I perfected an Easy Instant Pot Pot Roast using one unexpected pantry ingredient that has readers clamoring for the recipe.

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I used to think a chuck roast was high effort, but this Pot Roast Instant Pot Recipe flipped that idea. It gives that slow braised depth and the kind of garlic hit that makes you pause, but it is shockingly quick.

I still mess things up sometimes, like over salting, but even then friends begged for seconds. If you like recipes tagged Easy Instant Pot Pot Roast you’ll get why, you will see, it is forgiving, full flavored, and makes weeknight dinner feel a little like something special without acting fancy.

Come curious, not cautious, because this one surprises you.

Ingredients

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Chuck roast: Rich in protein and iron, collagen makes meat silky, slightly fatty
Potatoes: Theyre good source of carbs and potassium soak up braising flavors
Carrots: Add natural sweetness vitamin A and fiber they brighten rich gravy a bit
Onion: Gives savory depth and subtle sweetness when caramelized good source of fiber
Garlic: Punchy aromatics tiny calories big flavor helps balance richness in the roast
Red wine: Adds acidity and depth tenderizes meat its not sweet but richly savory
Worcestershire sauce: Umami boost salty tang makes gravy deeper use sparingly

Ingredient Quantities

3 to 4 lb chuck roast, boneless, trimmed of excess fat

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil or olive oil

1 large yellow onion, cut into wedges

3 to 4 garlic cloves, smashed or minced

4 medium carrots, peeled and cut into 1 1/2 inch chunks

2 stalks celery, cut into 1 inch pieces

1 lb baby potatoes or 4 medium potatoes, halved

1 cup beef broth or stock

1/2 cup dry red wine, optional but recommended

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

2 bay leaves

1 teaspoon dried thyme or 2 sprigs fresh thyme

1 teaspoon dried rosemary or 2 sprigs fresh rosemary

2 tablespoons cornstarch plus 2 tablespoons cold water for optional gravy thickening

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry with paper towels, trim any big fat, then rub all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.

2. Turn Instant Pot to Sauté, add 2 tablespoons oil and let it get hot. Brown the roast 3 to 4 minutes per side until deep color, use tongs and don’t crowd it. Transfer roast to a plate.

3. Add the 1 large onion cut into wedges and the 3 to 4 garlic cloves to the pot, sauté 2 to 3 minutes until softened. Stir in 1 tablespoon tomato paste and cook 30 seconds to wake it up.

4. Pour in 1/2 cup dry red wine (optional but recommended) and scrape up all the browned bits, then add 1 cup beef broth, 2 tablespoons Worcestershire sauce, 2 bay leaves, 1 teaspoon dried thyme (or 2 sprigs fresh), and 1 teaspoon dried rosemary (or 2 sprigs fresh). If you skip the wine, use an extra 1/2 cup broth.

5. Return the roast to the pot, nestle it into the liquid. Lock the lid, set valve to Seal and Pressure Cook on High: 60 minutes for a 3 lb roast, 75 minutes for about
3.5 lb, 90 minutes for a 4 lb roast.

6. When cook time ends let the pressure release naturally for 15 minutes, then carefully quick release the rest of the pressure and open the lid. Use oven mitts, steam is hot.

7. Remove the roast to a cutting board and tent with foil to rest 10 minutes. Add the 4 medium carrots cut into 1 1/2 inch chunks, 2 stalks celery cut into 1 inch pieces, and 1 lb baby potatoes (or 4 halved medium potatoes) to the pot liquid. Lock lid and pressure cook on High for 5 minutes, then quick release.

8. Remove the veggies, set Instant Pot to Sauté and skim any excess fat. For thicker gravy mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir into simmering liquid and cook until thickened, about 1 to 2 minutes. Taste and adjust salt and pepper.

9. Slice the roast against the grain, serve with the carrots, potatoes and celery, spoon over the gravy and sprinkle chopped parsley if you like. Tip: searing well and deglazing the pot is the secret to deep beef flavor so don’t rush those steps.

Equipment Needed

1. Instant Pot or similar electric pressure cooker, 6 quart works best
2. Sharp chef’s knife
3. Large cutting board
4. Long tongs (for searing and moving the roast)
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula for scraping browned bits
7. Heatproof plate and a sheet of foil to rest the roast on
8. Small bowl and a fork or whisk for the cornstarch slurry
9. Oven mitts and a large ladle or serving spoon for the gravy

FAQ

Q: How long do I pressure cook a 3 to 4 lb chuck roast?

A: Cook on High pressure about 20 to 25 minutes per pound. That means roughly 60 to 75 minutes for a 3 lb roast and 80 to 100 minutes for a 4 lb roast. Let the Instant Pot natural release for 10 to 15 minutes before quick releasing the rest.

Q: Can I skip the red wine?

A: Yes, no problem. Replace the 1/2 cup wine with 1/2 cup extra beef broth plus 1 tablespoon red wine vinegar or balsamic for the same depth of flavor.

Q: Do I have to brown the roast first?

A: It's not required but you should if you want better flavor. Use the saute function with oil and brown 3 to 5 minutes per side, scraping up the fond for the sauce. If you're rushed you can skip it and it will still be tender.

Q: Can I cook the roast from frozen?

A: Yes, but increase cook time. Plan on about 90 to 120 minutes depending on size and shape, and allow a long natural release. You can't salt or brown it first, so seasoning might be less even.

Q: How do I thicken the cooking liquid into gravy?

A: Make a slurry with 2 tablespoons cornstarch and 2 tablespoons cold water. Remove meat and veggies, switch the pot to saute, whisk the slurry into the hot liquid and simmer until thickened. Add more slurry in small amounts if you want it thicker.

Q: How do I store and reheat leftovers?

A: Keep in the fridge up to 3 to 4 days or freeze up to 3 months. Reheat gently in a covered dish in a 325 F oven or on the stove with a splash of broth so it stays moist. Vegs will get softer after reheating, that's normal.

Best Easy Instant Pot Pot Roast Recipe Substitutions and Variations

3 to 4 lb chuck roast: substitute beef brisket, short ribs, or a sirloin tip roast. Brisket and short ribs give more fat and shred nicely, sirloin tip is leaner so slice thin after cooking.
1 cup beef broth or stock: use low sodium chicken broth, vegetable broth, or 1 cup water plus a beef bouillon cube. Taste and adjust salt since flavors differ.
1/2 cup dry red wine: skip wine and add another 1/2 cup beef broth, or use 1/4 cup red wine vinegar plus 1/4 cup water, or 1/2 cup black grape juice with a splash of vinegar for acidity.
2 tablespoons cornstarch (for thickening): swap with 2 tablespoons all purpose flour mixed into cold water to make a slurry, or use arrowroot or tapioca starch 1:1 with cornstarch. If you use flour cook the sauce a bit longer to get rid of the raw flour taste.

Pro Tips

– Let the roast sit at room temp for 30 to 45 minutes before cooking, dont skip this. It helps it cook more evenly so the center isnt cold when the outer layers are falling apart.

– Sear until you really get a deep brown crust, dont rush it. Scrape and deglaze well with the wine or broth and let that liquid reduce a bit while sautéing, those browned bits are where most of the beef flavor lives.

– Add the veggies later and cut them uniform so they finish at the same time, otherwise carrots and potatoes turn to mush while the meat is perfect. If you want the veggies to pick up more sauce, nestle them nearer the roast but dont bury them completely.

– For silky gravy, skim the fat, then taste and only salt after it has reduced, salt concentrates when you boil it down. Mix the cornstarch with cold water first, whisk it into simmering liquid and give it a minute or two to thicken. And always rest the roast before slicing, slice against the grain for tender pieces.

Best Easy Instant Pot Pot Roast Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected an Easy Instant Pot Pot Roast using one unexpected pantry ingredient that has readers clamoring for the recipe.

Servings

servings

Calories

808

kcal

Equipment: 1. Instant Pot or similar electric pressure cooker, 6 quart works best
2. Sharp chef’s knife
3. Large cutting board
4. Long tongs (for searing and moving the roast)
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula for scraping browned bits
7. Heatproof plate and a sheet of foil to rest the roast on
8. Small bowl and a fork or whisk for the cornstarch slurry
9. Oven mitts and a large ladle or serving spoon for the gravy

Ingredients

3 to 4 lb chuck roast, boneless, trimmed of excess fat
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil or olive oil
1 large yellow onion, cut into wedges
3 to 4 garlic cloves, smashed or minced
4 medium carrots, peeled and cut into 1 1/2 inch chunks
2 stalks celery, cut into 1 inch pieces
1 lb baby potatoes or 4 medium potatoes, halved
1 cup beef broth or stock
1/2 cup dry red wine, optional but recommended
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme or 2 sprigs fresh thyme
1 teaspoon dried rosemary or 2 sprigs fresh rosemary
2 tablespoons cornstarch plus 2 tablespoons cold water for optional gravy thickening
Fresh parsley, chopped, for garnish (optional)

Directions

Pat the 3 to 4 lb chuck roast dry with paper towels, trim any big fat, then rub all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
Turn Instant Pot to Sauté, add 2 tablespoons oil and let it get hot. Brown the roast 3 to 4 minutes per side until deep color, use tongs and don't crowd it. Transfer roast to a plate.
Add the 1 large onion cut into wedges and the 3 to 4 garlic cloves to the pot, sauté 2 to 3 minutes until softened. Stir in 1 tablespoon tomato paste and cook 30 seconds to wake it up.
Pour in 1/2 cup dry red wine (optional but recommended) and scrape up all the browned bits, then add 1 cup beef broth, 2 tablespoons Worcestershire sauce, 2 bay leaves, 1 teaspoon dried thyme (or 2 sprigs fresh), and 1 teaspoon dried rosemary (or 2 sprigs fresh). If you skip the wine, use an extra 1/2 cup broth.
Return the roast to the pot, nestle it into the liquid. Lock the lid, set valve to Seal and Pressure Cook on High: 60 minutes for a 3 lb roast, 75 minutes for about
5 lb, 90 minutes for a 4 lb roast.
When cook time ends let the pressure release naturally for 15 minutes, then carefully quick release the rest of the pressure and open the lid. Use oven mitts, steam is hot.
Remove the roast to a cutting board and tent with foil to rest 10 minutes. Add the 4 medium carrots cut into 1 1/2 inch chunks, 2 stalks celery cut into 1 inch pieces, and 1 lb baby potatoes (or 4 halved medium potatoes) to the pot liquid. Lock lid and pressure cook on High for 5 minutes, then quick release.
Remove the veggies, set Instant Pot to Sauté and skim any excess fat. For thicker gravy mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir into simmering liquid and cook until thickened, about 1 to 2 minutes. Taste and adjust salt and pepper.
Slice the roast against the grain, serve with the carrots, potatoes and celery, spoon over the gravy and sprinkle chopped parsley if you like. Tip: searing well and deglazing the pot is the secret to deep beef flavor so don't rush those steps.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.