster and fall apart more easily.

What can I serve with pot roast?

Mashed potatoes, crusty bread, or a side salad all pair wonderfully with pot roast.

How do I know the roast is done?

It should be fork-tender and easy to shred. If it’s still tough, it likely needs more time under pressure.

Conclusion

Instant Pot Pot Roast brings all the hearty goodness of a classic comfort dish with none of the hassle. In just under two hours, you get a melt-in-your-mouth beef roast, perfectly cooked veggies, and savory gravy — all made in one pot. Whether you’re serving family or feeding a crowd, this recipe is sure to satisfy.

Instant Pot Pot Roast

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Instant Pot Pot Roast is a classic comfort food made easy with pressure cooking. Featuring tender beef, perfectly cooked vegetables, and rich, savory gravy, it’s a hearty, one-pot meal ready in under two hours.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Pressure Cooking
• Cuisine: American
• Diet: Halal

Ingredients

• 3–4 lb chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 medium potatoes, cut into chunks
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 teaspoon dried rosemary or 2 sprigs fresh rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water (for cornstarch slurry)

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Instructions

1. Set the Instant Pot to sauté mode. Heat olive oil and sear the chuck roast on all sides until browned. Remove and set aside.
2. Add chopped onion and garlic to the pot. Sauté until fragrant and slightly softened.
3. Stir in tomato paste, then add beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom.
4. Return the roast to the pot. Add thyme, rosemary, bay leaf, salt, and pepper.
5. Lock the lid and cook on high pressure for 60 minutes.
6. Allow natural pressure release for 15–20 minutes.
7. Open the lid and add carrots and potatoes. Reseal and cook on high pressure for 10 more minutes.
8. Manually release pressure and remove roast and vegetables to a serving platter.
9. Set Instant Pot to sauté. Mix cornstarch with water and stir into the cooking liquid. Simmer until thickened to a gravy consistency.
10. Slice or shred the roast and serve with vegetables and gravy.

Notes

• Use red wine for added depth of flavor by substituting ½ cup of broth with wine.
• Frozen roast can be used, but searing is not possible and cooking time should increase by 15–20 minutes.
• Customize veggies with celery, parsnips, or mushrooms.
• Gravy thickens best with cornstarch slurry added after pressure cooking.

Nutrition

• Serving Size: 1 portion
• Calories: 450
• Sugar: 4g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 100mg