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.
This is a delicious recipe! My husband even said “OMG this roast is good.”
Delicious… All I can say is wow
Just found this recipe because we were craving Pot Roast and we recently purchased an InstaPot and needed some practice using it. I followed this recipe exactly as is. It was amazing! My husband gave it “a ten outta ten”. We let ours pressure cook for 37 minutes (2.5 lb roast) just to be safe (still figuring this machine out). I loved the step by step directions – including how to maneuver the InstaPot steps. That was really helpful and actually helped me understand the functionality much better. Great recipe!! I’ll definitely be making this again.
I have made this recipe 3 times and we love it. It makes lots of yummy gravy. I have only made it with 1 1/2 lb roast (we are a family of 3 so it this is perfect for us). After making it exactly as per the recipe, the fam complained there wasn’t enough carrots, so now I double the carrots. I love love the gravy- love how easy it is just to pull out the meat and veggies and just thicken the gravy on simmer right in the pot. Although I use a smaller roast, I keep the rest f the recipe the same- same amount of rub, etc. Thank you so much for sharing this recipe!
Love this recipe. Think I’m gonna make it tomorrow, but only have top round roast. Assume it will work fine but I guess maybe leave a little fat on as I believe the cut is leaner in general. Any comments or advice?
We usually use Pinot Noir and enjoy it. Is there something we may be missing out on compared to using one of the varietals listed in the recipe?
Thanks!
This was delicious, the dry rub is inspired! I didn’t have boiling potatoes, just russets, so did mashed potatoes instead. I cut up the carrots too small I guess so they overcooked. I’ll have to use bigger chunks next time. There was more than enough liquid, I followed the recipe and added water but it made a TON of grave and needed at least 3-4 tablespoons of cornstarch to make it thick enough. Next time I’ll dissolve the cornstarch in 1/4 of water. I thought the roast could have used maybe 5 more minutes of cooking time. But all in all this was fabulous. My husband was having oral Os as he was eating it. This is going to be a regular dinner in our kitchen. Thanks for such a great recipe Valerie!
My husband has been asking for Pot Roast for many years now. I think I tried to make it once in the slow cooker, and it seemed so fatty and kinda bland. I have never been a fan. I decided to finally make it and found your recipe. I liked the fact that you cut the meat in large chunks to shorten the time and get more of the rub onto the surface of the meat.
The only thing I did differently, was cut the meat into 8 pieces because of the way the fat ran through the meat, and (because I didn’t have any), left out the onion powder.
IT WAS AMAZING!!! I didn’t think my 15 and 19 year old sons would like it, but the 3.5lb chuck roast was nearly gone that night.
My son called in from where he was eating (in front of his computer), “This is so good!” He ate 3 bowls.
It will certainly become one of our regular menu items. Thanks for taking the time to make this GREAT!
dear people complaining about total time: the instant pot is the device tht saves you time, not the prep, which would be the same for ANY method! sheesh. LOL
I’ve made this recipe half a dozen times. The only change I make is to cook the meat for 25min then open the pot add the carrots, celery, and potatoes and cook for 10min more to preserve the texture of the veg. I use half the celery and onion at the searing stage to give more body to the sauce and add more during the veggie stage so they don’t disappear. Also, I make double the spice rub mix so I can keep extra on hand I can get about four dinners out of it. Just add an extra 3/4-1tsp of salt and 1/2tsp of pepper to account for this reduction in the amount of rub actually used on the meat.
Superb flavor and so glad I found this recipe Thank you
Soooo good. The fragrance of the rub is amazing as the roast is seared. I, like other reviewers, had tons of liquid left so I didn’t add any water. I ended up doing a whole bunch of corn starch slurry (2 tbsp, 1 tbsp, 1/4 cup) and got some very good gravy. I added mushrooms so that could have been why I got so much liquid. Those were the only modifications I made, though. I had never made pot roast before, but my husband commented on how good it was even when we were watching TV after dinner.
I made this roast the other day and it was delicious!! I didn’t have any tomato paste, and I didn’t use anything to substitute, and I also left out the minced garlic. I used a small bottle (from a 4 pack) of Cabernet Sauvignon and beef broth made with boiling water and Better Than Bouillon beef. I’m new to pressure cooking and managed to mess up the cooking process – I didn’t have the seal properly seated in the lid, so it took forever to build up pressure and I had to re-start the process. It ended up over cooked and there was no liquid left, so I didn’t make the gravy. Although over cooked – my fault – it was still DELICIOUS! I will definitely make this again, my family loved it.
Thank you for a wonderful recipe!!
Delicious!!! My husband gave this a 20 out of 10. I LOVED it however, I’d do like another reviewer suggested and put the veggies in after about 10 mins., as I prefer my carrots/potatoes a little more firm. Not sure how you do that in the steps of pressurizing but will experiment…<)
I made this for my husband’s birthday and he said it was the best roast he’d ever had. I didn’t have red wine and it seemed like there was plenty of liquid so I just added a few teaspoons of apple cider vinegar to help tenderize the meat (that the red wine would have done also).
I left out the onions to please an onion hater in my family. I left out the veggies because I like my cooked veggies more on the crisp side and was making mashed potatoes. I read a lot of comments about not adding water to make the gravy, so I did not and thickened it with 3-4 TBLS of E-Z gel (instead of cornstartch)- it turned out great.
For my meal prep time management, I trimmed the beef (Chuck Roast cut) and put on the dry rub and it sat in the fridge a few hours wrapped in saran wrap before I started it in the Instant Pot. It may have helped the flavors incorporate more.
I loved the idea to trim off the fat before cooking – it made getting it cut and served to the table so much quicker. I had previously thought leaving the fat for cooking added more flavor – but the flavor of the roast was fabulous.