I cracked the code for a Classic Pot Roast Instant Pot that cooks straight from frozen with only a handful of pantry ingredients.

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I never planned to like a dump and cook roast but my Instant Pot changed that. I throw in a beef chuck roast and a handful of carrots, seal it up, and walk away.

Ive done a Classic Pot Roast Instant Pot version and once tried a Red Wine Pot Roast Instant Pot twist for guests. The meat often falls apart into tender bites, and the juices turn into this deep, messy sauce that surprises people.

Its simple, kind of imperfect like me, and somehow reliably good when I need a no drama dinner.

Ingredients

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Beef chuck roast: Rich in protein and iron, makes dish hearty and savory.
Carrots: Adds sweetness plus vitamin A and fiber, brightens flavor and texture.
Potatoes: Good carbs that fill you up, give creamy texture when mashed.
Onions: Give savory depth natural sweetness when browned, lots of flavor.
Garlic: Pungent boosts aroma and savory punch, small amount goes far.
Beef broth: Adds meaty base and umami keeps roast moist while cooking.
Red wine: Optional adds acidity and depth, concentrates flavor as it reduces.
Worcestershire sauce: Umami rich tangy note that deepens flavor, a little goes a long way.
Thyme: Earthy herb subtle floral note, pairs well with beef and root veg.
Cornstarch: Pure starch that thickens gravy fast, adds no extra flavor.

Ingredient Quantities

3 to 4 lb beef chuck roast (arm roast or any beef roast will work)

1 1/2 tsp kosher salt more to taste

1 tsp freshly ground black pepper

2 tbsp vegetable oil or other neutral oil

1 large onion cut into thick slices

4 cloves garlic smashed or minced

1 cup beef broth (low sodium preferred)

1/2 cup dry red wine or extra beef broth optional

2 tbsp Worcestershire sauce

1 tbsp tomato paste

4 large carrots cut into 2 inch pieces

1 lb baby potatoes or 3 to 4 medium potatoes quartered

2 stalks celery cut into 1 inch pieces

2 sprigs fresh thyme or 1 tsp dried thyme

2 bay leaves

1 to 2 tbsp cornstarch plus about 2 tbsp cold water for slurry optional (for gravy)

1 tbsp all purpose flour optional for dusting the roast before searing

How to Make this

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1. Pat the 3 to 4 lb beef chuck roast dry with paper towels, season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, and if you want a better crust dust lightly with 1 tbsp all purpose flour.

2. Set Instant Pot to Sauté high, add 2 tbsp vegetable oil and when it’s shimmering sear the roast 3 to 4 minutes per side until deeply browned, then remove roast and set aside.

3. Add the large onion slices and 4 smashed or minced garlic cloves to the pot, sauté 2 to 3 minutes scraping up browned bits, then stir in 1 tbsp tomato paste and cook about 30 seconds.

4. Pour in 1/2 cup dry red wine or an extra 1/2 cup beef broth to deglaze, scrape the bottom well, then add 1 cup beef broth and 2 tbsp Worcestershire sauce and give it a quick stir.

5. Return the roast to the pot, tuck 4 large carrots cut into 2 inch pieces, 1 lb baby potatoes or 3 to 4 medium quartered potatoes and 2 stalks celery cut into 1 inch pieces around and on top of the roast, add 2 sprigs fresh thyme or 1 tsp dried thyme and 2 bay leaves, taste the liquid and add a little more salt if needed.

6. Lock the lid, set pressure to High. Cook fresh roast about 20 to 25 minutes per pound (for example 3 lb cook 60 to 75 minutes, 4 lb cook 80 to 100 minutes). If roast is frozen add about 30 to 40 extra minutes. Let pressure release naturally for 15 to 20 minutes, then quick release any remaining pressure.

7. Remove roast and veggies to a platter and tent with foil, let rest 10 to 15 minutes before slicing or shredding so juices settle.

8. To make gravy optional put the pot on Sauté, skim excess fat, mix 1 to 2 tbsp cornstarch with about 2 tbsp cold water to make a slurry and whisk into simmering cooking liquid until it thickens, taste and adjust salt and pepper. If you want richer flavor reduce a bit longer but watch so it doesn’t burn.

9. Slice roast across the grain and serve with the potatoes, carrots and celery, spoon warm gravy over everything. Tip: if it falls apart you can shred it and pile on top of the veggies, it’s still amazing.

Equipment Needed

1. Instant Pot or 6 qt electric pressure cooker, for searing and pressure cooking the roast
2. Heavy tongs, for browning and moving the roast without splashing
3. Chef’s knife, for cutting onions, carrots, potatoes and trimming roast
4. Cutting board, sturdy, for all the chopping and resting the meat on
5. Paper towels, to pat the roast dry and wipe up splatters, dont skip them
6. Wooden spoon or silicone spatula, to scrape up browned bits while sautéing
7. Measuring spoons and 1 cup measuring cup, for salt, pepper, broth, wine and sauces
8. Small bowl plus whisk or fork, to mix the cornstarch slurry for gravy
9. Instant-read meat thermometer, to check doneness before slicing or shredding

FAQ

Q: How long do I cook a 3 to 4 lb chuck roast in the Instant Pot? A: Sear 3 to 4 minutes per side, then pressure cook on high about 20 to 25 minutes per pound (so roughly 60 to 100 minutes depending on size). Let it natural release for 15 to 20 minutes before opening. That gives tender, fall apart meat.

Q: Can I cook a frozen roast in the Instant Pot? A: Yes but it’s not ideal. You won’t be able to brown it first, and cooking time goes up about 50 percent. Expect longer pressure time and slightly different texture. If you can, thaw overnight for best results.

Q: How do I make a good gravy from the cooking liquid? A: Remove meat and veggies, switch Instant Pot to Sauté, simmer for a few minutes to concentrate flavor, then whisk in a cornstarch slurry (1 to 2 tbsp cornstarch mixed with about 2 tbsp cold water) until thickened. You can also dust the roast with 1 tbsp flour before searing for a richer pan sauce.

Q: My carrots and potatoes get too soft, what should I do? A: For long roast times add veggies after the meat is done. Remove roast, add carrots, potatoes and celery with a little broth, then pressure cook 4 to 8 minutes on high depending on size. Or cut the veg larger so they hold up during a long cook.

Q: Do I have to use red wine and Worcestershire sauce? A: No, wine is optional. It adds depth but you can use extra beef broth instead. Worcestershire adds umami, so keep it if you like deeper flavor, but you can skip it if you don’t have any.

Q: How do I know the roast is done and how should I serve it? A: For shreddable pot roast aim for an internal temp around 195 to 205 F and a fork should pull the meat apart easily. Let it rest 10 minutes before slicing or shredding. Taste and add more salt and pepper if needed.

Instant Pot Roast Recipe Substitutions and Variations

Beef chuck roast: swap with boneless brisket, top round roast or boneless short ribs. Short ribs are richer and might shred easier, brisket may need a little more time.
Kosher salt (1 1/2 tsp): use fine table salt or fine sea salt but use about half the amount (so ~3/4 tsp) because they’re finer and saltier.
Vegetable oil: use canola, grapeseed or avocado oil for high heat searing. If all you got is extra virgin olive oil, use it but lower the heat since it smokes faster.
Dry red wine (1/2 cup): replace with an extra 1/2 cup beef broth for no alcohol, or mix 1/4 cup beef broth plus 1 tbsp balsamic vinegar for similar acidity and depth.

Pro Tips

1) Let the roast sit out about 30 to 45 minutes before searing so it hits the pot closer to room temp. Pat it REALLY dry, season under any fat cap, and shake off excess flour if you dust it. This gives a better crust, trust me.

2) Don’t crowd the pot when searing. Do it in batches if you gotta. All those browned bits stuck to the bottom are gold, so deglaze with the wine or broth and scrape them up good.

3) If you want firm, forkable veggies instead of mush, cook the roast mostly by itself, quick release, then add carrots and potatoes and pressure for 8 to 12 minutes. Letting pressure release naturally for at least 15 minutes for the roast though will make it way more tender.

4) For a prettier, richer gravy skim the fat first, then thicken with a cold cornstarch slurry while simmering. Taste and finish with a small splash of acid like a little red wine vinegar or a pat of butter to brighten and round the flavor.

5) Slice across the grain, always. If the meat falls apart don’t panic, shred it and toss it back in the sauce for extra flavor. And heat any shredded bits in a hot pan for a minute to get some crispy edges, it’s amazing.

Instant Pot Roast Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I cracked the code for a Classic Pot Roast Instant Pot that cooks straight from frozen with only a handful of pantry ingredients.

Servings

servings

Calories

820

kcal

Equipment: 1. Instant Pot or 6 qt electric pressure cooker, for searing and pressure cooking the roast
2. Heavy tongs, for browning and moving the roast without splashing
3. Chef’s knife, for cutting onions, carrots, potatoes and trimming roast
4. Cutting board, sturdy, for all the chopping and resting the meat on
5. Paper towels, to pat the roast dry and wipe up splatters, dont skip them
6. Wooden spoon or silicone spatula, to scrape up browned bits while sautéing
7. Measuring spoons and 1 cup measuring cup, for salt, pepper, broth, wine and sauces
8. Small bowl plus whisk or fork, to mix the cornstarch slurry for gravy
9. Instant-read meat thermometer, to check doneness before slicing or shredding

Ingredients

3 to 4 lb beef chuck roast (arm roast or any beef roast will work)
1 1/2 tsp kosher salt more to taste
1 tsp freshly ground black pepper
2 tbsp vegetable oil or other neutral oil
1 large onion cut into thick slices
4 cloves garlic smashed or minced
1 cup beef broth (low sodium preferred)
1/2 cup dry red wine or extra beef broth optional
2 tbsp Worcestershire sauce
1 tbsp tomato paste
4 large carrots cut into 2 inch pieces
1 lb baby potatoes or 3 to 4 medium potatoes quartered
2 stalks celery cut into 1 inch pieces
2 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
1 to 2 tbsp cornstarch plus about 2 tbsp cold water for slurry optional (for gravy)
1 tbsp all purpose flour optional for dusting the roast before searing

Directions

Pat the 3 to 4 lb beef chuck roast dry with paper towels, season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, and if you want a better crust dust lightly with 1 tbsp all purpose flour.
Set Instant Pot to Sauté high, add 2 tbsp vegetable oil and when it's shimmering sear the roast 3 to 4 minutes per side until deeply browned, then remove roast and set aside.
Add the large onion slices and 4 smashed or minced garlic cloves to the pot, sauté 2 to 3 minutes scraping up browned bits, then stir in 1 tbsp tomato paste and cook about 30 seconds.
Pour in 1/2 cup dry red wine or an extra 1/2 cup beef broth to deglaze, scrape the bottom well, then add 1 cup beef broth and 2 tbsp Worcestershire sauce and give it a quick stir.
Return the roast to the pot, tuck 4 large carrots cut into 2 inch pieces, 1 lb baby potatoes or 3 to 4 medium quartered potatoes and 2 stalks celery cut into 1 inch pieces around and on top of the roast, add 2 sprigs fresh thyme or 1 tsp dried thyme and 2 bay leaves, taste the liquid and add a little more salt if needed.
Lock the lid, set pressure to High. Cook fresh roast about 20 to 25 minutes per pound (for example 3 lb cook 60 to 75 minutes, 4 lb cook 80 to 100 minutes). If roast is frozen add about 30 to 40 extra minutes. Let pressure release naturally for 15 to 20 minutes, then quick release any remaining pressure.
Remove roast and veggies to a platter and tent with foil, let rest 10 to 15 minutes before slicing or shredding so juices settle.
To make gravy optional put the pot on Sauté, skim excess fat, mix 1 to 2 tbsp cornstarch with about 2 tbsp cold water to make a slurry and whisk into simmering cooking liquid until it thickens, taste and adjust salt and pepper. If you want richer flavor reduce a bit longer but watch so it doesn't burn.
Slice roast across the grain and serve with the potatoes, carrots and celery, spoon warm gravy over everything. Tip: if it falls apart you can shred it and pile on top of the veggies, it's still amazing.

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.