This easy Instant Pot Pot Roast recipe with vegetables and a luscious, flavorful gravy is the ultimate comfort food. Incredibly tender, melt-in-your-mouth pot roast is possible in far less time with the help of your pressure cooker.
We also love my Instant Pot Ranch Chicken for a cozy one pot meal!
When you don’t have the time to cook a classic Dutch Oven Pot Roast, your Instant Pot is the solution!
My ultimate goal with this recipe was to create an Instant Pot Pot Roast that is fast, easy and flavorful. I’m thrilled with the result and so happy to be sharing it with you today.
There are important tips and tricks in this recipe that set it apart from other pressure cooker pot roast recipes. This post includes all the details you need for a perfect result.
Table of contents
Why This Recipe Works
- Simple Ingredients – It calls for common, easy to stock ingredients
- Flavor! – A delicious seasoning blend creates the perfect, old-fashioned pot roast flavor.
- Fast – The Instant Pot comes to pressure and releases pressure only one time, saving precious time.
Many of us grew up eating our mom’s or grandma’s pot roast for Sunday dinner and it is truly a comfort food classic. Most of those old recipes were cooked on the stove, in the oven and sometimes both. With the pressure cooking method, you can reach that same tender result in a fraction of the time.
How Long Do You Cook Pot Roast in an Instant Pot?
No more having to start a meal like this in the early afternoon. With the help of your Instant Pot you can have perfectly tender pot roast on your table in just over an hour.
To speed the cooking process along even more, you can cut the chuck roast into chunks so that it cooks in one 35 minute cycle with the vegetables. This is about half the time it can take to cook a whole roast.
Ingredient Notes
- Boneless beef chuck roast – See below for detailed information on which cut is best for pot roast.
- Pot roast seasoning mix – An assortment of commonly stocked dried herbs and spices creates amazing flavor.
- Veggies – Look for substantial carrots and cut them into large 2- to 3-inch pieces. I like to use a combination of baby gold and red potatoes. You’ll also need a yellow onion and some minced garlic.
- Tomato paste – Adds richness to the amazing gravy.
- Red wine – A medium to full-bodied red wine, like Cabernet, Zinfandel, or Merlot, is the best choice.
- Low-sodium beef broth – Always go with low-sodium and season with additional salt only if needed.
- Worcestershire sauce – One of the best flavor boosters!
- Cornstarch – For thickening the gravy.
- Olive oil
How Do You Add Flavor to Pot Roast?
A delicious mixture of dried herbs and spices adds a TON of flavor to the chuck roast and the gravy. This is the key to flavor and one of the things that sets this recipe apart from others. Many other pot roast recipes are under seasoned resulting in a bland, flavorless roast.
The amounts called for in the recipe will make exactly the amount of seasoning needed. It can be mixed up in advance and stored in an airtight container to save time.
What is the Best Cut of Beef for Pot Roast?
Chuck roast is the most common cut of beef used to make pot roast. Chuck is from the front part of the animal and the different cuts will be labeled as blade, boneless cross rib, top blade, bottom blade, and shoulder. And, there can even be different names for the same cut from store to store. I know how confusing this can be! Certified Angus Beef has detailed information on the specific cuts of beef that are best for braising.
Here are the details on my favorite cuts to use for pot roast.
Boneless Chuck Cross Rib Roast
I love the boneless chuck cross rib roast (the cut pictured above) which is sometimes labeled as a shoulder roast. This is a leaner cut of chuck and it requires less trimming. Using a leaner cut means the drippings will be less greasy and you’ll end up with a clean and luscious gravy for your Instant Pot chuck roast.
Boneless Chuck Pot Roast
A traditional chuck pot roast is a rectangular, highly marbled cut that’s easy to find at most grocery stores. Nothing rivals a chuck pot roast in terms of a tender result, but it has quite a bit of fat and requires more trimming. As an example, we used a chuck pot roast in the video for this recipe so take a look at the recipe card below to see it in action.
Cutting the chuck roast into chunks allows you to cover more surface area of the meat with the seasoning mix which means more flavor. It also gives you the opportunity to more effectively trim the fat which will yield a better gravy.
How to Make Instant Pot Pot Roast
Prep the Roast
- 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 the edges of each piece. There will be small fat deposits left, but if you start with a 4 pound highly marbled piece of chuck, you could end up trimming as much as ½ pound of fat.
- Sprinkle the seasoning mix over 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.
Cook the Chuck Roast and Vegetables
- Use the sauté function on your Instant Pot to sear the seasoned beef chunks in a little olive oil in batches. Set the seared beef aside and sauté the diced onion and garlic. Add the tomato paste, a little red wine, beef broth, and Worcestershire sauce. Flavor baby! Return the seared chunks of beef to the pot and tuck them down into the cooking liquid.
- Next, layer the carrots and potatoes on top of the meat so they’re slightly above the level of the liquid. Secure the lid and cook the pot roast on high pressure for 35 minutes. When done, allow the Instant Pot to do a natural release of pressure for 10 minutes and then manually release any remaining pressure.
Because the beef 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.
How Much Liquid Should I Use?
In a 6-quart Instant Pot, it takes about 2 ½ cups of liquid to rise just to the top of the chunks of beef. The chuck roast needs to be completely submerged in the liquid to cook properly. To ensure that the carrots and potatoes don’t get mushy, they should rest on top of the chunks of beef.
How to Make the Best Pot Roast Gravy
- After removing the pot roast and vegetables from the Instant Pot, set it to sauté and add ½ cup of water to the concentrated cooking liquid in the bottom of the pot. Taste and if needed, add additional water to dilute as desired.
- In a small bowl, whisk together the water and cornstarch and whisk the slurry into the cooking liquid. Then, simmer the gravy for about 5 minutes, or until it is thickened to your liking.
Pro Tip
If the gravy is not as thick as you’d like after simmering, mix together an additional 1 tablespoon water with 1 tablespoon cornstarch and whisk it in to the gravy to thicken it further.
Serving Suggestions
Use two forks to shred or separate the cooked chuck roast into large chunks and place it on a serving platter with the carrots and potatoes. Serve it with the gravy and a warmed loaf of crusty French bread for dipping.
Now, go forth and eat pot roast! If you try this recipe I’d love to hear how it worked out for you in the comments section below.
More Instant Pot Recipes You’ll Love
- Instant Pot Beef Stew
- Instant Pot Ranch Chicken
- Chili in the Instant Pot
- Instant Pot Rotisserie Chicken
- Pressure Cooker Baked Potato Soup
- Instant Pot Mexican Casserole
Check out my entire collection of Instant Pot Recipes.
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Instant Pot Pot Roast
Ingredients
For the Pot Roast
- 3 ½ to 4 pound boneless beef chuck roast
- 3 tablespoons olive oil, divided
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- ½ 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-inch chunks
- 1 ½ pounds whole baby potatoes
For the Pot Roast Seasoning Mix
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons dried crushed rosemary
- 1 ½ teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
For the Gravy
- ½ cup water, or as needed
- 2 tablespoons cornstarch, or as needed
- 2 tablespoons cold water, for the cornstarch slurry
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 and blot dry with paper towels.
- Combine the seasoning mix 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.
For the Gravy
- Press SAUTÉ and ADJUST to select the LOW setting Stir ½ cup water to the concentrated cooking liquid in the Instant Pot to dilute it a bit. Taste and if needed, add additional water to dilute as desired. In a small bowl whisk together 2 tablespoons cold 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.
For Serving
- Shred or chunk the chuck roast and serve with the potatoes, carrots, and plenty of gravy!
Video
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
I made this recently for a dinner party and it was amazing!! Thank you!!
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.
I only had a 2 pound roast. My husband and I agree this was the best pot roast EVER.
Did you adjust the quantities of the other ingredients?
Was it the same cooking time Stacey. I have a 2 pounder in there now. 🙂
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.
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.
Happy to hear it worked out so well for you. Definitely bookmark this page! 🙂
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?
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!
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.
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.
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!
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.
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.
Delicious pot roast. I had everything but the red wine, so added another 1/2 cup of beef stock…. easy dinner, excellent taste.
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!
Sorry I didn’t get to your comment sooner. If love to hear how it worked out for you.
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!
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.
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!
@Jim As soon as you shoved something in your pot, you were no longer an instant virgin. Break that steam seal, baby!
Seal is broken full steam ahead!
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!
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.