Mouthwatering Instant Pot Pot Roast

There’s nothing like a classic pot roast to warm the soul, and using the Instant Pot makes it easier than ever. This version uses a well-marbled chuck roast, cooks it under pressure with beef broth, carrots, potatoes, and onions, and finishes it all off with a quick homemade gravy from the cooking liquid. The result is a deeply flavorful meal with minimal effort, cleanup, or time. One bite, and this recipe will become a staple in your dinner rotation.

Table of Contents

❤️ Why You’ll Love This Recipe

• Fork-tender beef in a fraction of the usual time
• One-pot meal with vegetables and gravy included
• Family-friendly and makes amazing leftovers
• Budget-conscious using a humble chuck roast
• Rich flavor from browning the beef and natural pressure infusion

🧂 Ingredients

For the Roast

• 1 tbsp vegetable or canola oil
• 1 boneless beef chuck roast (3–5 lbs)
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

For the Vegetables

• 1 lb small red potatoes (halved if large)
• 1 lb carrots (cut into 2-inch chunks)
• 1 large yellow onion (roughly chopped)

For the Braising Liquid & Gravy

• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• ¼ cup water
• 2 tbsp cornstarch

Optional for Serving

• Fresh parsley or thyme, chopped

👨‍🍳 Instructions

1. Season the Roast
   Mix salt, onion powder, garlic powder, black pepper, and paprika in a small bowl. Rub evenly over all sides of the roast.
2. Sear the Meat
   Turn the Instant Pot to Sauté. Once hot, add oil and brown the roast on all sides (2–3 minutes per side). Remove and set aside.
3. Deglaze and Add Veggies
   Add beef broth and Worcestershire sauce. Scrape up any browned bits with a spatula. Turn off Sauté. Return roast to pot. Add potatoes, carrots, and onion around the roast.
4. Pressure Cook
   Lock the lid and set the valve to Sealing. Pressure cook on High:
   • 60 min for 3 lb roast
   • 80–90 min for 4–5 lb roast
     Let pressure naturally release for 10 minutes, then quick release remaining steam.
5. Rest and Shred
   Transfer roast and vegetables to a platter. Let rest 5 minutes. Shred the meat with two forks.
6. Make the Gravy
   Set Instant Pot to Sauté. Whisk cornstarch and water into a slurry. Slowly add to simmering liquid, stirring until thickened (~3 minutes).
7. Serve
   Spoon gravy over shredded beef and vegetables. Garnish with herbs if desired.

🕒 Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 70–100 minutes
• Total Time: 1.5–2 hours
• Servings: 6–8
• Skill Level: Medium

🔢 Nutrition Facts (Per Serving)

• Calories: ~475
• Protein: 36g
• Fat: 20g
• Carbs: 32g
• Sugar: 4g
• Sodium: 680mg
• Fiber: 4g

💡 Tips & Variations

• Don’t skip the sear – It adds crucial flavor.
• Chuck roast is ideal, but bottom round or rump roast also work.
• Cut carrots thick so they don’t turn mushy.
• Prefer mashed potatoes? Cook them separately and serve under the roast.
• No beef broth? Use chicken broth + bouillon for a rich result.

❓ FAQs

Can I make this without an Instant Pot?
Yes. Sear the roast in a Dutch oven, add liquid and veggies, cover, and bake at 300°F for 3–4 hours.

What if my roast is still tough?
It likely needs more cook time. Return it to the pot and pressure cook another 15 minutes.

Can I freeze leftovers?
Yes, freeze meat and gravy (without potatoes) for up to 3 months.

Is it gluten-free?
Yes, if you use gluten-free Worcestershire and beef broth.

🏁 Conclusion

This Instant Pot pot roast is everything a comfort meal should be: tender, flavorful, and made with love — without spending all day in the kitchen. Whether you’re feeding a crowd or prepping meals for the week, this foolproof method delivers every time.