There’s nothing quite like a warm, comforting pot roast on a busy weeknight or a cozy Sunday dinner. The Instant Pot makes this classic dish easier and faster, delivering a rich, slow-cooked taste in a fraction of the time. With tender, fall-apart beef, perfectly cooked potatoes, and sweet carrots, every bite is packed with deep, hearty flavors.
This recipe is perfect for those who love traditional home-cooked meals but want a quicker cooking process. The Instant Pot locks in moisture and flavor, creating a juicy, tender roast that pairs beautifully with the savory vegetables. Serve it with warm dinner rolls or over mashed potatoes for a meal that feels like home.
Full Recipe:
Ingredients:
- 3 lbs chuck roast
- 1 ½ lbs baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Directions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Sear the chuck roast on both sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add onions and garlic to the pot, sautéing until fragrant, about 2 minutes.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper.
- Pour in the beef broth, scraping up any browned bits from the bottom.
- Return the chuck roast to the pot. Seal the lid and cook on high pressure for 60 minutes.
- Quick-release pressure, add potatoes and carrots, and cook on high pressure for another 10 minutes.
- Natural release for 10 minutes, then release any remaining pressure.
- Remove the roast and vegetables. If a thicker gravy is desired, mix cornstarch and water, then stir into the pot on sauté mode until thickened.
- Slice the roast and serve with vegetables and gravy.
Prep Time: 10 minutes | Cooking Time: 70 minutes | Total Time: 80 minutes
Kcal: 450 kcal | Servings: 6 servings
History of Pot Roast
Pot roast has long been a staple comfort food in many households, particularly in American and European cuisine. The dish originates from the tradition of braising, which involves slow-cooking tougher cuts of meat in liquid to make them tender and flavorful. This technique was popularized in France as “Boeuf à la Mode” and in Germany as “Sauerbraten.” Immigrants brought their cooking techniques to the U.S., where pot roast became a Sunday dinner favorite. With the invention of the Instant Pot, the time-consuming process of making a pot roast has been dramatically reduced while still maintaining its deep, slow-cooked flavor.
Why This Recipe Works
- Instant Pot Efficiency: Traditional pot roast recipes can take up to 3-4 hours to cook in an oven or slow cooker. Using the Instant Pot, you can achieve tender, flavorful meat in just over an hour.
- One-Pot Meal: This recipe includes protein (beef), starch (potatoes), and vegetables (carrots, onions, garlic) in one dish, making it a convenient meal.
- Sealed Flavor: The pressure cooking method locks in juices and infuses the meat and vegetables with rich flavors.
- Minimal Prep, Maximum Flavor: Simple seasonings like thyme, rosemary, and Worcestershire sauce enhance the beef’s natural taste without requiring complicated ingredients.
Best Cut of Beef for Pot Roast
Choosing the right cut of meat is crucial for a delicious pot roast. The best cuts include:
- Chuck Roast – The most common choice for pot roast. It has great marbling, making it tender and flavorful after cooking.
- Brisket – A fattier cut that becomes incredibly soft and juicy when slow-cooked or pressure-cooked.
- Bottom Round Roast – A leaner option, great for slicing but may need extra moisture during cooking.
For this recipe, chuck roast is recommended because it is well-marbled and becomes fork-tender in the Instant Pot.
Cooking Tips for the Perfect Pot Roast
- Searing is Key: Browning the roast in the Instant Pot’s sauté mode before pressure cooking enhances the overall flavor by caramelizing the outer layer of the meat.
- Deglaze for More Flavor: After searing, use beef broth and Worcestershire sauce to scrape up the browned bits from the bottom of the pot. This step prevents burning and adds depth to the gravy.
- Cut the Vegetables Properly:
- Potatoes: Use baby potatoes, or cut larger ones into 1.5-inch chunks to prevent them from becoming too mushy.
- Carrots: Cut them into large pieces (at least 2 inches) so they hold their texture after cooking.
- Release Pressure Properly:
- After the first pressure cooking phase (for the beef), use quick release to stop overcooking.
- After adding the vegetables, use natural release for 10 minutes, then quick release for best texture.
- Thickening the Gravy: If you prefer a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp water and stir it into the pot after removing the meat and vegetables. Use sauté mode for a few minutes until it thickens.
Flavor Variations
- Garlic & Herb Pot Roast: Add extra fresh rosemary, thyme, and a few whole garlic cloves to the broth.
- Spicy Pot Roast: Include 1 tsp smoked paprika and ½ tsp chili flakes for a bolder taste.
- Italian-Inspired Pot Roast: Add ½ cup diced tomatoes and a splash of red wine for a Mediterranean touch.
- Mushroom Gravy Version: Add sliced mushrooms before pressure cooking to enhance the umami flavor.
- Red Wine Pot Roast: Substitute ½ cup of the beef broth with red wine for a richer taste.
Serving Suggestions
This Instant Pot Pot Roast is hearty and satisfying on its own, but you can elevate the meal with these side dishes:
- Mashed Potatoes: If you prefer ultra-creamy potatoes, serve the roast with mashed potatoes instead of the ones cooked in the pot.
- Steamed Green Beans: A fresh, crisp contrast to the richness of the roast.
- Buttered Corn on the Cob: A classic side that pairs beautifully with beef.
- Dinner Rolls: Soft, buttery rolls are perfect for soaking up the flavorful gravy.
- Side Salad: A light green salad with balsamic vinaigrette can balance out the richness of the dish.
Storage & Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating:
- Stovetop: Warm on low heat with extra broth.
- Microwave: Heat in short bursts to avoid drying out the meat.
- Instant Pot: Use the sauté function with a splash of broth to retain moisture.
Common Questions
1. Can I make this recipe in a slow cooker instead?
Yes! Simply sear the beef on the stovetop, then transfer it to a slow cooker with the broth and seasonings. Cook on LOW for 8 hours or HIGH for 4-5 hours, adding the vegetables in the last 2 hours.
2. Can I use frozen beef?
Yes, but you will need to increase the pressure cooking time to 90 minutes and skip the searing step since frozen meat won’t brown properly.
3. Can I make this without an Instant Pot?
Absolutely! You can use a Dutch oven and cook it in the oven at 300°F (150°C) for 3-4 hours, adding the vegetables in the last hour.
This Instant Pot Pot Roast with Potatoes and Carrots is the ultimate comfort meal—rich, tender, and full of flavor. Whether you’re making it for a weeknight dinner or a special gathering, this dish is a guaranteed crowd-pleaser! 🥩🥕🍽️
What Makes This Recipe Special?
✔ One-Pot Meal – This dish includes protein, vegetables, and starch, making it a complete meal with minimal cleanup.
✔ Quick and Easy – Unlike traditional pot roast recipes that take 4-6 hours, this one is ready in about 80 minutes using the pressure cooker.
✔ Incredibly Tender Beef – The Instant Pot locks in moisture, ensuring the beef is fork-tender and full of flavor.
✔ Rich and Savory Gravy – The beef broth, Worcestershire sauce, and seasonings create a deep, hearty sauce that coats every bite.
Ingredients Breakdown
Each ingredient plays a crucial role in making this pot roast rich, flavorful, and satisfying:
- Chuck Roast (3 lbs) – The best cut for pot roast, full of marbling that melts into juicy, tender bites.
- Baby Potatoes (1.5 lbs, halved) – Hold their shape well while soaking up the rich gravy.
- Carrots (4 large, cut into chunks) – Add natural sweetness that balances the beefy flavors.
- Onion (1 large, sliced) – Creates a fragrant, caramelized base.
- Garlic (4 cloves, minced) – Enhances the depth of flavor.
- Beef Broth (2 cups) – Forms the foundation of the savory gravy.
- Tomato Paste (2 tbsp) – Adds a slight richness and umami taste.
- Worcestershire Sauce (1 tbsp) – Brings in subtle tang and complexity.
- Dried Thyme & Rosemary (1 tsp each) – Essential herbs that complement the beef.
- Salt & Black Pepper – Enhances and balances all the flavors.
- Olive Oil (2 tbsp) – Helps with the initial searing to lock in juices.
- Cornstarch & Water (2 tbsp each, optional) – Thickens the gravy for a silky, smooth texture.
Step-by-Step Cooking Guide
1. Prepare the Ingredients
- Cut the vegetables into large chunks to prevent them from turning mushy.
- Pat the beef roast dry with a paper towel to ensure a good sear.
2. Sear the Meat (Key to Flavor!)
- Turn the Instant Pot to Sauté mode and heat the olive oil.
- Sear the chuck roast for 3-4 minutes per side until deeply browned.
- Remove the beef and set it aside.
3. Build the Flavor Base
- Sauté the onions and garlic until soft and fragrant (about 2 minutes).
- Stir in tomato paste, Worcestershire sauce, and seasonings.
- Deglaze with beef broth, scraping up any browned bits to maximize flavor.
4. Pressure Cook the Beef
- Return the beef roast to the Instant Pot.
- Seal the lid and cook on HIGH pressure for 60 minutes.
- Quick-release pressure once done.
5. Add the Vegetables
- Add potatoes and carrots to the pot.
- Pressure cook on HIGH for 10 minutes.
- Natural release for 10 minutes, then quick-release any remaining pressure.
6. Thicken the Gravy (Optional)
- Remove the beef and vegetables.
- Mix 2 tbsp cornstarch + 2 tbsp water, then stir it into the pot.
- Use Sauté mode for 3-5 minutes until thickened.
7. Serve and Enjoy!
- Slice or shred the beef, drizzle with gravy, and serve with the veggies.
Conclusion
This Instant Pot Pot Roast is the perfect balance of rich, savory, and comforting flavors. Whether you’re cooking for Sunday dinner, a special gathering, or meal prepping for the week, this dish is guaranteed to impress. Try it today, and let your kitchen be filled with the irresistible aroma of slow-cooked perfection—fast! 🍽️🥩✨