Instant Pot Pot Roast Recipe

I perfected my Pot Roast Instant Pot Recipe, and the simple timing tweak I use gets roast, potatoes, and savory gravy on the table in about an hour.

I love a roast that actually tastes like effort without taking all day. My Instant Pot version cuts through the fuss and gives you a juicy, fork tender beef chuck roast with those little baby potatoes soaking up all the juices.

Call it the Easy Instant Pot Pot Roast that your family will fight over, and yes I know that sounds dramatic but its true. I’ll admit sometimes I skip the fancy browning and it still comes out great, so dont be scared to throw it together even if your roast is not picture perfect.

You might be surprised.

Ingredients

• Beef chuck roast: protein rich, iron-packed, becomes fork tender and very flavorful.
• Onions: add sweetness when cooked, fiber and antioxidants, deepen sauce flavor.
• Garlic: pungent, adds savory depth, may boost immunity, stronger when raw.
• Carrots: natural sweetness, fiber rich, good vitamin A source, brighten stew.
• Potatoes: starchy carbs, make dish hearty, absorb flavors, turn creamy.
• Tomato paste: concentrated umami, adds acidity and richness, helps thicken sauce.
• Beef broth or red wine: liquids deepen meat flavor, add savory or tannic notes.
• Herbs and Worcestershire: thyme, rosemary, bay leaves and sauce add aromatic, savory complexity.

Ingredient Quantities

• 3 to 3 1/2 lb beef chuck roast, trimmed (not perfect, thats okay)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil or vegetable oil
• 1 large yellow onion, sliced
• 3 to 4 garlic cloves, minced or smashed
• 2 tbsp tomato paste
• 1 1/2 cups low sodium beef broth
• 1/2 cup dry red wine or extra beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme or 2 to 3 fresh sprigs
• 1 tsp dried rosemary or 1 fresh sprig
• 2 bay leaves
• 1 lb carrots, peeled and cut into 2 inch pieces
• 1 lb baby potatoes or Yukon Gold, halved
• 2 tbsp cornstarch and 2 tbsp cold water, for thickening
• 2 tbsp unsalted butter, optional
• 2 tbsp chopped fresh parsley, optional for garnish

How to Make this

1. Pat the 3 to 3 1/2 lb chuck roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper (trimmed is fine even if not perfect), let sit a few minutes while you heat the pot.

2. Set Instant Pot to Sauté, add 2 tbsp oil and brown the roast 4 to 5 minutes per side until a deep crust forms, then remove and set aside.

3. Add the sliced large yellow onion to the pot, sauté 3 to 4 minutes until soft, stir in 3 to 4 minced garlic cloves and 2 tbsp tomato paste and cook about 30 seconds more.

4. Pour in 1/2 cup dry red wine (or extra beef broth) to deglaze, scraping up browned bits, then add 1 1/2 cups low sodium beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme (or 2 to 3 fresh sprigs), 1 tsp dried rosemary (or 1 fresh sprig) and 2 bay leaves; give it a quick stir.

5. Nestle the roast back into the liquid, arrange 1 lb carrots (cut into 2 inch pieces) and 1 lb baby potatoes or halved Yukon Golds around and on top of the roast so they steam in the juices.

6. Lock the lid, set valve to sealing and Pressure Cook on High for 60 minutes (for a 3 to 3 1/2 lb chuck). When time is up let it Natural Release for 15 minutes then quick release any remaining pressure.

7. Carefully remove roast and vegetables to a platter, tent with foil and let the meat rest 10 minutes so juices redistribute, then slice against the grain or shred with forks.

8. Skim excess fat from the pot liquid, switch to Sauté and bring to a simmer. Whisk together 2 tbsp cornstarch and 2 tbsp cold water, slowly whisk the slurry into the simmering liquid until the gravy thickens, finish with 2 tbsp unsalted butter if you want a glossy richer sauce.

9. Taste the gravy and adjust salt and pepper if needed, discard bay leaves and herb stems. Spoon gravy over sliced roast and veggies, sprinkle with 2 tbsp chopped fresh parsley for color and serve.

Equipment Needed

1. Instant Pot or other 6 qt+ electric pressure cooker (for sautéing and pressure cooking)
2. Sharp chef’s knife
3. Cutting board
4. Tongs (for turning and removing the roast)
5. Wooden spoon or silicone spatula (for scraping and stirring)
6. Measuring spoons and a 1/2 cup liquid measuring cup
7. Small bowl and whisk or fork (for the cornstarch slurry)
8. Meat thermometer (handy to check doneness)
9. Serving platter and aluminum foil (to tent the roast while it rests)

FAQ

Instant Pot Pot Roast Recipe Substitutions and Variations

• Beef chuck roast: swap for beef short ribs, brisket, or bottom round. Short ribs give extra richness and stay fall-apart tender, brisket slices best across the grain, bottom round is leaner so dont overcook it.
• Dry red wine: use an extra 1 1/2 cups beef broth plus 1 tablespoon balsamic or red wine vinegar for that bright acidity, or substitute 1/2 cup nonalcoholic red wine or pomegranate juice for similar depth.
• Cornstarch: replace with equal parts arrowroot, or use 3 tablespoons all-purpose flour mixed with 3 tablespoons cold water as a slurry, or make a quick roux with 2 tablespoons butter and 2 tablespoons flour to thicken.
• Carrots: swap for parsnips, baby turnips, or peeled sweet potato chunks. Keep pieces about 2 inches so they cook with the same timing, or add softer veggies after pressure if you want firmer results.

Pro Tips

– Let the roast warm up a bit and pat it really dry before searing, then salt just before you brown it. If the meat is wet or the pot is crowded you wont get that deep crust that makes the gravy taste so good.

– When you deglaze, scrape every bit of browned stuff off the bottom, that fond is flavor. Put the carrots and potatoes on top of the roast so they steam instead of stewing in the liquid, that keeps them from turning to mush.

– Use a long natural release when you can, even twenty minutes if possible, it makes chuck so much more tender. If you need sliceable meat instead of shreddable, pull the roast a bit earlier and let it rest well before cutting.

– Skim fat from the cooking liquid before you thicken, mix your cornstarch with cold water first so no lumps, then whisk it in slowly over a simmer. Finish the sauce with butter and fresh parsley or herbs at the end and taste for salt after it reduces.