Why You’ll Love This Recipe

This recipe is a game-changer for pot roast lovers. The Instant Pot makes the process quick and easy while still delivering that melt-in-your-mouth tenderness. The beef becomes perfectly juicy and flavorful, while the potatoes and carrots soak up all the savory goodness from the beef broth and seasonings. Plus, the homemade gravy is rich and delicious, taking this dish to the next level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3-pound boneless beef chuck roast
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 large sweet yellow onion, coarsely chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 ½ cups low-sodium beef broth
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
6 medium carrots, cut into 1-inch pieces
1.5 pounds whole baby potatoes
2 tablespoons cornstarch (optional, for thickening gravy)
2 tablespoons water (optional, for thickening gravy)

Directions

Prepare the Beef: Cut the beef chuck roast in half. Sprinkle salt and pepper on all sides of the beef.
Sear the Beef: Turn the Instant Pot to the sauté setting and heat the olive oil. Once hot, add the beef and brown on both sides (about 4 minutes per side). Once browned, transfer the beef to a clean plate.
Sauté the Vegetables: With the Instant Pot still on sauté mode, add the chopped onion and cook for 3–4 minutes until softened and lightly browned. Stir in the minced garlic and cook for another 30 seconds.
Add Flavor and Liquids: Add the tomato paste, Worcestershire sauce, and beef broth to the pot. Stir well, scraping up any browned bits stuck to the bottom of the pot.
Pressure Cook the Beef: Place the beef back into the pot, adding fresh thyme or dried thyme. Close the Instant Pot lid and set the steam release valve to sealing. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Cook the Vegetables: Add the carrots and baby potatoes on top of the beef in the Instant Pot. Close the lid again, and cook on Manual/Pressure Cook for an additional 5 minutes on high pressure. Once the cook time is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Shred the Beef: Remove the beef and vegetables from the Instant Pot, leaving the juices in the pot. Discard the thyme sprigs (if using fresh thyme). Use two forks to shred the roast into chunks.
Make the Gravy (Optional): To thicken the gravy, turn the Instant Pot to sauté mode. In a small bowl, mix the cornstarch and water. Stir the mixture into the liquid in the pot and cook, stirring occasionally, until the gravy thickens slightly.
Serve: Serve the shredded beef and vegetables with the thickened gravy.

Servings and Timing

Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Inactive Time: 35 minutes
Total Time: 2 hours 5 minutes

Variations

Add More Veggies: You can add other root vegetables like parsnips or turnips for extra flavor.
Spicy Version: For a bit of heat, add a pinch of red pepper flakes or a sliced chili to the broth.
Lighter Option: Use a leaner cut of beef like a round roast or sirloin tip roast for less fat.
Herb Options: Experiment with different herbs like rosemary or oregano to customize the flavor profile.

Storage/Reheating

Storage: Store leftover pot roast in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat the pot roast on the stove over medium heat, adding a little beef broth or water to rehydrate the gravy. You can also reheat it in the microwave.
Freezing: Freeze the pot roast in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts of beef, such as brisket or round roast. However, chuck roast is ideal because of its tenderness when slow-cooked.

How do I know when the beef is done?

The beef should be tender enough to shred easily with a fork after the pressure cooking time.

Can I make this pot roast without the Instant Pot?

Yes, you can make it in a slow cooker. Cook the roast on low for 7-8 hours or on high for 4-5 hours. Add the vegetables halfway through cooking.

Can I add potatoes earlier in the cooking process?

If you prefer, you can cook the potatoes with the beef from the beginning, but they may become very soft. Adding them later helps them retain their shape.

How do I make the gravy thicker?

Use the cornstarch slurry as described in the recipe for a thicker gravy, or let the sauce simmer for longer to reduce and thicken naturally.

Conclusion

Instant Pot Pot Roast is the perfect dish for a cozy, comforting meal with minimal effort. Tender beef, flavorful gravy, and hearty vegetables make for a satisfying dinner that’s sure to please. Whether you’re feeding a family or prepping for leftovers, this recipe is an easy way to enjoy a classic, delicious meal in no time!

Instant Pot Pot Roast

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This Instant Pot Pot Roast is the epitome of comfort food—tender beef, potatoes, and carrots, all drenched in a rich, flavorful gravy. A quick and easy way to enjoy a classic dish in a fraction of the time.

Author: Amy
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 5 minutes
Yield: 8 servings
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Instructions

Cut the beef chuck roast in half. Sprinkle salt and pepper on all sides of the beef.
Turn the Instant Pot to sauté mode and heat the olive oil. Once hot, add the beef and brown on both sides (about 4 minutes per side). Transfer the beef to a clean plate.
With the Instant Pot still on sauté mode, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Add the tomato paste, Worcestershire sauce, and beef broth to the pot. Stir well, scraping up any browned bits stuck to the bottom of the pot.
Place the beef back into the pot, adding fresh thyme or dried thyme. Close the Instant Pot lid and set the steam release valve to sealing. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Add the carrots and baby potatoes on top of the beef. Close the lid again, and cook on Manual/Pressure Cook for an additional 5 minutes on high pressure. Once the cook time is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Remove the beef and vegetables from the Instant Pot, leaving the juices in the pot. Discard the thyme sprigs (if using fresh thyme). Use two forks to shred the roast into chunks.
To thicken the gravy, turn the Instant Pot to sauté mode. In a small bowl, mix the cornstarch and water. Stir the mixture into the liquid in the pot and cook, stirring occasionally, until the gravy thickens slightly.
Serve the shredded beef and vegetables with the thickened gravy.