Instant Pot Beef Pot Roast

This comforting Instant Pot beef pot roast gives you that classic Sunday dinner feeling without hours at the stove. Tender beef, silky carrots, buttery potatoes, and a rich gravy come together in one pot for an extra-cozy family meal. Whether you are short on time or simply craving old-fashioned flavors, this recipe will take you right back to the heart of home cooking.

When my schedule is packed, or when I want guaranteed smiles around the table, this is my dinner ace. My family always gathers with excitement as soon as the aroma fills the kitchen, and the leftovers make lunches people actually fight over.

Ingredients

• Chuck roast: about three pounds truly gives that classic melt-in-your-mouth texture and shreds beautifully If your butcher offers, choose one with good marbling
• Kosher salt: balances all the flavors and helps season the beef throughout Look for coarse, flaky crystals
• Freshly ground black pepper: adds a gentle kick Always grind right before cooking for the brightest flavor
• Baby potatoes: are waxy and hold their shape while becoming spoon-tender Pick ones that are firm with unblemished skins
• Carrots: bring sweetness and color Opt for carrots that feel heavy for their size and have vibrant orange color
• Yellow onion: adds subtle sweetness and flavor to the broth Avoid any with green shoots for best taste
• Garlic: gives a deep aromatic layer Use plump cloves and try to mince right before use
• Beef broth: forms the backbone of your gravy Choose low-sodium or homemade to control saltiness and check if you need gluten-free
• Tomato paste: creates richness and deep color Use double-concentrated for extra depth if available
• Worcestershire sauce: brings an unmistakable savoriness Some brands contain gluten and soy so read labels if needed
• Dried thyme and rosemary: give herby, classic comfort Check that your dried herbs are fragrant for the best result
• Bay leaves: infuse subtle earthiness and round out flavors
• Cornstarch and cold water: form a quick gravy Use fresh cornstarch for best thickening

Instructions

Prep the Beef:

Pat the chuck roast thoroughly with paper towels until dry This step is crucial for effective browning Season on all sides with kosher salt and freshly ground black pepper pressing the seasonings in gently

Sear in the Instant Pot:

Set your Instant Pot to Sauté mode and let it heat up until shimmering Add a drizzle of oil then carefully lower in the seasoned roast Sear undisturbed for three to four minutes on each side until a deep golden crust forms Remove the roast and set aside on a plate

Sauté Aromatics:

Add the quartered onions and minced garlic directly to the hot pot Sauté for about two minutes stirring often until the onions start to soften and the garlic smells fragrant This helps build the flavor base

Deglaze and Add Liquids:

Stir in tomato paste using a wooden spoon to scrape up any browned bits stuck to the bottom This adds depth and prevents the burn warning Pour in beef broth and Worcestershire sauce stir again making sure nothing sticks

Return Beef and Seasonings:

Nestle the seared roast back into the pot surrounded by the liquid Sprinkle dried thyme and rosemary evenly over the top Then tuck in the bay leaves so they are submerged

Layer the Vegetables:

Place carrot pieces and halved baby potatoes on top of the roast making an even layer This prevents overcooking and helps them soak up all those delicious juices

Pressure Cook:

Secure the Instant Pot lid Set the valve to Sealing then select Manual or Pressure Cook at high pressure for sixty minutes This timing works perfectly for a three-pound roast

Natural Pressure Release:

Let the pressure release naturally for ten to fifteen minutes after cooking is complete This gentle release keeps the meat extra tender Then carefully turn the valve to release any remaining pressure and remove the lid

Remove and Serve:

Use tongs to gently transfer the roast and vegetables to a serving platter Discard the bay leaves Slice or shred the beef as preferred

Make the Gravy:

Set the Instant Pot back to Sauté mode Whisk together cornstarch and cold water in a bowl then slowly add to the hot cooking liquids Whisk constantly and simmer until the gravy thickens about two to three minutes

Finish and Enjoy:

Arrange sliced beef on plates with a hearty scoop of vegetables Drizzle generously with hot gravy and serve immediately

Save

Every time I make this pot roast the gravy is what everyone talks about Using a bit of tomato paste makes all the difference and reminds me of my parent’s old stovetop recipe My niece once declared the carrots in this pot roast the best vegetables she had ever tasted and now always asks for extras

Storage Tips

Let leftovers cool to room temperature before dividing into airtight containers This keeps everything fresher and prevents sogginess You can store the roast and veggies together or separately with the gravy in its own container Store in the refrigerator for up to four days For longer storage freeze in portions The gravy may need to be stirred or gently reheated to keep a smooth consistency

Ingredient Substitutions

For a different root vegetable boost try swapping half the carrots with parsnips or use pearl onions for extra sweetness If you can only find russet potatoes peel and cut them into thick chunks so they do not fall apart during pressure cooking Liquid aminos or coconut aminos can stand in for Worcestershire sauce if you need an allergy-friendly option

Serving Suggestions

Serve with a sprinkle of fresh parsley or chives right before bringing it to the table For extra warmth add a slice of crusty gluten-free bread or a scoop of buttery polenta on the side This roast pairs especially well with a bold red wine or even a classic ginger ale for children

Recipe Origins

Pot roast is a beloved classic in American home cooking roots tracing back to early settlers who prized tender beef slow-cooked with pantry vegetables The Instant Pot breathes new life into this tradition making slow-simmered comfort accessible even on the busiest night

Seasonal Adaptations

Swap in sweet potatoes in the fall for a deeper sweetness Try adding a handful of frozen green peas in the last five minutes of cooking for springtime color During colder months toss in extra rosemary for a woodsy aroma

Helpful Notes

Natural release really does make the beef extra tender so do not rush that step Adding tomato paste creates more complex and savory gravy Bay leaves are small but mighty and really bring the flavors together

Success Stories

I have lost count of how many neighbors have requested this recipe after holiday potlucks Family friends have reported making it successfully for their first Instant Pot dinner with rave reviews Kids almost always come back for seconds especially when a bit of extra gravy is offered

Freezer Meal Conversion

To make this ahead for the freezer layer raw seasoned beef roast tomato paste broth Worcestershire onions and garlic in a large freezer-safe bag Exclude the potatoes and carrots and add them fresh just before cooking Defrost in the fridge overnight then proceed as directed

Save

This pot roast is sure to become your go-to comfort meal The leftovers almost taste even better the next day with extra gravy

Recipe FAQ Section

→ How long does the beef cook in the Instant Pot?

Set your Instant Pot for 60 minutes on high pressure, plus 10-15 minutes for natural pressure release.

→ Can I substitute other vegetables for carrots and potatoes?

Yes, sweet potatoes, pearl onions, or parsnips work well for varying the flavor and texture.

→ How can I thicken the gravy?

Mix cornstarch with cold water, then whisk into the cooked juices on 'Sauté' mode until thickened.

→ Is this dish gluten-free?

It can be made gluten-free by using gluten-free beef broth and Worcestershire sauce. Always check labels.

→ What beef cut works best for pot roast?

Chuck roast is preferred for its marbling and tenderness when pressure-cooked.

→ Can I use the Instant Pot Duo or similar model?

Any 6-quart or larger Instant Pot model will work for this dish.