Instant Pot Pot Roast

This Instant Pot pot roast is a quick and easy take on the classic slow-cooked meal. It delivers juicy, tender beef, perfectly cooked vegetables, and a rich, savory gravy—all in a fraction of the time it takes to make traditional pot roast. With the magic of pressure cooking, you’ll get a flavorful and comforting dinner with minimal effort.

Why You’ll Love This Recipe

• One-pot convenience – Everything cooks in a single pot for easy cleanup.
• Fast but flavorful – Tastes like it slow-cooked for hours, but it’s done in under two.
• Tender meat and veggies – Pressure cooking ensures fork-tender beef and perfectly soft potatoes and carrots.
• Perfect for meal prep – Leftovers store well for easy meals throughout the week.

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Part 1: Preparing the Instant Pot Pot Roast

Essential Tools and Equipment

• Instant Pot (6-quart or larger) – Ensures even pressure cooking.
• Tongs – Helpful for searing and removing the roast.
• Wooden spoon – Perfect for deglazing and stirring.
• Measuring cups and spoons – For accurate seasoning and liquid measurements.
• Small bowl – For mixing the cornstarch slurry.

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Ingredients

For the Roast:

• 3-5 lb boneless beef chuck roast (a well-marbled cut ensures tenderness)
• 1 tablespoon oil (avocado or vegetable oil for searing)
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, adds a smoky depth)

For the Vegetables:

• 1 lb baby red potatoes
• 4 large carrots, chopped into 2-inch pieces (or 1 lb baby carrots)
• 1 large yellow onion, diced

For the Gravy:

• 4 cups beef broth (low sodium preferred for better control of seasoning)
• 2 tablespoons Worcestershire sauce
• 1/4 cup water
• 2 tablespoons cornstarch

Optional Garnish:

• Fresh chopped parsley or thyme for added flavor

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Step-by-Step Directions

1. Season the Roast

• In a small bowl, mix salt, onion powder, garlic powder, black pepper, and smoked paprika.
• Rub this seasoning mix all over the beef roast to coat evenly.

2. Sear the Roast

• Turn the Instant Pot to Sauté mode and add 1 tablespoon oil.
• Once hot, sear the roast for 2-3 minutes per side, until browned.
• Remove and set aside.

3. Deglaze the Pot

• Pour 4 cups beef broth and 2 tablespoons Worcestershire sauce into the pot.
• Use a wooden spoon to scrape up any browned bits (this prevents a burn warning).

4. Add the Ingredients

• Return the seared roast to the pot.
• Arrange potatoes, carrots, and onions around the meat.

5. Pressure Cook

• Secure the lid and set the valve to Sealing.
• Select High Pressure and cook for:
  • 60 minutes for a 3 lb roast
  • 80-90 minutes for a 4-5 lb roast
• Once the timer is up, let the pressure naturally release for 10 minutes, then do a quick release.

6. Shred the Meat

• Remove the roast and vegetables from the pot.
• Shred the beef into chunks using two forks.

7. Make the Gravy

• Turn the Instant Pot to Soup/Broth mode.
• In a small bowl, mix 2 tablespoons cornstarch with ¼ cup water to create a slurry.
• Stir into the broth and cook for 2-3 minutes, until thickened.

8. Serve and Garnish

• Drizzle gravy over the shredded beef and vegetables.
• Garnish with fresh parsley or thyme, if desired.

Serving Suggestions

This hearty Instant Pot pot roast pairs well with a variety of side dishes. Consider serving it with:

1. Mashed Potatoes – Instead of adding baby potatoes to the pot, serve with creamy mashed potatoes to soak up the rich gravy.
2. Buttered Egg Noodles – A classic pairing that complements the tender beef.
3. Crusty Bread – Perfect for sopping up every last bit of the flavorful sauce.
4. Steamed Green Beans – Adds a fresh, crisp contrast to the rich dish.
5. Roasted Brussels Sprouts – Caramelized sprouts provide a slightly sweet and nutty flavor.
6. Cornbread – A slightly sweet, soft bread that balances the savory roast.
7. Caesar Salad – A crisp and refreshing option to lighten the meal.
8. Garlic Butter Asparagus – A simple, flavorful vegetable side that pairs well with the roast.

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Common Mistakes to Avoid

Making pot roast in the Instant Pot is simple, but a few common mistakes can impact the final result. Follow these tips for the best outcome:

• Skipping the sear – Searing the roast before pressure cooking enhances flavor and texture.
• Forgetting to deglaze the pot – Scraping up browned bits prevents the Instant Pot from triggering a “burn” warning.
• Overcooking the vegetables – If you prefer firmer carrots, add them 10 minutes before the roast is done rather than cooking them for the full time.
• Using too much liquid – The Instant Pot does not allow for evaporation, so adding too much broth can make the dish overly watery. Stick to the recommended amount.
• Releasing pressure too soon – Allowing a 10-minute natural release before doing a quick release helps keep the meat tender and juicy.
• Not letting the gravy thicken properly – The cornstarch slurry needs to be stirred in well and cooked for a few minutes to reach the right consistency.

Storage and Reheating

Proper storage and reheating ensure the Instant Pot pot roast stays flavorful and tender.

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the meat and vegetables submerged in the gravy to prevent drying out.
• Freezer: Freeze in portions with the gravy for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags for the best results.
• Reheating:
  • Stovetop: Heat the roast and gravy in a saucepan over low to medium heat until warmed through. Add a splash of broth if needed.
  • Microwave: Reheat in 30-second intervals, stirring between each, to avoid overheating.
  • Instant Pot: Use the Sauté function or the “Keep Warm” setting to gently reheat.

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Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?

Yes. While chuck roast is the best choice for tenderness, brisket or bottom round can also be used. Keep in mind that these cuts may require slightly longer cooking times to achieve the same level of tenderness.

2. Can I cook this from frozen?

Yes, but skip the searing step and increase the cooking time by 20 to 30 minutes. It is also important to separate frozen chunks of meat if they are stuck together to ensure even cooking.

3. What if my gravy is too thin?

Whisk in an additional slurry of cornstarch and water (1 tablespoon cornstarch mixed with 1 tablespoon water) and let it simmer on the Sauté setting until thickened.

4. Can I add mushrooms or other vegetables?

Yes. Mushrooms, parsnips, or celery add extra depth to the dish. If adding delicate vegetables like mushrooms, stir them in after cooking so they do not become mushy.

5. Can I make this in a slow cooker instead?

Yes. To adapt this recipe for a slow cooker:

• Sear the meat in a pan before adding it to the slow cooker.
• Cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
• Follow the same steps for thickening the gravy at the end.

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Conclusion

This Instant Pot pot roast is a perfect comfort food meal, combining tender beef, hearty vegetables, and a rich, savory gravy in a fraction of the time it takes for traditional slow cooking. Whether you are making it for a weeknight dinner, a special occasion, or meal prepping for the week, this recipe delivers a consistently delicious result.

Try it today and enjoy a flavorful, satisfying meal with minimal effort.