Tender, flavorful, and ready in a fraction of the time
When you think of pot roast, you probably imagine a Sunday dinner that takes hours in the oven or slow cooker. But thanks to the Instant Pot, you can get that same melt-in-your-mouth tenderness and deep flavor in just over an hour—without sacrificing quality or depth.
This Instant Pot Pot Roast brings together well-marbled beef, hearty vegetables, a rich gravy, and pressure-cooked perfection to create a comforting classic that tastes like it simmered all day. It’s an easy, one-pot meal that’s just as good for weeknight dinners as it is for special occasions.
Why This Recipe Works
- Speed without compromise: The Instant Pot dramatically cuts down cooking time while still breaking down tough meat into fork-tender bites.
- All-in-one meal: Beef, carrots, potatoes, onion, and gravy cook together in the same pot.
- Foolproof flavor: Browning the beef and deglazing the pot adds rich depth and prevents the dreaded “boiled meat” taste.
- Reliable results: No need to guess—pressure cooking gives consistent, juicy roasts every time.
Ingredients
For the Pot Roast:
- 3 to 4 pounds chuck roast (well-marbled is key)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Vegetables:
- 4 large carrots, peeled and cut into 2-inch chunks
- 1½ pounds baby potatoes or Yukon gold, halved
- Optional: 2 celery stalks, cut into chunks
For the Gravy (optional but highly recommended):
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Equipment
- 6- to 8-quart Instant Pot or electric pressure cooker
- Tongs
- Wooden spoon or silicone spatula
- Medium bowl
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare and Sear the Beef
Pat your chuck roast dry with paper towels. Generously season all sides with salt and pepper.
Turn your Instant Pot to Sauté (High) and let it heat up. Add olive oil and sear the roast for 3–4 minutes per side until deeply browned. This step is key for building flavor.
Transfer the roast to a plate and set aside.
Step 2: Sauté the Aromatics
Add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and tomato paste. Sauté for another minute to caramelize the tomato paste slightly.
Use a wooden spoon to scrape up the brown bits from the bottom—this prevents the burn notice and adds flavor.
Step 3: Deglaze and Add Liquids
Pour in the beef broth and Worcestershire sauce. Stir well to deglaze the pot completely.
Add the thyme, rosemary, and bay leaf.
Return the roast to the pot, nestling it into the liquid. Cancel the Sauté function.
Step 4: Pressure Cook the Meat
Seal the Instant Pot lid and set the valve to Sealing.
Select Pressure Cook (High) and set the timer for 60 minutes.
Once finished, allow natural pressure release for 15 minutes, then carefully release the remaining pressure manually.
Step 5: Add Vegetables & Finish Cooking
Open the lid and add the potatoes and carrots (and celery, if using) around the roast.
Seal the lid again, set the valve to Sealing, and cook on Pressure Cook (High) for 5 minutes more.
Do a quick release when the timer ends.
Check that the vegetables are fork-tender and the roast is fall-apart soft. Remove the meat and veggies to a serving platter and tent with foil to keep warm.
Step 6: Make the Gravy (Optional but worth it)
Turn the Instant Pot to Sauté. Mix cornstarch and cold water in a small bowl to create a slurry.
Stir the slurry into the cooking liquid and let it simmer for 2–3 minutes, whisking until it thickens into a rich gravy.
Taste and adjust seasoning with salt and pepper as needed.
Serving Suggestions
Serve your pot roast with:
- A ladle of warm gravy over the top
- A side of crusty bread to mop up the sauce
- Chopped parsley for garnish
- Optional: horseradish sauce or Dijon mustard on the side for added brightness
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze pot roast and gravy in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or microwave, adding a splash of broth to loosen the gravy if needed.
Tips for Success
- Choose the right cut: Chuck roast is ideal for pressure cooking because of its marbling and connective tissue, which breaks down beautifully.
- Don’t skip the sear: That deep crust adds major flavor and helps develop the sauce.
- Let it rest: After cooking, give the roast a few minutes to rest before slicing—it helps keep the juices in.
- Layer vegetables later: Cooking veggies with the meat for the full time will make them mushy. That 5-minute final cook time keeps them perfectly tender.
Nutrition Information (Per Serving, based on 6 servings)
- Calories: ~475
- Protein: 38g
- Carbohydrates: 22g
- Fat: 27g
- Fiber: 4g
- Sodium: 520mg
- Sugar: 4g
Varies based on beef cut, added salt, and amount of gravy
Variations
- Low-carb version: Skip potatoes and serve with cauliflower mash or sautéed greens.
- Red wine twist: Replace ½ cup of broth with dry red wine for richer flavor.
- Spicy version: Add crushed red pepper flakes or a spoonful of harissa to the broth.
- Herb boost: Use fresh thyme and rosemary if available—double the quantity.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Brisket, bottom round, or shoulder roast can work, but chuck roast is the most forgiving.
Can I use frozen beef?
You can, but you’ll need to skip searing and increase cook time to 90 minutes. Flavor will be slightly reduced without the sear.
Do I need to use tomato paste?
It’s optional, but it adds richness and depth to the gravy. You can substitute with 1 teaspoon of soy sauce or miso for umami.
What if I don’t have Worcestershire sauce?
Substitute with soy sauce, balsamic vinegar, or a splash of fish sauce for a savory kick.
Final Thoughts
Instant Pot Pot Roast is the kind of recipe that makes weeknight dinners feel like Sunday supper—without tying up your oven or slow cooker for half the day. With rich, comforting flavor, minimal hands-on time, and dependable results, it’s a staple that earns its place in every home cook’s rotation.
Whether you’re serving picky kids, guests, or just yourself after a long day, this is one of those rare dishes that feels both easy and impressive. And once you make it, you’ll see just how satisfying pressure cooking can be—especially when the results taste like they took hours.
