Mouthwatering Instant Pot Pot Roast

Instant Pot pot roast is the ultimate comfort food shortcut. This recipe delivers fork-tender beef, soft and savory vegetables, and rich homemade gravy in a fraction of the time of traditional roasting. Whether you’re feeding a hungry family on a weeknight or hosting Sunday dinner, this one-pot meal is flavorful, filling, and ridiculously easy to pull off. It’s everything you love about a slow-cooked roast—only faster.

Why You’ll Love This Recipe

this recipe

• 🥩 Fall-apart chuck roast — perfectly tender in just over an hour
• 🥕 Complete meal in one pot — meat, potatoes, carrots, and onions all cook together
• ⏱️ Pressure-cooked magic — done in under 2 hours instead of 6
• 🧂 Pantry-friendly seasoning — no fancy spices required
• 🍽️ Leftovers are even better — makes amazing sandwiches the next day

🍲 Related: Don’t miss this Instant Pot Beef Stroganoff or Garlic Herb Roast Chicken for more cozy dinner ideas.

Ingredients

For the Roast

• 1 tbsp oil (vegetable or canola)
• 1 boneless beef chuck roast (3–5 lb)

For the Seasoning Blend

• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

For the Vegetables

• 1 lb baby red potatoes (halved if large)
• 1 lb carrots (cut into 2-inch chunks or use baby carrots)
• 1 large yellow onion (roughly chopped)

For the Braising Liquid

• 4 cups beef broth
• 2 tbsp Worcestershire sauce

For the Gravy

• 2 tbsp cornstarch
• ¼ cup water

Optional for Garnish

• Chopped fresh parsley or thyme

Instructions

1. Season the Roast

1. Mix salt, garlic powder, onion powder, pepper, and smoked paprika in a small bowl
2. Rub evenly over all sides of the roast

2. Sear the Meat

1. Turn Instant Pot to Sauté
2. Add oil and sear the roast for 2–3 minutes per side until browned
3. Remove roast and set aside

3. Build the Base

1. Add beef broth and Worcestershire sauce to deglaze the pot
2. Scrape up any browned bits for added flavor
3. Add the roast back in, then add potatoes, carrots, and onion around the meat

4. Pressure Cook

1. Lock the lid and set vent to Sealing
2. Cook on High Pressure:
   • 60 minutes for 3 lb roast
   • 80–90 minutes for 4–5 lb roast
3. Let pressure release naturally for 10–15 minutes, then quick release

5. Make the Gravy

1. Remove roast and vegetables to a platter
2. Turn Instant Pot to Soup/Broth mode to simmer remaining liquid
3. Whisk together cornstarch and water, then stir into the pot
4. Simmer until gravy thickens, about 2–3 minutes
5. Adjust seasoning as needed

6. Serve

1. Shred the roast with two forks
2. Spoon vegetables and gravy over the top
3. Garnish with parsley or thyme, and serve warm

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 70–100 minutes
• Total Time: 85–120 minutes
• Servings: 6–8
• Skill Level: Medium

Nutrition Facts (Per Recipe – Approximate)

• Calories: 2500–3200 total
• Protein: 215–265 g
• Fat: 115–160 g
• Carbs: 120–160 g

🥖 Pro tip: Serve with crusty bread to soak up that savory gravy!

Tips & Variations

• Don’t skip searing — it’s essential for deep flavor
• Natural release matters — it keeps the meat fork-tender
• Thicken like a pro — cornstarch slurry gives the perfect consistency
• Swap veggies — try parsnips or sweet potatoes for variety
• Make ahead — the flavors improve after a night in the fridge

FAQs

Can I use a different cut of beef?

Yes! Bottom round or rump roast can work, but chuck roast yields the most tender result.

What if I don’t have Worcestershire sauce?

You can leave it out, or use soy sauce or balsamic vinegar for a different depth of flavor.

Can I freeze this?

Absolutely. Freeze the meat and gravy together for best results. Leave out the potatoes if freezing—they can get mushy.

Mouthwatering Instant Pot Pot Roast

A quick and hearty Instant Pot pot roast with tender beef, rich gravy, and classic vegetables — all made in one pot.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 7

Course: dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• **Beef**
• – 1 tbsp oil
• – 1 boneless beef chuck roast 3–5 lb
• **Seasoning**
• – 1 tsp salt
• – 1 tsp garlic powder
• – 1 tsp onion powder
• – ½ tsp black pepper
• – ½ tsp smoked paprika optional
• **Vegetables**
• – 1 lb baby red potatoes
• – 1 lb carrots
• – 1 yellow onion chopped
• **Liquid**
• – 4 cups beef broth
• – 2 tbsp Worcestershire sauce
• **Gravy**
• – 2 tbsp cornstarch
• – ¼ cup water
• **Optional Garnish**
• – Chopped parsley or thyme

Equipment

• – Instant Pot
• Tongs
• Cutting board & knife
• Mixing bowl

Method

 

1. Mix seasoning and rub all over roast.
2. Sear roast in Instant Pot using Sauté (2–3 min/side).
3. Deglaze with broth + Worcestershire, add veggies and roast.
4. Pressure cook: 60 min (3 lb) or 80–90 min (4–5 lb). Natural release 10–15 min.
5. Remove meat + veg. Make gravy by whisking cornstarch + water into hot broth. Simmer until thickened.
6. Shred roast, serve with veggies and gravy. Garnish if desired.

Notes

– Use well-marbled chuck roast
– Let pressure release naturally for best texture
– Gravy thickens quickly—watch it closely

Conclusion

This instant pot pot roast is the modern cook’s answer to slow-braised Sunday dinner. With minimal prep and big reward, it’s a weeknight miracle that still delivers that classic comfort food satisfaction. From the tender beef to the perfectly cooked veggies and rich, velvety gravy, this one-pot wonder earns a permanent spot in your meal rotation.