Why You’ll Love This Recipe

Perfect Instant Pot Pot Roast is a hearty, comforting dish made effortlessly in a fraction of the time compared to traditional methods. Tender, fall-apart beef infused with rich flavors of herbs, broth, and vegetables makes it an ideal meal for busy weeknights or cozy family dinners. The Instant Pot locks in moisture and flavor, delivering a classic pot roast in under two hours.

ingredients

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

chuck roastonionsgarliccarrotsbaby potatoesbeef brothtomato pasteolive oilWorcestershire saucesaltpepperthymebay leavesrosemarycornstarch (optional, for thickening)

directions

Set the Instant Pot to “Sauté” and heat the olive oil.

Season the chuck roast generously with salt and pepper, then sear it on all sides until browned. Remove and set aside.

Add chopped onions and garlic to the pot, sautéing for 2-3 minutes until fragrant.

Stir in tomato paste, then deglaze the pot with a splash of beef broth, scraping up any browned bits.

Return the roast to the pot. Add the remaining broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Top with carrots and baby potatoes.

Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.

Let the pressure release naturally for 10-15 minutes before switching to quick release.

Remove the roast and vegetables. If desired, turn the pot to “Sauté” and add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to thicken the sauce.

Slice or shred the roast and serve with vegetables and gravy.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesSearing and sautéing time: 15 minutesPressure cooking time: 60 minutesNatural release: 15 minutesTotal time: 1 hour 45 minutes

Variations

Use red wine in place of some of the beef broth for a deeper flavor.

Swap baby potatoes with sweet potatoes for a sweeter twist.

Add mushrooms or parsnips for extra earthy flavor.

Use Italian seasoning instead of individual herbs for convenience.

Try a different cut like brisket or bottom round if preferred.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Freeze for up to 3 months in a freezer-safe container.Thaw in the refrigerator and reheat on the stovetop or microwave until hot.To maintain moisture, add a splash of broth when reheating.

FAQs

Can I use frozen meat in this recipe?

It’s best to thaw the roast for searing, but you can cook from frozen—just skip the sear and increase pressure time by 20 minutes.

Why is my pot roast tough?

It likely needs more time under pressure. Tough cuts become tender with longer cooking.

Can I skip searing the meat?

Yes, but searing adds flavor and improves texture.

Do I have to use an Instant Pot?

No, you can adapt this recipe for a slow cooker or oven—just increase the cooking time significantly.

What vegetables work best?

Carrots, potatoes, onions, and celery are classic, but root vegetables like turnips or rutabagas also work well.

Can I make this ahead of time?

Absolutely. It’s even more flavorful the next day after resting in the fridge.

What if I don’t have tomato paste?

You can omit it or use a small amount of ketchup or crushed tomatoes as a substitute.

How thick should I make the gravy?

That’s up to you. A cornstarch slurry gives you control over the thickness—start small and adjust to taste.

Can I use other cuts of meat?

Yes, brisket, bottom round, or shoulder roast can be used with similar results.

Is it okay to skip the herbs?

Yes, though thyme and rosemary add depth. You can use dried or fresh depending on preference.

Conclusion

Perfect Instant Pot Pot Roast brings all the traditional flavors of a slow-cooked roast to your table with modern efficiency. It’s tender, savory, and satisfying, making it a go-to meal for any night of the week. Whether you’re serving family or prepping ahead, this dish offers warmth and flavor in every bite.