This Instant Pot Pot Roast delivers the deep, slow-cooked flavor you crave in a fraction of the time. By using high-pressure cooking, the chuck roast breaks down in about 35 minutes, yielding meat that's fork-tender and infused with savory herbs and vegetables.
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The pressure cooker creates a sealed environment that traps steam, raising the boiling point to 250°F (121°C). This allows collagen in the meat to convert to gelatin quickly, giving you that melt-in-your-mouth texture without hours of simmering.
I've developed this recipe to be foolproof: searing the meat first builds a rich fond, the liquid ratio is exact to avoid a watery sauce, and a natural release ensures the juices redistribute. You'll get a complete meal in one pot, with minimal cleanup.
Why You'll Love This Recipe
About the Ingredients
3 lbs (1.36 kg) chuck roast, cut into 2-3 large chunks
Chuck roast is ideal for pot roast due to its marbling. If you prefer, use bottom round, but reduce cooking time by 5 minutes.
2 tbsp (30 ml) olive oil
Use a high smoke-point oil like avocado or canola for searing. Olive oil works but watch it doesn't burn.
1 tsp salt
Kosher salt is best; if using table salt, reduce to 3/4 tsp.
1/2 tsp black pepper
Freshly ground gives more flavor. Pre-ground works too.
1 large yellow onion, sliced
Yellow or sweet onion adds sweetness. Red onion will work but is stronger.
4 cloves garlic, minced
Fresh garlic is best. In a pinch, 1 tsp garlic powder.
1 cup (240 ml) beef broth
Low-sodium broth lets you control salt. If using regular, skip extra salt.
2 tbsp (30 ml) Worcestershire sauce
Adds umami. Soy sauce can substitute in equal parts.
1 tbsp (15 ml) tomato paste
Deepens flavor. If you don't have it, skip – but it adds richness.
1 tsp dried thyme
Or 1 tbsp fresh thyme leaves. Rosemary also pairs well.
2 bay leaves
Remove before serving. They add subtle herbal notes.
1 lb (450 g) baby potatoes
Yukon Gold or red potatoes hold up well. Larger potatoes can be halved.
3 large carrots, peeled and cut into 2-inch chunks
Classic choice. Parsnips are a sweet alternative.
2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water
For thickening the gravy. Flour slurry also works but may need more cooking.
Tips & Tricks
Don't skip searing
It creates a fond (browned bits) that adds deep flavor to the gravy. Pat the meat dry before searing to get a good crust.
Cut the meat into large chunks
Smaller pieces may overcook and become dry. Chunks ensure even cooking and easy shredding.
Natural release for at least 10 minutes
Quick release can cause the meat to tighten up and become tough. The pressure drops gradually, allowing juices to redistribute.
Pro Tips
Step-by-Step Instructions
1. Season and Sear
Season the chuck roast chunks with salt and pepper. Set Instant Pot to Sauté (Normal). Add olive oil and heat until shimmering. Sear meat in batches for 2-3 minutes per side until deeply browned. Transfer to a plate.
2. Sauté Aromatics
Add sliced onion to the pot and sauté for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant. Scrape up any browned bits with a wooden spoon.
3. Deglaze and Add Liquids
Pour in beef broth and Worcestershire sauce, stirring to release any remaining fond. Add tomato paste, thyme, and bay leaves. Stir to combine.
4. Pressure Cook
Return the seared meat and any juices to the pot. Close the lid and set the valve to sealing. Cook on Manual/High Pressure for 35 minutes.
5. Natural Release and Add Veggies
When the cooking cycle ends, allow the pressure to release naturally for 10 minutes. Then carefully quick-release any remaining steam. Open the lid and add potatoes and carrots.
6. Cook Vegetables
Close the lid again, set valve to sealing, and cook on Manual/High Pressure for 5 minutes. After that, do a quick release.
7. Thicken Gravy
Remove the meat and vegetables to a serving platter and cover loosely with foil. Skim excess fat from the liquid if desired. Set the pot to Sauté (Low). Whisk in the cornstarch slurry and simmer for 2-3 minutes until the gravy thickens to your liking.
8. Serve
Discard bay leaves. Slice or shred the meat and serve with vegetables and gravy.
Delicious Variations
Add mushrooms
Sauté 8 oz (225g) sliced mushrooms with the onions for an earthy boost.
Use red wine
Replace 1/2 cup (120 ml) of the beef broth with dry red wine for extra depth.
Make it spicy
Add 1 tsp smoked paprika and 1/2 tsp cayenne pepper with the spices.
How to Store Instant Pot Pot Roast
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stove over medium-low heat, adding a splash of broth if needed, until heated through.
Frequently Asked Questions
Q: Why is my Instant Pot pot roast tough?
The most common reason is not cooking it long enough. Chuck roast needs about 35-40 minutes at high pressure to break down collagen. Also, slicing against the grain after resting helps.
Q: Can I use a different cut of beef?
Yes, use brisket or bottom round, but adjust cooking time: brisket may need 40 minutes, bottom round about 30 minutes. Choose a well-marbled cut for best results.
Q: Do I need to brown the meat first?
Yes, browning creates a rich flavor through the Maillard reaction. Skipping it results in a less flavorful gravy. It takes only a few extra minutes.
Q: How do I thicken the gravy without cornstarch?
You can use a flour slurry (1 tbsp flour mixed with 2 tbsp water) or make a roux. Alternatively, simmer the sauce uncovered to reduce and thicken naturally.
If you tried this Instant Pot Pot Roast, let me know how it turned out in the comments! Don't forget to share your favorite variations.
Instant Pot Pot Roast
Make the best Instant Pot Pot Roast with fork-tender beef and rich gravy, ready in just over an hour. Perfect for busy weeknights.
🧂 Ingredients
- 3 lbs (1.36 kg) chuck roast, cut into 2-3 large chunks
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb (450 g) baby potatoes
- 3 large carrots, peeled and cut into 2-inch chunks
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water
📋 Instructions
- 1Season and Sear — Season the chuck roast chunks with salt and pepper. Set Instant Pot to Sauté (Normal). Add olive oil and heat until shimmering. Sear meat in batches for 2-3 minutes per side until deeply browned. Transfer to a plate.
- 2Sauté Aromatics — Add sliced onion to the pot and sauté for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant. Scrape up any browned bits with a wooden spoon.
- 3Deglaze and Add Liquids — Pour in beef broth and Worcestershire sauce, stirring to release any remaining fond. Add tomato paste, thyme, and bay leaves. Stir to combine.
- 4Pressure Cook — Return the seared meat and any juices to the pot. Close the lid and set the valve to sealing. Cook on Manual/High Pressure for 35 minutes.
- 5Natural Release and Add Veggies — When the cooking cycle ends, allow the pressure to release naturally for 10 minutes. Then carefully quick-release any remaining steam. Open the lid and add potatoes and carrots.
- 6Cook Vegetables — Close the lid again, set valve to sealing, and cook on Manual/High Pressure for 5 minutes. After that, do a quick release.
- 7Thicken Gravy — Remove the meat and vegetables to a serving platter and cover loosely with foil. Skim excess fat from the liquid if desired. Set the pot to Sauté (Low). Whisk in the cornstarch slurry and simmer for 2-3 minutes until the gravy thickens to your liking.
- 8Serve — Discard bay leaves. Slice or shred the meat and serve with vegetables and gravy.
Marcus writes about personal finance and investing, with a focus on helping young professionals build wealth from scratch. He breaks down complex concepts into simple, actionable strategies.
