I perfected an Instant Pot Pot Roast that cooks a frozen roast with potatoes and carrots into a complete one-pot dinner, and I share the simple, reliable tricks that make it turn out perfectly every time.

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I was skeptical until my Instant Pot Pot Roast proved me wrong. That big chuck roast with baby potatoes turns into something melt in your mouth, even when you start with an Instapot Pot Roast From Frozen which honestly sounds too good to be true.

This isnt buttoned up or fancy, its got real depth and no drama. I cant explain exactly why the flavors hit so deep, youll just know when you taste it.

If youre looking for a dinner that feels special but doesnt flex too hard, this one will make you curious.

Ingredients

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Chuck roast: rich in protein and iron, gives deep beef flavor and tender texture.
Carrots: Sweet, adds color, fiber and vitamin A, they soften and sweeten the sauce.
Potatoes: Starchy, add body and make meal filling, soak up juices for rich bites.
Onion: gives savory sweetness and umami when caramelized, base for the braising liquid.
Garlic: punches up flavor, small amount goes a long way, not too sharp here.
Beef broth: Adds salty meaty depth, supplies liquid for pressure cooking and concentrated gravy.

Ingredient Quantities

About 3 to 4 lb chuck roast trimmed of excess fat

1 1/2 to 2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil or olive oil

1 large yellow onion cut into large wedges

4 medium carrots peeled and cut into 2 inch pieces

3 stalks celery cut into 1 inch pieces

1 1/2 to 2 lb baby potatoes or Yukon gold potatoes halved if large

4 cloves garlic smashed or roughly chopped

1 1/2 to 2 cups beef broth

1/2 cup dry red wine optional but great for flavor

2 tbsp Worcestershire sauce

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary or about 1 tbsp fresh chopped rosemary

2 bay leaves

1 to 2 tbsp cornstarch for thickening optional

1 tbsp butter optional for finishing

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry and rub with 1 1/2 to 2 tsp kosher salt and 1 tsp black pepper. If roast is thawed heat the Instant Pot on Saute, add 2 tbsp oil and sear the roast 3 to 4 minutes per side until well browned, dont skip this step if you can — it adds flavor. Remove roast and set aside. If roast is frozen skip searing and jump to step
3.

2. Add the large onion wedges, 4 cloves garlic, 3 stalks chopped celery and a pinch more salt to the pot and saute 2 to 3 minutes until they start to soften. Stir in 1 tbsp tomato paste and cook 30 to 60 seconds to deepen the flavor.

3. Pour in 1/2 cup dry red wine if using to deglaze, scraping up browned bits, then add 1 1/2 to 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary (or 1 tbsp fresh), and 2 bay leaves. Taste the liquid for seasoning.

4. Return the roast to the pot, nestling it into the liquid. Add the 4 medium carrots cut into 2 inch pieces and the 1 1/2 to 2 lb baby or Yukon potatoes (halve large ones) around or on top of the roast so they cook in the steam but dont get totally mashed. If you like, set the roast on a trivet so veggies sit below or beside it.

5. Seal the lid and set to High Pressure. Cook 60 minutes for a 3 lb thawed roast, 75 minutes for a 4 lb thawed roast. If your roast is frozen set to 90 minutes. Let the pressure release naturally for 10 to 15 minutes, then quick release any remaining pressure.

6. Carefully remove the roast and veggies to a cutting board and tent with foil to rest 10 minutes. Remove and discard the bay leaves.

7. While the meat rests, switch the Instant Pot to Saute and skim off excess fat from the cooking liquid. For gravy mix 1 to 2 tbsp cornstarch with an equal amount of cold water to make a slurry, then whisk into the simmering liquid until it thickens to your liking. You can start with 1 tbsp cornstarch and add more if needed.

8. Stir in 1 tbsp butter into the gravy for shine and rounded flavor, taste and adjust salt and pepper.

9. Slice or shred the roast, serve with the potatoes, carrots and a generous ladle of gravy. Leftovers are great melted into sandwiches or shredded in tacos.

10. Quick tips: cut potatoes larger so they dont turn to mush, sear when possible for more flavor, and if youre short on time cook frozen roast but know the texture will be slightly different.

Equipment Needed

1. Instant Pot or 6 to 8 qt electric pressure cooker (for searing and pressure cooking)
2. Large chef’s knife for trimming and slicing the roast
3. Large cutting board, sturdy enough for meat and veggies
4. Tongs to flip and remove the roast
5. Wooden spoon or silicone spatula for sauteing and scraping up browned bits
6. Measuring spoons and a 1/2 cup measure for wine, broth and seasonings
7. Small bowl plus a whisk or fork to mix the cornstarch slurry
8. Trivet or heatproof rack (optional) so veggies dont get totally mashed
9. Ladle and a slotted spoon for serving and skimming excess fat

FAQ

How long do I cook a 3 to 4 lb chuck roast in the Instant Pot? A: Cook on High Pressure for about 60 to 75 minutes depending on how tender you want it (roughly 20 to 25 minutes per pound). Let the pressure naturally release for 15 minutes, then quick release any remaining pressure. If the roast is frozen, plan on about 90 minutes plus a 20 minute natural release.

Can I cook the potatoes and carrots with the roast or will they get mushy? A: You can add them on top and cook everything together, most people dont mind them soft. If you want firmer veg, remove the roast after it's done, add the potatoes and carrots and pressure cook for 5 to 8 minutes on High with a quick release.

How do I thicken the juices into a gravy? A: Make a slurry with 1 to 2 tbsp cornstarch mixed into a little cold water or broth, stir it into the hot liquid and hit Sauté until it thickens. You can finish with 1 tbsp butter for a glossy rich finish.

Is searing the roast necessary? A: No, but it's worth it. Searing for 2 to 4 minutes per side in the Instant Pot on Sauté with a little oil builds flavor and color. Skip it if you're short on time, the roast will still be tasty.

I dont have red wine, what can I use instead? A: No problem, use extra beef broth and add 1 tbsp balsamic or red wine vinegar for acidity, or just skip the wine altogether. The Worcestershire and tomato paste still give good depth.

How should I store leftovers and reheat them? A: Cool and refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of broth, use the Instant Pot on Sauté, or microwave in short bursts so the meat doesnt dry out.

Pot Roast In Instant Pot Recipe Substitutions and Variations

Chuck roast: try brisket, bone-in short ribs, or bottom round roast. Brisket’s fattier and super tender, short ribs give more gelatin, bottom round is leaner so it won’t shred quite as easily but still good.
Dry red wine: swap with extra beef broth plus 1 tbsp red wine vinegar or balsamic for acidity and depth (use same total liquid). Works great if you don’t want alcohol.
Worcestershire sauce: use soy sauce plus 1 tsp lemon juice or a splash of balsamic, or 1 tbsp soy sauce plus 1/2 tsp Dijon for similar umami and tang.
Baby potatoes: use small red potatoes, fingerlings, or peeled and cubed russets. If you pick sweet potatoes add them near the end they cook faster or they’ll get mushy.

Pro Tips

1) Pat the roast bone dry and let it sit at room temp 30 to 45 minutes before searing. A dry surface browns way better and that brown crust is where most of the flavor comes from, so dont skip this when you can.

2) Deglaze the pot really well after searing, scraping all the browned bits off the bottom. If you have a splash of red wine use it, if not a little beef broth plus a tiny splash of vinegar or Worcestershire will give the gravy more depth.

3) Keep veggies from turning to mush by cutting them bigger than you think and placing them above or beside the meat instead of buried under it. You can also drop potatoes and carrots in after pressure if you want firm veggies, it only takes a few minutes to finish them.

4) Let the roast rest 10 to 15 minutes and slice against the grain, or shred it into big chunks for sandwiches. Finish the sauce by simmering to concentrate flavor then whisking in a bit of butter for shine, or use a cornstarch slurry if you need it thicker fast.

Pot Roast In Instant Pot Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

914

kcal

Equipment: 1. Instant Pot or 6 to 8 qt electric pressure cooker (for searing and pressure cooking)
2. Large chef’s knife for trimming and slicing the roast
3. Large cutting board, sturdy enough for meat and veggies
4. Tongs to flip and remove the roast
5. Wooden spoon or silicone spatula for sauteing and scraping up browned bits
6. Measuring spoons and a 1/2 cup measure for wine, broth and seasonings
7. Small bowl plus a whisk or fork to mix the cornstarch slurry
8. Trivet or heatproof rack (optional) so veggies dont get totally mashed
9. Ladle and a slotted spoon for serving and skimming excess fat

Ingredients

About 3 to 4 lb chuck roast trimmed of excess fat
1 1/2 to 2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil or olive oil
1 large yellow onion cut into large wedges
4 medium carrots peeled and cut into 2 inch pieces
3 stalks celery cut into 1 inch pieces
1 1/2 to 2 lb baby potatoes or Yukon gold potatoes halved if large
4 cloves garlic smashed or roughly chopped
1 1/2 to 2 cups beef broth
1/2 cup dry red wine optional but great for flavor
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary or about 1 tbsp fresh chopped rosemary
2 bay leaves
1 to 2 tbsp cornstarch for thickening optional
1 tbsp butter optional for finishing

Directions

Pat the 3 to 4 lb chuck roast dry and rub with 1 1/2 to 2 tsp kosher salt and 1 tsp black pepper. If roast is thawed heat the Instant Pot on Saute, add 2 tbsp oil and sear the roast 3 to 4 minutes per side until well browned, dont skip this step if you can — it adds flavor. Remove roast and set aside. If roast is frozen skip searing and jump to step
Add the large onion wedges, 4 cloves garlic, 3 stalks chopped celery and a pinch more salt to the pot and saute 2 to 3 minutes until they start to soften. Stir in 1 tbsp tomato paste and cook 30 to 60 seconds to deepen the flavor.
Pour in 1/2 cup dry red wine if using to deglaze, scraping up browned bits, then add 1 1/2 to 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary (or 1 tbsp fresh), and 2 bay leaves. Taste the liquid for seasoning.
Return the roast to the pot, nestling it into the liquid. Add the 4 medium carrots cut into 2 inch pieces and the 1 1/2 to 2 lb baby or Yukon potatoes (halve large ones) around or on top of the roast so they cook in the steam but dont get totally mashed. If you like, set the roast on a trivet so veggies sit below or beside it.
Seal the lid and set to High Pressure. Cook 60 minutes for a 3 lb thawed roast, 75 minutes for a 4 lb thawed roast. If your roast is frozen set to 90 minutes. Let the pressure release naturally for 10 to 15 minutes, then quick release any remaining pressure.
Carefully remove the roast and veggies to a cutting board and tent with foil to rest 10 minutes. Remove and discard the bay leaves.
While the meat rests, switch the Instant Pot to Saute and skim off excess fat from the cooking liquid. For gravy mix 1 to 2 tbsp cornstarch with an equal amount of cold water to make a slurry, then whisk into the simmering liquid until it thickens to your liking. You can start with 1 tbsp cornstarch and add more if needed.
Stir in 1 tbsp butter into the gravy for shine and rounded flavor, taste and adjust salt and pepper.
Slice or shred the roast, serve with the potatoes, carrots and a generous ladle of gravy. Leftovers are great melted into sandwiches or shredded in tacos.
Quick tips: cut potatoes larger so they dont turn to mush, sear when possible for more flavor, and if youre short on time cook frozen roast but know the texture will be slightly different.

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.