There are few meals that feel as comforting as a pot roast simmering away while the house fills with that deep, savory aroma. This Instant Pot pot roast gives you all of that cozy Sunday dinner feeling without waiting all day.
I have made this recipe many times, tweaking the timing and layers until the beef turns fall apart tender and the vegetables stay perfectly soft. If you are craving a homemade, family-friendly dinner that feels special but fits into a busy schedule, you are in the right place. Let's get cooking.
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Why You'll Love This Recipe
- The beef cooks up incredibly tender and juicy
- Everything is made in one pot for easy cleanup
- It is a classic, comforting dinner the whole family loves
- Perfect for Sunday dinner or a cozy weeknight meal
- Leftovers taste even better the next day
Ingredients
- 3 pound boneless beef chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large sweet yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ½ cups low sodium beef broth
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 6 medium carrots, cut into 1 inch pieces
- 1 ½ pounds whole baby potatoes
- 2 tablespoons cornstarch, optional
- 2 tablespoons water, optional
Ingredient Notes and Substitutions
- Chuck roast is my go-to here. It has just the right amount of marbling to become tender under pressure. If you use a larger roast, simply add extra cooking time.
- Baby potatoes hold their shape beautifully, but you can also use Yukon gold potatoes cut into large chunks. For herbs, dried thyme works well if fresh is not available.
Instructions
- Cut the beef chuck roast in half and season all sides with salt and pepper.
This step sets the flavor early, so do not rush it.
- Turn the Instant Pot to saute and heat the olive oil until hot. Add the beef and brown on both sides, about 4 minutes per side.
Let it sit without moving so it releases easily and develops that golden crust. - Transfer the beef to a plate. Add the chopped onion to the pot and cook until softened and lightly browned, scraping up the browned bits. Stir in the garlic and turn off the pot.
- Stir in the tomato paste, Worcestershire sauce, and beef broth. Scrape the bottom well to release all that flavor.
- Return the beef to the pot and add the thyme.
- Seal the lid and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then vent the rest.
- Open the lid and add the carrots and potatoes on top of the beef. Seal again and pressure cook on high for 5 minutes. Let the pressure release naturally for 10 minutes before venting.
- Remove the beef and vegetables. Discard thyme stems if using fresh and shred the beef gently with two forks.
- For gravy, turn the pot to saute. Stir cornstarch and water together and add to the liquid. Cook until slightly thickened.
Pro Tips for Success
- Do not skip browning the beef. That golden crust adds depth to the gravy.
- Let the pressure release naturally when noted. It keeps the beef tender.
- Keep vegetables large so they do not overcook.
- Taste the gravy at the end and adjust salt if needed.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.
Reheat gently on the stove with a splash of broth, or use the microwave in short intervals, stirring in between.
Make Ahead and Freezing
This Instant Pot pot roast is a great make-ahead meal. Cook fully, cool, and store with the gravy. It reheats beautifully and tastes even richer the next day.
For freezing, portion the beef, vegetables, and gravy together so nothing dries out.
Tips and Variations
- Add mushrooms with the carrots for extra earthiness
- Stir in a splash of red wine with the broth for deeper flavor
- Use sweet potatoes instead of baby potatoes for a twist
- Serve over mashed potatoes or buttered noodles
FAQs
Yes. Skip browning and pressure cook a frozen 3 pound roast for 90 minutes, then continue with the vegetables.
It usually needs more time. Chuck roast becomes tender as it cooks longer.
Absolutely. Just add extra carrots or serve with mashed potatoes on the side.
📖 Recipe
Instant Pot Pot Roast
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
Comforting and hearty Instant Pot Pot Roast with fall apart tender beef, potatoes, carrots and a flavorful gravy. This easy pot roast recipe is the perfect meal for Sunday dinner.
Ingredients
- 3 pound boneless beef chuck roast
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large sweet yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ½ cups low sodium beef broth
- 4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 6 medium carrots, cut into 1-inch pieces
- 1.5 pounds whole baby potatoes
- 2 tablespoons cornstarch, optional, for thickening gravy
- 2 tablespoons water, optional, for thickening gravy
Instructions
- Cut the beef chuck roast in half.
- Sprinkle the salt and pepper on all sides of the beef.
- Heat the olive oil in the Instant Pot using the saute setting until hot.
- Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. Do not move the beef until you are ready to turn it; once it has seared it should easily release from the bottom of the pot. After browning the beef on both sides transfer it to a clean plate.
- With the Instant Pot still on saute mode, add the onion to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot.
- Add the tomato paste, Worcestershire sauce and beef broth. Stir well and scrape up any browned bits that are stuck to the bottom of the pot.
- Place the beef back in the pot. Add the fresh thyme sprigs or dried thyme.
- Close the Instant Pot lid and move the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by moving the valve to the venting position.
- Open the Instant Pot and add the carrots and potatoes on top of the beef. Close the lid and pressure cook for 5 minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes. Then quick release any remaining pressure by moving the steam release valve to the venting position.
- Remove the beef and vegetables from the Instant Pot, leaving the juices in the pot. Discard the thyme stems (if you used fresh thyme). Use two forks to shred the roast into chunks.
- Thicken the juices in the Instant Pot (optional): Turn the Instant Pot on saute mode. Stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and pour into the liquid in the pot. Cook, stirring occasionally, until gravy has thickened slightly.
- Serve pot roast with the gravy.
Notes
Recipe has been updated to reduce the cook time for the vegetables to 5 minutes, after reader feedback that the vegetables were overdone in 10 minutes. If your roast is larger than 3 pounds, add 10 minutes per pound to the pressure cook time. To cook pot roast from frozen, skip the step of browning the meat. Pressure cook a frozen 3 pound beef chuck roast for 90 minutes, followed by a 10 minute natural pressure release. Then add your potatoes and carrots and pressure cook for 5 minutes more, plus 10 minutes natural release. If your roast is larger than 3 pounds, add 10 minutes per pound to the first pressure cooking time. Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw frozen pot roast overnight in the refrigerator before reheating. Reheat leftover pot roast in a pot on the stove, covered, over medium heat, adding a little broth or water as needed to thin the gravy. You can also reheat pot roast in your pressure cooker using the sauté setting, or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 585mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 117mg
Serving Suggestions
- I love serving this with crusty bread to soak up the gravy. It also pairs beautifully with a simple green salad or buttered green beans.
- For a holiday-style meal, add my Garlic Bread Rolls or Southern Maple Sweet Potato Casserole to the table.
Nutrition and Notes
This recipe serves 8 and is a hearty main course.
Approximate per serving: 430 calories, 35g protein, 21g fat.
I updated the vegetable cooking time after testing and reader feedback, and the texture is just right now.
Reader Reviews or Testimonials
Many readers tell me this Instant Pot pot roast has become their new Sunday dinner tradition. One shared that the beef was so tender it cut with a spoon, which is exactly what we are going for.
Related Recipes and Internal Links
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