I’m sharing my Instant Pot Pot Roast that turns a frozen roast into a complete meal with potatoes and carrots, plus the exact timing and tricks I use.

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I almost never plan dinners, but my Instant Pot Pot Roast changed that. Using a boneless beef chuck roast and a pile of baby potatoes, it somehow comes out like restaurant food with almost no fuss.

I was sure the roast would be dry, but the pressure trick makes the meat fall apart, and the potatoes drink up every bit of flavor. There are a few stupid little moves I learned that turn it from decent to wow, and yeah, I burned one batch learning, but it was worth it.

Trust me it’s faster than you think.

Ingredients

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Beef chuck roast: Rich in protein and collagen that turns to tender, flavorful meat.
Carrots: Add natural sweetness, fiber, vitamin A, and a nice pop of color.
Potatoes: Starchy carbs, filling and comforting they soak up braising juices.
Onion: Gives savory depth, natural sugars for balance, base for big flavor.
Garlic: Pungent aromatics, umami boost, not sweet but rounds out savory notes.
Red wine: I like the acidity and tannin, it makes gravy more layered.
Tomato paste: Concentrated umami and slight acidity, deepens color and savoriness.
Broth and Worcestershire: Liquid backbone, salt and savory boost, keeps meat juicy.

Ingredient Quantities

3 to 4 lb boneless beef chuck roast, trimmed of excess fat (about 1.4 to 1.8 kg)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil or canola oil

1 large yellow onion, quartered

4 cloves garlic, smashed or minced

4 large carrots, peeled and cut into 2 inch pieces

1 1/2 lb baby potatoes or Yukon Golds, halved or left whole if small

2 cups low sodium beef broth

1/2 cup dry red wine, optional but recommended for depth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 bay leaves

2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme

1 sprig fresh rosemary, optional

2 tablespoons cornstarch plus 2 tablespoons cold water for thickening gravy

1 tablespoon soy sauce or 1 beef bouillon cube, optional for extra umami

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry and trim excess fat, then rub it all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

2. Set Instant Pot to Sauté and add 2 tablespoons vegetable or canola oil. When oil is hot sear the roast 3 to 4 minutes per side until well browned, then transfer roast to a plate.

3. Add the quartered onion and smashed garlic to the pot and sauté 2 to 3 minutes scraping up browned bits. Stir in 2 tablespoons tomato paste and cook about 1 minute to deepen the flavor.

4. Pour in 1/2 cup dry red wine if using and deglaze the pot scraping the bottom, then add 2 cups low sodium beef broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce or 1 beef bouillon cube if you want extra umami. Toss in 2 bay leaves, 2 to 3 sprigs fresh thyme and the rosemary sprig. Return the roast to the liquid so it sits partially submerged.

5. Seal the lid and set to High pressure. For a fresh 3 to 4 lb roast cook 75 minutes. If your roast is frozen, cook 90 minutes. After cooking let the pressure release naturally for 15 minutes, then quick release any remaining pressure.

6. Remove the roast to a cutting board and tent with foil. Add the 4 large carrots cut into 2 inch pieces and 1 1/2 lb baby potatoes to the hot liquid, nestle them in, reseal and pressure cook High for 8 minutes, then quick release.

7. Remove the veggies and set them with the roast. Turn the pot to Sauté, skim off excess fat if you want, then whisk together 2 tablespoons cornstarch and 2 tablespoons cold water and stir the slurry into the simmering liquid. Let it thicken 2 to 3 minutes, taste and adjust salt with a little more kosher salt or pepper if needed.

8. Slice or shred the roast, serve with the carrots and potatoes and spoon the gravy over everything. It’s simple, cozy and great for leftovers.

Equipment Needed

Youll need:

1. Instant Pot or electric pressure cooker (6 quart or larger)
2. Sharp chef’s knife
3. Cutting board
4. Long tongs for searing and moving the roast
5. Measuring cups and measuring spoons (including 1/2 cup and teaspoons)
6. Wooden spoon or silicone spatula for scraping browned bits
7. Small bowl and whisk or fork for the cornstarch slurry
8. Large plate or rimmed baking sheet plus aluminum foil for tenting the roast
9. Ladle or large spoon for serving the gravy

FAQ

Q: How long do I pressure cook a 3 to 4 lb chuck roast in the Instant Pot?
A: Cook on High pressure about 20 to 25 minutes per pound. For a 3 lb roast cook ~60 to 75 minutes, for 4 lb aim for 80 to 100 minutes if you want it falling apart. For sliceable meat try 45 to 60 minutes. Always do a natural release for 10 to 20 minutes, then quick release the rest.

Q: Do I need to brown the roast first?
A: Yes, sear on Saute for 3 to 4 minutes per side to get better flavor and color. It adds just a few extra minutes but makes a big difference. After searing deglaze the pot with broth or wine so you dont get a burn notice.

Q: When should I add the carrots and potatoes so they dont turn to mush?
A: If you like softer veg add them at the same time as the roast. If you want firmer carrots and potatoes, pressure cook the roast first, remove it, then add veg and cook on High for 8 to 10 minutes. You can also place veg on a trivet above the roast to keep them less soggy.

Q: How do I thicken the gravy so it isnt watery?
A: Make a slurry with 2 tablespoons cornstarch mixed into 2 tablespoons cold water and whisk into the hot cooking liquid on Saute. Simmer a minute or two until it thickens. You can also reduce the liquid by simmering it down if you prefer.

Q: Can I use red wine, soy sauce, or a bouillon cube?
A: Yes to all. 1/2 cup dry red wine adds depth, 1 tablespoon soy sauce or 1 beef bouillon cube adds umami. If you use soy or bouillon taste before adding extra salt since they add saltiness.

Q: How do I store and reheat leftovers?
A: Cool and refrigerate for up to 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove with a splash of broth or in the Instant Pot on Keep Warm or Saute to avoid drying out. The flavors actually get better the next day.

Pot Roast In Instant Pot Recipe Substitutions and Variations

Chuck roast (3 to 4 lb boneless beef chuck): Swap with beef brisket, bottom round (rump roast) or bone-in short ribs. Brisket shreds nicely and stays juicy, bottom round is leaner so watch cooking time or it can dry out, short ribs give extra beefy fat and flavor.
Dry red wine (1/2 cup): Use 1/2 cup extra low-sodium beef broth plus 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar for acidity. Or just omit the wine and use beef broth it’s fine for flavor.
Cornstarch (2 tbsp + 2 tbsp cold water): Replace with 3 tablespoons all-purpose flour mixed into cold water (use equal parts), or use 2 tablespoons arrowroot powder + 2 tablespoons water for a clearer glossy gravy. Flour will make it a bit cloudier.
Tomato paste (2 tablespoons): Substitute with 3 tablespoons ketchup in a pinch, or 1/4 to 1/2 cup tomato sauce reduced down until thick. Ketchup is sweeter so taste and cut back on any added sugar.

Pro Tips

1) Sear it good so you get a deep brown crust, don’t rush or keep flipping it, that crust is where most of the flavor comes from. If the roast is a bit damp pat it drier first or the oil will spit everywhere.

2) Use the wine and tomato paste, and scrape those browned bits off the bottom, that’s flavor gold. If you skip the wine use a little extra umami like soy or a bouillon cube but go easy or the sauce can get too salty.

3) Let the pressure release naturally and then rest the roast longer than you think, it’ll slice cleaner and stay juicier. Slice against the grain, or just shred while warm if you want pull-apart meat.

4) Add veggies later or cook them separately if you hate mushy potatoes, and when thickening the gravy whisk in the cornstarch slurry a little at a time so you dont overdo it. Skim fat from the surface first for a cleaner tasting sauce.

Pot Roast In Instant Pot Recipe

Recipe by James Level

0.0 from 0 votes

I'm sharing my Instant Pot Pot Roast that turns a frozen roast into a complete meal with potatoes and carrots, plus the exact timing and tricks I use.

Servings

servings

Calories

650

kcal

Equipment: Youll need:

Ingredients

3 to 4 lb boneless beef chuck roast, trimmed of excess fat (about 1.4 to 1.8 kg)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil or canola oil
1 large yellow onion, quartered
4 cloves garlic, smashed or minced
4 large carrots, peeled and cut into 2 inch pieces
1 1/2 lb baby potatoes or Yukon Golds, halved or left whole if small
2 cups low sodium beef broth
1/2 cup dry red wine, optional but recommended for depth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
1 sprig fresh rosemary, optional
2 tablespoons cornstarch plus 2 tablespoons cold water for thickening gravy
1 tablespoon soy sauce or 1 beef bouillon cube, optional for extra umami

Directions

Pat the 3 to 4 lb chuck roast dry and trim excess fat, then rub it all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
Set Instant Pot to Sauté and add 2 tablespoons vegetable or canola oil. When oil is hot sear the roast 3 to 4 minutes per side until well browned, then transfer roast to a plate.
Add the quartered onion and smashed garlic to the pot and sauté 2 to 3 minutes scraping up browned bits. Stir in 2 tablespoons tomato paste and cook about 1 minute to deepen the flavor.
Pour in 1/2 cup dry red wine if using and deglaze the pot scraping the bottom, then add 2 cups low sodium beef broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce or 1 beef bouillon cube if you want extra umami. Toss in 2 bay leaves, 2 to 3 sprigs fresh thyme and the rosemary sprig. Return the roast to the liquid so it sits partially submerged.
Seal the lid and set to High pressure. For a fresh 3 to 4 lb roast cook 75 minutes. If your roast is frozen, cook 90 minutes. After cooking let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Remove the roast to a cutting board and tent with foil. Add the 4 large carrots cut into 2 inch pieces and 1 1/2 lb baby potatoes to the hot liquid, nestle them in, reseal and pressure cook High for 8 minutes, then quick release.
Remove the veggies and set them with the roast. Turn the pot to Sauté, skim off excess fat if you want, then whisk together 2 tablespoons cornstarch and 2 tablespoons cold water and stir the slurry into the simmering liquid. Let it thicken 2 to 3 minutes, taste and adjust salt with a little more kosher salt or pepper if needed.
Slice or shred the roast, serve with the carrots and potatoes and spoon the gravy over everything. It's simple, cozy and great for leftovers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 500g
Total number of serves: 6
Calories: 650kcal
Fat: 40g
Saturated Fat: 15g
Trans Fat: 0.5g
Polyunsaturated: 4g
Monounsaturated: 18g
Cholesterol: 140mg
Sodium: 900mg
Potassium: 900mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 6g
Protein: 55g
Vitamin A: 8000IU
Vitamin C: 15mg
Calcium: 80mg
Iron: 4.5mg

Pot Roast In Instant Pot Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Pot Roast In Instant Pot Recipe Substitutions and Variations

Pro Tips