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Incredibly tender, melt-in-your-mouth pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Pot Roast recipe with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months.
I was bound and determined to create a recipe for pot roast using my Instant Pot that would be fast, easy, and flavorful. I’m thrilled with the result and so happy to be sharing it with you today!
I’ve been told by the folks in my house that this is the best pot roast they’ve had. This is a big statement as there have been a whole lot of pot roasts cooked up in my kitchen.
There are several things about this recipe that set it apart from others in the flavor department and make it super fast to prepare. I’ve set all of these things out in this post for you with the hope that you can duplicate the result perfectly.
Pot roast is such a comfort food classic. I think we all grew up eating our mom’s or grandma’s version which was most likely cooked on the stove or oven or both. The Instant Pot allows you to reach that same tender result but in a fraction of the time.
No more having to start a meal like this in the early afternoon. You can literally have this on your table in just over an hour which is pretty darn incredible.
The Best Cut of Beef for Instant Pot Pot Roast:
Chuck roast is the most commonly used cut of beef used in pot roast recipes. Chuck is from the front part of the animal and different cuts will be labeled as blade, boneless cross rib, top blade, bottom blade, and shoulder. There are even different names for the same cut and it can differ from store to store – I know… so confusing!
While you might instantly think of the rectangular, highly marbled chuck roast widely available at most grocery stores, some of the other cuts are also a great choice for pot roast.
The popular rectangular cut of chuck will have a large amount of fat both around the edges of the cut and running through it. I have used this cut with great success in this recipe and nothing rivals it in terms of a tender result but it takes a bit more prep to make it work well (see below). Since a big part of my end goal in this recipe is to create a luscious, fuss-free gravy, I went with a boneless chuck cross rib roast, aka, shoulder roast (pictured above), this time around. It is a leaner cut of chuck which means less trimming of fat before the cooking process and cleaner drippings that will result in an effortlessly perfect gravy.
Rump roast, which is obviously not from the front portion of the animal, is another cut that will work here. This was my mom’s cut of choice for her roast and a much leaner cut than chuck. This recipe has not been tested with a rump roast and it’s possible it could need a longer cook time.
Certified Angus Beef has detailed information on the specific cuts that are best for braising. Check it out HERE.
I suggest you give the different cuts a try for yourself and see what works best for you. Pick up what is on sale and give it a whirl. Regardless of the cut you use, I’m going to tell you how to prep the meat for success in this recipe.
Pot Roast Dry Rub:
This seriously killer dry rub is part of what makes this recipe so special. This mixture adds a TON of flavor to both the roast and the gravy.
The amounts called will make exactly the amount needed for this recipe but it can be mixed up in advance and stored in an airtight container to save time.
How to Prepare the Beef for Instant Pot Pot Roast:
One of the goals of pressure cooking is to speed up the cooking process and cutting large cuts of meat down into chunks is the best way to achieve this. It can cut the cooking time in half versus tossing in a whole roast. The other benefit is that you can season the individual chunks with the dry rub, covering more surface area of the meat which means more flavor. It also gives you the opportunity to more effectively trim the fat which will yield a better gravy.
Using a sharp knife, cut the roast into 4 to 6 chunks. How many chunks will depend on the size of your roast. If you are using a highly marbled cut of chuck, cut it at the seams where you see veins of fat running through it. Trim and discard the fat from all the edges of each piece. Just do the best you can. There will be small fat deposits left and that is just fine. If you are using a 4 pound highly marbled piece of chuck, you may end up trimming as much as 1/2 pound of fat. This is one of the reasons I prefer using a leaner cut of chuck. They are easier to trim and you’ll end up with more meat. More bang for the buck! And, trust me, it will still get tender. None of these cuts stand a chance against the Instant Pot.
Sprinkle the dry rub over both sides of the chunks of beef and use your hands to press it into the surface of the meat. I like to do this on a foil lined board for easy cleanup.
Next, you’ll use the sauté function on your Instant Pot to sear the seasoned beef chunks in a little olive oil in batches, if necessary, to avoid overcrowding the pot. The seared beef is set aside while you sauté some diced onion and garlic. Then in goes some tomato paste, a little red wine, beef broth, and Worcestershire sauce. Flavor baby!
The seared chunks of beef are added back to the pot and tucked down into the liquid.
Because the meat has been cut down and will cook much faster, you can add the carrots and potatoes at the beginning of the cooking process. This means the pot only needs to come to pressure and release pressure once and saves you about 15 to 20 minutes.
Look for substantial carrots and cut them into large 2″ to 3″ pieces. I used The Little Potato Company’s Dynamic Duo creamer potatoes. They are small so they should be cooked whole. If you are using larger potatoes you can halve or quarter them, depending on their size. Add them to the Instant Pot right on top of the meat. They should not be completely immersed in the liquid but instead, layered on top of the chunks of meat as they cook.
Bring the pot to pressure and cook on Manual for 35 minutes.
See the printable recipe card below for all the details on finishing this off and whisking up the easy gravy.
If you try this recipe I’d love to hear how it worked out for you.
Now, go forth and eat pot roast!
More delicious choices for the Instant Pot:
Instant Pot Beef Stew | Valerie’s Kitchen
Instant Pot Chili | Oh Sweet Basil
Instant Pot Rotisserie Chicken | A Mind Full Mom
Instant Pot Baked Potato Soup | Living Locurto
Instant Pot Mexican Casserole | Well Plated
Instant Pot Pot Roast
Incredibly tender, melt-in-your-mouth pot roast in about an hour is possible with the help of your Instant Pot and a few tips and tricks. This Instant Pot Pot Roast with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months.
Ingredients
For the Pot Roast:
- 3 1/2 to 4 pound beef roast
- 3 tablespoons olive oil, divided
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1/2 cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 4 carrots, peeled and cut into large 2" to 3" chunks
- 1 1/2 pounds whole baby potatoes
For the Pot Roast Dry Rub:
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons dried crushed rosemary
- 1 1/2 teaspoons dried thyme
- 1 teaspoon fresh ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For the Gravy:
- 1 to 1 1/2 cups water, or as needed
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Cut the chuck roast into 4 to 6 chunks, separating at the seams to expose the fat deposits (if using a highly marbled chuck roast). Use a sharp knife to trim as much of the fat as possible from the chunks of roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Place the trimmed chunks of roast on a large piece of foil for easy cleanup.
Combine the spice rub ingredients in a small bowl. Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!
- Press the SAUTÉ key on the instant pot and the ADJUST key to toggle to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.
Add 2 tablespoons olive oil to the heated pot. Add half of the seasoned beef (or as much as will fit comfortably without being too crowded) and sauté for 2 to 3 minutes per side, or until nicely seared. Transfer seared beef to a plate and repeat with remaining 1 tablespoon oil and the rest of the beef. Transfer second batch of beef to the plate and set aside.
Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender. Add the tomato paste and cook, stirring to scrape up any browned bits from the bottom. Add the red wine, broth, and Worcestershire sauce. Nestle the chunks of browned beef down into the sauce and then top with the carrots and potatoes. Don't stir. You want the meat submerged in liquid and the carrots and potatoes on top.
Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 35 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes then use a long handled spoon to push the steam release handle to the "Venting" position to allow any remaining steam to release completely before you open the pot. Press CANCEL.
- Transfer the carrots and potatoes to a serving dish and tent with foil to keep warm. Transfer the beef to a cutting board and let it rest while you make the gravy.
- Press SAUTÉ and ADJUST to select the LOW setting Stir 1 cup water into the very concentrated cooking liquid in the Instant Pot to dilute it a bit. Taste and if needed, add additional 1/2 cup of water to dilute as desired. In a small bowl stir together 2 tablespoons water and 2 tablespoons cornstarch. Whisk the mixture into the Instant Pot and simmer for about 5 minutes or until the gravy has thickened to your liking, stirring occasionally. Press CANCEL and unplug the Instant Pot. Transfer the gravy to a gravy boat.
- Shred or chunk the roast and serve with the potatoes, carrots, and plenty of gravy!
Recipe Notes
This recipe was tested in the 6 Quart Instant Pot DUO60. Other models may have different settings than those listed in the recipe.
Blot the beef dry with paper towels before cutting into chunks and seasoning. Dry beef will sear better when it hits the oil.
Cook time doesn't include time it takes for the Instant Pot to come to pressure or to naturally release which should take about 10 to 15 minutes in total for this recipe. Please consider this when timing your meal.
If gravy is not as thick as you'd like after simmering with the cornstarch slurry, mix together an additional 1 tablespoon water with 1 tablespoon cornstarch and whisk it in to the thicken further.
Nutrition
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Anna says
Great recipe! Wonderful flavor. I used blade beef roast which needed lots of trimming of fat. I was glad that the recipe noted that the fat should be trimmed since I had never made a pot roast before and there was definitely a little bit of fat at the top of the broth .
Like others I opted not to add any more liquid for the gravy. I created the cornstarch slurry using the hot liquid itself. Other than needing to add a bit of salt to the gravy I thought the flavor was excellent. The texture of the gravy turned out to be silky – not thick but not watery at all. Even without the extra liquid there was more than enough gravy for eight servings.
Thanks for sharing!
Karen says
Got an instant pot for Christmas. My whole family was so impressed with this recipe. It was delicious. I love to cook so did not find it too tedious to make. It will become a frequent dinner. Thank you very much for sharing.
Jean says
I am not one to comment on recipes – but this was truly excellent. I added some mushrooms and used chicken broth, otherwise I left the recipe alone. Thank you for the excellent recipe.
Karla says
I was leery of putting the vegetables in with the meat as I have tried this with other recipes and the vegetables always turn out overcooked. I should have trusted my gut- the potatoes were overdone but edible, the carrots were mush. And I should have read the comments first about the gravy. It took me 25 minutes and 4 rounds of cornstarch slurry and it still wasn’t thick enough, but I just gave up because dinner was already late. Also, the website was excruciating to navigate, taking nearly 15 seconds to load each page and crashing 3 times. The meat was quite good, but if I make this recipe again I would have to make significant alterations.
Lisa Zuk says
I have made this 2 times now with rave reviews. This time, I have some HUGE carrots – cut in chunks – and baby potatoes. Last time the carrots were too small but I was prepared for that because of your excellent instructions. I KNOW they will be perfect this time. I also found some shallots on sale so added a couple of them to the onions. We adore onions! I do not dilute the broth as many reviewers said. Love the beefy flavour. Chucked in a in a couple bay leaves for this one but it absolutely optional. This recipe is really fool proof for an Instant Pot Noob. (Yes… it is INSTANT POT, NOT Instapot. Lol (pet peeve)
Thank you for this excellent, easy-follow, super-yummy recipe! 🙂
Valerie says
Thanks so much, Lisa! Love your additions and SO happy to hear it worked out so well for you 🙂
Gabriel says
The food comes out great. Absolutely delicious. However, this “one hour” recipe takes over two hours in reality even if you make it as lightning speed, and I call that frankly misleading.
The first time I made it I had three friends with me to handle the chopping and peeling and we powered through it in three hours, start to finish. The second time I did it alone but with the benefit of experience, and got it down to two and a half.
The half hour savings came from NOT adding an extra cup of water to the cooking liquid when making the gravy. The first time I made this recipe I followed it exactly, and ended up with some VERY watery gravy that needed a lot of reduction (and a lot of extra cornstarch) to get it to a normal gravy-like consistency. The second time, I did not add water which saved time. The cooking liquid is not really all that concentrated, and anyway you want strong flavor in gravy.
Both times I started with all my ingredients ready to go and a nice clean kitchen with nothing in the way to slow me down. Both times I multi-tasked as much as possible, for example chopping the onions and garlic while the beef was searing.
Other than that this recipe is great and comes out delicious, but if you go into this expecting it’s going to take “about an hour” you’re going to have some very hungry and impatient guests and family members. It takes over an hour just to build pressure, cook the pot roast, and perform the ten-minute natural release. There’s no way to make that go any faster, plus you have to make the spice rub, chop and sear the beef, chop the vegetables, sauté the aromatics, and make the gravy.
This recipe presents itself as taking “about an hour” right in the very first sentence, but it is WAY, WAY off. If there’s anybody in the world who can get this on the table in less than TWICE the advertised time, they’re a better cook than I. Also, leave that extra cup of water out of it, it doesn’t do anything but suck up even more time while you wait for it to steam off again.
Valerie says
I’m sorry to hear it took so long for you, Gabriel. The time it takes for the IP to come to pressure and do the natural release are not included in the total time which is clearly stated on the recipe card. As indicated, you should take this into consideration when timing your meal. The Instant Pot should only be brought to pressure once and and it should not take more than 10 to 15 minutes at the most. If it truly is taking that long there could be a problem with your unit. As far as the prep, it only takes me about 15 minutes to slice the veggies, trim and cut the roast into chunks, mix up the seasoning mixture, and quickly saute the meat. I admit this could take some people an extra 5 or 10 minutes which brings us to 1-1/2 hours total but I can’t imagine how the entire recipe would take anywhere close to 3 hours. Also, you mentioned you saved half an hour by not adding the cup of water to the gravy. The gravy is not reduced, but it is thickened with a cornstarch slurry so adding water should not add any time. I just wanted to clarify that to avoid confusion for others.
Glad to hear that you were happy with the end result 🙂
Suzanne says
Made this for dinner tonight and turned out great!!! This was my 4th use of my IP and so glad I found your recipe!! Thank you!!! I did drop Rosemary and Thyme to 1tsp because they have strong flavors and I was worried about them being overpowering. Still can’t believe I can cook a pot roast so quickly, just blows my mind!!!
Liza Stewart says
This was absolutely delicious. My husband said it was just like his mom used to make, what he measures everything against. But it only took a fraction of time! I took suggestions from other reviewers and cooked it for 30 minutes. The meat was falling apart and vegies were cooked well.
Jen Ace says
This was absolutely amazing!!! The only change to the ingredients I made was with the broth. I didn’t have beef broth so I used chicken broth. I couldn’t find large carrots so I used the already cut baby carrots and since I didnt want mushy carrots I cut my meat in small chunks and cooked for 30 min and did a 7 minute natural release. I also didn’t add water to dilute the sauce. The sauce was so flavorful. This was my second meal prepared in the pressure cooker. I will definitely make this again. I also added red pepper flakes to the gravy to give it some spicy heat.
Katherine Carter says
I made this last night. It was absolutely delicious. My only concern is that I didn’t complete it in the time stated for the prep. Maybe I’d I had prepped for my prep.. I think that the heating and venting time should be added to the list at the beginning Instead of the end. Just my opinion. So my timing was off but I have to admit “it was worth the wait” as my guests reassured me. Alls well!!
Misti N. says
Thank You! This was awesome! My first time using my Instant Pot that I just got for christmas and it was fantastic! Although I didn’t have exactly everything in my pantry, it turned out so good that there were no leftovers and they wanted more! Thank you for helping me dive in and get using my instant pot!!!!!!!!! 🙂
JC says
I loved the first time I made this pot roast. I made it exactly to the recipe as I find it rude to tweak a recipe and comment on it without trying it as designed. The pot roast was delicious and devoured within a day. This time around I am leaving out the tomato paste and replaced it with beef bouillon and cut back by a 1/2 teaspoon on the thyme and rosemary and adding a tablespoon of lawry’s season salt. The pot roast had a stronger beef flavor and was quite delicious! I will add more beef bouillon as I really like the flavor for my next roast. Thank you for an excellent recipe that I can expand upon!
Linda Stark says
Hi Valerie, I appreciate the flavorful rub – thank you!!! BUT – 2 batches of searing is for the birds due to extra time and significant burning on the bottom of the pot by the second batch. So – I will opt for not cutting the roast into chunks, and setting the cook time about 15 minutes more. Pretty sure the vegetables in the pot will not work the whole time so can do in 2 cook times. It does take the pressure cooker a while to come to pressure the second time though. Always a journey – whomever writes the perfect recipe, it seems there’s a learning curve no matter what. But thank you.
Gwendolyn says
I used this with a couple of deer roasts that had a bit of grizzle on them, which is unusual, and it came out tender and tasty. The carrots and potatoes were perfectly cooked. The gravy was delicious! Like another reviewer, I didn’t dilute the juices at all.
It does take a bit of prep work so I’d start earlier, but the directions were excellent and I’ll make this recipe again! I don’t use wine so made an extra 1/2 cup of beef broth. Thank you for sharing this recipe and for not having numerous pop-up ads, which I find distracting!
MaryLou says
Thank you so much, this is an awesome recipe. Came out perfect! I didn’t change a thing. My roommate an I just wanted you to know it was delicious.
Lana P says
This was my very first Instant Pot experience and the meat and gravy came out sooooo good! I did not need to add water to the cooking liquid and did not quick release the pressure until after 12 minutes instead of 10, but otherwise followed the recipe exactly. Regrettably, the veggies were complete mush with the potatoes faring better than the carrots, but still too soft. I’d like to try this again, but want to figure out how to make it so the veggies aren’t overcooked. Valerie, do you have any suggestions? Was my mistake in those two extra minutes before the quick release? If I cut the meat into smaller pieces, could I reduce the cooking time, and if so, by how much? Or is there some way to add the veggies later in the cook cycle and how would do you do that?
Valerie says
Hi Lana. There shouldn’t be any need to add the veggies part way through the cooking cycle if everything is prepared properly. If the meat was as tender as you’d like then I would recommend cutting the carrots into much larger chunks. It sounds like the potatoes were close to being how you wanted them so yes, definitely do not allow any extra time on the natural release of pressure and I’m betting they will be perfect. In fact, you could start the quick release a bit sooner. You could also try cutting the overall cooking time down a minute or two. Good luck and check back in if you try it again 🙂
Lana P says
Many thanks for your reply. I will definitely let you know how it comes out next time. We’re still enjoying the delicious gravy (added some sauteed mushrooms and had it on salisbury steak and mashed potatoes last night).
Bruce says
Great recipe. Couldn’t bring myself to dilute the juices at the end in creating the gravy. Added no water and loved the result.
Sarah Roberts says
My Instant Pot seems to cook everything to death. This is tasty but total mush on veg 🙁
Leah says
I’ve had success following other instant pot roast recipes that say to release after the meat is cooked, then add potatoes and carrots for another 3 minutes, release again so their not overcooked/mushy.
Stephanie says
I just finished devouring my dinner. This is the best pot roast that I’ve ever had! I followed your recipe exactly as written. Thank you so much for the clear instructions. I plan to make this often!
Carol Anne says
I am on a low sodium diet. I plan to leave the salt out. Will this affect the cooking?
Valerie says
There are a lot of highly flavorful ingredients in this recipe and you can absolutely reduce the amount of salt called for and still get a good result. You’ll still have some sodium from the broth and Worcestershire but decrease the amount called for in the dry rub and it will help.
Emily Quinn says
I made this last night, and it was amazing! It was the first thing I ever made in my 8qt instapot. The recipe was so easy to follow! Thank you.
My family loved it.
I measured everything out before getting started. That helped a lot!
Thank you again.
Matt says
Did you adjust the time for the 8QT? I noticed in the recipe that it was done Ina 6QT.
Aly says
I have been putting off using my Instapot, because quite frankly I was afraid of it! I found your recipe for Pot Roast, and with my husband’s help, used my instapot for the first time. I don’t think I’ve ever tasted meat so tender in my life. Thank you for the recipe, I will be following you from now on! Amazing dish!!
Valerie says
I’m so glad I was able to nudge you into trying the Instant Pot 🙂 I hope it is the first of many recipes you try.
Gmom says
I made this recently for a dinner party and it was amazing!! Thank you!!
Cameron Lange says
This is the best pot roast I’ve ever had. Hands down. I didn’t need to add water to the gravy…. just added the cornstarch and water to thicken. Omg, amazing. Definitely the best and a recipe to save.
Stacey Kelley says
I only had a 2 pound roast. My husband and I agree this was the best pot roast EVER.
Irina says
Did you adjust the quantities of the other ingredients?
Dianna Spagnola says
Was it the same cooking time Stacey. I have a 2 pounder in there now. 🙂
kevin says
Made this the other night. It was amazing, the best pot roast ever. I had a little mover 4lbs of chuck roast which required an additional 15 minutes after then initial 35 minutes.
Brad says
Made this tonight and she said it was the best thing that she has eaten all year! I have been told to not lose this recipe so of course I went to print it and the printer was out of ink – argh!
Only addition was mushrooms.
Valerie says
Happy to hear it worked out so well for you. Definitely bookmark this page! 🙂
Von Loh Jackie says
I had already bought a 3 pound rump roast when I found your recipe – I would love to do your recipe tonight for dinner – how long would you cook a 3 pound rump roast cut into chunks?
Valerie says
I’m sorry I’m getting to your comment so late. I would not recommend increasing the cook time as the veggies would become to soft. Instead, cut the roast down and then check on it after the time stated in the recipe. If it isn’t tender enough, you may need to scoop out the veggies and give it a bit more time. I hope it turned out well for you!
Beth says
Hi – After reading approximately 8,000 pot roast recipes for Instant Pot, I’m making yours – but my chuck roast is only 2.5 pounds. What adjustments should I make, if any? A little less time? Sorry for the basic question; I’m an Instant Pot instant addict but a newbie – this will be my fourth meal – and the others turned out great! Thanks in advance.
Valerie says
You’ve sure done your research! Although you have the ability to scale my recipes down on the recipe card, I’d probably keep the liquid amounts and cook time the same. Worst thing is you end up with extra gravy and that’s never a bad thing! Let me know how it turns out for you.
Beth says
I made it today – it was delicious! The only change was deciding not to thicken the gravy. That’s my preference too but I left it up to my husband. And I didn’t know what the “seam” of the beef was, and realized when noticing the fat there, so ended up with more pieces, and because of that and it only being 2.5 pounds could probably have cooked it for a little less time. BTW, the Duo Evo Plus has manual sauté at levels 1 through 6, and only high and low non-manual, and 6 was a little too hot, not that the beef burned, but switching to 5 worked well, browning at 2 minutes per side.
By the way, your explanations are so remarkably clear and conversational, which is so appreciated. I hope you add more IP recipes. Thank you!
Valerie says
Yay! So glad to hear you had success with the recipe. Also glad to hear that the instructions are clear when using a different unit. I just upgraded to the new Duo Nova and there are quite a few differences in how the unit works but such an improvement from the older unit! I have several IP recipes in development now and will be publishing them once they are perfected.
Beth says
Next time more carrots – and less time if a smaller amount of meat cut into so many pieces, since carrots were kind of falling apart. But my husband, who doesn’t like cooked carrots, really liked the flavor and didn’t mind them kind of mushy. I have never liked cooking until the IP. It’s been transformative. Thank you again.
smm says
Delicious pot roast. I had everything but the red wine, so added another 1/2 cup of beef stock…. easy dinner, excellent taste.
Reuben says
Do you think I could also add some pearl onions or would they get too soft? I’m so excited to make this tomorrow! Great job explaining and I can’t wait to update with results!
Valerie says
Sorry I didn’t get to your comment sooner. If love to hear how it worked out for you.
Pamela R. says
I made this last night for dinner, and I was so glad I did! The recipe was extremely well written and exceptionally easy to follow. What impressed me most was how incredibly fork tender the chuck roast turned out, while still holding its shape. Even the veggies were perfectly cooked without turning to mush! Everything was expertly cooked and flavored. I did add quartered portabella mushrooms. Usually, pot roast has been difficult for me to get just right, but not this time! This is the best recipe I’ve used! Thank you!
Jim says
Fantastic, I am a instapot virgin. So I took today off to do some honeydo’s, on the way home I asked if she would like a nice pot roast on a very windy fall day. After getting the roast on our way home we were in a accident. Everyone is fine, so still determined to have pot roast we made your recipe and it was great. I used butter and flour to thicken the gravy but followed everything else. Great taste and I dont like to waste anything so I drank the remainder of the wine.
Valerie says
I’m so glad to hear that everyone is okay AND that you loved the pot roast. I’m completely with you regarding not wasting the wine 🙂 Thanks so much, Jim!
Rene says
@Jim As soon as you shoved something in your pot, you were no longer an instant virgin. Break that steam seal, baby!
Jim Bouliew says
Seal is broken full steam ahead!
Jay says
Thanks for this post. This was not only delicious but shockingly simple. It was also my first time using a pressure cooker like Jim. I used a Ninja Foodi. Love it too BTW! The additional air fryer features are great and adds another appliance that can be deleted from the kitchen…actually two if you do any dehydrating but it doesn’t have near the capacity of either dehydrators I have so maybe not. Next I think it’ll be a chicken or maybe even a turkey breast in the Foodi and finish it off with the air fryer which Ninja calls Tender Crisp.
This was not planned. The roast was originally going to be fixed in the oven per included directions (it was a kit) but when I saw the 4 hour time in the recipe my eyes fell on the Ninja after they stopped rolling. I knew it would be much faster and probably better and Google lead me here. I cut the ingredients in half to match the roast I had. I didn’t have any wine on hand and only had vegetable stock so that was also different. I opted to add in celery because that’s how Mom always made pot roast and why not. I love the flavor celery imparts. The only other changes I made were adding more Worcestershire sauce (probably doubled) to compensate for the lack of wine flavor and a bit of Italian seasoning mix sprinkled over the beef and veggies just before starting the pressure cooking cycle. Oh and I eyed the stock just because so I had way more liquid in the pot than needed because I forgot to reduce that part LOL but before making the gravy I removed the excess and set it aside to save for making soup or stew another day. I probably could have cut the time down since I had half the beef and smaller pieces but whatever. The roast was fall apart tender and delicious and the gravy was yummy. Everything was really great. Even my Mom loved it and isn’t that the best compliment ever?
Thanks again!
Lina Gunnarsson says
This came together really easily, and its so tasty! I cut my potatoes into large bite size pieces, and they got a bit overcooked. Should i consider leaving them whOle next time? I love that this only takes about an hour. The instant pot is my new obsession.
Christy Ferguson says
This was amazing! My whole family loved it. The only change was I used Pomogranite juice instead of wine because I didn’t have any on hand. It was awesome. Will make again!
Janet says
I tried “beef stew” recipes and it just wasn’t the taste I was looking for. The spice was off and adding tomato sauce the end result was bleh. Now THIS is the recipe I’m looking for. So delicious and even my picky 2 year old loves it. Adding it to my favorites!!
NB says
I would like to make this but I am wondering if this could work without the tomato paste and whine?
Thank you
Valerie says
You can sub low-sodium beef broth for the wine if you’d like. If you omit the tomato paste the result will not be as flavorful.
DMWinCO says
I’ve made plenty of pot roasts in my 50-something years on this Earth. I’ll admit, I was very skeptical about the cook time. However, I made this pot roast last night for dinner. This recipe is, hands down, the easiest, most flavorful one I’ve ever come across. I’ll never use a different pot roast recipe again. Thank you so much.
Valerie says
Your comment made my day 🙂 Thanks so much for taking the time to come back and let me know how it worked out for you!
Cindi says
Valerie, I am planning on trying this recipe tonight. I have already thawed a 2 and 1/4 lb. rolled rump roast and am planning to try that cut in your recipe. I have read through other comments and have seen that you recommend the chuck roast for best results. That being acknowledged, could you advise me on the cook time that might yield the most tender results possible?
Valerie says
I would recommend following the recipe as written but cut the roast down into smaller chunks to help speed along the cooking. If it isn’t tender enough at the end of the cooking process, you’ll most likely need to remove the carrots and potatoes and then set the Instant Pot to cook the meat for another 5 or 10 minutes. I don’t think you can go wrong with this recipe but I wouldn’t want you to increase the cooking time with the veggies in there or they could become too soft. It would be great if you could come back and comment on the result so others could benefit from your little experiment 🙂 Thanks and good luck!
Suzette Katopodes says
A fabulous first meal in my new Instant Pot Duo Nova. I will definitely make it again. Everyone loved it! Thanks.
Elaine says
This recipe was awesome! Took a little prep time, but so worth it. Even my kids (7 & 11) loved it and asked for seconds. There were no leftovers. This recipe will be put into the regular rotation. Thanks for sharing!
Bronwen says
This recipe is by far the best pot roast I have done in the Instant pot. I used a Trader Joe’s Cabernet-Syrah someone left here (we don’t drink) and it was DELICIOUS!!! I think I’m going to make this for a group Thanksgiving. Eat it on a crusty white bread for lunch. Yum!
Terry says
I made this for my hubby and he lived it! I will definitely make it again.
Meg says
Pretty good considering it was under pressure for only 35 min. I’m not really a huge fan of meats in the IP because i still have never made anything that doesn’t have a slight “off” texture in the meat, compared to stove top or crock pot. BUT, it was still pretty tender, would try again with a different cut of roast. My carrots were also almost too soft, but alas what can you when it’s in the pressure cooker! Loved the whole potatoes though vs cutting in half. PS: The meat at my store was kinda expensive (even though it was just regular USDA meat) so I bought a smaller one, I think just under 3 lbs.
That being said, my veggies would have been half submersed in the liquid since there was no bulk of the meat to keep it “lifted”, so I put the metal grate or caddy thing that comes with the IP on TOP of the roast, and then the veggies on that 🙂
Susan says
Not sure what I did wrong – followed all instructions but I did use a 3 Quart IP . I thought that was an awful lot of liquid (so I used about 1/2 c less) and basically it came out like soup so something went wrong. Your comment is that the liquid will be thick. Veggies are too soft and meat is chewy and dry w no flavor. Bummer. I was looking forward to a nice meal. I did use a lovely chuck roast so it was not the cut.
Valerie says
Hi Susan. The recipe was developed using a 6-quart Instant Pot. You used one half that size which makes me wonder if you also used a smaller roast? This would definitely account for the ratio of liquid being off. So sorry the recipe didn’t work out for you.
Shuvam says
I made this tonight for the first time and it turned out so good! The sauce was so tasty I bottled it up to pour on everything I eat for the next few weeks! I will definitely make this again.
Valerie says
Hi Shuvam! I’m so glad you tried the recipe and VERY happy to hear that you own an Instant Pot and are cooking for yourself. 🙂
Susan Rich says
My family loved this recipe. It was extremely flavorful and the gravy was amazing. The only thing we didn’t add was wine. We forgot to compensate by adding more broth so the roast was a tad on the dry side. We also forgot to let it naturally release for 10 minutes, which might have added to the dryness. Not sure on that. I also cut the carrots too small and they almost completely disintegrated. I used the same potatoes called for in the recipe which worked really well (I didn’t have to cut them and they cooked perfectly). I will definitely make this recipe again. I can’t believe it took just over an hour from start to finish to make a roast dinner. Amazing!
Carissa says
Wonderful recipe! Came out Great! I didn’t have beef broth so i just used chicken broth and added an extra splash of Worcestershire sauce and a bay leaf- whole family raved! Thanks for sharing:)
Elaine says
Can you substitute turnips for the potatoes to make it lower carb? Would they take the same cooking time as the potatoes for an easy switharoo?
Valerie says
Hi Elaine. I haven’t tried it with turnips but I’m guessing it would work out well in the same amount of time.
Bob Helmig says
I just got an Instant Pot as a gift. This was my first attempt at using it. It was a success! This recipe was delicious and I really appreciated the step-by-step instructions for using the Instant Pot.
Ali says
This is the most amazing pot roast I’ve ever made! Thank you!!! I shipped the rosemary because we don’t like it, but changed nothing else!! I usually don’t really enjoy recipes I make, do it for the family, but I was making yummy noises the whole time I was eating. Wowed me!! So good!!
Lindsay says
Made this last night, and it turned out perfect! Will definitely use this recipe again – BOOKMARKED!
Laura says
I’m so glad I came across this recipe! Just made it for dinner tonight. I didn’t use the wine, and it was delicious!! I don’t know why I never thought to trim the roast into smaller pieces, but so glad I know now. My husband went back for seconds, and he usually doesn’t like roast. Thank you!!
Kaitlin says
This recipe is SO good, and unbelievably fast! Seriously, I cannot believe I was able to make a full roast dinner “last minute”!!! THANK YOU!
Jessi says
Delicious! I used a thawed chuck roast and it was so amazing. I omitted the wine and used a little ketchup in place of the tomato paste because I didn’t have any. Other than that, I followed the recipe exactly and it was the best roast I’ve ever had. Even my husband who doesn’t typically like roasts loved it. Highly recommend!
Kevin says
Took me a little longer to prep the recipe, but my whole family was very satisfied with the results! The gravy was amazing and really brought it all together. Will definitely be making this again. Thank you!
Heather says
My first pressure cooker pot roast! (I have the Crock Pot version). My family and I loved it. Leftovers didn’t last long so I’m currently making it again for the 2nd time this week.
Beth Carter says
My mom made a killer pot roast but by the time it occurred to us to ask her for the recipe, she had forgotten how. I’ve been on a search for the perfect pot roast ever since.
Thank you – I finally found it, right here! Searing the meat with the dry rub is the secret step for incredible flavor, and I can’t wait to have leftovers tonight for dinner. YUMTASTIC!
Susan Ter Louw says
Love it! I’m new to instant pot and my first try was a great disappointment. Thank you for this wonderful recipe!
Donny says
Thank you for sharing this recipe in detail with additional tips!
I have now made this 2 times, with the addition of Portobello mushrooms and corn. I definitely need to check out your other instant pot recipes!
Sheila Rulison says
This was so delicious and fork tender. It reminded me of my mother’s roast that took all day to cook. The carrots and potatoes had the most fabulous taste, and the gravy was to die for! Thank you!
Sherry says
HUGE hit at our house for dinner! Definitely a keeper! Thanks for sharing!
Carroll says
Definitely a keeper and we are picky about our pot roast. Added pearl onions and celery. Too much liquid . Will cut broth down next time and sure didn’t need to add water. Will also add potatoes later in the cooking. Love the rub.
Christina Nelson says
I used a 3.5lb chuck roast. Most of my seasonings are still packed away from our move and I didn’t have any wine 😞 so I added an extra 1/2 c beef broth, a can of mushrooms, and I sprinkled a pkt of beef gravy mix, mushroom gravy mix and an au jus mix on top of the vegetables. Made a thick delicious gravy and didn’t have to thicken it any further with cornstarch. Yum yum! Will definitely be making this again.
Tracy says
I just received my Instant Pot Ultra 6 qt. 10 in 1 and was looking for a pot roast recipe. Yours sounds incredible and it is going to be the first one that I try in it tomorrow. Here’s hoping that it turns out as well as others have said. I am totally looking forward to trying it. Thanks for the recipe!
Valerie says
Good luck and have fun, Tracy!
Tracy says
Absolutely DELISH! Since my last post yesterday I am totally pleased with this recipe as my first dive into IP cooking. Valerie, this one is a keeper and we will be eating this at least once a month. It will be a go to for lesser quality beef cuts. The only thing I changed from your original recipe was the addition of brown mushrooms layered on the top of everything. Perfection.
Thanks again.
Valerie says
Yay! Love the addition of mushrooms. 🙂
Tammy S says
I haven’t made a roast in probably a couple of years I guess – my husband isn’t much of a fan although it always reminds me of home because my mom used to make them quite often. I tweaked this a little to be more like mom’s, and this is the first time I cooked a grass fed roast from Walmart. The flavor and texture was AMAZING!! Even my husband loved it! I don’t know if it was cooking it in the instant pot, the recipe or the grass fed beef, but it was really really good and tender. I can’t wait to have some left overs tomorrow.
Julie F says
Fabulous – new to IP cooking and this was our first meal in it. After working out the buttons we successfully cooked the roast. In order to stop the continuous chatter about how good it was and “when are we having it again?” I am making it for Sunday dinner for the family this week… in the middle of summer when it’s 100% humidity and over 90 degrees. But they still want pot roast… Kudos! I did substitute fresh thyme and rosemary in the rub, helps the smell of the deliciousness to linger in the house after 🙂
Sarah says
I was looking for a good IP Pot Roast recipe as my Dad was coming for dinner, and I’m so glad I found this! The gravy took about 20 minutes to thicken which was fine-I followed everything to a ‘T’ and served with Hawaiian sweet rolls. My dad doesn’t normally care for pot roast (which I didn’t know lol) but said he absolutely loved it! We ate almost silently with the occasional “Man, this is SO good!” Meat was tender and flavorful thanks to the rub and quick sear. The rub is the real winner here! Absolutely delicious
Cristina says
This recipe worked terrific!!! Tasty and tender and the gravy was intense and full of flavor. Totally adding this into the rotation of meals! An awesome treat to have a pot roast dinner in the middle of summer.
Kelly says
This was my first Instant Pot recipe and I was a little nervous . I cut the recipe in half since their was only two of us. It was so flavorful and tender. Thank you for a great recipe! I don’t know why I waited so long to try the Instant Pot. It is great for working families. I can’t wait to try another one of your recipes.
Susan LaCroix says
I have an 8 qt. Instant Pot, and this will be the first thing I make in it. I will be using a lot of meat – over 6 lbs. Can you suggest a cooking time for it? I’m also wondering if I should put the vegetables in a little later since the cooking time may be longer. Thanks!
Valerie says
It would take some testing to be sure but you could give it a little extra time if you’re using substantially more meat. If you don’t mind the extra time to release pressure and bring it back up then it’s fine to add the veggies later.
Susan LaCroix says
I went ahead and made it before seeing your reply and decided to only use 4 lbs. of meat and freeze the rest. Since my pot was so big and my potatoes a little bigger, I cooked it for 45 minutes. It came out perfect, and I didn’t need to dilute the gravy before I thickened it. Thank you for helping out this Instant Pot rookie!
Valerie says
Well, fantastic! Thanks for checking back, Susan. 🙂
Bob says
I was checking my IP pot roast recipes and wonder why one recipe calls for a cook time of 90 minutes(tid-bits- merci.com) and your is 35 minutes, and others are in the 70 minute range. Obviously your time works well per the reviews, just curious why such a divergence in cook times.
Valerie says
That’s an easy question to answer! To decrease the amount of time needed to cook the meat, I cut it down into smaller chunks (see instructions above). This accomplishes a couple of things – smaller pieces of meat cook faster but it also allows you to cook the meat along with the carrots and potatoes, eliminating the need to add them part way through the cooking time. This ends up saving you quite a bit of time in the end since the Instant Pot only has to come to pressure once.
David N says
Yep, everything about that was just right. I used smoked paprika, added 1/2 teaspoon sage and a bay leaf. The instructions were spot on and the flavors and textures were exactly what I had hoped.
Stephanie says
This was delicious! Definitely a keeper. I used Italian herbs as I didn’t have any Rosemary by itself. I also didn’t have any wine so I added extra broth with some red wine vinegar. My 5 yo ate 3 platefuls. The only problem I had was it took much longer for the Instantpot to come to get to full pressure than other meals I have tried so far, so the meal took longer than expected. But now I know!
Heather says
I made this recipe once before. It was so delicious and the meat so tender. I’m making it again for supper tonight. Can’t wait!!!!! Thank you for the recipe!
Margaret says
Yummmmmm very very good. will make again for sure. No wine is the only change I made. Oh and I used roasted garlic
Nancy Andersen says
I just have the 6qt LUX and this recipe was perfect for it. My Chuck Roast was only 2lbs and used all the recommended amounts of ingredients. The only thing I may change next time is use a little less Rosemary. For the three of us, let’s just say, there were no leftovers. 🙂
Cheryl says
Hi, my beef angus chuck roast is 1 1/2 lbs should I change the cooking time?i cut it into 2 chunks about 3×4 pieces. Thank you, Cheryl
Valerie says
Hi Cheryl. I’m a bit late getting to your question but I hope it worked out for you. I’d be inclined to stick with the times stated in the recipe.
Sommer says
My favorite pot roasts are tender and moist. Every pot roast I’ve made in a crock pot end up so dry. This is my first time using an Instant Pot, and this recipe was amazing! Exactly what I was hoping for.
Colleen Sullivan says
Absolutely Killer! I wanted to lick every plate and the instant pot itself. Don’t judge 👩⚖️! Gravy was sooo delicious.
Thank you so much.
Valerie says
Haha! Zero judgement here, Colleen 😉 So glad it worked out well for you 🙂
Stacie Fussell says
Maybe I did something wrong but the roast was totally dried out. I left the wine out as one of my friends doesnt like it but I substituted with more beef broth. Other than that I followed recipe.
Peggy says
I do believe that this is the best pot roast recipe that I have ever tasted!!
I am a chef, and do not often come across recipes that inspire me to write a comment, but I left the table to write this note:)
I did not have any wine, so I just made the broth a little stronger. I also did not add any additional water to the gravy, but simply thickened the drippings in the bottom of the pot.
The flavor was AMAZING and the beef was fork-tender!!
Thank you for this lovely recipe….I have already copied it to pass on to my daughter!
Justin says
Turned out great, being a professional butcher I noticed in the pictures you’re using a chuck clod or a crossrib roast which like you said would make your gravy less greasy because there isn’t a lot of fat in it. However I think a traditional chuck pot roast is definitely the way to go with this recipe the fat that is marbled throughout the chuck is so flavorful and will keep the meat from drying out.
Valerie says
Hi Justin. You’ll definitely get a nice, tender result with a traditional chuck but I’ve had success with the leaner cuts as well with this method. But, I agree, it’s a great choice for a dependable result. So glad it worked out for you. 🙂
Kristie says
This recipe looks wonderful. I applaud you for addressing so many points in the preparation that many recipes that I have read omitted. I am new to pressure cooking so all of these tips and nuances that you have included make me feel like I can do this with success while I am in an out this afternoon and evening getting three kids shuffled around town. Thank you for sharing!
Valerie says
Comments like yours make my day, Kristie. Thank you! 🙂
Jack says
My IP doesn’t have an Adjust or Manual Setting. What settings should I be using for Sauté-ing and then finally cooking everything? Excited to try this one!
Valerie says
Hi Jack. If your IP has a sauté you can use whatever setting is available to you. If not, just follow the recipe as written but do the portion that requires sautéing in a skillet on your stovetop and then transfer it to your IP. A bit more work but it should work out just fine.
Jack says
I have the sauté setting. It’s the next step that I am not sure about. Should I be using the Pressure Cook button or the Meat button once everything is sautéd and ready to be cooked? For how long?
I have the Instant Pot IP-Duo if that help 🙂
Valerie says
Okay, gotcha! You should use the Pressure Cook button in place of the Manual button. Check out this helpful post that explains the button functions on different models.
Maline says
hi! would the cooking time be the same for a frozen chuck roast?
Valerie says
Hi Maline. No, it would definitely take longer but without testing I can’t say how long. I think for the best result and for timing it to cook along with the carrots and potatoes the meat should be fully thawed when you start.
Terri says
Oh my Goodness this was absolutely amazing so delicious. Thank you for sharing this recipe I will make it again and again. This was only the 2nd time using my IP and Love it.
Lauren says
My husband doesn’t like Pot Roast but eats it occasionally since I love it. After a couple bites he said, “Now, this is good!” and my kids liked it too. Thank you!
Kristin McMahan says
Yum yum yum!! I didn’t have potatoes and only had a 2.25 lb chuck so there was a lot of liquid, but it made a really tasty stew! The meat needed some more time to fall apart, but since it turned more into a soup, we didn’t mind and it’s was nice and tender. The broth is so good. I’m definitely saving this recipe!
A says
Hi! I made this tonight and my family loved it! It was my first time using my Instant Pot. I did notice that the liquid did not reduce and the meat was a little dry. I followed the recipe completely… although I used rump instead of chuck. Could that have been the problem? Thanks!
Valerie says
Yes, definitely! A rump roast has less fat running through it so it can be tougher even after cooked than a chuck roast. I recommend trying it again with a chuck for a super tender result.
Tippi says
Fabulous recipe. Very impressed. What would you guess the Weight Watchers points would be? I’m new to instapot as well as weight watchers.
Valerie says
So glad you liked it, Tippi! I’m not at all familiar with WW but I believe there are calculators online?
Lynda Anderson says
Made this for family and we had no leftovers (sadness for my husband who loves leftovers) but was so glad I tried it and the advice was so on point. I needed them as I have not been successful with pot roast in the IP. Now I think I can be more confident in making a pot roast that will be consistent as your recipe is the best I’ve found. Thank you from my whole family!!!!
Tina says
This recipe turned out absolutely amazing!!! I never have luck with making a tender pot roast and definitely never make my own gravy. I will be keeping this recipe to make over and over. My husband loved it! Thank you!
Alessandra C says
Soooo impressed! This turned out perfectly. If I hadn’t made it myself, I would not have believed how juicy this was and completely falling apart in this short of time. Best pot roast I’ve ever had, hands down!
Richard Walls says
I’m not one to usually leave a rating on recipes. But this was the best pot roast I’ve ever made. I Usually tweak most recipes I resisted the urge to tweak this one because it sounded so good. It was outstanding.
Valerie says
Thank you, Richard. I’m so happy to hear this!
carol says
If I wanted to add cabbage, would I add that at the same time I do the potatoes and carrots?
Valerie says
I don’t think a 6 quart Instant Pot is big enough to hold the meat, potatoes, carrots and a quartered head of cabbage so I’d be inclined to hold them back and cook them separately after the meat has cooked. I haven’t tested this but I’d guess they would only need about 5 to 10 minutes if they are cooked immersed in the cooking liquid left behind after cooking the meat.
Pauline P. says
Thank you for sharing this phenomenal pot roast recipe! This is very first meal I prepared with my Instant Pot. The recipe is easy to follow and turn out absolutely delicious.
Betty Jo says
This is an excellent recipe. Thank you so.much! My husband declared it was the best pot roast I had ever made. I loved the luscious, rich gravy. BTW: this is only the second thing I have made in my IP.
Julie B. says
I am new to the instant pot phenomenon AND I have never been too successful with pot roast! I followed your steps carefully and, voila! Yummy, tender, flavor-full pot roast with potatoes and carrots. My husband gave it high marks with an emphatic “repeat “ request. (A plus… made great hash with the leftovers!). Great “polar vortex” comfort food 😉
Valerie says
Fantastic! Thanks for your comment, Julie. 🙂
Jennelle says
We are making this for the first time tonight. This is our second meal in our Instant Pot Abe I am a little newto all of this. You said hit Manual for 35 minutes. We do not have that button and we were debating between the “Meat/Stew” button or the “Pressure Cook” button. Is that correct?
I guess we will find out in 30 minutes or so!
Valerie says
Sorry my response is coming a little late but I think you’d do fine with either. Generally though I’d go with the Pressure Cook setting.
Jack says
I make gravy differently. I ladle the liquid into a pitcher through a strainer. I then whusk in the cornstarch after which I nuke the mixture for 30 seconds, whisk, wash, rinse, repeat until I have the consistency I want. I seldom add water unless absolutely necessary.
Dale Martin says
New to IP. THIS was our second meal in the instapot. Great recipe , very nice flavor. this is a keeper. I left pressure on to long so the potatoes were a bit mushy. but meat was very tender, flavorful..
Taylor says
Is the cook time the same even if you don’t cut the chuck roast?
Valerie says
It will definitely take longer. I’d probably be inclined to double it and cook it without the carrots and potatoes.
Lori Medina says
came out delicious, had a small 2 1/4 lb roast so cut back on other ingredients, used 1 1/2 cups broth and did not add and additional water to the gravy, just the cornstarch slurry. I did pour the juices into a separator cup first to make sure there was not too much fat. Also added some finely diced celery with the onions and garlic. Very good recipe. Thank you
Angelina Williamson says
New to IP. Having a great time. This is definitely a “do it again ” recipe.
Thank you for your love of cooking and sharing with us.
Good music and cabernet with super, heaven.
Dottie says
Recipe was delicious. Thank you
Sara says
This recipe was great for the most part! My family and I thought the tomato paste gave it too strong of a tomato flavor, so I might try making it without it next time. Other than that, the meat was tender and the veggies were cooked perfectly. Also, for the gravy, I had a lot of liquid left after cooking, so I had to add a lot more cornstarch than the recipe called for to get it to thicken.
Susan Webber says
I’m 73 years old and this is the best pot roast I’ve ever made! Usually the leftovers sit in the fridge for a few days before being tossed, but not this time. Thanks for a great recipe!
George Beale says
Delicious but the carrots and potatoes were too soft, I dropped the pot after the last time I used it and it seemed to take a long time to come to pressure and I’m wondering if it overcooked. It was still most delicious.
Layne says
I love how easy it is to get an amazing pot roast in the Instant Pot!
Jeff says
Probably the most flavorful pot roast I’ve ever made. Followed the recipe for the rub. I opted to pressure-cooked the roast with a few veggies (flavor) for about 50 minutes (and could’ve done longer because I like VERY tender meat). I opted to roast the majority of veggies in duck fat in the oven rather than chance in the Instant Pot. But the roast and gravy were spot-on spectacular! I will be making this again!!!!
Michele s says
It was delish! I added a few things such as celery, caramelized garlic and pearl onions when I seared the seasoned rubbed meat.
It came out perfect and the meat was falling apart, so tender!
Abby says
If I wanted to omit the carrots and potatoes and just cook the meat will the cook time be the same? Can’t wait to try it!
Carol says
First meal in my instant pot and loved it. My husband said this is a keeper. Followed it exactly. Turned out delicious.
Luke says
This was an amazing pot roast! My wife usually won’t eat roasts but the whole family loves this recipe. I followed the directions exactly with an arm roast and I will definitely make this again.
Rebecca S says
I’ve got a terrible habit of beginning to cook without checking the whole recipe so I was forced to use pizza sauce instead of tomato paste and cooking sherry instead of reef wine… but it was still delicious!!
Hubby enjoyed the change from my go to “onion soup” seasoning. Will make again when I’ve got the right reds LOL
Valerie says
Well, you made me laugh today, Rebecca 🙂 Pizza sauce, hmm? You may have just created a new recipe there – Pizza Pot Roast? Sometimes “mistakes” in the kitchen yield great results. Give it another whirl after you do your shopping and let me know how it turns out.
Allison says
The pot roast was delicious but I wasn’t a fan of the gravy. Will make again with different gravy.
Kristen Doyle says
This was pot roast perfection! Thanks for the recipe.
Valerie says
Thanks so much, Kristen!
Meredith Mitchell says
The roast turned out great as far as flavor and tenderness however the meat itself was very dry. I cooked it exactly to your recommendations. Any advice?
Valerie says
I’d be interested to know which cut you used. Most cuts of beef will be very tender after cooked in a pressure cooker.
Katniss says
Turned out great. Gravy never did thicken though even with additional cornstarch addition. Will use it as sauce with noodles tomorrow.
Ray says
We substituted turnips for potatoes and Coconut Aminos for Worchester because we try to follow a Paleo diet. It was our first Paleo Instant Pot recipe, it was great. The turnips give off water where potatoes tend to absorb water so there was no need to added water at the end.
Niki Warden says
This was the first time for me to make a roast in my Instant Pot and it was delicious!! I was looking for a recipe that would yield a fall apart, melt in your mouth roast and this recipe did not disappoint. I did omit the wine because my tummy always rejects anything made with wine, but this omission did not affect the taste of the roast. Thank you for sharing this recipe, it’s a keeper!!
diane says
This pot roast is so tender! It’s perfect and so easy to make.
Cathy says
This was amazing! Thank you for sharing your recipe. Will definitely make this again!
karla says
Everything is so perfect and tender! Great flavors!
Kevin R. says
Oops, forgot my rating. 5 stars for sure!
Kevin R. says
I tried this recipe for the first time tonight. The carrots were a touch soft for my taste, but the potatoes were perfect, and the meat was so tender and flavorful! I will definitely use this recipe again, and just put the carrots in a bit later. I was craving pot roast, and this definitely hit the spot!
Julie Evink says
The flavor in this pot roast was amazing! I love how it’s classic!
Sommer says
The perfect Pot Roast! Just like mom used to make in a pressure cooker on the stovetop. 🙂
Milisa says
Nothing beats a classic pot roast and I’m loving how easy this is in the Instant Pot!
Christin says
Love making pot roast in the Instant Pot! This is such a great recipe. So much flavor.
Barbara says
This recipe is a winner. My 12 year old who “hates” pot roast said it was good and had two servings, small servings, but never the less, 2 servings! This is my first “Instant Pot” meal and it was absolutely delicious. Thank you. I look forward to trying more if these delicious recipes.
Jack Lanza says
This is an outstanding pot roast preparation. I added large frozen pearl onions (Trader Joe’s) at the end for extra texture.
Valerie says
Love the addition of pearl onions, Jack! So glad the recipe worked out for you. 🙂
Christy says
The flavor is delicious. I’ve finished making the gravy, and I’m putting the roast back in the instant pot to cook a little longer. I had a good 4 pounds of meat, and I think it needs more time to achieve that “melt in your mouth” feel I’m going for. Next time I make it, I might stop the pot after 15 minutes of cooking, take out the vegs and then put the roast back in for additional time.
Amy Locurto says
This is on my list to make! Love!
Jenn Wright says
Amazing! So quick, easy & delicious! The meat was so tender & the veggies were perfect. I added some sliced mushrooms. Definitely adding this recipe to my instant pot favorites. Thanks!
Valerie says
I’m so glad it worked out so well for you, Jenn! Thanks for the feedback.
Cathy Pollak says
The Instant Pot is so life changing! Love this recipe!
Christi says
This is such a spectacular Instant Pot roast recipe! Even my picky eaters totally approve on this one!
Lori @ RecipeGirl says
Another good one for the Instant Pot- thank you!
Erin says
Pure comfort food and so tender with the instant pot. Great fall recipe!
Jennifer Farley says
Absolutely delicious! The instant pot is amazing and I love finding new recipes to try out like this one.
Toni | Boulder Locavore says
It looks perfect! I seriously need to try this!
carrie says
Love this recipe, so good and kid friendly
Ads says
With all the step by step photos, this is so helpful. Aaaand yummy!
Melissa Sperka says
So many great seasonings in this I bet the gravy is yummy, too!
Tina says
What is full bodied red wine? Is this a wine with alcohol that you would purchase at a liquor store? Do you have a favorite brand? Thanks, and sorry if a dumb question but I don’t ever buy alchol 🙂
Valerie says
Your question is not dumb at all, Tina and I’ve edited the recipe so that hopefully it is more clear. Cabernet Sauvignon is my favorite variety of full-bodied red wine. You should be able to find a very nice bottle for under $15 at your local grocery or liquor store and there should be someone who can steer you in the right direction wherever you shop. Here is a tip for anyone who wants to cook with wine but doesn’t enjoy drinking it. Once you open the bottle it will spoil quickly so pour any leftover wine into ice cube trays and freeze them until solid. Then you can crack the cubes into a freezer safe plastic storage bag to keep on hand so you don’t have to go out and buy another bottle of wine for your next recipe.
Tina says
Thank you!
Carol G says
UMMMMM…..what is “left over wine”? LOL Carol G
Valerie says
Thanks for starting my day with a chuckle, Carol 🙂 Don’t you love recipes that give you an excuse to open a bottle of wine?
Elledive says
I’m glad I read thru the comments. Since I’m not a wine drinker, I always skip adding wine because it’s such a waste. I’m going to use your tip to freeze the wine in icecube trays and now my meals won’t suffer!!
DeeDee says
Thank you for that tip!!
mike says
Interesting tip, I am not sure I would want to drink defrosted wine cubes, but for cooking it makes sense..
Valerie says
Definitely not suitable for drinking but perfectly fine for cooking 😉
Lorie says
I used Yellow Tail Merlot. It came out fine for $7 / bottle. Its easy to find too.
Loved this recipe. I had close to 4lb of meat and bimped the cooking time up to 35 min. It came out perfect. Thanks Valaries Kitchen.
Ricki Lynn Miller says
I didn’t have any Beef stock so I used 2 cups of the wine 😉.
Angela Goodwin says
Turned out so good!