Instant Pot Pot Roast is the perfect recipe when you need a one-pot, comfort food meal, with minimal effort. In about 15 minutes, you can have everything in the pressure cooker ready to set it and forget it. In less than 2 hours, dinner for the family is on the table!
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I have to be honest, I didn't want an Instant Pot for the longest time. I rallied against it, but my sister told me I would love one especially for making my bone broth. Man, was she right. I have absolutely fallen in love with this gadget and highly recommend one. The meals I've been able to make with it have been absolutely phenomenal. This Instant Pot Pot Roast is just one of many.
The beef is quickly seared in the Instant Pot to create a fond and more flavor. A quick deglaze with some beef broth and the additional of a couple veggies, and that's all she wrote. About and hour and half later dinner is ready!
This Instant Pot Pot Roast recipe is great for busy schedules, hungry bellies, and everyone loves it. It's a class and for good reason. Make this super simple, super satisfying family dinner once and you'll be reaching for it all the time!
ingredients
- Beef Pot Roast - You can use chuck, arm, or a small brisket.
- Avocado Oil
- Kosher Salt
- Granulated Onion
- Granulated Garlic
- Smoked Paprika
- Dried Dill Weed
- Fresh Ground Pepper
- Bay Leaf
- Tomato Paste
- Beef Broth
- Worcestershire Sauce
- Yellow Onion
- Carrots
- Baby New Potatoes
- Water
- Cornstarch
Equipment
- Instant Pot *
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Spatula
- Tongs
* Instant Pot is the non-sponsored brand of pressure cooker I use. I bought it with my own monies. Any pressure cooker would work.
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Instructions
To begin one of the most classic dishes ever, start by making the seasoning blend for the pot roast. Mix together the kosher salt, granulated garlic and onion, smoked paprika, dried dill weed, and fresh ground pepper.
Pat the roast dry and season it liberally with the mix. Using the high sauté function on the Instant Pot, sear the beef on all sides until a nice, deep brown color has formed. This is a very important step in creating more flavor for our pot roast and veggies.
Once the beef is nicely seared and the fond is well developed, remove the roast and set it aside. Add the tomato paste and stir constantly for a few minutes. Deglaze with the beef broth and make sure you scrape up all the little bits on the bottom of the pressure cooker bowl.
Return the roast to the cooker, add the potatoes, onions, and carrots. Finish with a healthy splash of Worcestershire sauce and a bay leaf.
Cook the pot roast for an hour and a half on high pressure. Allow the Instant Pot to do a natural release for about 10 minutes or so, then flip the switch and let it quick release until the valve goes all the way down.
Remove the Instant Pot Pot Roast, and shred the meat. Plate the carrots, onion, and potatoes onto a serving platter.
Make a slurry with the cornstarch and water. Pour it into the cooker bowl and stir until the braising liquid thickens and turns into a gravy. Plate the shredded beef on top of the vegetables and serve with the gravy on top or to the side.
beef roast cuts
What cut of beef roast should you use? Whichever is you favorite! I generally use a chuck roast - I love the fat content on them and they are readily available. After cooking, a chuck roast with be fall apart tender and super moist because of the fat. When I cook with a chuck roast, we typically will eat it as a meal with the potatoes and carrots just as the recipe instructs.
Something like arm roast will also be incredibly tender. However, because it is leaner, it won't have that same softness you'll find in a chuck roast. When I cook an arm roast, we will have it with the potatoes and carrots for one meal, but I'll often shred the leftovers for things like burritos, nachos, or put it into soups.
You can even use a brisket for this Instant Pot Pot Roast recipe! Make sure it's a trimmed, 3-5 pound cut and follow the cooking instruction as normal. You'll have a wonderfully succulent, tender result! For leftovers, Instant Pot brisket makes great sandwiches.
tips and tricks
- Don't skip out on the searing step. It adds a ton of flavor to a very simple dish.
- Pat the pot roast dry with a paper towel before adding the seasoning. This will help create a better sear, thus more flavor.
- Use kosher salt. This is what I use for all of my recipes. If you use iodized or another type, your end result may turn out too salty. I highly recommend kosher for your cooking.
recipe variations
- Use what ever veggie you like for this Instant Pot Pot Roast recipe. A hearty root veggie would be preferable. Something like parsnips or turnips would be delicious!
- Play with your seasoning blends. Use your favorite all purpose, a cajun blend would be fun, and even classic Italian herbs and spices are delicious. Make it your own!
- Mushrooms and tomatoes add incredible flavor to a pot roast.
- If you can find them, cipollini onions are amazing in this Instant Pot Pot Roast!
pot roast frequently asked questions
What is the fond?
The fond is the dark toasty bits that show up at the bottom of a cooking pot during searing. It creates an opportunity for an incredible amount of flavor, so I highly recommend not skipping the searing step. To release fond, simple deglaze (or pour) with the beef broth and scrape up the bits at the bottom of the pot. Flavor, flavor, flavor!
Is this Instant Pot Pot Roast recipe dairy and/or gluten-free?
This recipe is both dairy and gluten-free! Everyone can enjoy this simple, whole food recipe!
Can I do this recipe with a frozen roast?
You can! Follow the instructions as laid out in the recipe below and simply add 20-30 minutes of high pressure cook time. You can have dinner on the table in just a little over 2 hours with a frozen roast. No problem!
storage and reheating instructions
- The leftovers will stay good in the fridge, in an airtight container, for up to 3 days.
- Reheat leftovers in a large skillet with a splash of the cooking liquid on medium-low heat until warmed through.
- If using a microwave, heat on low in small increments until warmed through. I recommend covering with a damp cloth in case of unexpected pot roast explosion. It can happen. I've seen it with my own eyes.
- If you want to freeze leftovers, I recommend only freezing the beef. I don't like how the veggies are after thawing. The beef, if frozen, will stay good for up to 3 months. Thaw out in the fridge when you're ready to use.
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If you guys make this Instant Pot Pot Roast, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Recipe
Instant Pot Pot Roast Recipe
Ingredients
- 3-5 lb chuck roast
- 2 teaspoon kosher salt
- 1 tsp granulated garlic
- 1 tsp granulated onion
- ½ teaspoon smoked paprika
- ½ teaspoon dried dill weed
- 1 teaspoon fresh ground pepper
- 2 tablespoon tomato paste
- 4 cups beef broth
- 1 yellow onion, rough chopped
- 2-4 carrots, cut into chunks
- 1 lb baby new potatoes
- 2 tablespoon Worcestershire sauce
- 1-2 bay leaves
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Mix together the kosher salt, granulated garlic and onion, smoked paprika, dried dill weed, and fresh ground pepper.
- Pat the roast dry and season it liberally with the mix. Using the high sauté function on the Instant Pot, sear the beef on all sides until a nice, deep brown color has formed.
- Once the beef is nicely seared and the fond is well developed, remove the roast and set it aside. Add the tomato paste and stir constantly for a few minutes. Deglaze with the beef broth and make sure you scrape up all the little bits on the bottom of the pressure cooker bowl.
- Return the roast to the cooker, add the potatoes, onions, and carrots. Add the Worcestershire sauce and a bay leaf.
- Cook the pot roast for an hour and a half on high pressure. Allow the Instant Pot to do a natural release for about 10 minutes or so, then flip the switch and let it quick release until the valve goes all the way down.
- Remove the roast and vegetables.
- Make a slurry with the cornstarch and water. Pour it into the cooker bowl and stir until the braising liquid thickens and turns into a gravy. Plate the beef and veggies and serve the gravy on the side.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Instant Pot Pot Roast recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Breanna says
So simple! So good for busy days!