Instant Pot Pot Roast
A quick and hearty Instant Pot pot roast with tender beef, rich gravy, and classic vegetables — all made in one pot.
Equipment
- - Instant Pot (6 or 8 qt)
- - Tongs
- Knife and cutting board
- Whisk
- - Serving platter
Ingredients
- **For the Roast**
- - 1 tbsp vegetable oil
- - 1 boneless 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
- **Vegetables**
- - 1 lb red potatoes
- - 1 lb carrots cut into chunks
- - 1 large yellow onion chopped
- **Liquid & Gravy**
- - 4 cups beef broth
- - 2 tbsp Worcestershire sauce
- - ¼ cup water
- - 2 tbsp cornstarch
- **Optional**
- - Chopped fresh parsley or thyme
Instructions
- Season roast with salt, pepper, and spices.
- Sear in Instant Pot on all sides. Remove.
- Add broth + Worcestershire. Scrape browned bits.
- Return roast; add potatoes, carrots, onion.
- Pressure cook: 60 min (3 lb) or 80–90 min (4–5 lb). Natural release 10 min.
- Remove meat and veggies. Shred roast.
- Whisk cornstarch + water. Stir into simmering juices to make gravy.
- Serve with gravy and garnish.
Notes
- Let the roast rest before shredding to keep it juicy.
- Carrots and potatoes can be added later if you prefer firmer veggies.
- Carrots and potatoes can be added later if you prefer firmer veggies.