Instant Pot Roast
This Instant Pot Roast is based on the classic pot roast recipe my grandma cooked for us on Sundays after church, but adapted for the pressure cooker. It’s packed with flavor, lots of veggies, and tender beef—and it’s easy as can be!
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Why You’ll Love This Instant Pot Pot Roast Recipe
- Just Like Grandma Used to Make (For Real). One of my most prized possessions is a small notebook of my Grandma Dorothy’s recipes. It has inspired recipes like Instant Pot Beef Stroganoff and Stuffed Mushrooms, and this Instant Pot roast with potatoes and carrots is directly based on her recipe.
- Pot Roast, Made Even Easier. Pot roast isn’t exactly a hard dinner, but this Instant Pot roast recipe is even simpler. It doesn’t require any searing or browning, and the gravy is made from the roast’s own cooking juices.
- A Comfort Food Sunday Dinner. It’s savory, luscious, and the gravy makes the already juicy beef all the more scrumptious. (Plus, it will make your kitchen smell homey and inviting as it cooks. So will Crockpot Roast and Braised Beef!)
- Budget-Friendly Meal. This Instant Pot roast makes enough to feed a crowd (or give you leftovers for lunch), but it’s made with basic ingredients that won’t break the bank.
5 Star Review
How to Make Instant Pot Roast
The Ingredients
- Beef Chuck Roast. Boneless chuck roast is the best cut of beef for pot roast. It’s what my Grandma Dorothy used (it’s also what I use in Instant Pot Beef Stew and Beef Bourguignon), but you could swap it for a round roast or brisket.
- Garlic. For tasty garlic flavor.
- Rosemary. Earthy, woodsy, and delicious in pot roast. Use fresh rosemary; if you need to substitute dried herbs, I recommend using thyme instead. (Dried rosemary can be a little like eating pine needles!)
- Potatoes. Cooked until tender and flavorful, potatoes help make the pot roast extra hearty and comforting.
- Tomato Sauce. The key to a rich and flavorful Instant Pot roast. If you want to make this recipe just like my Grandma Dorothy, use a 6-ounce can of V8 instead of the tomato sauce; reduce the Worcestershire to 2 tablespoons.
- Worcestershire. For an umami boost.
- Carrots. I love the pop of color and sweetness that carrots add to a pot roast. Packed with antioxidants and vitamins, they’re also a nutritious addition. You can use baby carrots or cut regular carrots.
- Cornstarch. Using a cornstarch slurry in the juices helps create a thick gravy.
The Directions
- Prepare. Cut slits in the roast and stuff with garlic and rosemary. Season the beef with salt and pepper. Add the water and beef to the bottom of the pot.
- Assemble. Place the potatoes, garlic, rosemary, and salt on top of the beef.
- Pressure Cook. Add the tomato sauce and Worcestershire. Cook pot roast on HIGH pressure for 60 minutes. Let the pressure release naturally for 10 minutes.
- Add the Carrots. Cook on HIGH for 5 minutes more, then let the pressure release naturally for 10 minutes.
- Make the Gravy. With the Instant Pot off, whisk the corn starch slurry into the cooking juices and use the sauté function.
- Finish. Turn the Instant Pot off, and return the roast and vegetables to the pot or arrange them on a serving platter. ENJOY!
Leftover Ideas
Give leftover pot roast new life by serving it over a bed of noodles, Crockpot Mashed Potatoes, or Instant Pot Brown Rice. Or, take inspiration from my Italian Beef, and turn the leftover beef into a pot roast sandwich. It’s like roast beef, but better!
What to Serve with Instant Pot Roast
- Grains. A simple side of white rice or brown rice is perfect for soaking up all the deliciousness of your pot roast.
- Vegetable Sides. You’ve already got carrots and potatoes in the Instant Pot with the roast, but Sautéed Green Beans or Roasted Broccoli are excellent veggie additions to your meal.
- Salad. Keep things light with Arugula Salad or Beet Salad.
Recipe Tips and Tricks
- Don’t Use Frozen Beef. If your roast is frozen, you can still use it for this Instant Pot roast but you will need to thaw it first. Let it thaw completely in the refrigerator before beginning the recipe.
- Use Baby Potatoes—Or Cut Them. If your grocery store doesn’t have baby potatoes, you can use larger potatoes instead, but you’ll need to cut them into uniform sizes to ensure that they all finish cooking at the same time. (Don’t cut them too small, though, or they’ll end up mushy!)
- Don’t Add the Carrots Too Early. It may be tempting to skip a step and add the carrots with the potatoes, but carrots cook faster than whole baby potatoes do and pressure cooking for 60 minutes is way too much for them.
- Allow the Pressure to Release Naturally. Your Instant Pot roast will be more tender that way.
- Troubleshooting Tough Pot Roast. If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.
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Instant Pot Roast
This Instant Pot roast recipe is an easy, hearty dinner with tender beef, potatoes, carrots and flavorful gravy. It's a family favorite!
Course Dinner, Main Course
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 hour hour 55 minutes minutes
Total Time 2 hours hours 15 minutes minutes
Servings 6 servings
Calories 449kcal
Author Erin Clarke / Well Plated
Ingredients
- 2 ½ to 3 pound boneless chuck roast cut in half
- 6 cloves garlic divided
- 2 long sprigs fresh rosemary cut into thirds (or 3 shorter sprigs cut in half)
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt plus a few pinches
- ½ teaspoon ground black pepper
- ½ cup water
- 1 pound baby red potatoes scrubbed and left whole
- 1 (8-ounce) can tomato sauce*
- 3 tablespoons Worcestershire sauce
- 2 ½ cups baby carrots** see note
- 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry
Instructions
- Pat the roast dry and cut 6 1-inch deep slits in the top. Peel the garlic cloves and cut them in half. Stuff each slit with a half clove of garlic and a piece of cut rosemary spring. Season all over with the salt and black pepper. In the bottom of an Instant Pot or similar electric pressure cooker or multi-cooker, pour in the water, then add the beef, nestling the pieces in snuggly.
- Arrange the potatoes on top of the beef. Mince the remaining garlic and scatter on top of the potatoes. Sprinkle the chopped rosemary all over the potatoes and beef. Then, sprinkle a pinch of salt on top of the potatoes.
- Pour the tomato sauce and Worcestershire over the beef.
- Cover and seal the Instant Pot. Cook on Manual/High Pressure for 60 minutes. It will take 10 to 15 minutes for the Instant Pot to come to pressure, then the countdown will begin. When the cook time has elapsed, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully open the lid and add the baby carrots on top.
- Reseal the lid and cook on Manual/High Pressure for 5 minutes more. Let the pressure release naturally for 10 minutes (this natural release is KEY for a tender roast). Quick release any remaining pressure. With a slotted spoon, remove the meat and vegetables to a large platter or bowl, discarding any large pieces of fat.
- Make sure the Instant Pot is off. In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. While whisking the cooking juices in the Instant Pot, slowly pour in the slurry. Turn the pot to SAUTE, then cook, stirring frequently, until the juices have thickened into a thin gravy, about 3 to 5 minutes. Turn off the Instant Pot.
- Add the beef and vegetables back to the pot and stir to warm through (the potatoes, veggies, and meat will all break down a little and be tender and delicious). Serve hot, ensuring each serving gets a little bit of everything.
Video
Notes
- *Grandma used a 6-ounce can of V-8 juice, which is sold in multipacks. If you are a regular V-8 juice drinker, feel free to swap it here; reduce the Worcestershire sauce to 2 tablespoons.
- **If you add the baby carrots at the beginning, they will be fairly obliterated by the time the roast is done, which is why this recipe directs for you to add them at the end. Growing up, we ate our veggies fairly mushy, so if you don’t mind your carrots very soft (we’re talking completely falling apart), you can add the baby carrots at the beginning for ease. Or use regular carrots, scrubbed and chopped into large (2-inch) chunks; these cook more slowly and can be added with the potatoes. Set your cook time to 60 minutes as directed, let release naturally for 10 minutes, then vent and proceed with the gravy.
- TO STORE: Refrigerate pot roast in an airtight storage container for up to 4 days. Spoon the gravy into a separate storage container.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months, storing the pot roast and gravy in separate containers. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6) | Calories: 449kcal | Carbohydrates: 25g | Protein: 39g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Potassium: 1271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7572IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 6mg
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