Instant Pot Pot Roast Recipe

There’s something incredibly cozy about a pot roast, isn’t there? Just the thought of tender beef, rich gravy, and perfectly cooked veggies all nestled together makes my mouth water. And with the Instant Pot, you can achieve that “cooked all day” flavor and tenderness in a fraction of the time! This recipe is perfect for a busy weeknight or a relaxed Sunday dinner when you’re craving comfort without the wait. Plus, everything cooks in one pot, making cleanup a breeze (yes, please!).

Let me tell you, I’ve made this pot roast more times than I can count. It’s my go-to for impressing family and friends with a meal that feels like a big warm hug. There’s no better feeling than watching everyone’s faces light up with the first bite. This Instant Pot pot roast is savory, rich, and just melts in your mouth—basically everything you want from a classic pot roast without the hours in the oven.

this RECIPE

A little background on pot roast

Pot roast has been a beloved dish for generations, especially in American households. Traditionally, pot roast is a slow-cooked meal that transforms a tougher cut of beef, like a chuck roast, into tender perfection. The low, slow cooking method allows the meat’s natural flavors to shine while making it juicy and tender enough to pull apart with a fork. In the past, this would mean hours simmering on the stovetop or in the oven, but the Instant Pot has revolutionized the process. Now, you can enjoy all those classic flavors in just over an hour—perfect for when you want that nostalgic taste without the long wait!

Let’s talk ingredients: the stars of this pot roast

• Beef Chuck Roast: Chuck roast is ideal for pot roast because it’s a tougher cut with great marbling, which breaks down beautifully during cooking to make the meat tender and flavorful. If you don’t have chuck roast, you can substitute with brisket or rump roast, though they may have a slightly different texture.
• Sweet Yellow Onion: The onion adds a subtle sweetness and depth to the dish, especially when browned. Yellow onions work best, but you could also use white or even red onions in a pinch.
• Garlic: A few cloves of garlic provide an aromatic punch. Fresh garlic is best here, but if you’re out, about a teaspoon of garlic powder could work in a pinch.
• Tomato Paste: This adds a touch of acidity and richness to the gravy, balancing out the beef’s savory flavors. It’s a small amount, but it really makes a difference.
• Worcestershire Sauce: A splash of Worcestershire gives the pot roast that extra umami kick. If you don’t have it, soy sauce can be a decent substitute, though the flavor profile will be a bit different.
• Carrots and Baby Potatoes: These vegetables are classic additions to pot roast, adding color, texture, and natural sweetness. If you don’t have baby potatoes, cut larger potatoes into chunks. And if you’re feeling adventurous, you can throw in some parsnips or turnips for an earthy twist.
• Fresh Thyme: Thyme brings a gentle herbal note that pairs beautifully with beef. Fresh is best, but dried thyme works well too—just use about a third of the amount.

Essential kitchen tools for this recipe

You don’t need much to make this pot roast, but a few tools make the job easier:

• Instant Pot: The star of the show! I use a 6-quart model, but an 8-quart will work just fine too. The Instant Pot cuts cooking time dramatically while keeping all the flavors locked in.
• Tongs: These make it easy to handle the beef while browning and transferring it in and out of the pot.
• Wooden Spoon or Spatula: Perfect for scraping up all those browned bits at the bottom of the pot, which are packed with flavor.
• Small Bowl and Whisk: For mixing the cornstarch slurry if you’re making the gravy. A quick whisk ensures a lump-free thickener.

Step-by-step: How to make the perfect Instant Pot pot roast

1. Prep and season the beef: Start by cutting your chuck roast in half. This helps it fit better in the pot and cooks it more evenly. Sprinkle the roast with salt and pepper on all sides.
2. Sear the beef: Set your Instant Pot to sauté mode and heat the olive oil until it shimmers. Place the beef in the pot and let it brown on one side for about 4 minutes—don’t touch it! Once it releases easily, flip it to brown the other side. This step adds a ton of flavor to the final dish, so don’t skip it!
3. Cook the onions and garlic: With the beef set aside, add the chopped onion to the pot. Sauté until the onion softens and turns golden, scraping up those delicious browned bits from the bottom as you go. Then, add the garlic and cook for just 30 seconds until fragrant.
4. Add tomato paste, Worcestershire sauce, and broth: Stir these in to create the base for your gravy. Be sure to scrape the pot bottom well to avoid a “burn” warning from the Instant Pot later.
5. Pressure cook the beef: Place the beef back in the pot, nestle in the thyme sprigs, and close the lid. Set to high pressure for 60 minutes. After the cook time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Add veggies and cook briefly: Open the pot, layer the carrots and potatoes on top of the beef, and cook on high pressure for another 5 minutes. Again, allow a 10-minute natural release before opening.
7. Shred the meat and make the gravy: Remove the beef and veggies to a platter. For a thicker gravy, switch the Instant Pot back to sauté, mix the cornstarch and water, and stir it into the pot juices until thickened.
8. Serve and enjoy: Pour the gravy over the pot roast and veggies, or serve it on the side. Dive in and savor each tender, flavorful bite!

Variations and adaptations: Make it your own!

• Low-Carb Option: Skip the potatoes and add in celery or turnips for fewer carbs without losing any heartiness.
• Gluten-Free: This recipe is naturally gluten-free as long as your Worcestershire sauce is (some brands sneak in gluten).
• Herb Variations: Try rosemary instead of thyme for a slightly different flavor. If you’re feeling adventurous, a bay leaf or two adds an earthy undertone.
• Add Some Heat: Love a little spice? Add a dash of smoked paprika or red pepper flakes to the broth for a subtle kick.
• Seasonal Veggie Swaps: In the fall, root vegetables like parsnips or sweet potatoes bring in lovely seasonal flavor. In summer, add bell peppers and green beans for a lighter version.

Serving suggestions for a picture-perfect meal

For a classic presentation, serve the pot roast on a large platter with the shredded beef surrounded by the carrots and potatoes. Spoon a little gravy over everything, and garnish with a few extra sprigs of thyme for a pop of green. If you want to make it extra cozy, serve with a side of crusty bread to mop up that delicious gravy.

drink pairings

This rich, savory dish pairs beautifully with a simple yet refreshing drink. A glass of iced tea with a slice of lemon adds a bit of acidity to balance out the richness. Or try a cranberry spritzer—cranberry juice with a splash of soda water and a sprig of rosemary for garnish. If you’re looking for something warm, a mug of apple cider complements the cozy vibes of the pot roast perfectly.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. For reheating, the microwave works well, but if you have a little more time, warm it in a pot on the stovetop for that just-cooked flavor. The gravy may thicken in the fridge, so add a splash of broth or water when reheating to get it back to the right consistency.

Freezing? Absolutely! This pot roast freezes beautifully. Just store the beef and veggies separately from the gravy in freezer-safe containers. Thaw in the fridge overnight, then reheat gently.

Adjusting for different serving sizes

This recipe comfortably serves 6, but you can adjust up or down. If you’re cooking for a smaller group, you can use a 2-pound roast and reduce the cooking time by about 10 minutes. Just be sure to keep the vegetable proportions similar, or you might end up with too many potatoes and carrots for the amount of meat.

Common questions about Instant Pot pot roast

1. Can I use a frozen roast?
Yes, but you’ll need to increase the cooking time by about 20 minutes. Be sure to skip the searing step, as you can’t brown frozen meat.

2. Do I have to use cornstarch for the gravy?
Nope! If you prefer a thinner gravy, just skip the cornstarch step. The juices will still be deliciously flavorful.

3. What if I get a “burn” warning?
This usually happens if there are bits stuck to the bottom of the pot. Scrape well after sautéing, and add a little extra broth if needed.

4. Can I use different vegetables?
Absolutely. Parsnips, sweet potatoes, and celery root all make great additions or swaps.

5. How long does natural release take?
For this recipe, natural release usually takes about 10 minutes, which helps keep the meat tender and juicy.

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