I just pulled the most ridiculously juicy Instant Pot Pot Roast with potatoes and gravy and I promise the picky eater in my life actually asked for seconds.

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I’m obsessed with how the Instant Pot Pot Roast turns a dumb weeknight into something I actually look forward to. I love the shredded edges of beef chuck roast and the way the potatoes soak up all that gravy.

It’s loud, messy dinner that feeds everyone without me babysitting the oven. And the smell hits like a promise, beef broth and roast juices playing tag.

Not fancy, just serious comfort food that even the picky eaters eat twice. One pot dinner that feels earned, and totally worth licking the plate.

I always eat the crunchy burnt edges every single time.

Ingredients

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Beef chuck roast, the hearty main — tender when it’s cooked low and slow.
Kosher salt, makes everything sing without being too sharp.
Freshly ground black pepper, gives a quick, warm bite.
Vegetable or olive oil, helps brown the meat for flavor.
Yellow onion, adds sweet, soft layers as it melts into the sauce.
Garlic cloves, punches up the savory notes.
Basically essential.
Beef broth, gives meaty depth and keeps things juicy.
Dry red wine, adds a touch of tang and complexity.
Tomato paste, thickens and gives that subtle umami boost.
Worcestershire sauce, a salty, slightly tangy background kick.
Carrots, sweet, earthy bites that contrast the beef.
Baby potatoes, creamy and comforting — soak up the gravy.
Fresh thyme, tiny herbal pops that feel homey.
Rosemary, piney aroma if you want a punchy herb note.
Bay leaf, quietly rounds out the braising liquid’s flavor.
Cornstarch slurry, makes the juices into a silky gravy.
Butter, finishes the gravy with glossy richness and smoothness.

Ingredient Quantities

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

1 1/2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper

1 tbsp vegetable oil or olive oil

1 large yellow onion, cut into wedges

4 garlic cloves, smashed

1 cup beef broth, plus 1/2 cup if needed

1/2 cup dry red wine or extra beef broth

1 tbsp tomato paste

1 tbsp Worcestershire sauce

4 to 5 medium carrots, cut into chunks

1 1/2 to 2 lb baby potatoes, halved if large

2 sprigs fresh thyme or 1 tsp dried thyme

1 sprig fresh rosemary or 1/2 tsp dried rosemary (optional)

1 bay leaf

1 to 2 tbsp cornstarch mixed with 2 tbsp cold water for gravy slurry

1 tbsp butter for finishing the gravy (optional)

How to Make this

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1. Pat the beef chuck roast dry, season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Turn your Instant Pot to Sauté on high and add 1 tbsp oil. When it’s hot brown the roast 3 to 4 minutes per side until a nice crust forms. Don’t crowd it, do sides if you need to. Remove roast and set aside.

2. Add the onion wedges and smashed garlic to the pot, cook 2 to 3 minutes scraping up the browned bits, they’re flavor gold. Stir in 1 tbsp tomato paste and cook about 30 seconds.

3. Pour in 1/2 cup dry red wine (or extra beef broth) to deglaze, scraping the bottom, then add 1 cup beef broth, 1 tbsp Worcestershire sauce, the thyme, rosemary if using and 1 bay leaf. Put the roast back in, nestle it down so it’s partly submerged.

4. Lock the lid, set the valve to Sealing and pressure cook on High for 60 minutes for a 3 to 4 lb roast (bigger or older meat may need 70). Let the pressure naturally release for 15 minutes, then do a quick release for any remaining pressure.

5. Remove the roast to a cutting board and tent with foil. Add the carrots and baby potatoes to the pot, push them into the liquid, reseal the lid and pressure cook on High for 8 minutes then quick release.

6. While the veg cooks, shred or slice the roast after it rests 5 minutes. Taste the cooking liquid and add more salt if needed, about 1/2 tsp at a time.

7. Remove the bay leaf and herb sprigs. Turn the Instant Pot to Sauté and bring the liquid to a simmer. Make a slurry with 1 to 2 tbsp cornstarch and 2 tbsp cold water, whisk it into the simmering liquid until the gravy thickens, usually 1 to 2 minutes.

8. Stir in 1 tbsp butter to finish the gravy if you want it silkier, then return the roast and vegetables to the pot to coat in the gravy. Adjust seasoning with salt and pepper to taste.

9. Serve the roast with potatoes and carrots, spooning extra gravy over everything. Leftovers keep well and the flavors actually get better next day.

10. Quick tips: don’t skip browning, it adds big flavor. If your gravy is too thin add another 1/2 tsp cornstarch mixed with cold water and simmer a bit longer. If too thick thin with up to 1/2 cup beef broth.

Equipment Needed

1. Instant Pot or other electric pressure cooker (the main tool for browning and cooking)
2. Large cutting board (for trimming and resting the roast)
3. Sharp chef s knife (for cutting onion, garlic, carrots and trimming fat)
4. Tongs (to turn and remove the roast without stabbing it)
5. Silicone spatula or wooden spoon (to scrape browned bits and stir tomato paste)
6. Liquid measuring cup and measuring spoons (for wine, broth, Worcestershire and seasonings)
7. Small bowl and whisk or fork (to mix the cornstarch slurry)
8. Aluminum foil and a carving fork or slicing knife (to tent the roast and slice or shred it)

FAQ

How long do I cook the roast in the Instant Pot? Cook on High Pressure for 60 minutes for a 3 to 4 lb chuck roast, then do a natural pressure release for 10 to 15 minutes. If the roast is extra thick or you like it super fall apart, add 10 to 15 more minutes.

Can I skip the wine? Yes. Use an extra 1/2 cup beef broth in place of the 1/2 cup dry red wine. The wine adds depth but the roast will still be great without it.

When should I add the potatoes and carrots? Add them after the initial browning and deglazing, nestling them around the roast before sealing. If you prefer firmer veggies, put them on top or use the pot-in-pot method so they steam less.

My gravy is thin, how do I thicken it? Mix 1 to 2 tbsp cornstarch with 2 tbsp cold water, stir into the hot cooking liquid and simmer on Sauté until it thickens, about 2 to 3 minutes. You can finish with 1 tbsp butter for a glossy, richer gravy.

Why does my roast sometimes come out dry or stringy? That usually means it was overcooked or not enough fat/connective tissue was broken down. Use chuck roast with some marbling, cook long enough under pressure, and let it rest with natural release so juices redistribute.

Can I make this ahead or freeze leftovers? Definitely. Make the roast and cool completely, then refrigerate up to 3 days or freeze up to 3 months. Reheat gently in the oven or on low in a pot with a splash of broth so it doesnt dry out.

Instant Pot Pot Roast & Potatoes Recipe Substitutions and Variations

Beef chuck roast: Try brisket (similar fat and texture), beef stew meat (cuts into chunks, cooks faster), or pork shoulder if you want a slightly sweeter, fattier result.
Beef broth: Use chicken broth for a milder flavor, vegetable or mushroom broth for vegetarian notes, or water plus a beef bouillon cube if that’s all you got.
Dry red wine: Swap for extra beef broth, or 1 tbsp balsamic vinegar plus water for tang, or unsweetened grape juice diluted with a splash of vinegar if you need alcohol free.
Cornstarch slurry: Use equal parts all purpose flour mixed with cold water (will need longer to thicken), arrowroot for a clearer glossy gravy, or just simmer the cooking liquid to reduce and concentrate instead of thickening.

Pro Tips

– Brown in batches and dont rush it: overcrowding the pot drops the temp and you get steaming not searing. A good crust = more flavor, so take the time to brown all sides in 2 or 3 shifts if needed.

– Deglaze thoroughly: after browning, pour the wine or a splash of broth and scrape up every browned bit from the bottom. Those bits are flavor gold and skipping them can make the gravy taste flat.

– Use the natural release time as passive tenderizing: for tough chuck, a longer natural release (20 to 30 minutes) will keep juices in the meat and give a more fall apart texture. If you want slices not shreds, shorten it a little but still let it rest 5 to 10 minutes before cutting.

– Add potatoes later and cut them uniformly: halving large spuds or keeping them similar size means even cooking. If you prefer softer potatoes, leave them in the hot pot with the lid off for a few minutes after cooking to absorb more steam.

– Finish gravy right at the end and adjust slowly: mix cornstarch with cold water first and whisk it into simmering liquid. Add a little at a time until you get the thickness you want, then stir in a pat of butter for shine. Taste and season after thickening because salt becomes more pronounced once reduced.

Instant Pot Pot Roast & Potatoes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just pulled the most ridiculously juicy Instant Pot Pot Roast with potatoes and gravy and I promise the picky eater in my life actually asked for seconds.

Servings

servings

Calories

550

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (the main tool for browning and cooking)
2. Large cutting board (for trimming and resting the roast)
3. Sharp chef s knife (for cutting onion, garlic, carrots and trimming fat)
4. Tongs (to turn and remove the roast without stabbing it)
5. Silicone spatula or wooden spoon (to scrape browned bits and stir tomato paste)
6. Liquid measuring cup and measuring spoons (for wine, broth, Worcestershire and seasonings)
7. Small bowl and whisk or fork (to mix the cornstarch slurry)
8. Aluminum foil and a carving fork or slicing knife (to tent the roast and slice or shred it)

Ingredients

3 to 4 lb beef chuck roast, trimmed of excess fat
1 1/2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp vegetable oil or olive oil
1 large yellow onion, cut into wedges
4 garlic cloves, smashed
1 cup beef broth, plus 1/2 cup if needed
1/2 cup dry red wine or extra beef broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
4 to 5 medium carrots, cut into chunks
1 1/2 to 2 lb baby potatoes, halved if large
2 sprigs fresh thyme or 1 tsp dried thyme
1 sprig fresh rosemary or 1/2 tsp dried rosemary (optional)
1 bay leaf
1 to 2 tbsp cornstarch mixed with 2 tbsp cold water for gravy slurry
1 tbsp butter for finishing the gravy (optional)

Directions

Pat the beef chuck roast dry, season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Turn your Instant Pot to Sauté on high and add 1 tbsp oil. When it’s hot brown the roast 3 to 4 minutes per side until a nice crust forms. Don’t crowd it, do sides if you need to. Remove roast and set aside.
Add the onion wedges and smashed garlic to the pot, cook 2 to 3 minutes scraping up the browned bits, they’re flavor gold. Stir in 1 tbsp tomato paste and cook about 30 seconds.
Pour in 1/2 cup dry red wine (or extra beef broth) to deglaze, scraping the bottom, then add 1 cup beef broth, 1 tbsp Worcestershire sauce, the thyme, rosemary if using and 1 bay leaf. Put the roast back in, nestle it down so it’s partly submerged.
Lock the lid, set the valve to Sealing and pressure cook on High for 60 minutes for a 3 to 4 lb roast (bigger or older meat may need 70). Let the pressure naturally release for 15 minutes, then do a quick release for any remaining pressure.
Remove the roast to a cutting board and tent with foil. Add the carrots and baby potatoes to the pot, push them into the liquid, reseal the lid and pressure cook on High for 8 minutes then quick release.
While the veg cooks, shred or slice the roast after it rests 5 minutes. Taste the cooking liquid and add more salt if needed, about 1/2 tsp at a time.
Remove the bay leaf and herb sprigs. Turn the Instant Pot to Sauté and bring the liquid to a simmer. Make a slurry with 1 to 2 tbsp cornstarch and 2 tbsp cold water, whisk it into the simmering liquid until the gravy thickens, usually 1 to 2 minutes.
Stir in 1 tbsp butter to finish the gravy if you want it silkier, then return the roast and vegetables to the pot to coat in the gravy. Adjust seasoning with salt and pepper to taste.
Serve the roast with potatoes and carrots, spooning extra gravy over everything. Leftovers keep well and the flavors actually get better next day.
Quick tips: don’t skip browning, it adds big flavor. If your gravy is too thin add another 1/2 tsp cornstarch mixed with cold water and simmer a bit longer. If too thick thin with up to 1/2 cup beef broth.

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.