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Instant Pot Pot Roast
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Instant Pot Pot Roast

This tender and flavorful Instant Pot pot roast is the ultimate comfort food. With hearty potatoes, carrots, and a rich gravy, this one-pot meal is easy to prepare and ready in a fraction of the time compared to traditional methods. Perfect for a cozy family dinner!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 3-5 pound boneless beef chuck roast
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1 pound baby red potatoes
  • 4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
  • 1 large yellow onion diced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • Optional garnish: Chopped parsley or thyme

Instructions

  • Season the Roast: In a small bowl, mix salt, onion powder, garlic powder, black pepper, and smoked paprika (if using). Rub the seasoning all over the roast.
  • Sear the Roast: Turn the Instant Pot to Sauté mode. Add oil and sear the roast for 2-3 minutes per side until browned. Remove and set aside.
  • Deglaze the Pot: Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Turn off Sauté mode.
  • Add Ingredients: Place the roast back into the pot and arrange the potatoes, carrots, and onions around it.
  • Pressure Cook: Secure the lid and set the vent to Sealing. Pressure Cook on High for:
  • 60 minutes for a 3 lb roast
  • 80-90 minutes for a 4-5 lb roast
  • Release Pressure: Let the Instant Pot naturally release for 10 minutes, then do a controlled quick release.
  • Shred the Roast: Transfer the roast and veggies to a platter and use two forks to shred the meat into chunks.
  • Make the Gravy: Set the Instant Pot to Soup/Broth mode. In a small bowl, mix water and cornstarch into a slurry. Once the liquid simmers, whisk in the slurry and stir until thickened. Adjust seasoning if needed.
  • Serve: Plate the pot roast with veggies and drizzle with gravy. Garnish with parsley or thyme, if desired.

Notes

Cooking from Frozen: Skip searing and add 20-30 minutes to the pressure cooking time.
Using Baby Carrots: Reduce the cook time by 10 minutes, then add the carrots and cook for 10 more minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.