I share how my Easy Instant Pot Pot Roast uses one clever pantry hack most home cooks overlook to cut hours from the usual method.

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I’ve been testing pot roasts in the Instant Pot for years and this Best Easy Instant Pot Pot Roast surprised me. I use a well marbled beef chuck roast and a few cloves of garlic to get that deep, savory kick, and somehow the meat shreds so tender it almost melts.

If you searched Ip Pot Roast Recipes or stumbled on Pot Roast Instant Pot Easy ideas, this one stands out because it tastes like you spent hours but took a fraction of the time. It ain’t perfect every single time, i forget a step now and then, but it always wins dinner.

Ingredients

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Rich in protein and collagen, makes the roast tender and deeply savory
Adds natural sweetness, vitamin A and fiber, brightens the braising liquid
Starchy comfort, carbs for filling sides, soak up gravy and seasonings
Gives savory sweetness and body, melts into sauce and adds depth
Sharp aromatic punch, boosts savory flavor, also has immune friendly nutrients
Broth, Worcestershire and tomato paste build rich, umami gravy and savory backbone
Thyme, rosemary, bay leaf give herbal perfume, subtle woodsy and pine notes
Cornstarch slurry thickens sauce fast, glossy finish, no lumps when whisked

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed

2 tsp kosher salt (or to taste)

1 tsp black pepper

2 tbsp vegetable oil or olive oil

1 large yellow onion

4 medium carrots

1 lb baby potatoes or 4 medium Yukon Gold potatoes

2 stalks celery

4 cloves garlic

2 cups low sodium beef broth

2 tbsp Worcestershire sauce

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary or 2 sprigs fresh

1 bay leaf

2 tbsp cornstarch and 2 tbsp cold water

Optional 1/2 cup dry red wine

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry with paper towels and rub both sides with 2 tsp kosher salt and 1 tsp black pepper.

2. Set the Instant Pot to Sauté on high, add 2 tbsp oil, when hot brown the roast 3 to 4 minutes per side until a deep crust forms; transfer roast to a plate.

3. Add the large chopped yellow onion and diced celery to the pot and sauté 3 minutes until starting to soften, then add 4 smashed/minced garlic cloves and 2 tbsp tomato paste, cook 30 seconds while stirring.

4. Pour in 1/2 cup dry red wine if using to deglaze, scraping up browned bits, otherwise use 1/2 cup of the 2 cups low sodium beef broth; add the remaining beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary or 2 sprigs fresh, and 1 bay leaf, stir to combine.

5. Return the roast to the pot, nestle 4 medium carrots (cut into chunks), 1 lb baby potatoes or 4 medium Yukon Golds (halved if large), and any reserved vegetables around and on top of the roast.

6. Close and seal the lid, set to Manual/High pressure for 60 minutes for a 3 lb roast or 70 minutes for a 4 lb roast; when time is up let the pressure naturally release for 10 to 15 minutes, then quick release the rest.

7. Carefully remove the roast and vegetables to a cutting board or serving platter and tent with foil to rest 10 minutes while you finish the sauce.

8. Switch Instant Pot to Sauté, remove and discard the bay leaf and any woody herb stems, whisk together 2 tbsp cornstarch and 2 tbsp cold water then stir the slurry into the hot cooking liquid; simmer 2 to 4 minutes until thickened and glossy, taste and adjust salt.

9. Slice or shred the roast, serve with the carrots and potatoes and spoon the gravy over everything; if you want extra richness stir a knob of butter into the gravy before serving.

Equipment Needed

1. Instant Pot (6 quart or larger) with Sauté function (for browning and pressure cooking)
2. Large cutting board (for trimming and carving the roast)
3. Good chefs knife (sharp)
4. Tongs (to turn the roast and move veggies)
5. Measuring spoons and 1/2 cup measuring cup
6. Wooden spoon or heatproof spatula (for deglazing and stirring)
7. Small bowl and whisk or fork (to mix the cornstarch slurry)
8. Plate or rimmed baking sheet (to rest the roast)
9. Ladle or large spoon (to skim and serve the gravy)

FAQ

How long do I cook a 3 to 4 lb chuck roast in the Instant Pot? A: Cook on high pressure about 60 to 75 minutes, then let it natural release for 10 to 20 minutes. That gives tender, pull apart meat. If your roast is thicker or tougher, add 10 to 15 more minutes.

Do I have to sear the roast first? A: No, you dont have to, but searing adds a lot of flavor. Brown the roast 3 to 4 minutes per side in the pot with oil, then deglaze with broth or wine so nothing burns when pressure cooking.

When should I add the carrots, potatoes and onions so they dont turn to mush? A: You have two good options. Place large chunks on top of the roast at the start and they usually hold up OK after 60 to 75 minutes. Or, for firmer veg, cook the roast first, remove it, then add veg and pressure cook 5 to 8 minutes. Both work fine.

Can I use the optional 1/2 cup dry red wine and will it change cooking time? A: Yes, use a dry red for extra depth. It wont change the pressure cooking time. Just add it with the broth and Worcestershire, and scrape the browned bits so the pot wont hit a burn warning.

How do I thicken the sauce into gravy? A: Remove the meat and veg, switch the pot to saute and simmer the liquid a couple minutes. Stir together 2 tbsp cornstarch with 2 tbsp cold water, whisk into the simmering juices and cook till thickened, about 1 to 2 minutes. Taste and adjust salt and pepper.

How do I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently in a saucepan with a splash of broth or in the microwave covered, so the meat stays moist.

Best Easy Instant Pot Pot Roast Recipe Substitutions and Variations

Beef chuck roast:
- Beef brisket, cooks up rich and shreddable in the Instant Pot, you may need about the same time.
- Boneless short ribs, fattier and extra beefy, good if you want more sauce and fall apart meat.
- Top round or bottom round roast, leaner so slice it thin and watch for slightly drier texture.
Low sodium beef broth:
- Low sodium chicken broth, lighter but still gives good liquid and savory flavor.
- Vegetable broth, for a milder, vegetarian friendly option that wont overpower the beef.
- Beef bouillon or stock concentrate dissolved in water, adjust salt since these are more concentrated.
Worcestershire sauce:
- Soy sauce plus a splash of vinegar, gives the same salty umami with a touch of tang.
- Tamari, slightly richer and gluten free if you need it.
- Fish sauce, use very sparingly for deep umami, not more than half the amount.
Cornstarch slurry:
- Arrowroot powder mixed with cold water, thickens clear and fast at low temps.
- All purpose flour mixed into a paste or made into a quick roux, thicker and a bit cloudier.
- Tapioca starch, works well for glossy gravy and holds up after reheating.

Pro Tips

1) Really dry the roast and get the pan screaming hot before searing. If the meat isnt dry it’ll steam not brown, and that crust is what makes the gravy taste deep and meaty.

2) Watch your veggies. For a non-mushy texture, cut potatoes and carrots larger than you think, or add them on a trivet above the roast so they steam instead of stewing. Or just pressure cook the meat first, then throw the veggies in on high pressure for 6 to 8 minutes.

3) Deglaze like your life depends on it. Use the wine or a little hot broth and scrape every brown bit off the bottom, those bits are pure flavor. When you thicken the sauce, add the cornstarch slurry slowly and simmer a couple minutes to cook out the raw starch taste.

4) Let the roast rest longer than you expect. Ten to fifteen minutes is the bare minimum, but 20 minutes will make slicing or shredding much easier and juicier. Always cut against the grain.

5) Finish the gravy by tasting and adjusting salt and acidity. A splash of vinegar or a squeeze of lemon can brighten it, and a small pat of butter at the end makes the sauce glossy and rich.

Best Easy Instant Pot Pot Roast Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I share how my Easy Instant Pot Pot Roast uses one clever pantry hack most home cooks overlook to cut hours from the usual method.

Servings

servings

Calories

713

kcal

Equipment: 1. Instant Pot (6 quart or larger) with Sauté function (for browning and pressure cooking)
2. Large cutting board (for trimming and carving the roast)
3. Good chefs knife (sharp)
4. Tongs (to turn the roast and move veggies)
5. Measuring spoons and 1/2 cup measuring cup
6. Wooden spoon or heatproof spatula (for deglazing and stirring)
7. Small bowl and whisk or fork (to mix the cornstarch slurry)
8. Plate or rimmed baking sheet (to rest the roast)
9. Ladle or large spoon (to skim and serve the gravy)

Ingredients

3 to 4 lb beef chuck roast, trimmed
2 tsp kosher salt (or to taste)
1 tsp black pepper
2 tbsp vegetable oil or olive oil
1 large yellow onion
4 medium carrots
1 lb baby potatoes or 4 medium Yukon Gold potatoes
2 stalks celery
4 cloves garlic
2 cups low sodium beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary or 2 sprigs fresh
1 bay leaf
2 tbsp cornstarch and 2 tbsp cold water
Optional 1/2 cup dry red wine

Directions

Pat the 3 to 4 lb chuck roast dry with paper towels and rub both sides with 2 tsp kosher salt and 1 tsp black pepper.
Set the Instant Pot to Sauté on high, add 2 tbsp oil, when hot brown the roast 3 to 4 minutes per side until a deep crust forms; transfer roast to a plate.
Add the large chopped yellow onion and diced celery to the pot and sauté 3 minutes until starting to soften, then add 4 smashed/minced garlic cloves and 2 tbsp tomato paste, cook 30 seconds while stirring.
Pour in 1/2 cup dry red wine if using to deglaze, scraping up browned bits, otherwise use 1/2 cup of the 2 cups low sodium beef broth; add the remaining beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary or 2 sprigs fresh, and 1 bay leaf, stir to combine.
Return the roast to the pot, nestle 4 medium carrots (cut into chunks), 1 lb baby potatoes or 4 medium Yukon Golds (halved if large), and any reserved vegetables around and on top of the roast.
Close and seal the lid, set to Manual/High pressure for 60 minutes for a 3 lb roast or 70 minutes for a 4 lb roast; when time is up let the pressure naturally release for 10 to 15 minutes, then quick release the rest.
Carefully remove the roast and vegetables to a cutting board or serving platter and tent with foil to rest 10 minutes while you finish the sauce.
Switch Instant Pot to Sauté, remove and discard the bay leaf and any woody herb stems, whisk together 2 tbsp cornstarch and 2 tbsp cold water then stir the slurry into the hot cooking liquid; simmer 2 to 4 minutes until thickened and glossy, taste and adjust salt.
Slice or shred the roast, serve with the carrots and potatoes and spoon the gravy over everything; if you want extra richness stir a knob of butter into the gravy before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.