Why You’ll Love This Recipe
This recipe transforms a tough cut of beef into a fork-tender roast in just about an hour, making it one of the fastest and most convenient ways to enjoy a classic pot roast. The Instant Pot locks in flavor and moisture, while the vegetables cook to perfection alongside the meat. Plus, it’s easy to customize and makes great leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chuck roast (2.5–3.5 lbs)
- Salt and black pepper
- Olive oil
- Onion (sliced or chopped)
- Garlic (minced)
- Carrots (cut into chunks)
- Potatoes (Yukon gold or red, halved or quartered)
- Beef broth or stock
- Tomato paste
- Worcestershire sauce
- Dried thyme
- Dried rosemary
- Bay leaf
- Cornstarch or flour (optional, for thickening)
Directions
- Season the chuck roast generously with salt and pepper.
- Set the Instant Pot to Sauté mode. Add olive oil and sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
- Add onions and garlic to the pot and sauté until softened, about 2–3 minutes.
- Stir in tomato paste and cook for 1 minute.
- Pour in the beef broth, Worcestershire sauce, and scrape up any browned bits from the bottom of the pot.
- Return the roast to the pot. Add carrots, potatoes, thyme, rosemary, and bay leaf around the meat.
- Close the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.
- Allow the pressure to release naturally for 10–15 minutes, then release any remaining pressure manually.
- Remove the roast and vegetables. If desired, set the Instant Pot to Sauté and whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to thicken the liquid into a gravy.
- Slice or shred the roast and serve with vegetables and gravy.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 1 hour
Natural release: 15 minutes
Total time: 1 hour 30 minutes
Variations
- Wine Braised: Replace ½ cup of broth with red wine for a deeper flavor.
- Low-Carb: Skip the potatoes and add celery or turnips instead.
- Spicy Twist: Add a pinch of chili flakes or a spoonful of horseradish to the broth.
- Herb Swap: Use Italian seasoning or fresh herbs if available.
- Tomato-Free: Omit tomato paste for a more traditional brown gravy.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a pot or microwave with a splash of broth to keep the meat moist.
Freeze pot roast in portions with some of the broth for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What cut of beef is best for pot roast?
Chuck roast is ideal—it’s well-marbled and becomes melt-in-your-mouth tender under pressure.
Can I skip searing the meat?
You can, but searing adds depth of flavor. It’s worth the extra few minutes.
How long should I cook a larger roast?
Add 10 minutes per additional pound. A 4-pound roast would need about 70 minutes.
Can I use baby carrots?
Yes, baby carrots are convenient and work well in this recipe.
Do I need to peel the potatoes?
No, if using thin-skinned potatoes like Yukon gold or red. Otherwise, peel if preferred.
Can I cook the vegetables separately?
Yes, for firmer vegetables, cook the roast alone and add veggies during the last 10 minutes of pressure cooking.
Can I make this recipe with frozen beef?
For best results, thaw the meat first. If using frozen, skip searing and increase cook time by 15–20 minutes.
How do I thicken the gravy?
Use a cornstarch or flour slurry and simmer in Sauté mode until thickened.
What’s the best way to shred the beef?
Use two forks or shred it in chunks with a knife—it should come apart easily.
Can I add mushrooms?
Yes, add sliced mushrooms with the other vegetables for extra flavor and texture.
Conclusion
Instant Pot Pot Roast is the perfect blend of convenience and comfort—tender beef, perfectly cooked vegetables, and a rich, savory gravy all made in under two hours. Whether you’re feeding a crowd or meal prepping for the week, this one-pot classic is sure to become a go-to favorite.
PrintInstant Pot Pot Roast
Instant Pot Pot Roast is a comforting one-pot meal featuring fall-apart tender beef, hearty vegetables, and a flavorful gravy—all made in a fraction of the time using a pressure cooker. Perfect for weeknights or Sunday dinner!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 (2.5–3.5 lb) chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 1 lb baby potatoes or Yukon gold, halved
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Instructions
- Season chuck roast with salt and pepper.
- Set Instant Pot to Sauté. Add olive oil and sear roast on all sides, about 3–4 minutes per side. Remove and set aside.
- Add onion and garlic; sauté 2–3 minutes. Stir in tomato paste and cook 1 minute.
- Pour in beef broth and Worcestershire sauce. Scrape up any browned bits.
- Return roast to pot. Add carrots, potatoes, thyme, rosemary, and bay leaf.
- Seal lid and cook on High Pressure for 60 minutes. Natural release for 10–15 minutes, then release remaining pressure manually.
- Remove roast and vegetables. For gravy, switch to Sauté and stir in cornstarch slurry. Simmer until thickened.
- Slice or shred roast and serve with vegetables and gravy.
Notes
- For stronger flavor, replace ½ cup broth with red wine.
- For firmer vegetables, add them halfway through cooking or after meat is cooked.
- Don’t skip searing—it adds depth of flavor.
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 430
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
