Why You’ll Love This Recipe
This recipe delivers everything you crave in a pot roast—tender, juicy meat with a savory gravy. The best part? You don’t have to spend hours in the kitchen. The Instant Pot ensures the roast is cooked to perfection while keeping the vegetables firm but tender. The result is a dish that’s both time-saving and packed with flavor.
Ingredients
- Beef chuck roast or blade roast (cut into chunks)
- Olive oil (for searing)
- Onion (diced)
- Garlic (minced)
- Beef broth
- Worcestershire sauce
- Salt and pepper (to taste)
- Potatoes (whole or halved)
- Carrots (cut into chunks)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Season and sear the beef chunks in olive oil using the Instant Pot’s sauté setting until browned on all sides.
- Remove the beef and sauté the onions and garlic in the same pot until softened.
- Deglaze the pot with beef broth and Worcestershire sauce. Scrape the browned bits off the bottom.
- Return the beef to the pot and cook on high pressure for 60-65 minutes.
- Release the pressure naturally and add the potatoes and carrots on top of the roast.
- Cook the vegetables under pressure for another 5 minutes, then serve everything with the gravy.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
Variations
- Different vegetables: You can add parsnips, turnips, or celery for additional flavors.
- Use frozen meat: If you’re in a hurry, you can even cook frozen roast, though it may require a bit more time.
- Add more seasoning: For a spicier kick, try adding a bit of chili powder or smoked paprika to the seasoning blend.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the roast and gravy for up to 3 months. To reheat, simply heat on the stovetop or in the microwave, adding a little broth to maintain moisture.
FAQs
What’s the best cut of meat for pot roast?
Chuck roast or blade roast works best due to its marbling, which makes the meat tender.
Can I use frozen meat?
Yes! You can cook the roast directly from frozen, but it may need a little extra time.
How do I avoid mushy vegetables?
Add the vegetables after the meat has cooked to prevent them from overcooking during pressure cooking.
Can I make pot roast without searing the meat?
While optional, searing enhances the flavor and creates a better gravy. You can skip this step if you're short on time.
Can I cook a whole ro04-Perfect Instant Pot Pot Roastast instead of cutting it into pieces?
It’s recommended to cut the roast into chunks for even cooking. However, you can cook a whole roast if preferred, but you might need additional time.
Can I make this ahead of time?
Yes! Pot roast reheats wonderfully. Store it in the fridge and reheat for an easy meal later.
Can I make the gravy thicker?
Yes! After cooking, turn the Instant Pot to sauté and let the gravy reduce, or add a slurry of cornstarch and water to thicken.
How do I store leftovers?
Store the leftovers in an airtight container in the fridge for up to 3-4 days.
Can I use vegetable broth instead of beef broth?
Yes, vegetable broth can be used if you prefer a lighter or vegetarian version.
How long does it take to cook a pot roast in the Instant Pot?
It takes about 60-65 minutes of cooking time at high pressure, depending on the size of your roast.
Conclusion
This Instant Pot Pot Roast is a must-try for anyone looking to enjoy a classic, comforting meal without the long cook times. The juicy roast, tender vegetables, and savory gravy come together quickly and easily, making it perfect for busy weeknights or weekend dinners. Try it for your next meal and enjoy the simplicity and flavor!
Perfect Instant Pot Pot Roast
- Total Time: 1 hour 25 minutes
- Yield: 8 Servings
- Diet: Gluten Free
Description
This Instant Pot Pot Roast is the perfect comfort food, combining tender, juicy beef with flavorful vegetables and rich gravy—all ready in just about an hour! Thanks to the Instant Pot, you can skip the long cooking times of traditional methods and still enjoy a hearty, satisfying meal. The roast comes out perfectly cooked with savory broth and a side of tender potatoes and carrots. It's an easy, time-saving recipe that guarantees delicious results every time.
Ingredients
- Beef chuck roast or blade roast (cut into chunks)
- Olive oil (for searing)
- Onion (diced)
- Garlic (minced)
- Beef broth
- Worcestershire sauce
- Salt and pepper (to taste)
- Potatoes (whole or halved)
- Carrots (cut into chunks)
Instructions
- Season the beef chunks with salt and pepper. Use the Instant Pot’s sauté setting to heat olive oil and sear the beef until browned on all sides.
- Remove the beef from the pot and sauté the diced onions and minced garlic in the same pot until softened.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping up the browned bits from the bottom.
- Return the beef to the pot and cook on high pressure for 60-65 minutes.
- After the cooking time, release the pressure naturally and add the potatoes and carrots on top of the roast.
- Cook the vegetables under pressure for another 5 minutes.
- Serve the roast and vegetables with the flavorful gravy.
Notes
- Feel free to add other root vegetables like parsnips or turnips for added flavor.
- You can cook frozen beef roast, but be sure to add a few extra minutes of cooking time.
- For a spicy kick, try adding chili powder or smoked paprika to the seasoning mix.
- To thicken the gravy, you can reduce it by using the sauté function, or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
