Instant Pot Pot Roast

Using an Instant Pot to make Pot Roast means delicious comfort food in record time. Supremely tender, fall-apart beef in only 60 minutes means you can make this for dinner any night of the week, no problem.

Meggan’s notes

Some folks swear by their Instant Pot and probably make pot roast all the time, along with a bunch of other dependable recipes. Others have an Instant Pot but have no idea how to use it. (Totally understandable; it’s not all that intuitive.)

If you’ve never worked with one before, start with the classic: pot roast. It’s so easy and makes the most deliciously tender beef you’ve ever had. Even better, everything is made in one pot and ready to eat in about an hour. It will quickly become one of your favorite instant pot recipes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
• Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots. You could also add celery if you love the flavor.
• Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon golds, will get mushy or may even dissolve.
• Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot. 
  Thyme: Or substitute your other favorite herbs like rosemary, sage, or parsley. Save some extra for garnish if you like a pop of bright green on your plate.
• Flour: Make a simple roux as the basis of your pot roast gravy.

Step-by-step instructions

1. Pat chuck roast dry and season with salt and freshly ground black pepper all over. Set Instant Pot to Sauté and heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to platter or cutting board.

2. Add carrots, onions, and potatoes to pot and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine and deglaze pot by scraping up any brown bits. Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon freshly ground black pepper and stir to combine. Return beef to pot.

3. Cover and lock Instant Pot, and turn valve to sealing. Press Manual or Pressure Cook button and set for 60 minutes. When timer beeps, allow pressure to release naturally until the float valve drops, about 15 minutes. Unlock lid and remove beef and vegetables (discard bay leaf). Keep warm while making gravy.

4. To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool. Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

5. Transfer to a serving platter or serve the pot roast with vegetables right from the Instant Pot.

Recipe tips and variations

• Yield: This recipe should feed 12, with each person eating 3-4 ounces of pot roast as a meal.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezing: Leftover pot roast freezes beautifully for meal prep and last-minute lifesaving dinners. Freeze with the gravy in a freezer-safe container, if you like, for up to 3 months. Thaw the roast overnight in the refrigerator, then reheat on the stove or in the microwave to 165 degrees.
• Vegetables: Some cooks recommend adding any vegetables into the pot midway through the cooking so they stay firm. But I prefer the flavor they add to the roast and don’t mind them softer.
• Larger cuts: For more flavor, cut a larger (5-pound or more cut of beef) roast into two smaller chunks to fit into the pot. That allows more surface area for browning.
• Slicing or shredding: If you love a shredded roast, use two forks to do the job. If a slice of meat is more your style, slice the roast against the grain to keep the roast intact.
• Oven-braised: Try my classic pot roast recipe if you want to make pot roast in the oven.
• Mississippi Pot Roast: Fork-tender and flavorful, this easy beef recipe comes together in your slow cooker with delicious pepperoncini, and is delicious served in rolls, over mashed potatoes, or with buttered noodles

Make this Instant Pot Pot Roast Ahead

Pot roast always tastes better the next day, so plan on making it ahead if you have time. In fact, if you separate the juices from the meat and vegetables, the fat will solidify on top of the juices overnight in the refrigerator. You can scrape it off, measure ¼ cup out, and use that for your gravy. It’s easier to collect hardened fat than trying to spoon it off the top of the juices.

Cool, cover, and refrigerate the meat and vegetables. Reheat in the oven at 325 degrees until hot, a slow cooker on HIGH for 3 to 4 hours, or in a pot on the stove for 15 to 20 minutes, stirring frequently. Make the gravy 30 minutes before serving if desired.

More chuck roast recipes

Italian Recipes

Beef Ragu

Mexican Recipes

Beef Birria

Stews and Soups

Beef Stew Recipe

Sandwich Recipes

Italian Beef Sandwich

Instant Pot Pot Roast

By Meggan Hill

Using an Instant Pot to make Pot Roast means delicious comfort food in record time. Supremely tender, fall-apart beef in only 60 minutes means you can make this for dinner any night of the week, no problem.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Natural Release Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 12 servings

Course Main Course

Cuisine American

Calories 381

5 from 8 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 (3 to 4 pound) boneless beef chuck roast (see note 1)
• ▢ Salt and freshly ground black pepper
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic minced
• ▢ 8 ounces baby carrots about 1 ½ cups (see note 2)
• ▢ 2 large onions thinly sliced, about 2 cups
• ▢ 1 1/2 pounds red potatoes cut into 1-inch pieces (see note 3)
• ▢ 1 cup red wine (see note 4)
• ▢ 2 cups beef broth
• ▢ 1 tablespoon tomato paste
• ▢ 1 sprig fresh thyme or ½ teaspoon dried
• ▢ 1 bay leaf
• ▢ 1/4 cup all-purpose flour

Instructions 

• Pat chuck roast dry and season with salt and freshly ground black pepper all over. Set Instant Pot to Saute and heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to platter or cutting board.
• Add carrots, onions, and potatoes to pot and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine and deglaze pot by scraping up any brown bits. Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon freshly ground black pepper and stir to combine. Return beef to pot.
• Cover and lock Instant Pot, and turn valve to sealing. Press Manual or Pressure Cook button and set for 60 minutes. When timer beeps, allow pressure to release naturally until the float valve drops, about 15 minutes. Unlock lid and remove beef and vegetables (discard bay leaf). Keep warm while making gravy.
• To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool.
• Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Transfer to a serving platter or serve the pot roast with vegetables right from the Instant Pot.

Notes

1. Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
2. Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots. You could also add celery if you love the flavor.
3. Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon golds, will get mushy or may even dissolve.
4. Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot. 
5. Yield: This pot roast recipe makes about 8 cups pot roast and 2 cups gravy total (your exact yield depends on the size of roast you use and its fat content). It’s enough for 8 servings, 1 cup roast and ¼ cup gravy per serving.
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 4ouncesCalories: 381kcalCarbohydrates: 16gProtein: 31gFat: 20gSaturated Fat: 8gCholesterol: 104mgSodium: 309mgPotassium: 906mgFiber: 2gSugar: 3gVitamin A: 2646IUVitamin C: 8mgCalcium: 49mgIron: 4mg

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