Instant Pot Pot Roast Recipe
When it comes to comfort food, nothing quite rivals the tender, juicy magic of an Instant Pot Pot Roast. This recipe delivers melt-in-your-mouth beef, incredibly flavorful vegetables, and a rich, savory sauce in a fraction of the time it takes to make a traditional roast. Whether it’s your first time or your fiftieth, you’ll love how easily this beloved classic comes together in the Instant Pot, turning a handful of everyday ingredients into a heartwarming family meal that is sure to become a regular on your table.
Ingredients You’ll Need
The secret to a memorable pot roast isn’t a long list of fancy ingredients—it’s about choosing the best quality basics and letting them shine. Each component here adds something essential, from depth of flavor and richness to bursts of color and texture that make every bite something special.
- Chuck Roast (3 pounds, trimmed): The marbling in this cut creates juicy, fork-tender meat after pressure cooking.
- Olive Oil (1 tablespoon): For searing the meat, which locks in the flavor and gives a gorgeous crust.
- Yellow Onion (1 large, chopped): Adds sweetness and a lovely aromatic foundation to the dish.
- Garlic (4 cloves, minced): Infuses the sauce with an incredible depth of flavor.
- Beef Broth (4 cups): Forms a rich base for the savory sauce and helps everything cook evenly.
- Tomato Paste (2 tablespoons): Concentrates the umami and adds a little tang for balance.
- Worcestershire Sauce (1 tablespoon): Gives subtle complexity and savory notes to the sauce.
- Dried Thyme (1 teaspoon): Brings a fresh, herby undertone.
- Dried Rosemary (1 teaspoon): Offers a woodsy aroma that pairs perfectly with beef.
- Bay Leaf (1): Gently perfumes everything as it cooks.
- Baby Potatoes (1 pound, halved): Creamy texture and they soak up all those wonderful juices.
- Carrots (4 large, cut into chunks): Add sweetness and beautiful color to your pot roast.
- Celery Stalks (2, cut into chunks): Provide a subtle earthiness and extra flavor to the broth.
- Salt and Pepper to taste: Essential for seasoning every layer of the dish.
- Cornstarch Slurry (2 tablespoons cornstarch mixed with 2 tablespoons water, optional): Perfect for thickening the sauce to your liking at the end.
How to Make Instant Pot Pot Roast
Step 1: Season and Sear the Roast
Start by giving your chuck roast a generous sprinkle of salt and pepper. Turn your Instant Pot to Sauté mode and let the olive oil heat up until shimmering. Sear the roast for about 4-5 minutes on each side, getting a deep, caramelized crust that packs in flavor. Don’t rush this step—a good sear is what takes your Instant Pot Pot Roast from ordinary to extraordinary!
Step 2: Build the Flavor Base
Remove the seared roast and set it aside. Toss the chopped onion and minced garlic into the pot. Sauté for 2-3 minutes until fragrant and tender, scraping up any delicious browned bits that remain from the roast. Stir in the tomato paste and cook for just one minute to develop its richness without burning.
Step 3: Deglaze and Add Liquids
Slowly pour in the beef broth and Worcestershire sauce, making sure to use your spoon to deglaze the bottom of the pot and lift up all those flavorful bits. Add the dried thyme, rosemary, and bay leaf, stirring everything together so each ingredient contributes its magic to the sauce.
Step 4: Layer in Beef and Vegetables
Nestle the beef roast back into the liquid, then arrange the baby potatoes, carrots, and celery snugly around and on top. This layering ensures that every veggie becomes infused with the delicious juices and flavors of your Instant Pot Pot Roast.
Step 5: Pressure Cook to Perfection
Seal the lid and set the valve to “sealing.” Select Manual High Pressure for 60 minutes, then let the Instant Pot do the rest. Once the cooking cycle is done, allow a natural release of pressure for 10-15 minutes before carefully performing a quick release for any remaining steam.
Step 6: Finish and Serve
Transfer the roast and vegetables to a platter. If you prefer a thicker sauce, turn the Instant Pot back to Sauté and whisk in the cornstarch slurry. Stir gently until the sauce is luscious and glossy—usually just a few minutes. Slice or shred your beef as you like, arrange it with the vegetables, and drizzle that irresistible sauce over everything.
How to Serve Instant Pot Pot Roast
Garnishes
A finishing touch of fresh chopped parsley or thyme adds beautiful color and a pop of freshness to each serving. A few extra grinds of black pepper always enliven the flavors, making your Instant Pot Pot Roast look every bit as inviting as it tastes!
Side Dishes
While this meal is almost a complete experience on its own, pairing it with crusty bread for soaking up the sauce or a light green salad brings delightful contrast and extra satisfaction. For a classic touch, serve it over creamy mashed potatoes (yes, double potatoes!) or on fluffy egg noodles.
Creative Ways to Present
If you’re eager to impress, try serving your pot roast family-style on a large platter, with the beef nestled among roasted vegetables and that glossy sauce drizzled over top. Or, for fun leftovers, pile warm slices onto toasted rolls with a spoonful of sauce for truly unforgettable sandwiches the next day!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pot Roast keeps beautifully in the fridge. Store the meat, veggies, and sauce in an airtight container, and they’ll stay tender and flavorful for up to 4 days. In fact, the flavors only deepen overnight, making leftovers arguably even tastier.
Freezing
To freeze, let your roast cool completely. Portion the beef, vegetables, and sauce into zip-top freezer bags or containers (removing as much air as possible to prevent freezer burn). Your pot roast will keep well frozen for up to 3 months, just waiting for a hearty, homemade meal on a busy night.
Reheating
For best results, reheat the pot roast gently in a saucepan over low to medium heat, adding a splash of broth or water if needed to loosen the sauce. If reheating from frozen, thaw overnight in the fridge first. The microwave works in a pinch, but stovetop is best for maintaining texture and moisture.
FAQs
Can I use a different cut of beef for Instant Pot Pot Roast?
Yes, while chuck roast is the classic choice for its marbling and tenderness, brisket or rump roast can also work. Just be aware that leaner cuts may be less juicy, so be generous with your broth and don’t skip the sauté step.
How can I make my sauce thicker?
After cooking, simply turn your Instant Pot to Sauté and whisk in the cornstarch slurry. Simmer for a few minutes until the sauce reaches your desired consistency. You can also use flour mixed with a bit of water if you prefer.
What vegetables can I substitute?
Feel free to swap out or add in root vegetables like parsnips, turnips, or even sweet potatoes. Just be mindful of size—cut larger veggies into similar chunks so they cook evenly along with the roast.
Can I add red wine for extra flavor?
Absolutely! A splash of dry red wine (about 1/2 cup) added with the broth brings an extra layer of richness and complexity to your Instant Pot Pot Roast. It’s not required, but it’s a fantastic upgrade if you have some on hand.
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just double-check your Worcestershire sauce and beef broth labels to be certain, as some brands may include hidden gluten.
Final Thoughts
Few things say “welcome home” like the aroma of a homemade Instant Pot Pot Roast simmering away—especially when it’s so simple and rewarding to make. If you’re looking for a meal that brings everyone happily to the table, don’t wait another night to try this crowd-pleasing classic.
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Instant Pot Pot Roast Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Instant Pot Pot Roast recipe is a comforting and hearty dish that is perfect for a satisfying family meal. Tender chuck roast, flavorful vegetables, and a savory gravy come together beautifully with the ease of pressure cooking.
Ingredients
Chuck Roast:
3 pounds trimmed chuck roast,
Seasoning:
1 tablespoon olive oil, salt, and pepper,
Aromatics:
1 large yellow onion (chopped), 4 garlic cloves (minced),
Liquid and Flavorings:
4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf,
Veggies:
1 pound baby potatoes (halved), 4 large carrots (cut into chunks), 2 celery stalks (cut into chunks),
Thickener (optional):
2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Season the Roast: Generously season the chuck roast with salt and pepper.
- Sear the Roast: Sear the roast in the Instant Pot on Sauté mode until browned. Set aside.
- Sauté Aromatics: Sauté onion and garlic until fragrant. Stir in tomato paste.
- Add Ingredients: Pour in beef broth, Worcestershire sauce, herbs. Return roast to pot, add veggies.
- Cook: Pressure cook on Manual High Pressure for 60 minutes. Release pressure naturally.
- Thicken (Optional): If desired, thicken the sauce with cornstarch slurry on Sauté mode.
- Serve: Slice or shred the roast, serve with vegetables and gravy.
Notes
- For added depth of flavor, consider adding red wine to the broth.
- Leftovers are delicious for next-day sandwiches!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140mg
