Prepare a whole meal in a fraction of the time with this Instant Pot Pot Roast Recipe! Tender and flavorful beef with buttery potatoes and carrots and a luscious gravy that’s to die for!
I’m a huge fan of making Sunday supper in the Instant Pot! Just like my Instant Pot Meatloaf and Mashed Potatoes, this recipe contains everything needed to complete your dinner. Well, I would maybe make some Homemade Rolls to go along with it, but other than that, you’re golden.
Instant Pot Pot Roast Recipe:
To start this recipe, you’ll need to pick out your cut of beef. I love using a Chuck Roast because it’s marbled, giving it great flavor and it’s usually pretty affordable.
PRO TIP: The key to getting this roast to cook in a short amount of time is all based on how small your beef is cut when it goes into the instant pot. If you don’t want to cut your beef into smaller pieces, expect it to take much longer to cook.
How To Make It:
- Start by searing your small cuts of beef in the Instant Pot. Sear on all sides until they have a nice golden brown color.
- Remove the beef from the pot and add in chopped onion and sauté for a few minutes, then toss in garlic and tomato paste.
- Deglaze the pan by splashing in red wine and scraping any browned bits off the bottom of the pan. Pour in the beef stock, Worcestershire sauce, as well as the potatoes and carrots.
- Place the chunks of beef on top and add in the fragrant rosemary, thyme and bay leaves.
How Long Does Pot Roast Cook?
As long as you cut your beef into smaller pieces (about 3″ chunks), you can get tender beef pot roast with just 35 minutes of HIGH pressure cooking.
Here is a more accurate breakdown of how long it should take from start to finish (because I know how important it is when you’ve got hungry mouths to feed).
- Prep time + Searing time – 17 minutes
- Sauté Onions + Deglaze Pan – 5 minutes
- Come to Pressure – 8 minutes
- High Pressure Cook – 35 minutes
- Natural Pressure Release time – 10 minutes
- Make Gravy – 8 minutes
- TOTAL TIME – 1 hour 23 minutes (give or take a few minutes depending on your experience)
Making The Gravy
You’ll find a lot of recipes that make a gravy using cornstarch, but not here. A traditional gravy is made with a roux (butter and flour), and it’s actually crazy simple to do it right in the instant pot without getting any more pots dirty!
- Once your pot roast is cooked, you’ll remove it to your serving plate along with the potatoes and carrots and cover loosely with foil.
- Pour the liquid that’s in the pot through a fine mesh strainer and skim off any excess fat. I like to use my fat separator/measuring cup which makes this step a breeze!
- Back to the Instant Pot, set it to Sauté mode and add in a couple tablespoons of butter. Whisk in all purpose flour and then gradually whisk in the beef drippings!
That’s it! Delicious and easy flavorful gravy made right in the instant pot and you’ll be so happy with the results.
Tips and Variations –
- Best Type Of Beef For Pot Roast – You can use boneless Chuck Roast, Shoulder Steak, Top Loin Roast. Just make sure you cut them to about 3″ chunks.
- Potatoes – I like to use baby red and gold potatoes. You can also use large red and golds and just cut them into quarters.
- Carrots – Make sure to use large, thick carrots and cut them into 2″ segments. They will be soft when done cooking.
- I like to put the beef ON TOP of the potatoes and carrots because I do not want the meat to boil in the liquid. This creates a tender, fall apart beef that still has a great texture.
- Feel free to adjust the herbs used to your preference!
I’m seriously in love with this recipe. It’s one of our favorite Sunday dinners, especially since everything cooks in just one pot! You’re going to love this delicious and easy recipe!
Helpful Products To Make This Recipe:
Instant Pot Pot Roast Recipe
- 3 lb Chuck Pot Roast, cut into 6 equal size pieces (about 3" chunks)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 tsp garlic, minced
- 1 tbsp tomato paste
- ¼ cup red wine, or beef stock
- 1 ½ cups beef stock
- 2 tbsp Worcestershire sauce
- 1 ½ lb. baby red and gold potatoes
- 5 large carrots, peeled and cut into 2” segments
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 whole bay leaves
- 2 tbsp butter
- ¼ cup all purpose flour
- Season chuck roast pieces with salt and pepper on all sides. Turn the Instant Pot to SAUTÉ mode and add 1 tbsp olive oil. Once hot, sear the beef on all sides, about 3 to 4 minutes per side. Transfer beef to a plate.
- To the pot add the onion and sauté about 3 minutes. Add in the garlic and tomato paste and stir until fragrant, about 30 seconds. Pour in the red wine and stir, scraping the bottom of the pot to deglaze and remove any browned bits stuck on the bottom.
- Pour in the beef stock, Worcestershire sauce, potatoes and carrots. Top with the beef chunks, rosemary, thyme and bay leaves. Place on the lid and make sure the valve is in the SEALED position. Cook on HIGH pressure for 35 minutes. Once done, let the pressure naturally release for 10 minutes, then turn the valve to allow the pressure to finish releasing.
- Discard bay leaves, rosemary and thyme. Use a slotted spoon to remove the beef, potatoes and carrots to a plate and loosely cover with foil to keep warm.
- Pour the liquid through a fine mesh strainer into a bowl or large measuring cup and keep just 2 cups. Reserve the onions if desired. Skim any fat off the liquid and set aside.
- Return the instant pot liner to Instant Pot and turn to Sauté mode. Add 2 tbsp butter and let melt. Whisk in the flour and cook about 2 minutes. Gradually whisk in beef drippings and cook until desired thickness of gravy is reached. Season with salt and pepper to taste. Enjoy!
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