Description
This Instant Pot pot roast recipe delivers tender beef, perfectly cooked veggies, and a rich gravy in under 90 minutes—perfect for busy weeknights.
Ingredients
Scale
- 3–5 pounds boneless beef chuck roast
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 pound baby red potatoes
- 4 large carrots (cut into 2-inch pieces; alternatively, use 1 pound baby carrots)
- 1 large yellow onion (chopped)
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- Chopped parsley or fresh thyme (for garnish, optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 80 minutes (depending on roast size)
- Category: Dinner