There are some meals that just wrap you up in a warm hug, you know? The kind that make you forget about the chaos of the day and just settle into pure comfort. For me, that meal has always been Pot Roast. My grandma used to make this incredible, slow-cooked pot roast that would fill the whole house with the most amazing aroma. It was always a weekend treat, something we’d anticipate all week. But let’s be honest, who has all day to stand over a hot stove anymore? That’s where this Instant Pot pot roast comes in. It’s my absolute go-to when I’m craving that same soul-warming goodness but only have an hour or so to make it happen. It’s not *exactly* like Grandma’s, but it’s got that same magic, that same melt-in-your-mouth tenderness, and it’s so ridiculously easy. Seriously, this Instant Pot pot roast is a lifesaver on busy weeknights, and my kids ask for it all the time now. It’s become our new family tradition.
What is Instant Pot Roast?
So, what exactly are we talking about when we say “Instant Pot Pot Roast”? Think of it as your classic, comforting pot roast, but turbocharged. Instead of spending hours in the oven or on the stovetop, we’re harnessing the power of the Instant Pot – that magical countertop appliance – to dramatically cut down the cooking time. It’s essentially a way to get incredibly tender, flavorful, fall-apart beef in a fraction of the time, all while using minimal effort. We’re talking about a hearty cut of beef, slow-cooked to perfection in a rich, savory broth with aromatic vegetables, all happening at lightning speed thanks to the pressure cooking. It’s the same delicious outcome you’d expect from a traditional pot roast, but without the all-day commitment. It’s the best of both worlds, really – convenience meets classic comfort food.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll absolutely adore this Instant Pot Pot Roast? Let’s break it down. First and foremost, the FLAVOR. It’s unbelievably rich and savory. The beef gets so incredibly tender, practically melting in your mouth, and it soaks up all those delicious juices from the broth and vegetables. The aroma that fills your kitchen while it’s cooking is just divine; it’s like a warm, welcoming embrace. Then there’s the SIMPLICITY. This is where the Instant Pot truly shines. You basically toss everything in, set it, and forget it. There’s no constant hovering, no worrying about it drying out. It’s a dump-and-go kind of meal, which is exactly what I need on those hectic days. It’s also incredibly COST-EFFECTIVE. A good chuck roast is usually pretty budget-friendly, and the other ingredients are pantry staples. You get a gourmet-tasting meal without breaking the bank. And the VERSATILITY is a huge bonus! While it’s fantastic served as is with Mashed Potatoes, I’ve also shredded the leftovers for amazing sandwiches, added it to pasta dishes, and even made a killer pot roast shepherd’s pie. It’s the kind of meal that feels like a special occasion but is easy enough for any day of the week. Compared to other weeknight meals, this Instant Pot pot roast delivers a depth of flavor that usually takes hours. It’s a real winner in my book, and I know it will be in yours too.
How do I make Instant Pot Roast?
Quick Overview
Making this Instant Pot Pot Roast is surprisingly straightforward. We’ll start by searing the beef to lock in all those amazing flavors, then sautéing some aromatics. Everything else – the beef, veggies, and broth – goes right into the Instant Pot. We’ll pressure cook it until it’s fork-tender, and then, if you like, you can thicken the sauce a bit. The whole process, from prep to plated, is remarkably quick, making it perfect for a satisfying weeknight dinner that tastes like it took all day. You really can’t mess this up!
Ingredients
For the Star of the Show (The Roast):
3-4 pound chuck roast: This is your best friend for pot roast. Look for one with good marbling – those little flecks of fat are what make it tender and flavorful. If you can find a boneless roast, that’s easiest, but a bone-in one will give you even more flavor in the broth. Don’t trim off *all* the fat, as some is good for flavor and moisture!
For Building That Flavor Foundation:
2 tablespoons olive oil or vegetable oil: For searing and sautéing. Whatever you have on hand works!
1 large onion, chopped: Yellow or sweet onions are my go-to here. They caramelize beautifully.
3-4 carrots, peeled and roughly chopped: Make sure they’re cut into decent-sized chunks so they don’t get mushy.
3-4 celery stalks, roughly chopped: The classic mirepoix trio (onion, carrot, celery) is essential for that deep, savory base.
4 cloves garlic, minced: Because you can never have too much garlic, right?
For the Luscious Braising Liquid:
1 cup beef broth: Low-sodium is a good choice so you can control the saltiness.
1 cup dry red wine (optional, but highly recommended!): Something like a Cabernet Sauvignon or Merlot adds amazing depth. If you don’t do wine, just use an extra cup of beef broth.
2 tablespoons Worcestershire sauce: This little bottle of magic adds so much umami.
1 tablespoon tomato paste: It deepens the flavor and color of the sauce.
1 teaspoon dried thyme: Or use fresh if you have it!
1 teaspoon dried rosemary: Again, fresh is great if you have it.
Salt and freshly ground Black Pepper, to taste: Don’t be shy with the seasoning! I always season the roast itself before searing.
For Thickening (Optional, but I always do it!):
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
1/4 cup cold water
Step-by-Step Instructions
Step 1: Sear That Roast!
First things first, get your Instant Pot set to the Sauté function. Add your olive oil. Once it’s shimmering hot, carefully place your chuck roast in the pot. Now, the key here is to get a really good sear on all sides. We’re talking a nice, golden-brown crust. This step is crucial for developing that deep, rich flavor. Don’t rush it! Let it brown for about 3-4 minutes per side. Once it’s beautifully seared, remove the roast from the Instant Pot and set it aside on a plate. Don’t worry if bits stick to the bottom – that’s flavor gold!
Step 2: Sauté the Veggies
Still on the Sauté function, add your chopped onion, carrots, and celery to the Instant Pot. Cook them, stirring occasionally, for about 5-7 minutes, or until they start to soften and the onion is becoming translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! If things seem a little dry, you can add another splash of olive oil. Scrape up any browned bits from the bottom of the pot – that’s where all the good stuff is!
Step 3: Deglaze and Add Liquids
Now, pour in your red wine (if using). Use a wooden spoon to scrape up any remaining browned bits stuck to the bottom of the pot. Let the wine simmer and reduce for a minute or two. This step is called deglazing and it’s super important for building flavor. Next, stir in the beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Give it a good stir to combine everything. Make sure to get all those delicious bits off the bottom!
Step 4: Get Everything Together
Turn off the Sauté function. Place your seared chuck roast back into the Instant Pot, nestling it down into the vegetables and liquid. If the liquid doesn’t come about halfway up the roast, you can add a little more beef broth or even some water. Now, season the roast generously with salt and freshly ground black pepper. I usually give it a good sprinkle on top.
Step 5: Pressure Cook to Perfection
Secure the lid on your Instant Pot and make sure the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 60 minutes on high pressure. Once the cooking cycle is complete, let the pressure release naturally for at least 15-20 minutes. This is important for keeping the meat moist and tender. After the natural release, you can carefully do a quick release for any remaining pressure. Open the lid, and behold! Your pot roast should be incredibly tender.
Step 6: Thicken the Sauce (Optional but Recommended!)
If you like a thicker, richer gravy, this is the step for you. Remove the roast and vegetables from the Instant Pot and set them aside in a bowl. Press the “Sauté” button again. In a small bowl, whisk together the 2 tablespoons of flour (or cornstarch) with 1/4 cup of cold water until smooth. Pour this slurry into the liquid in the Instant Pot, whisking constantly. Let it simmer and thicken for a few minutes until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
Step 7: Slice and Serve!
Once your gravy is thickened, you can either slice your pot roast or shred it with two forks. It should literally fall apart. Spoon the delicious gravy and vegetables over the top. Serve immediately and prepare for happy sighs!
What to Serve It With
This Instant Pot Pot Roast is a complete meal in itself, but if you want to take it to the next level, oh, the possibilities! For a classic **Breakfast** pairing (yes, I do this!), some leftover shredded pot roast tossed into a scramble with a little cheese is pure heaven. It’s a hearty way to start the day, especially after a chilly morning walk. For a proper **Brunch**, serving it alongside some fluffy buttermilk pancakes or even some savory cheddar biscuits feels decadent and utterly delicious. The rich gravy is perfect for drizzling. And as a **Dessert**… well, it’s not dessert, but that rich, savory gravy is so satisfying, it feels like a treat! For true **Cozy Snacks**, I love taking leftovers and making a hearty pot roast sandwich piled high on toasted sourdough. The meat is so tender it practically melts. My kids also love it served over a bed of fluffy mashed potatoes or even some creamy polenta. We’ve even had it with egg noodles, which is a nod to my grandma’s original way of serving it. It’s so versatile, you can truly make it work for any meal or craving!
Top Tips for Perfecting Your Instant Pot Pot Roast
I’ve made this Instant Pot Pot Roast more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you nail it every single time. First, about the roast itself: don’t be afraid of a little fat! That marbling is flavor and moisture. When you’re searing it, make sure that pot is nice and hot. If it’s not hot enough, the roast will just steam instead of searing, and you’ll miss out on that crucial flavor development. I learned this the hard way early on! For the vegetables, cutting them into decent-sized chunks is key. If you chop them too small, they can turn into mush during the pressure cooking. I like my carrots and potatoes to have a little texture left. When it comes to the liquid, I always use beef broth, but I sometimes sneak in a splash of red wine if I have an open bottle. It really deepens the flavor. If you don’t do alcohol, just use extra beef broth or even a mix of beef broth and water. The tomato paste is a small amount, but don’t skip it! It adds a wonderful depth and richness. When you’re pressure cooking, the 60 minutes on high is usually perfect for a 3-4 pound roast, but if you have a really thick one, you might need to add another 10 minutes. The best way to tell is to check for fork-tenderness. Don’t be tempted to quick-release all the pressure right away; letting it sit for 15-20 minutes of natural release makes a world of difference in tenderness. For the gravy, I always thicken it. If you’re going gluten-free, just swap the all-purpose flour for cornstarch mixed with cold water. Whisk it in slowly and let it simmer until it thickens up. Taste, taste, taste! Adjusting the salt and pepper at the end is crucial. Sometimes the broth can be a bit salty, so you might need less pepper, or vice-versa. It’s all about getting it just right for your palate.
Storing and Reheating Tips
This Instant Pot Pot Roast is fantastic for leftovers, and honestly, I think it tastes even better the next day! If you have any that is, because it usually disappears in my house! For **Room Temperature** storage, I wouldn’t leave it out for more than two hours, just to be safe. If you plan to eat it within a few hours, covering it loosely with foil is fine. For **Refrigerator Storage**, which is my preferred method, I let it cool down a bit, then transfer it to an airtight container. It will stay good in the fridge for about 3-4 days. The vegetables and meat will absorb even more of that delicious gravy as it sits. When it comes to **Freezer Instructions**, this is a great candidate. Let the roast and vegetables cool completely, then pack them into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible. It should last for about 2-3 months in the freezer. To thaw, transfer it to the refrigerator overnight. For reheating, I love to gently warm it up on the stovetop in a skillet over low heat, adding a splash more beef broth if it seems dry. You can also reheat it in the microwave, covered, until heated through. If you made a separate gravy, make sure to reheat that separately as well. For the **Glaze Timing Advice**, I usually add the glaze right before serving the first time. If I’m storing leftovers, I’ll add a bit more broth or sauce when I reheat it to ensure it stays nice and moist, almost like a fresh glaze!
Frequently Asked Questions
Final Thoughts
There you have it – the Instant Pot Pot Roast that’s going to become your new best friend in the kitchen. It’s proof that you don’t need hours of slaving away to get that incredible, home-cooked flavor that just makes everything feel right. The way the beef shreds apart, the rich, savory gravy, the tender vegetables – it’s pure comfort food magic, all done in a fraction of the time. This recipe has truly changed the game for me on busy weeknights, and I have a feeling it will do the same for you. If you love the idea of effortless comfort food, you might also enjoy my Slow Cooker Pulled Pork or my Easy Chicken Noodle Soup recipes – they’ve got that same soul-warming vibe! I can’t wait to hear what you think of this Instant Pot Pot Roast. Please let me know in the comments how yours turns out, and if you’ve got any fun variations or family traditions to share! Happy cooking!
Instant Pot Pot Roast
Ingredients
Main Ingredients
- 3 pound beef chuck roast
- 0.5 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound carrots, peeled and cut into chunks
- 1 pound potatoes, peeled and cut into chunks
Instructions
Preparation Steps
- Pat the beef roast dry with paper towels. Season generously with salt and pepper.
- Add beef broth, Worcestershire sauce, and thyme to the Instant Pot. Stir to combine.
- Place the seasoned roast in the Instant Pot on top of the liquid.
- Add the chopped onion, minced garlic, carrots, and potatoes around the roast.
- Secure the lid and set the vent to sealing. Cook on High Pressure for 90 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Carefully remove the roast and vegetables from the Instant Pot. Let the roast rest for 10 minutes before slicing.
- Serve the pot roast with the vegetables and the flavorful pot liquor.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
