If you’ve ever longed for a melt-in-your-mouth classic beef dinner that doesn’t tie up your whole day, you are going to fall in love with Instant Pot Pot Roast. This recipe transforms a humble chuck roast into seriously succulent meat, surrounded by tender carrots, baby potatoes, and a savory gravy—all in a fraction of the usual time. It’s the perfect blend of hearty comfort, deep flavor, and weekday convenience, plus it just might earn a permanent spot in your family’s meal rotation!

Ingredients You’ll Need
This recipe keeps things simple, but every ingredient is thoughtfully chosen to create the rich, homey flavors that make Instant Pot Pot Roast so irresistible. Each component brings something to the table, from color to texture to that signature cozy aroma.
- Chuck roast (3–4 pounds): The ultimate cut for pot roast, becoming fork-tender and juicy under pressure.
- Salt (2 teaspoons): Essential for bringing out the beef’s natural savoriness.
- Black pepper (1 teaspoon): Adds a gentle warmth without overwhelming the dish.
- Garlic powder (1 teaspoon): Subtle garlicky depth that permeates the beef.
- Olive oil (2 tablespoons): Helps achieve that golden sear and adds richness.
- Onion (1 large, quartered): Imparts sweetness and body to the broth.
- Garlic (4 cloves, smashed): More robust flavor, balancing the heartiness of the beef.
- Beef broth (4 cups): Creates a luxuriously savory base for both cooking and gravy.
- Worcestershire sauce (2 tablespoons): Boosts umami—don’t skip it!
- Tomato paste (1 tablespoon): Adds color, tang, and richness to the sauce.
- Dried thyme (1 teaspoon): Earthy, classic herbal note.
- Dried rosemary (1 teaspoon): Brings a fragrant, piney accent.
- Carrots (4 large, peeled and cut into chunks): Bright sweetness and color.
- Baby potatoes (1 1/2 pounds, halved): Creamy texture and soaks up flavor.
- Cornstarch (2 tablespoons): Thickens the luscious gravy at the end.
- Cold water (2 tablespoons): Mixes with the cornstarch for lump-free gravy.
- Fresh parsley (optional, for garnish): Adds a pop of green and freshness at serving time.
How to Make Instant Pot Pot Roast
Step 1: Season and Sear the Roast
Start by patting your chuck roast dry—this little step helps build a good crust. Sprinkle it generously with salt, pepper, and garlic powder on all sides. Set your Instant Pot to Sauté mode, pour in the olive oil, and give the roast a solid sear for 3–4 minutes per side. You’re not just browning; you’re locking in flavor. Once it’s caramelized all over, take it out and set it aside.
Step 2: Sauté the Aromatics
Add the onion quarters and smashed garlic cloves into the pot. Let them sizzle for about 2 minutes so they start to turn golden and aromatic. Scoot the veggies aside, then stir in the tomato paste and let it cook for another minute—those tomato flavors will become super concentrated and delicious.
Step 3: Build the Cooking Liquid
Pour in the beef broth and Worcestershire sauce, making sure to scrape up any caramelized bits on the bottom (hello, flavor!). Sprinkle in the dried thyme and rosemary to infuse the liquid with quintessential pot roast vibes. Gently nestle the seared chuck roast right back into all this goodness.
Step 4: Pressure Cook the Roast
Pop the lid on your Instant Pot and make sure it’s sealed. Set it to Manual or Pressure Cook on High for 60 minutes. Walk away and let the magic happen—this is when the meat becomes that dreamy, pull-apart texture. When the timer goes off, do a quick release to let out the steam.
Step 5: Add the Vegetables
Now toss in your chunky carrots and halved baby potatoes. They’ll cook in all those beefy juices and soak up so much flavor! Lock the lid back in place, reset the pressure to High for 10 minutes, and let it work. Afterward, allow a 10-minute natural pressure release before quick-releasing the rest for perfectly tender veggies.
Step 6: Make the Gravy
Remove the roast and veggies onto a platter. Turn the Instant Pot back to Sauté mode. Whisk together the cornstarch and cold water in a small bowl, then stir that into the simmering liquid. In just a couple minutes, you’ll have a glossy, irresistible gravy to pour all over your Instant Pot Pot Roast before serving.
How to Serve Instant Pot Pot Roast

Garnishes
Right before serving, sprinkle with fresh parsley for color and a touch of herbal brightness. If you’re feeling extra, a dusting of flaky sea salt or a few twists of cracked pepper never hurt either!
Side Dishes
This meal is a full plate all on its own, but a hunk of crusty bread is always welcome for sopping up extra gravy. If you want a little more green, toss together a crisp salad or quickly steam some green beans for a refreshing contrast to your rich Instant Pot Pot Roast.
Creative Ways to Present
Instead of the classic platter, try arranging your sliced roast and veggies family-style in a shallow bowl, drenching everything in gravy. For a fun twist, shred leftover beef and serve it piled on sandwich rolls with plenty of sauce, turning your pot roast into irresistible sliders for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Once your Instant Pot Pot Roast has cooled, transfer leftovers into an airtight container. The roast and its companion veggies keep beautifully in the fridge for up to 4 days. Store the gravy separately if you like it ultra-saucy for each serving.
Freezing
If you want to save your pot roast for later, it freezes surprisingly well! Cool everything completely, then divide into portions, sealing tightly in freezer-safe bags or containers for up to 3 months. Let thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheat individual portions in the microwave, or gently warm larger amounts in a covered pot on the stove with a splash of broth or water to loosen up the sauce. Don’t forget to whisk the gravy if it’s separated—a little stir brings it right back together!
FAQs
Can I use a different cut of beef for Instant Pot Pot Roast?
While chuck roast is the classic choice for its marbling and tenderness, you can use brisket or bottom round roast if that’s what you have—just expect slight variations in texture and richness.
Do I have to sear the beef first?
Searing gives the roast wonderful depth of flavor and enhances the sauce, so I highly recommend it! If you’re short on time, you can skip this step, but your final Instant Pot Pot Roast will be a little less robust.
What if I want a thicker gravy?
If the gravy seems too thin after adding the cornstarch slurry, let it simmer in Sauté mode for a few extra minutes. It will thicken up nicely. Add a splash more of the cornstarch mixture if needed, but do so gradually to prevent over-thickening.
Can I add other vegetables?
Absolutely! Parsnips, turnips, and even mushrooms are delicious additions. Just remember to cut them into chunks similar in size to the carrots and potatoes for even cooking.
Is this Instant Pot Pot Roast recipe gluten-free?
Yes, as written, all the ingredients are naturally gluten-free. Just double-check your Worcestershire sauce and beef broth brands to be certain if you’re sensitive or cooking for someone with allergies.
Final Thoughts
Nothing beats the savory comfort and irresistible tenderness of Instant Pot Pot Roast, and the fact that it’s weeknight-easy is just icing on the cake. I can’t wait for you to give this recipe a try—once you do, it just might become your new go-to for gatherings and cozy dinners alike!
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Instant Pot Pot Roast Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Instant Pot Pot Roast recipe is a comforting and hearty dish perfect for a family dinner. Tender chuck roast is cooked alongside vegetables in a savory gravy, all made conveniently in your Instant Pot.
Ingredients
Chuck Roast:
3–4 pound chuck roast
Seasonings:
2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
Other:
2 tablespoons olive oil, 1 large onion (quartered), 4 cloves garlic (smashed), 4 cups beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 4 large carrots (peeled and cut into chunks), 1 1/2 pounds baby potatoes (halved), 2 tablespoons cornstarch, 2 tablespoons cold water, fresh parsley for garnish (optional)
Instructions
- Season and Sear the Roast: Pat the chuck roast dry and season. Sear in Instant Pot on Sauté mode.
- Cook Aromatics: Add onion and garlic, then stir in tomato paste.
- Add Liquid and Spices: Pour in beef broth and Worcestershire sauce. Add thyme and rosemary.
- Pressure Cook: Return roast to pot. Pressure cook for 60 minutes, then add carrots and potatoes for 10 more minutes.
- Thicken Gravy: Whisk cornstarch and water, then add to pot to thicken.
- Serve: Slice roast, pour gravy, garnish with parsley, and serve.
Notes
- Leftovers store well in the fridge for up to 4 days.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion with vegetables and gravy
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 145mg