There’s something magical about a tender, fall-apart pot roast that fills your kitchen with rich, savory aromas. This Instant Pot Pot Roast delivers melt-in-your-mouth beef, perfectly seasoned and surrounded by velvety carrots, buttery potatoes, and a deeply flavorful gravy. In just under two hours, you’ll have a hearty, comforting meal that tastes like it simmered all day.
The beauty of this recipe lies in its simplicity and speed—no babysitting required. The Instant Pot locks in moisture, creating a succulent roast with a caramelized crust and fork-tender texture. Each bite is a cozy blend of savory herbs, sweet vegetables, and rich juices, making it the ultimate weeknight dinner or weekend crowd-pleaser. Comfort food has never been this effortless or delicious.
Ingredients for Instant Pot Pot Roast
- 3 to 4 pounds boneless beef chuck roast (cut into 6-8 chunks)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil (divided)
- 1 cup diced yellow onion
- 3 cloves garlic (minced)
- 3 cups low-sodium beef broth (divided)
- 1 tablespoon Worcestershire sauce (use gluten-free if needed)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 2 bay leaves
- 1 ½ pounds whole baby potatoes
- 1 pound carrots (peeled and cut into large chunks)
- ⅓ cup cold water
- 3 tablespoons cornstarch or tapioca starch (for thickening)
- 2 tablespoons fresh parsley (chopped, for garnish)
Step-by-Step Instructions
- Season the beef: In a small bowl, combine salt, garlic powder, and black pepper. Rub the mixture evenly over the beef chuck roast pieces.
- Sear the beef: Set the Instant Pot to SAUTÉ. Once it reads “HOT,” add 1 tablespoon of olive oil. Sear the beef chunks for 3-4 minutes per side (work in batches if needed). Transfer seared beef to a clean plate.
- Sauté onions: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onions for 1-2 minutes until softened.
- Deglaze the pot: Pour in ½ cup of beef broth and scrape up any browned bits from the bottom. Let the onions cook in the broth for 2-3 minutes until translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute, stirring often to prevent burning.
- Combine liquids and spices: Press CANCEL to turn off the SAUTÉ function. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, Italian seasoning, paprika, and bay leaves. Stir well.
- Layer the ingredients: Place the seared beef back into the pot. Arrange the carrots and baby potatoes on top of the beef (do not stir to prevent mushiness).
- Cook under pressure: Secure the lid and seal the vent. Set the Instant Pot to MANUAL on HIGH pressure for 60 minutes. Allow the pot to come to pressure (about 20 minutes), then begin the countdown.
- Natural release: Once cooking is complete, let the pressure release naturally for 10 minutes. Then, carefully turn the vent to “venting” to release any remaining pressure. Wait until the steam valve drops before opening the lid.
- Remove and shred: Transfer the beef, carrots, and potatoes to a platter. Shred the beef using two forks.
- Thicken the gravy: Set the Instant Pot to SAUTÉ on REGULAR. In a small bowl, whisk together cold water and cornstarch until smooth. Pour the slurry into the pot and simmer, whisking constantly, until the gravy thickens (about 5 minutes).
- Serve: Pour the gravy over the pot roast and garnish with fresh parsley. Enjoy!
Perfect Pairings: Serving Suggestions for Your Pot Roast
This Instant Pot Pot Roast is a hearty, comforting dish that pairs beautifully with simple sides. Serve it with a crisp green salad or steamed green beans to balance the richness. For a cozy meal, add a slice of warm, crusty bread to soak up the flavorful gravy. If you’re feeding a crowd, consider doubling the recipe—it’s a guaranteed crowd-pleaser!
Leftovers Made Easy: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place the roast, potatoes, and carrots in a microwave-safe dish with a splash of broth or water to keep it moist. Alternatively, warm it gently on the stovetop over low heat. The gravy can be reheated separately and drizzled over the top for maximum flavor.
Mix It Up: Recipe Variations to Try
Customize this pot roast to suit your taste! Swap the baby potatoes for sweet potatoes or add parsnips for a twist. For a deeper flavor, use red wine instead of some of the beef broth. If you’re short on time, skip the searing step—though it adds richness, the roast will still be tender and delicious without it.
Instant Pot Pro Tips: Equipment Guidance
If you’re new to using an Instant Pot, don’t worry—it’s simpler than it seems! Always ensure the sealing ring is properly in place before cooking. For easier cleanup, consider using a non-stick cooking spray on the pot before searing. And remember, the natural release step is crucial for tender meat, so resist the urge to rush it!
Your Questions Answered: Common FAQs
Can I use frozen beef?
Yes, but thaw it first for even cooking.
What if I don’t have cornstarch?
Tapioca starch or a flour slurry (1:1 ratio of flour and water) works as a great substitute.
Can I cook this on low pressure?
Absolutely—just increase the cooking time to 75-80 minutes for the same tender results.
Instant Pot Pot Roast
Equipment
- Instant Pot
Ingredients
- 3 to 4 pound boneless beef chuck roast cut into 6-8 chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 cup diced yellow onion
- 3 cloves minced garlic
- 3 cups low-sodium beef broth divided
- 1 tablespoon Worcestershire sauce use gluten free if you’re gluten free or keto
- 1 tablespoon dijon mustard
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 2 bay leaves
- 1 ½ pounds whole baby potatoes
- 1 lb carrots peeled and cut into large chunks
- ⅓ cup cold water
- 3 tablespoons cornstarch or tapioca starch
- 2 tablespoons fresh parsley chopped
Instructions
- Add the salt, garlic powder, and black pepper to a small bowl. Whisk to combine.
- Season the beef chuck roast pieces with the spice mixture.
- Set the instant pot to SAUTÉ. Once the display reads “HOT”, add one tablespoon of the olive oil.
- Sear the beef for 3-4 minutes on each side, working in batches if need be. Once seared, transfer the meat to a clean plate.
- Add the additional tablespoon of olive oil to the pot. Add the onions and sauté for 1-2 minutes.
- Add ½ cup of the beef broth to the pot and stir. Scrape up any brown bits from the bottom of the pot. Let the onions cook in the broth for 2-3 minutes, until translucent.
- Add the minced garlic and cook for an additional minute, stirring often to ensure the garlic doesn’t burn.
- Press CANCEL to turn the instant pot off the SAUTÉ setting. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, Italian seasoning, paprika, and bay leaves to the pot. Stir to combine.
- Place the beef roast chunks back into the pot.
- Then, Place the carrot chunks and baby potatoes on top of the roast. Do not stir. You want the carrots and potatoes on top of the roast so that they do not get too mushy in the cooking process.
- Place the lid on the instant pot and seal the vent. Set the instant pot to MANUAL. Select HIGH and set the time to 60 minutes. The instant pot will take some time to build pressure and then will start counting down the time once pressure is built.
- Once done, let the instant pot naturally release for 10 minutes. Then, carefully turn the vent to the “venting” position to manually let it release pressure. Once no more steam remains and the steam valve has dropped, you can remove the lid. Do not remove the lid until that happens.
- Remove the potatoes, carrots and beef from the pot. Shred the beef and add it to a platter along with the potatoes and carrots.
- Set the Instant Pot to Sauté on the REGULAR setting. In a small bowl, whisk together the cold water and cornstarch until smooth.
- Pour the cornstarch slurry into the pot. Let simmer and whisk until the gravy thickens, about 5 minutes.
- Pour the gravy over the pot roast and garnish with fresh parsley.