If you’re craving a meal that wraps you in cozy comfort and fills your home with mouthwatering aromas in a fraction of the usual time, then this Instant Pot Pot Roast Recipe is going to be your new best friend. Tender beef chuck slow-cooked to perfection, vibrant vegetables soaking up rich, savory gravy—all whipped up with minimal fuss thanks to the magic of the Instant Pot. This dish combines the wholesome goodness of a traditional pot roast with the convenience we all appreciate on busy days, delivering a hearty, flavorful dinner that feels like a warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this Instant Pot Pot Roast Recipe plays a vital role, lending layers of flavor, texture, and that classic pot roast character we adore. From the aromatic herbs that infuse the beef to the crisp yet tender vegetables, these simple ingredients come together beautifully without overwhelming your pantry.
- 3 pounds beef chuck roast (cut into 4 equal pieces): This cut shines for its rich marbling, making the meat irresistibly tender after pressure cooking.
- 1.5 teaspoons salt: Enhances all the flavors and helps with seasoning the beef evenly.
- 1 teaspoon garlic powder: Adds a subtle, savory depth that pairs perfectly with the herbs.
- 1 teaspoon dried rosemary: Offers an earthy, pine-like aroma that elevates the roast’s flavor.
- 1/2 teaspoon onion powder: Brings a soft sweetness without overpowering the dish.
- 1/4 teaspoon dried thyme: Adds a gentle herbal note essential to classic pot roast.
- 1/8 teaspoon ground cumin (optional and unconventional, but delicious): A surprising twist that gives a mild, smoky complexity.
- Black pepper (to taste): Freshly ground for a bright, warming kick.
- 1 tablespoon oil: For browning the beef beautifully to seal in those juices.
- 1 tablespoon tomato paste: Concentrates the savory notes and deepens the gravy.
- 1 cup beef broth: The flavorful base that keeps the meat moist and makes the gravy luscious.
- 1 tablespoon Worcestershire sauce: Adds umami richness and balance.
- 8 medium carrots (peeled and cut into fourths): Sweet, tender, and colorful—carrots are classic pot roast companions.
- 3 celery stalks (cut into 1-inch pieces): Contributes an aromatic crunch and freshness to the mix.
- 1 pound medium-small waxy potatoes (cut in half): These hold their shape and soak up the gravy beautifully.
- 1-3 tablespoons cornstarch mixed with 3-4 tablespoons cool water to make a slurry: Used at the end to thicken the rich cooking liquid into a mouthwatering gravy.
How to Make Instant Pot Pot Roast Recipe
Step 1: Brown the Meat
First things first, seasoning that beef chuck is a game-changer. Sprinkle on the salt, garlic powder, rosemary, onion powder, thyme, cumin, and freshly ground black pepper. Setting your Instant Pot to sauté mode and heating a tablespoon of oil creates the perfect searing environment to develop that gorgeous crust. Browning each piece thoroughly locks in juices and adds wonderful flavor complexity. Don’t rush this step—those browned bits also bring tons of taste to the final gravy.
Step 2: Start the Gravy
After your beef has had its moment in the spotlight, remove it temporarily to a plate. Now stir in the tomato paste directly into the hot pot and cook for about 30 seconds, stirring constantly to prevent burning. This deepens the flavor and adds a hint of sweetness. Next, pour in the beef broth and Worcestershire sauce, taking time to scrape those browned bits off the bottom—they hold treasure troves of flavor and keep the Instant Pot happy by avoiding the dreaded burn warning later. Taste your gravy base and tweak seasoning if needed.
Step 3: Pressure Cook the Beef
With your gravy ready, nestle the beef pieces back into the Instant Pot and seal up the lid, ensuring the valve is set to sealing mode. Select manual or pressure cook depending on your model and set the timer for 50 minutes. This is where the magic happens—the high pressure tenderizes the beef in a fraction of the normal time without sacrificing any richness.
Step 4: Add the Vegetables
Once the beef has cooked and you’ve let the Instant Pot naturally release pressure for 5 minutes before manually releasing the rest, it’s time for the vibrant veggies to join the party. Toss in the carrots, celery, and potatoes, reseal the lid with the valve on sealing, and pressure cook for an additional 5 minutes. This short burst ensures that the vegetables are perfectly tender but not mushy—just like grandma’s pot roast.
Step 5: Finish the Dish
Following another 5-minute natural release and quick manual release, remove the meat and veggies to a serving plate. Turn the Instant Pot back to sauté and whisk in your cornstarch slurry to the remaining liquid. Simmer it gently until thickened into a glossy, luscious gravy that ties everything together beautifully. Pour generously over your meat and vegetables and get ready to savor every bite.
How to Serve Instant Pot Pot Roast Recipe
Garnishes
Fresh herbs like parsley or thyme sprigs make excellent garnishes, adding a pop of color and a fresh herbal brightness that contrasts wonderfully with the rich gravy. A light dusting of cracked black pepper on top also livens the presentation and flavor with minimal effort.
Side Dishes
This Instant Pot Pot Roast Recipe is often a complete meal on its own, but you can elevate it with a crisp green salad or some buttery dinner rolls for mopping up every last drop of that heavenly gravy. For a cozy twist, creamy mashed cauliflower or garlic bread also pair beautifully.
Creative Ways to Present
If you’re hosting or want to impress, arrange the roast slices and vegetables artfully on a warm platter, then drizzle with the glossy gravy. Scatter some roasted nuts or sautéed mushrooms atop for an extra layer of texture. Serving in rustic, deep bowls encourages a comforting, homestyle feel that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Instant Pot Pot Roast Recipe store beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop further overnight, making it a great next-day meal to look forward to.
Freezing
If you want to save some for later, this pot roast freezes really well. Portion the meat, vegetables, and gravy into freezer-safe containers or bags and freeze for up to 3 months. Be sure to cool everything thoroughly before freezing to maintain the best texture and taste.
Reheating
When you’re ready to enjoy leftovers, thaw frozen portions overnight in the fridge. Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking and ensure even warmth. You can also use the microwave, though stovetop reheating keeps the gravy silky and the beef tender.
FAQs
Can I use a different cut of beef for this pot roast?
Absolutely! While beef chuck is ideal due to its marbling and tenderness when pressure cooked, you can also try brisket or rump roast. Just keep in mind that leaner cuts may end up a bit less juicy.
What if I don’t have Worcestershire sauce on hand?
You can substitute soy sauce or a splash of balsamic vinegar to add depth and umami to the gravy, though the flavor profile will be slightly different.
Is the cumin really necessary?
The cumin is optional but highly recommended if you’re up for a subtle twist. It adds a warm, smoky note that elevates the classic pot roast flavor. Feel free to omit if you prefer a more traditional taste.
Can I cook this pot roast without an Instant Pot?
Definitely, though it will require longer cooking times. You can braise the beef in a heavy pot on the stove or in the oven at low heat for a few hours until tender, adjusting liquid as needed. The Instant Pot just speeds up the process significantly.
How do I avoid the ‘burn’ message on the Instant Pot?
Scraping up the browned bits after searing the meat and before pressure cooking is key here. Also, ensure there’s enough liquid in the pot to prevent the food from sticking and triggering the burn sensor.
Final Thoughts
This Instant Pot Pot Roast Recipe is one of those dishes that instantly becomes a family favorite because it delivers exactly what you want on a busy weeknight—hearty, satisfying, and unbelievably easy. It’s a beautiful way to enjoy a classic comfort meal without the long wait, and once you make it, you’ll find yourself coming back to it time and again. So go ahead, give it a try and watch this pot roast become the star of your dinner table!
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Instant Pot Pot Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pot Roast recipe delivers tender, flavorful beef chuck roast cooked to perfection with aromatic herbs and a rich, savory gravy. Complete with hearty carrots, celery, and waxy potatoes, this comforting one-pot meal is perfect for a satisfying family dinner made quickly using pressure cooking.
Ingredients
Meat and Seasoning
- 3 pounds beef chuck roast (cut into 4 equal pieces)
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground cumin (optional)
- Black pepper (to taste)
- 1 tablespoon oil
Gravy and Broth
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Vegetables
- 8 medium carrots (peeled and cut into fourths)
- 3 celery stalks (cut into 1-inch pieces)
- 1 pound medium-small waxy potatoes (cut in half)
Thickener
- 1–3 tablespoons cornstarch mixed with 3-4 tablespoons cool water (slurry)
Instructions
- Brown meat: Season the beef chuck roast pieces with salt, garlic powder, dried rosemary, onion powder, dried thyme, ground cumin (if using), and black pepper. Set the Instant Pot to the “sauté” function, add oil, and brown each piece of beef on all sides until a deep crust forms. Remove and set aside on a plate.
- Start gravy: Add tomato paste to the Instant Pot and cook for about 30 seconds, stirring constantly to release its flavor. Pour in the beef broth and Worcestershire sauce, scraping the bottom thoroughly to loosen any browned bits, which will add depth to the gravy. Check seasoning and adjust if needed.
- Pressure cook beef: Return the browned beef to the Instant Pot. Seal the lid and set the valve to “sealing.” Select “manual” or “pressure cook” mode and set the timer for 50 minutes to cook the roast until tender.
- Add vegetables: After the initial cooking, allow a natural pressure release for 5 minutes, then quickly release any remaining pressure manually. Open the lid, add the carrots, celery, and potatoes to the pot. Seal the lid again, set the valve to “sealing,” and cook on “manual” or “pressure cook” for an additional 5 minutes to soften the vegetables.
- Finish dish: Once cooking is complete, let the pot rest with a natural pressure release for 5 minutes before manually releasing the remaining pressure. Carefully open the lid, remove the meat and vegetables onto a serving plate. Set the Instant Pot to “sauté,” stir in the cornstarch slurry into the cooking liquid, and simmer until the gravy thickens to your desired consistency. Serve the thickened gravy over the meat and vegetables.
Notes
- Ensure you scrape the bottom of the Instant Pot well after adding broth to avoid burn warnings during pressure cooking.
- The ground cumin is optional but adds a subtle warm flavor to the roast.
- Use waxy potatoes like Yukon Gold or red potatoes, as they hold shape better during pressure cooking.
- Natural pressure release helps keep the meat moist and tender.
- The thickness of the gravy can be adjusted by varying the amount of cornstarch slurry.
