Instant Pot Pot Roast

This Instant Pot Pot Roast is classic Sunday comfort food made weeknight-easy. Tender chunks of chuck roast, baby potatoes, and carrots all cook together in a rich, savory gravy that tastes like it simmered all day. Using the pressure cooker means you still get fall-apart beef and deeply developed flavor without spending hours watching the stove. It’s a full one-pot meal, so clean-up is simple and you can easily feed a hungry crowd. Serve it straight from the pot with crusty bread for soaking up every drop of gravy.

Ingredients

• 3–4 pound chuck roast, excess fat trimmed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil or olive oil
• 1 medium yellow onion, diced
• 2 cups beef broth or beef stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound baby potatoes, halved
• 3 large carrots, peeled and cut into thick chunks

For the corn starch slurry:

• 3 tablespoons corn starch
• 3 tablespoons cold water

Directions

1. Cut the chuck roast into 3 equal portions (about 1 pound each), then season all sides with salt and pepper.
2. Set the Instant Pot to Sauté and, when it reads “HOT,” add the oil and sear the beef pieces on all sides, 2–3 minutes per side; remove the beef to a plate.
3. Add the diced onion to the pot and sauté until softened and translucent, scraping up any browned bits from the bottom.
4. Pour in the beef broth to deglaze the pot, scraping again to loosen any stuck bits, then press Cancel to turn off Sauté.
5. Stir in the tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves, then return the seared beef to the pot, nestling it into the liquid.
6. Secure the lid, set the vent to Sealing, and cook on Pressure Cook/Manual (High) for 60 minutes; when done, perform a quick release of the pressure.
7. Remove the lid, add the halved baby potatoes and carrot chunks on top of the beef, reseal the lid, and cook on Pressure Cook/Manual (High) for 10 minutes; let the pressure naturally release for 10 minutes, then quick release any remaining steam.
8. Transfer the beef and vegetables to a serving platter and shred or slice the beef as desired.
9. Turn the Instant Pot back to Sauté, whisk together the corn starch and cold water, and stir the slurry into the cooking liquid; simmer, whisking, until the gravy thickens.
10. Spoon the hot gravy over the beef, potatoes, and carrots, garnish with chopped parsley if desired, and serve with crusty bread.

Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 100 minutes
Kcal: 520 kcal | Servings: 6

Tips

For extra flavor and the best texture, sear the beef well on all sides until deeply browned—those browned bits at the bottom add tons of richness to the gravy when you deglaze.

Leftovers keep well: store meat, veggies, and gravy together in an airtight container in the fridge for up to 3–4 days, and reheat gently on the stove or using the Sauté or Warm function in the Instant Pot with a splash of broth if needed.

FAQ

Can I use a different cut of beef instead of chuck roast?
Yes, other well-marbled cuts like blade roast or shoulder roast work, but chuck roast is ideal because it becomes very tender under pressure.

Do I have to cut the roast into pieces?
Cutting it into 3 chunks helps it cook more evenly and tenderize faster; you can leave it whole, but you may need to add extra cooking time.

Can I add more vegetables?
Absolutely—parsnips, celery, or extra onions can go in with the carrots and potatoes; just avoid delicate veggies that would turn mushy.

What if my gravy is too thin or too thick?
If it’s too thin, simmer a bit longer or add a touch more slurry; if it’s too thick, whisk in a little extra broth or water until you like the consistency.

Can I make this ahead of time?
Yes, pot roast is great made a day ahead—the flavors deepen as it rests. Just chill, then reheat gently and thin the gravy with a splash of broth if needed before serving.