I perfected an Instant Pot Pot Roast that goes from frozen to a complete roast with potatoes and carrots in one pot, and I’m sharing the simple tweak that makes it reliably foolproof.

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I still mess up planning sometimes but this pot roast is my go to when I need something that looks fancy but is not. A chuck roast and Yukon Gold potatoes somehow become fall apart tender and rich, the kind of meal that tastes like it slow cooked all day, even though it didn’t.

It sits between Classic Pot Roast nostalgia and modern convenience, and the Instapot Pot Roast From Frozen idea is a total game changer when you forget to thaw. Flavors are deep and a little surprising, people always ask for the secret.

Ingredients

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Chuck roast: Rich in protein and iron, gives the stew beefy depth and tender mouthfeel.
Onion: Adds sweet savory base, some fiber, and helps build caramelized flavor.
Garlic: Pungent, boosts savory umami notes, small antioxidant punch.
Carrots: Adds natural sweetness, fiber and vitamins, brightens overall flavor and texture.
Potatoes: Starchy comfort, adds body and carbs, soak up the rich gravy.
Beef broth and red wine: Broth gives savory depth, wine adds acid and complexity, deepens sauce.
Tomato paste, Worcestershire and herbs: Boost umami, slight tang and herbal perfume.
Olive oil: Helps sear meat, adds healthy fats and a subtle fruity note.
Parsley: Fresh garnish, adds color, small vitamin boost and bright finish.

Ingredient Quantities

3 to 4 lb chuck roast (about 1.5 to 2 kg)

1 1/2 tsp kosher salt

1 tsp black pepper freshly ground

2 tbsp olive oil

1 large yellow onion, sliced

3 cloves garlic, minced

4 carrots, cut into large chunks

4 medium potatoes (Yukon Gold or red), cut into large chunks

2 stalks celery, cut into chunks

1 cup beef broth

1/2 cup dry red wine or extra beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

1 tbsp cornstarch plus 1 tbsp cold water (slurry, optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, set aside.

2. Turn Instant Pot to Sauté, add 2 tbsp olive oil and let it get hot, then sear the roast 4 to 5 minutes per side until a good brown crust forms, sear the fat edges too; transfer roast to a plate.

3. Add the sliced large yellow onion to the pot and cook 2 to 3 minutes until soft, stir in 3 minced garlic cloves for about 30 seconds, then add 2 tbsp tomato paste and cook 1 minute to deepen the flavor.

4. Pour in 1/2 cup dry red wine or extra beef broth and 1 cup beef broth, scraping up all the browned bits from the bottom with a wooden spoon; stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary and 2 bay leaves.

5. Return the roast to the pot and arrange 4 carrots cut into large chunks, 4 medium potatoes cut into large chunks, and 2 stalks celery cut into chunks around and on top of the roast so they cook in the jus.

6. Close the lid, set the valve to sealing and pressure cook on HIGH: 75 minutes for a fresh 3 to 4 lb roast; if the roast is frozen, increase to about 100 minutes.

7. When the cook time ends let the pressure naturally release for 15 minutes, then carefully quick release any remaining pressure and open the lid.

8. Transfer the roast and vegetables to a platter, discard the bay leaves, tent the roast and let it rest about 10 minutes while you finish the sauce.

9. For gravy, switch the pot to Sauté, whisk 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and stir into the bubbling liquid, simmer 1 to 3 minutes until thickened, taste and adjust salt and pepper as needed.

10. Slice or shred the roast, serve with the potatoes and carrots, spoon the gravy over everything and sprinkle with 2 tbsp chopped fresh parsley for garnish.

Equipment Needed

1. Instant Pot or 6‑quart electric pressure cooker (for searing then pressure cooking)
2. Sharp chef knife, for trimming and slicing the roast
3. Large cutting board, sturdy and big enough so it dont wobble
4. Long tongs, to sear and move the roast safely
5. Wooden spoon or heatproof spatula, to scrape up browned bits and stir
6. Measuring spoons plus a 1/2 cup (or equivalent) measuring cup for liquids and seasonings
7. Small bowl and a whisk or fork, to mix the cornstarch slurry
8. Large plate or serving platter and a carving fork or serving tongs to rest and serve the roast

FAQ

Q: How long do I cook a 3 to 4 lb chuck roast in the Instant Pot? A: Cook on high pressure about 60 to 80 minutes total, roughly 20 to 25 minutes per pound. Let it natural release for 10 to 15 minutes, then quick release the rest. If you like fork tender, aim near the upper end.

Q: Do I have to sear the roast first? A: No, but you really should. Searing in the Instant Pot on Sauté for 4 to 5 minutes per side creates way more flavor. If you're short on time skip it, the roast will still be edible but not as rich.

Q: Can I cook a frozen roast in the Instant Pot? A: Yes, but you cant sear it and you need more time. Plan on about 50 percent more cook time than for thawed meat and be sure there is enough liquid. Check doneness and add time if it's not falling apart.

Q: When should I add the potatoes and carrots so they dont get mushy? A: Cut into large chunks and add them with the roast for soft, fork tender veggies. If you want them firmer add them after pressure cooking and cook on high pressure for 5 to 10 minutes instead.

Q: How do I thicken the cooking liquid into gravy? A: Remove roast and veggies, switch Instant Pot to Sauté, stir in the 1 tbsp cornstarch mixed with 1 tbsp cold water, simmer until thickened, about 2 minutes. Adjust salt and pepper to taste.

Q: How long will leftovers keep and how should I reheat them? A: Fridge for 3 to 4 days, freezer up to 2 to 3 months. Reheat gently in a covered pan over low heat with a splash of broth, or microwave in short bursts so the meat doesn't dry out.

Pot Roast In Instant Pot Recipe Substitutions and Variations

Chuck roast: swap for brisket, short ribs, or bottom round roast. Brisket = fattier and melts when cooked long, short ribs = richer flavor, bottom round = leaner so add more liquid or watch cook time.
Dry red wine: use an extra 1/2 cup beef broth, or 1/4 cup red wine vinegar plus 1/4 cup beef broth for acidity, or a nonalcoholic red wine 1/2 cup.
Tomato paste: replace with 1/4 cup tomato puree or crushed tomatoes, or 2 tbsp ketchup in a pinch. If using puree/crushed, simmer a few minutes to concentrate flavor.
Cornstarch slurry: use 1 tbsp arrowroot mixed with 1 tbsp cold water (same effect), or 1 tbsp all purpose flour mixed with 2 tbsp cold water and simmer longer to thicken.

Pro Tips

1) Let the roast sit at room temp 30 to 45 minutes before searing, pat it super dry first, it sears way better and you get way more brown flavor. Don’t crowd the pot when searing, do both sides and the edges, even small extra sear time pays off.

2) Deglaze thoroughly after the tomato paste step, scrape every bit of browned stuff off the bottom with a wooden spoon, if you dont the pot may throw a burn warning later and you loose flavor. Use wine if you want depth, but extra beef broth works fine too.

3) Put the veggies on top of the roast instead of under it so they dont turn to mush, and cut them in big chunks so they hold up during the long cook. If you want softer carrots but firmer potatoes make the potato chunks a bit bigger or add them in halfway through pressure cooking.

4) Let the roast rest 10 minutes before shredding so the juices redistribute, then skim fat off the surface of the pot liquid before making gravy. For a glossy gravy mix the cornstarch slurry into a little hot liquid first so it doesnt clump, taste and adjust salt after you thicken it because thickening concentrates the flavors.

Pot Roast In Instant Pot Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected an Instant Pot Pot Roast that goes from frozen to a complete roast with potatoes and carrots in one pot, and I'm sharing the simple tweak that makes it reliably foolproof.

Servings

servings

Calories

867

kcal

Equipment: 1. Instant Pot or 6‑quart electric pressure cooker (for searing then pressure cooking)
2. Sharp chef knife, for trimming and slicing the roast
3. Large cutting board, sturdy and big enough so it dont wobble
4. Long tongs, to sear and move the roast safely
5. Wooden spoon or heatproof spatula, to scrape up browned bits and stir
6. Measuring spoons plus a 1/2 cup (or equivalent) measuring cup for liquids and seasonings
7. Small bowl and a whisk or fork, to mix the cornstarch slurry
8. Large plate or serving platter and a carving fork or serving tongs to rest and serve the roast

Ingredients

3 to 4 lb chuck roast (about 1.5 to 2 kg)
1 1/2 tsp kosher salt
1 tsp black pepper freshly ground
2 tbsp olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
4 carrots, cut into large chunks
4 medium potatoes (Yukon Gold or red), cut into large chunks
2 stalks celery, cut into chunks
1 cup beef broth
1/2 cup dry red wine or extra beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp cornstarch plus 1 tbsp cold water (slurry, optional)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Pat the 3 to 4 lb chuck roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, set aside.
Turn Instant Pot to Sauté, add 2 tbsp olive oil and let it get hot, then sear the roast 4 to 5 minutes per side until a good brown crust forms, sear the fat edges too; transfer roast to a plate.
Add the sliced large yellow onion to the pot and cook 2 to 3 minutes until soft, stir in 3 minced garlic cloves for about 30 seconds, then add 2 tbsp tomato paste and cook 1 minute to deepen the flavor.
Pour in 1/2 cup dry red wine or extra beef broth and 1 cup beef broth, scraping up all the browned bits from the bottom with a wooden spoon; stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary and 2 bay leaves.
Return the roast to the pot and arrange 4 carrots cut into large chunks, 4 medium potatoes cut into large chunks, and 2 stalks celery cut into chunks around and on top of the roast so they cook in the jus.
Close the lid, set the valve to sealing and pressure cook on HIGH: 75 minutes for a fresh 3 to 4 lb roast; if the roast is frozen, increase to about 100 minutes.
When the cook time ends let the pressure naturally release for 15 minutes, then carefully quick release any remaining pressure and open the lid.
Transfer the roast and vegetables to a platter, discard the bay leaves, tent the roast and let it rest about 10 minutes while you finish the sauce.
For gravy, switch the pot to Sauté, whisk 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and stir into the bubbling liquid, simmer 1 to 3 minutes until thickened, taste and adjust salt and pepper as needed.
Slice or shred the roast, serve with the potatoes and carrots, spoon the gravy over everything and sprinkle with 2 tbsp chopped fresh parsley for garnish.

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.