Instant Pot Pot Roast

There’s nothing like coming home to a cozy, hearty meal that feels like a warm hug—and this Instant Pot Pot Roast is exactly that. Packed with tender beef, savory vegetables, and rich flavors, this recipe turns a classic comfort food into a quick, fuss-free dinner. Whether you’re new to pressure cooking or a seasoned pro, you’ll love how easy it is to make a showstopping roast in just over an hour. Let’s dive in!

Why You Will Love This Recipe

This Instant Pot Pot Roast is perfect for busy weeknights or lazy Sundays when you want a satisfying meal without the hassle. The pressure cooker locks in flavor and moisture, ensuring melt-in-your-mouth meat every time. Plus, it’s a one-pot wonder—you’ll cook everything together, from the veggies to the gravy. Even better? Leftovers taste incredible (if you have any!).

Ingredients:

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 lb baby potatoes (halved)
• 3 carrots (cut into chunks)
• 1 onion (sliced)
• 3 garlic cloves (minced)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary (or 1 tsp dried)

Ingredient Prep Guide

Chuck roast: Trim excess fat, but leave a thin layer to keep the meat juicy. Pat it dry with paper towels—this helps with browning. If your roast is too big for the Instant Pot, cut it into 2–3 large chunks.

Vegetables: Wash potatoes and carrots thoroughly. Cut carrots into 2-inch pieces (too small, and they’ll turn mushy). Slice the onion into half-moons for even cooking.

Garlic: Mince finely or use a garlic press. Fresh garlic tastes best here, but 1 tsp of jarred minced garlic works in a pinch.

Equipment & Tools

• 6-quart or 8-quart Instant Pot
• Tongs
• Measuring spoons
• Sharp knife and cutting board
• Mixing bowl (for broth mixture)
• Slotted spoon (for serving)

Step-by-Step Instructions

Step 1: Season and Sear

Set your Instant Pot to “Sauté” mode. While it heats, rub the roast with salt, pepper, garlic powder, and onion powder. Add olive oil to the pot, then sear the roast for 4–5 minutes per side until deeply browned (this builds flavor—don’t skip it!). Transfer the roast to a plate.

Step 2: Layer the Veggies
Add onions to the pot and cook for 2 minutes to soften. Turn off “Sauté” mode. Place the roast on top of the onions, then scatter potatoes, carrots, and garlic around it.

Step 3: Add Liquid and Cook
In a bowl, whisk beef broth, tomato paste, and Worcestershire sauce. Pour over the roast. Drop rosemary on top. Secure the lid, set the valve to “Sealing,” and cook on “High Pressure” for 60 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining steam.

Step 4: Thicken the Gravy (Optional)
Remove the roast and veggies. Turn on “Sauté” again. Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the broth. Simmer for 3–5 minutes until thickened. Drizzle over the roast when serving.

Key Details

Total Time: 90 mins (Prep: 15 mins | Cook: 75 mins)

🍽️ Servings: 6 people

⚙️ Equipment: Instant Pot, tongs, mixing bowl, slotted spoon

Serving Suggestions

Pair this pot roast with buttery mashed potatoes or a simple green salad to balance the richness. For a rustic vibe, serve it family-style in a large dish with crusty bread on the side. It’s also perfect for holidays—just add a sprinkle of fresh parsley for color!

Pro Tips

Browning matters: Don’t rush the searing step! A golden crust adds depth to the dish. If the pot looks dry while browning, add a splash more oil.

Check for tenderness: If the roast isn’t fork-tender after cooking, reseal the Instant Pot and cook for another 10–15 minutes on high pressure.

Customize flavors: Swap rosemary for thyme, add a splash of red wine to the broth, or toss in a bay leaf for extra aroma.

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave (covered) or in a skillet over low heat with a splash of broth to keep the meat moist. You can also freeze portions for up to 3 months—thaw overnight in the fridge before reheating.

Troubleshooting

Tough meat? Undercooking is the culprit. Pressure cook for an extra 10–15 minutes. If it’s dry, it may have been overcooked or lacked fat—choose a well-marbled chuck roast next time.

Watery gravy? Simmer the broth longer after adding cornstarch slurry, or use 2 tbsp instead of 1 for a thicker consistency.

Frequently Asked Questions

Can I use a different cut of beef?

Chuck roast works best, but brisket or bottom round will also work. Avoid lean cuts like sirloin, as they’ll turn dry.

My veggies turned mushy. What happened?

Overcooking or cutting them too small can cause this. Stick to larger veggie pieces and avoid stirring during cooking.

Can I double the recipe?

Yes! Use an 8-quart Instant Pot and increase the cook time to 70–75 minutes. Ensure the pot isn’t overfilled (never go past the “max” line).

Is this recipe gluten-free?

Yes, if you use gluten-free Worcestershire sauce (regular brands often contain malt vinegar). Double-check your broth’s label too.