Ready in just over an hour, this Instant Pot Pot Roast is a deliciously tender one-pot meal, with melt-in-your-mouth beef and perfectly cooked veggies bursting with flavor!
This Instant Pot Pot Roast is the ultimate comfort food made faster and easier without sacrificing flavor. Tender chunks of beef are pressure-cooked with carrots, potatoes, onions, and savory herbs, creating a rich, hearty meal that tastes like it simmered all day. The Instant Pot locks in moisture and infuses the meat with deep, beefy flavor while transforming tougher cuts into fork-tender perfection in just over an hour.
I love serving this Instant Pot Pot Roast alongside my cucumber dill salad and fruit salad.
Table of Contents
Choosing the Best Cut of Meat for Your Roast
- Fat Marbling: Cut of beef with nice fat marbling, such as chuck roast, will give you the most flavorful and tender results.
- Leaner Cuts: Leaner options like rump, round, or brisket have less fat but can still be juicy and tender if braised. Braising means cooking the meat on low heat in a small amount of liquid, covered, for a long time.
- Cut into Chunks: To speed up cooking and ensure even cooking, cut your roast into 4-6 chunks before cooking.
- Cut along the Fat Veins: This helps the meat cook more evenly and results in a better texture.
Why I Love This Pot Roast
- Just throw everything into the Instant Pot, press a button, and you’re good to go—it’s that simple.
- What usually takes hours in the oven can be done in the Instant Pot in no time at all.
- Fall-apart tender meat in just over an hour makes Instant Pot Pot Roast a lifesaver for busy weeknights.
Recipe Ingredients
- Beef Broth: Infuses the roast with deep, savory flavors.
- Kosher Sea Salt: A must for bringing out the natural flavors of the beef and veggies.
- Worcestershire Sauce: Deepens the flavor of the roast.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Add Herbs: Include sprigs of fresh thyme or fresh rosemary along with the parsley for an extra layer of flavor. It gives the dish a fragrant, earthy touch.
- Optional Gravy: To make a rich gravy, combine 6 tablespoons of butter, ½ cup of flour, 3-4 cups of roast drippings, and salt and pepper to taste. Cook on sauté mode until thickened, whisking constantly.
How to Make Instant Pot Pot Roast
Step 1: Salt and pepper the chunks of beef. Turn the Instant Pot on SAUTE, and add oil. Once the oil is hot, add half of the beef to the pot. Brown on both sides, then remove and transfer to a plate. Repeat with the remaining beef.
Step 2: Return all the beef to the Instant Pot. Add beef broth or au jus and water, scraping up browned bits from the bottom of the pan. Add balsamic vinegar, Worcestershire sauce, parsley, garlic powder, onion powder, and onions.
Step 3: Place the lid on and turn the valve to sealing. Select MANUAL (high pressure) mode for 60 minutes.
Step 4: Once the beef is fully cooked, let the pressure come down naturally for 10 minutes, then manually release the remaining pressure by switching the valve over to venting.
Step 5: Once the pin has dropped, remove the lid and add the potatoes and carrots to the pot, pushing them down under the meat.
Step 6: Place the lid back on, turn the valve to sealing, and select MANUAL (high pressure) mode for 3 minutes.
Step 7: When the cook time is over, let the pressure release naturally for 10 minutes, then manually release the remaining pressure by switching the valve over to venting. Once the pin drops, remove the lid and serve.
Expert Tips
- Avoiding Tough or Dry Pot Roast: To avoid tough or dry pot roast, ensure there’s enough liquid during cooking and avoid overcooking. Pressure cooking too long removes moisture. If it turns out dry, serve it with plenty of gravy!
- Thicken the Gravy: After the pot roast is cooked, turn the Instant Pot to sauté mode and stir in a cornstarch slurry (equal parts cornstarch and cold water) to thicken the gravy to your desired consistency.
FAQs
Yes, to make pot roast in a slow cooker, combine all the ingredients at once and cook on low for 7 hours. This slow and steady cooking method ensures the roast becomes tender and flavorful.
Yes, you can! When using a dry rub, firmly press the mixture into the meat on all sides before placing it in the Instant Pot. A blend of rosemary, salt, thyme, garlic, onion, pepper, and paprika works great to enhance the flavor of your pot roast.
Storage Info
To STORE your Instant Pot Pot Roast, refrigerate leftovers in an airtight container for up to 4 days. You can also FREEZE it with its reserved liquid for 2-4 months in a freezer-safe container.
When REHEATING a frozen pot roast, let it thaw in the refrigerator overnight, then rewarm it in the oven at 350°F (175°C) until heated through. You can also reheat your leftover pot roast in the Instant Pot using the sauté function or in the microwave.
Instant Pot Pot Roast Recipe
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Ingredients
- 1 3-4 lb. beef chuck roast - cut into 8 chunks
- 2 tbsp canola oil
- 1 tsp coarse kosher sea salt
- 1/2 tsp ground black pepper
- 2 cups beef broth - or beef au jus
- 1 cup water
- 1 tbsp balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon parsley - freshly minced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 small yellow onion - cut into thin slices
- 1 lb new potatoes - or potatoes cut into 1-inch chunks
- 4 large carrots - peeled and cut into 1/2-inch chunks
Instructions
- Salt and pepper the chunks of beef. Turn the Instant Pot on SAUTE, and add oil. Once the oil is hot, add half of the beef to the pot. Brown on both sides, then remove and transfer to a plate. Repeat with the remaining beef.
- Return all the beef to the Instant Pot. Add beef broth or au jus and water, scraping up browned bits from the bottom of the pan. Add balsamic vinegar, Worcestershire sauce, parsley, garlic powder, onion powder, and onions.
- Place the lid on and turn the valve to sealing. Select MANUAL (high pressure) mode for 60 minutes.
- Once the beef is fully cooked, let the pressure come down naturally for 10 minutes, then manually release the remaining pressure by switching the valve over to venting.
- Once the pin has dropped, remove the lid and add the potatoes and carrots to the pot, pushing them down under the meat.
- Place the lid back on, turn the valve to sealing, and select MANUAL (high pressure) mode for 3 minutes.
- When the cook time is over, let the pressure release naturally for 10 minutes, then manually release the remaining pressure by switching the valve over to venting. Once the pin drops, remove the lid and serve.
This is the only way to cook roast! It always turns outs so tender! And the flavor is just amazing. Thanks for the recipe!
This is the way to cook roast!! So fast, tender & juicy!!
We always had this growing up for Sunday suppers! Love how easy it is to make in the instant pot!
I LOVE how quick, easy and delicious this is!! The perfect weeknight meal!!
My husband LOVES pot roast! I can’t wait to try this in the instant pot!