Name: Instant Pot Pot Roast Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3-5 pound beef chuck roast; 1 tablespoon oil; 1 teaspoon salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon smoked paprika (optional); 1 pound baby red potatoes; 4 large carrots, chopped into large chunks (see notes for using baby carrots); 1 large yellow onion, chopped; 4 cups beef broth; 2 tablespoons Worcestershire sauce; ¼ cup water; 2 tablespoons cornstarch

Ingredients

3-5 pound beef chuck roast (see notes for instructions from frozen)

1 tablespoon oil

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon smoked paprika (optional)

1 pound baby red potatoes

4 large carrots (chopped into large chunks, see note for using baby carrots)

1 large yellow onion (chopped)

4 cups beef broth

2 tablespoons Worcestershire sauce

¼ cup water

2 tablespoons corn starch

Instructions

Step 1: Turn on your Instant Pot and set it to “saute”. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over the roast to coat all sides.

Step 2: Drizzle oil in the Instant Pot and wait about 30 seconds. Use tongs to place the roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Turn the roast onto another side with tongs and brown for another 3-4 minutes. Repeat until all sides are browned.

Step 3: Switch the Instant Pot to “pressure cook” on high and set the timer for 60-80 minutes (60 minutes for a 3-pound roast, 80 minutes for a 5-pound roast. See notes for baby carrots). Arrange potatoes, onions, and carrots around the roast. Pour beef broth and Worcestershire sauce over everything. Place the lid on the pot, lock it, and set the vent to the sealed position.

Step 4: When cooking is complete, allow a natural release for 10 minutes without touching the pot. After 10 minutes, carefully switch the vent to venting position to release any remaining steam. Wait for the float valve to drop before removing the lid.

Step 5: Transfer the roast, potatoes, onions, and carrots to a platter. Shred the roast with two forks into chunks. Use a handheld strainer to remove any solids from the broth remaining in the pot. Set the Instant Pot to “soup” mode. Whisk together water and corn starch, then stir into the boiling broth until the gravy thickens. Adjust salt, pepper, and garlic powder to taste.

Step 6: Serve the gravy poured over the roast and vegetables. Garnish with fresh thyme or parsley if desired.

Tips & Variations

For frozen roast, increase cooking time by 20 minutes and skip searing to avoid burning the pot.

Use baby carrots instead of large carrots for a sweeter, more tender texture; add them at step 3 with the vegetables.

Adding a splash of red wine to the broth gives extra depth of flavor.

For thicker gravy, increase corn starch to 3 tablespoons or let the gravy simmer longer before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. For longer storage, freeze the roast and vegetables without gravy for up to 3 months. Thaw overnight in the fridge before reheating and adding freshly thickened gravy.

FAQs

Can I use a different cut of beef?

Chuck roast is best for its tenderness and fat content, but brisket or round roast can be used. Cooking times may vary slightly, so check for tenderness before serving.

What if I don’t have an Instant Pot?

You can make this pot roast in a slow cooker or on the stovetop. For slow cooker, brown the roast separately, add ingredients, and cook on low for 8 hours. For stovetop, brown and cook covered in a heavy pot on low heat for 3-4 hours until tender.