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Instant Pot Pot Roast

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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!

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

  1. Season chuck roast with salt and pepper.
  2. Set Instant Pot to Sauté. Add olive oil and sear roast on all sides, about 3–4 minutes per side. Remove and set aside.
  3. Add onion and garlic; sauté 2–3 minutes. Stir in tomato paste and cook 1 minute.
  4. Pour in beef broth and Worcestershire sauce. Scrape up any browned bits.
  5. Return roast to pot. Add carrots, potatoes, thyme, rosemary, and bay leaf.
  6. Seal lid and cook on High Pressure for 60 minutes. Natural release for 10–15 minutes, then release remaining pressure manually.
  7. Remove roast and vegetables. For gravy, switch to Sauté and stir in cornstarch slurry. Simmer until thickened.
  8. 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

Find it online: https://thefamilycooking.com/instant-pot-pot-roast/