This Instant Pot pot roast recipe will teach you how to make a fantastic one pot beef dinner in your pressure cooker. Pot roast is a traditional dinner recipe with a beef roast, potatoes and carrots cooked together until tender perfection.
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I have to admit, the concept of a pot roast is completely new to me. But even though I didn't grow up with it, I could instantly tell that it would become a new tradition the first time I made it.
Roast beef, potatoes and carrots are all cooked together in one Instant Pot for an easy, but delicious roast dinner. The cooking liquids can also be used to make a homemade gravy in the same pot.
This recipe is perfect if you're looking for a quick and convenient traditional meal.
Browse my collection of roast dinner recipes for more amazing meal inspiration.
Why you'll love it
- Pot roast is traditionally cooked in the oven, but the Instant Pot method is by far the fastest way to make it.
- Perfect fall apart tender beef. It only takes a moment to shred it.
- The liquid in the pot makes an amazing but effortless homemade gravy.
- The potatoes and carrots cooks with the roast. No side dishes needed!
- Add the ingredients to the pot, set the timer and wait. There is no risk of overcooking the roast or burning it in your pressure cooker.
- If you like slow cooker beef, this recipe gives very similar results, but in much shorter time.
- You can even cook the roast from frozen for convenience.
Ingredients
Beef roast: Use a chuck roast (UK: braising steak). This is a very economical cut of roast, and it's really well suited for pot roasts. The chuck roast will be fall-apart-tender, and is really easy to shred. Other cuts of roast might cook very differently.
Beef broth: If you have homemade beef broth or beef stock, this is of course preferred, but you can use any beef broth that you like. Alternatively, you can use hot water and a beef stock cube.
Red wine: The dry red wine adds a lot of flavor to the dish. The alcohol will evaporate during cooking, so the dish will be completely alcohol free. Make sure to use a dry wine. Alternatively, substitute with 1 tablespoon of red wine vinegar.
Onion and garlic: These are added for extra flavor. Dice and grate them finely to prevent a chunky sauce.
Thyme, rosemary and bay leaf: These add flavor to the pot roast. The rosemary and bay leaf are discarded before serving. Feel free to omit any of these if you don't like them, but bear in mind that your roast could be a little bland.
Salt and pepper: Salt and pepper are essential for flavor. You can season the beef roast to taste, but I recommend being quite generous. You might want to reduce the salt amount if your stock or broth contains a lot of salt.
Tomato paste and Worcestershire sauce: Added for flavor! Feel free to omit these in case of allergies.
Baby potatoes: Use baby potatoes, or larger potatoes cut into smaller chunks. Potatoes are essential in a pot roast, and taste fantastic with the beef.
Carrots: The carrots complete the meal. Add them towards the end of the cooking time to prevent them from becoming mushy.
Cornstarch (UK: cornflour) : After the pot roast has been cooked, you can add cornstarch to the cooking liquid to turn it into a sauce.
💡 TIP! Chuck roast is one of the most economical cuts of beef, and pot roasts are a great way to enjoy a good roast on a budget.
Instructions
- Sear the roast: Season the beef well with salt and pepper on both sides. Add the vegetable oil to the Instant Pot, and sear the meat on SAUTE setting for a few minutes, until the surface has browned. Repeat on all sides.
- Saute the onions: Remove the beef from the Instant Pot, and add diced onions and grated garlic. Saute for a few minutes. If it sticks to the bottom of the pot, you can add a splash of beef stock.
- Pressure cook: Add the thyme, rosemary, bay leaves, Worcestershire sauce, tomato paste, red wine, and beef stock to the Instant Pot, and gently submerge the chuck roast into the liquid. Seal the pot with a lid, and cook using the MANUAL or PRESSURE COOK setting for 50 minutes on high pressure. Then, do a quick release of the pressure.
- Add the vegetables: Peel the carrots, and cut them into 3-inch chunks. Add these to the Instant Pot, along with the baby potatoes. Try to place them in the liquid on the sides of the roast. Seal the lid on the pot again, and cook with the MANUAL or PRESSURE COOK setting for another 15 minutes on high pressure. Do a quick release to release the pressure after the timer is up.
- Shred the meat: Remove potatoes and carrots from the Instant Pot. Use two forks to shred the beef in the pot, then remove the beef. Place beef, potatoes and carrots on serving dishes.
- Make the gravy: Combine the cornstarch with cold water in a small bowl to form a cornstarch slurry. Add this to the liquid in the Instant Pot. Cook the liquid on SAUTE setting for a few minutes while stirring. The liquid will thicken and form a gravy. Use it as is, or strain it to get rid of any chunks of onion or seasoning.
- Serve: Serve the pot roast immediately with a generous amount of gravy.
Top tips
- If your roast is larger or smaller than the recipe states, you might have to adjust the cooking times suggested.
- If you don't have access to baby potatoes, you can cut regular potatoes into large chunks.
Serving suggestions
This pot roast is a complete meal made in one pot, and you don't have to serve it with any additional dishes. If you'd like to add any sides, however, here are some of my favorite choices:
- Carrot Rice - Serve your pot roast with a flavorful rice dish.
- Bread - Dinner rolls, toasted bread, garlic bread or a slice or sourdough would pair nicely with this dish.
- Mediterranean Roast Vegetables - Add some more veggies to your meal with these mixed roasted vegetables.
- Air Fryer Asparagus - Roasted asparagus from your air fryer will add some color and flavor to your roast dinner.
Variations
Added vegetables: Feel free to add extra vegetables. Celery, mushrooms, shallots or peas could be great options. Use your family's favorites.
Other seasoning: In this recipe we keep the seasoning to a minimum to allow the natural flavor of beef to shine. Feel free to add any seasoning that you like to add more flavor.
Leftovers
Leftover pot roast stores really well in a refrigerator for up to 3 days. Reheat it in a microwave for a few minutes, and serve it warm.
You can also safely freeze the beef for a few months. Thaw frozen pot roast in a refrigerator overnight, and reheat before serving. Keep in mind that the meat could be a little more dry after freezing, so you will want to serve it with a generous amount of sauce.
Frequently asked questions
Both methods are great, and have their own benefits. The instant pot will cook the meal much faster, while the crockpot allows you to keep an eye on it and reduces your chance of overcooking it.
Not every recipe online will require you to sear your pot roast, and it's usually not essential. However, searing the meat only takes a few minutes, and adds a lot more flavor to the final dish, so it is highly recommended.
In the Instant Pot, you can place the vegetables at the sides of the roast, ideally submerged in the liquid. Alternatively, place them on top of the roast.
You might also like these recipes
- Garlic Parmesan Brussels Sprouts
- Instant Pot Chicken and Broccoli
- Instant Pot Tuna Casserole
- Air Fryer Pork Roast
- Instant Pot Chicken and Rice
- Instant Pot Chicken and Potatoes
- Moroccan Roasted Turkey Drumstick
- Instant Pot Ground Beef
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Instant Pot Pot Roast
Equipment
Ingredients
- 3 pound chuck roast
- 8 oz carrots (4 carrots)
- 1 ½ pounds baby potatoes
- 2 sprigs rosemary
- 1 tablespoon Worcestershire sauce
- 3 cups beef stock
- ⅓ cup dry red wine
- 3 tablespoons tomato paste
- 3 garlic cloves
- 1 onion
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 2 bay leaves
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
Instructions
- Season the beef well with salt and pepper on both sides. Add the vegetable oil to the Instant Pot, and sear the meat on SAUTE setting for a few minutes, until the surface has browned. Repeat on all sides.
- Remove the beef from the Instant Pot, and add diced onions and grated garlic. Saute for a few minutes. If it sticks to the bottom of the pot, you can add a splash of beef stock.
- Add the thyme, rosemary, bay leaves, Worcestershire sauce, tomato paste, red wine, and beef stock to the Instant Pot, and gently submerge the chuck roast into the liquid. Seal the pot with a lid, and cook using the MANUAL or PRESSURE COOK setting for 50 minutes on high pressure. Then, do a quick release of the pressure.
- Peel the carrots, and cut them into 3-inch chunks. Add these to the Instant Pot, along with the baby potatoes. Try to place them in the liquid on the sides of the roast. Seal the lid on the pot again, and cook with the MANUAL or PRESSURE COOK setting for another 15 minutes on high pressure. Do a quick release to release the pressure after the timer is up.
- Remove potatoes and carrots from the Instant Pot. Use two forks to shred the beef in the pot, then remove the beef. Place beef, potatoes and carrots on serving dishes.
- Combine the cornstarch with cold water in a small bowl to form a cornstarch slurry. Add this to the liquid in the Instant Pot. Cook the liquid on SAUTE setting for a few minutes while stirring. The liquid will thicken and form a gravy. Use it as is, or strain it to get rid of any chunks of onion or seasoning.
- Serve the pot roast immediately with a generous amount of gravy.
Video
Notes
- Store leftovers in a refrigerator for up to 3 days.
- If the roast is frozen, cook it for 70 minutes before adding the potatoes and carrots, so you add 20 minutes to the original 50.
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