Instant Pot Pot Roast
This Instant Pot Pot Roast is the ultimate comfort food recipe, featuring tender beef, perfectly cooked vegetables, and a rich, flavorful gravy, all made in one pot.
Ingredients
- 3-5 pound beef chuck roast use thawed or frozen; see notes
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, but adds a nice depth of flavor
- 1 pound baby red potatoes
- 4 large carrots chopped into large chunks (or substitute with baby carrots; see notes)
- 1 large yellow onion chopped
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
Season and Sear the Roast
- Turn on your Instant Pot and set it to the sauté function. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the spice mixture all over the roast, ensuring it’s evenly coated.
- Drizzle oil into the Instant Pot and let it heat for about 30 seconds. Use tongs to place the roast in the pot, letting it sear for 3-4 minutes on each side until browned. This step locks in flavor and creates a delicious crust.
Add Veggies and Broth
- Switch the Instant Pot to the pressure cook setting on high. Place the potatoes, carrots, and onions around the roast in the pot. Pour the beef broth and Worcestershire sauce over everything.
- Secure the lid, set the vent to the sealed position, and program the cooking time. Cook for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
Release Pressure
- When the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. Then, carefully turn the vent to the venting position to release any remaining steam. Wait for the float valve to drop before opening the lid.
Make the Gravy
- Transfer the roast and vegetables to a serving platter. Use a handheld strainer to remove any bits from the broth in the pot. Set the Instant Pot to the soup setting and bring the broth to a boil.
- Whisk together the water and cornstarch, then stir it into the boiling broth. Continue stirring until the gravy thickens. Season to taste with additional salt, pepper, or garlic powder.
Serve and Enjoy
- Shred the roast into chunks using two forks, and spoon the gravy over the meat and vegetables. Garnish with fresh thyme or parsley for a pop of color, and get ready to dig in!
Notes
How to Serve Your Instant Pot Pot Roast
This pot roast is a meal on its own, but you can elevate it with a few simple sides.
Serve with a crusty loaf of bread to soak up the gravy, or pair it with a crisp green salad for a refreshing contrast.
Mashed potatoes are another classic option if you want to swap out the baby potatoes.
Storing and Enjoying Leftovers
Leftovers? Lucky you! Store any remaining pot roast and vegetables in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the roast and veggies in a freezer-safe container for up to 3 months.
Reheat in the microwave, or warm everything in a skillet over low heat.
To keep the meat tender, add a little extra gravy or broth when reheating.
Top Tips for Customizing Your Instant Pot Pot Roast
Use Baby Carrots: If you prefer baby carrots, cook them separately. Pressure cook the roast and other vegetables first, then add baby carrots and cook for an additional 10 minutes to avoid mushy results.
Cooking from Frozen: If your chuck roast is frozen, skip the searing step and increase the pressure cooking time by 20-30 minutes.
Add Herbs: For an herby twist, toss a few sprigs of rosemary or thyme into the pot before pressure cooking.
Spice it Up: Add a pinch of cayenne pepper to the broth for an extra kick of flavor.