Instant Pot Pot Roast Recipe

There’s something so comforting about a pot roast, especially when it comes together with minimal effort and still feels like you’ve spent hours in the kitchen. What’s even better is when you can make it in an Instant Pot, cutting the cooking time down dramatically without sacrificing that deep, slow-cooked flavor. The beef turns out tender and full of flavor, the veggies are perfectly cooked, and you get a rich, savory gravy to bring it all together. Whether you’re looking for an easy dinner that feeds a crowd or a dish that makes amazing leftovers, this Instant Pot pot roast is a total winner.

I still remember the first time I made a pot roast in my Instant Pot—I was skeptical that a quick-cooking device could give me that slow-braised flavor, but boy, was I wrong! I’m not exaggerating when I say it’s become a bit of a weekly staple in my house. There’s something about the aroma that fills the kitchen while it’s cooking that just sets the perfect tone for a cozy night in.

this RECIPE

A memory of a cozy Sunday meal

Growing up, Sundays always meant one thing: a big family dinner. My mom’s pot roast was the highlight of the week—tender, melt-in-your-mouth beef with soft, flavorful veggies that had soaked up all those rich juices. The smell of it slow-cooking all day was just intoxicating. Now, whenever I make pot roast, especially in my Instant Pot (which feels like the grown-up version of a magic trick), it takes me right back to those cozy Sunday afternoons. These days, with busy schedules, it’s tough to dedicate hours to slow-cooking, but the Instant Pot gives me all those nostalgic flavors in a fraction of the time. It’s kind of like a little taste of home, but on a weeknight.

The origin story: how pot roast became a classic

Pot roast is one of those dishes that feels like it’s been around forever, and in a way, it has! The concept of braising meat (cooking it slowly in liquid) dates back centuries, but the American version of pot roast really started to become popular in the 19th century. It was a way to make tougher, more affordable cuts of meat tender and flavorful. Over the years, different regions have put their spin on it, adding various veggies, spices, and sauces. Some say it’s got French roots, with a nod to dishes like “boeuf à la mode,” but it’s definitely become an American comfort food staple. The introduction of the Instant Pot has just been the latest evolution, making this timeless dish more accessible to busy families everywhere.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

The star of this dish is the boneless beef chuck roast. It’s a well-marbled cut that holds up beautifully to the long cooking time and turns out super tender. If you can’t find chuck roast, you could swap it out with a brisket or even a shoulder roast, but chuck is my go-to because of how juicy it gets.

For the potatoes, I love using baby reds—they hold their shape well and have a nice, buttery flavor. If you don’t have baby reds on hand, Yukon Golds are another solid choice. Both types are creamy and just soak up all that broth and flavor.

The carrots bring a sweet, earthy balance to the dish. I typically use large carrots cut into chunks, but baby carrots are a quick, no-fuss alternative.

And let’s not forget the onion—it adds that subtle depth of flavor as it cooks down with the roast. Yellow onions are ideal, but if you only have white or red, they’ll work just fine too.

Worcestershire sauce is my secret weapon here. It adds a savory, umami richness to the beef that’s just… chef’s kiss.

Kitchen gear: what you need (and what you can totally skip)

You really don’t need much for this recipe, but having an Instant Pot is obviously key. If you don’t have one, a slow cooker can work too, though you’ll have to adjust your cooking times significantly. The Instant Pot’s sear function is fantastic because it means you don’t have to dirty up extra pans.

A pair of tongs will make flipping that roast a lot easier when you’re searing it. It’s one of those tools I didn’t know I needed until I had it!

A whisk is super helpful when it comes time to make the gravy. I’ve tried using a fork in a pinch, but it’s just not the same. The whisk really helps blend the cornstarch slurry smoothly into the broth for a lump-free gravy.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Season the roast: Start by mixing your seasonings—salt, onion powder, garlic powder, pepper, and smoked paprika (if you’re using it). Rub this mix all over your roast. You want to get it into every nook and cranny for maximum flavor.
2. Sear the meat: Turn your Instant Pot on to the Sauté function and heat up the oil. When it’s hot (you’ll know it’s ready when a drop of water sizzles), add the roast. Let it brown for about 2-3 minutes per side. Don’t skip this step! I made that mistake once, and the flavor just wasn’t the same. Searing locks in those juices and gives the meat that lovely golden crust.
3. Deglaze the pot: Once the roast is browned, set it aside. Pour in your beef broth and Worcestershire sauce, and use a wooden spoon to scrape up all those browned bits from the bottom. Trust me, this is where a ton of flavor lives.
4. Load it up: Add the roast back into the pot, then scatter your potatoes, carrots, and onions around it. The veggies will soak up all that delicious broth as everything cooks.
5. Pressure cook: Lock the lid, set the vent to Sealing, and select Pressure Cook on High. If you’ve got a 3-pound roast, go for 60 minutes. If you’re working with a larger 4-5 pound roast, aim for 80-90 minutes. Once it’s done, let the pot naturally release pressure for about 10 minutes, then carefully quick release any remaining steam.
6. Shred and make the gravy: Transfer the roast and veggies to a platter and shred the meat into chunks. Switch your Instant Pot to Soup/Broth mode and make your cornstarch slurry (just water and cornstarch whisked together). Once the cooking liquid is simmering, stir in the slurry, and watch your gravy come to life. Thick, rich, and perfect for drizzling over everything.

Variations and twists you can try

Looking to switch things up? You can easily adapt this pot roast to suit different tastes or dietary needs.

• Low-carb/Keto: Swap out the potatoes for chunks of cauliflower or radishes. They’ll soak up all that broth without adding the carbs.
• Vegan version: Believe it or not, you can make a pretty solid vegan “pot roast” using a big hunk of seitan or jackfruit in place of the beef. Use vegetable broth instead of beef stock, and add some extra mushrooms for a deep, earthy flavor.
• Seasonal veggies: In the fall, I sometimes swap out the carrots for butternut squash or parsnips. They add a nice sweetness that complements the rich beef. In spring, you could use baby turnips or peas for a lighter twist.
• Spicy twist: If you like a little heat, try adding a teaspoon of crushed red pepper flakes to the seasoning rub. It gives the roast a nice kick without overwhelming the other flavors.

How to serve and plate like a pro

When it comes to serving, I like to keep things rustic. Place the shredded pot roast in the center of a large platter, surrounded by the potatoes and carrots. Drizzle everything with that gorgeous gravy, and sprinkle a little chopped parsley or fresh thyme on top for a pop of color. If you’re feeling fancy, you could even serve it in individual bowls with the gravy poured over like a stew. Add a crusty piece of bread on the side to mop up all those juices, and you’ve got yourself a meal.

beverage pairings

Pot roast is hearty, so I like to pair it with something light and refreshing. An iced tea with a squeeze of lemon is a classic combo that helps balance out the richness. If you’re looking for something a bit more exciting, a sparkling water with a splash of cranberry juice and lime is both refreshing and festive. And for those chilly nights, you can’t go wrong with a hot apple cider—its warmth and spice complement the cozy vibes of this dish perfectly.

Leftovers and storage tips

Pot roast leftovers are a gift that keeps on giving. Store any extra roast and veggies in an airtight container in the fridge for up to 4 days. The flavors actually get even better after sitting overnight! When you’re ready to reheat, you can warm everything up in the microwave, but I find that gently reheating in a saucepan with a bit of extra beef broth keeps the roast from drying out.

If you want to freeze leftovers, they’ll keep for up to 3 months. Just make sure to freeze the meat and veggies separately from the gravy for the best texture.

Scaling the recipe for different serving sizes

Whether you’re cooking for a crowd or just for two, this recipe is easy to scale. For a smaller roast (say 2 pounds), reduce the cooking time to around 45 minutes, and adjust the amount of veggies and broth accordingly. On the other hand, if you’ve got a large gathering, a 6-pound roast will need closer to 90-100 minutes of pressure cooking. One quirk I’ve noticed when scaling up: the more meat you use, the longer the natural release tends to take, so be patient!

Troubleshooting tips (from someone who’s made all the mistakes)

• Tough meat? It probably needs more time. Chuck roast is forgiving, but if it’s not fall-apart tender, pop the lid back on and cook for another 10-15 minutes.
• Watery gravy? This happens sometimes, especially if your veggies release a lot of liquid. Just add a bit more cornstarch slurry and whisk until it thickens up.
• Burn message on the Instant Pot? Make sure you’ve scraped up all those browned bits after searing the meat—that’s what usually triggers the burn warning.

Ready to give it a try?

There’s something so satisfying about making a hearty pot roast, especially when the Instant Pot does most of the heavy lifting. Whether you’re cooking for family or looking to meal prep for the week, this recipe delivers every time. Don’t be afraid to tweak it to suit your tastes—I’ve done everything from adding mushrooms to experimenting with different spices, and it always turns out delicious. So, grab your Instant Pot and give this pot roast a try. Trust me, it’ll be an instant favorite!

FAQs

1. Can I use a frozen roast in the Instant Pot? Yes, you can! Just add about 20-30 minutes to the cooking time, depending on the size of the roast. No need to thaw it first.
2. Do I have to sear the meat? Technically, no, but I highly recommend it for the best flavor. Searing gives the roast a nice crust and adds depth to the final dish.
3. Can I use sweet potatoes instead of regular potatoes? Absolutely! Sweet potatoes will add a slightly sweeter flavor, which pairs really well with the savory beef and gravy.
4. What if I don’t have cornstarch? You can use flour to thicken the gravy instead. Just whisk it into the cooking liquid a little at a time until it thickens to your liking.
5. How can I make this ahead of time? You can make the pot roast a day in advance and store it in the fridge. When you’re ready to serve, simply reheat it in a pot on the stove with a bit of extra broth.

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