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Instant Pot Pot Roast
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Instant Pot Pot Roast

This Instant Pot pot roast is a quicker take on the traditional slow-cooked classic. Juicy, fall-apart beef is paired with tender potatoes and carrots in a rich, savory gravy—all made in one pot for an easy, satisfying meal perfect for any night of the week.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 510kcal

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 together the salt, onion powder, garlic powder, black pepper, and smoked paprika. Rub the seasoning mixture all over the chuck roast.
  • Sear the roast: Turn the Instant Pot to Sauté mode. Add the oil and sear the roast for 2–3 minutes on each side until browned. Remove and set aside.
  • Deglaze the pot: Add beef broth and Worcestershire sauce to the pot. Use a wooden spoon to scrape up any browned bits from the bottom.
  • Add vegetables and roast: Return the seared roast to the pot. Arrange the potatoes, carrots, and diced onion around the meat.
  • Pressure cook: Secure the Instant Pot lid and set to High Pressure. Cook for:
  • 60 minutes for a 3 lb roast
  • 80–90 minutes for a 4–5 lb roast
  • Release pressure: Let the pressure release naturally for 10 minutes, then carefully perform a quick release.
  • Shred the meat: Remove the roast and vegetables from the pot. Shred the roast into large chunks.
  • Make the gravy: Turn the Instant Pot to Soup/Broth mode. In a small bowl, mix water and cornstarch into a slurry, then stir it into the hot broth. Cook until the gravy thickens.
  • Serve: Spoon the gravy over the meat and vegetables. Garnish with chopped parsley or thyme, if desired.
  • Notes
  • Cooking from frozen: Skip searing and increase cooking time by 20–30 minutes.
  • Baby carrots tip: For firmer carrots, cook the roast 10 minutes less, then add carrots and cook 10 minutes more.
  • Leftovers: Store in an airtight container in the refrigerator for up to 4 days.