November 12, 2023
Review RecipeInstant Pot Pot Roast
This simple and delicious Instant Pot pot roast offers big flavor without hours in the kitchen.
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This tender and juicy Instant Pot pot roast will remind you of Sunday dinner at Grandma’s house, but this one will be ready in just a fraction of the time! This classic pot roast is served with potatoes, onions, and carrots, to create a hearty, old-fashioned meal.
Instant Pot Pot Roast Ingredients
You’ll need:
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt and black pepper
- 3 pounds chuck roast
- 2 teaspoons beef bouillon base
- 1½ cups hot water
- 2 tablespoons flour
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 bunch of fresh rosemary
- 1 bunch of fresh thyme
- 5 large carrots, cut into large chunks
- 6 golden potatoes, cut into 12 pieces (cut each potato in half, then each half into 6 pieces)
- 1 large sweet onion, cut into large chunks
SUBSTITUTIONS AND ADDITIONS
VEGETABLES: The veggies you use in this recipe are completely customizable. While onions, carrots, and potatoes are the traditional choice, you can change them up if you wish.
POTATOES: You can use full-size or baby potatoes in this recipe.
CARROTS: Full-size or baby carrots would both work well in this recipe.
CELERY: Celery makes an excellent addition to the meal, and lends its flavor well to the overall taste of the dish. Add 1-inch pieces of celery as desired.
MEAT: When choosing the best cut of meat for this easy recipe, you’ll want fattier, tough cuts of meat like a shoulder chuck, rump roast, brisket, or oxtail. Try to avoid leaner cuts of beef.
HERBS: Rosemary and thyme are the classic choices, but you can add other fresh herbs or even bay leaves as well for even more flavor.
How To Make This Instant Pot Pot Roast Recipe
OUR RECIPE DEVELOPER SAYS
If you are cooking this from frozen, you’ll want to completely thaw your roast first, as it will not cook properly from frozen or partially frozen.
STEP ONE: In your Instant Pot, pour the olive oil and add the butter. Press the Sauté function button, then adjust until the red illuminated lights say MORE.
STEP TWO: Generously salt and pepper both sides of the roast.
STEP THREE: When the Instant Pot is hot and the butter is melted, place the roast in the Instant Pot and brown on both sides (about 5 minutes each side).
STEP FOUR: In a small bowl or measuring cup, dissolve the beef bouillon base in hot water.
STEP FIVE: Remove the roast from the Instant Pot and set it aside. Sprinkle the flour on the bottom of the pot and whisk. Slowly pour in the beef broth, red wine, and tomato paste. Whisk until the mixture thickens, about 30 seconds.
STEP SIX: Place the roast back into the pot and cover with the rosemary and thyme.
STEP SEVEN: Turn the Instant Pot off and place the lid on the Instant Pot (you may have to wait for it to cool slightly).
STEP EIGHT: Turn the vent to “sealing”, press Manual, and set the cooking time to 45 minutes.
STEP NINE: When the timer goes off, do a quick release to release the pressure by carefully moving the vent to “venting” and let the steam release. When the steam releases, carefully remove the lid and remove the rosemary and thyme and then add the potatoes, carrots, and onions.
PRO TIP:
Use large pieces of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the cooking process is complete.
STEP TEN: Put the lid back on and turn the vent to “sealing”. Press Manual and set the time to 10 minutes.
STEP ELEVEN: When the timer goes off, quickly release the steam. Carefully remove the lid and scoop out the potatoes, onions, and carrots onto a serving platter. Place the roast on top. Strain and reserve the cooking liquid for serving.
PRO TIP:
Use the liquid from cooking to make a flavorful gravy either from scratch or a packet.
How To Serve
Top the tender meat with a delicious gravy. Of course, you’ll have potatoes and carrots with your beef roast. I like to also make a Caesar salad and have a loaf of warm, cheesy pull apart bread to go along with the roast for a complete meal.
For another easy way to make pot roast, make it in the oven using our pot roast recipe. For more Instant Pot recipes, check out our Instant Pot lasagna.
MORE INSTANT POT RECIPES
Storage
IN THE FRIDGE: Store the leftovers of this Instant Pot roast in an airtight container in the fridge for up to four days.
IN THE FREEZER: Leftover pot roast can be frozen in a sealed container for up to three months.
This simple and delicious meal offers a big flavor without all the extra time in the kitchen. The Instant Pot will produce a tender roast every time and you will love how flavorful the vegetables come out. This meal is the ultimate comfort food.
FREQUENTLY ASKED QUESTIONS
Can I freeze pot roast?
This simple recipe can be frozen in a sealed container for up to three months.
What is the best type of meat to use?
The best cut of meat for this easy recipe would be fattier, tough cuts of meat like a shoulder chuck, rump roast, brisket, or oxtail. Try to avoid leaner cuts of beef meat.
Can I add other vegetables to the Instant Pot?
In addition to the onions, potatoes, and carrots, you could add celery or other veggies you like.
More Recipes You’ll Love
- Pulled Pork
- Instant Pot Brown Rice
- Instant Pot Little Smokies
- Chili
- Instant Pot Chicken Wings
- Instant Pot Beef Stew
- Mississippi Pot Roast
- Hamburger Gravy
- Loaded Scalloped Potatoes
- Korean Beef
Instant Pot Pot Roast
This simple and delicious Instant Pot pot roast offers big flavor without hours in the kitchen.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt and pepper
- 3 pounds chuck roast
- 2 teaspoons beef bouillon base
- 1½ cups hot water
- 2 tablespoons flour
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 5 large carrots, cut into large chunks
- 6 golden potatoes, cut into 12 pieces (cut each potato in half, then each half into 6 pieces)
- 1 large sweet onion, cut into large chunks
Instructions
- In your Instant Pot, pour in the olive oil and add the butter. Press the Sauté button, then adjust until the red illuminated lights say MORE.
- Generously salt and pepper both sides of the roast.
- When the Instant Pot is hot and the butter is melted, place the roast in the Instant Pot and brown on both sides (about 5 minutes each side).
- In a small bowl or measuring cup, dissolve the beef bouillon base in hot water.
- Remove the roast from the Instant Pot. Sprinkle flour on the bottom of the pot and whisk. Slowly pour in the beef broth, red wine, and tomato paste. Whisk until the mixture thickens, about 30 seconds.
- Place the roast back into the pot and cover with rosemary and thyme.
- Turn the Instant Pot off and place the lid on the Instant Pot (you may have to wait for it to cool slightly).
- Turn the vent to “sealing” and press Manual and set the time to 45 minutes.
- When the timer goes off, do a quick release to release the pressure by carefully moving the vent to “venting” and let the steam release. When the steam releases, carefully remove the lid and remove the rosemary and thyme. Then add the potatoes, carrots, and onions.
- Put the lid back on, turn the vent to “sealing”. Press Manual and set the time to 10 minutes.
- When the timer goes off, quickly release the steam. Carefully remove the lid and scoop out the potatoes, onions, and carrots onto a serving platter. Place the roast on top. Strain and reserve the liquid for serving.
Video
Notes
- If you are cooking this from frozen, you’ll want to completely thaw your roast first, as it will not cook properly from frozen or partially frozen.
- Use large pieces of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the cooking process is complete.
- Use the liquid from cooking to make a flavorful gravy either from scratch or from a packet.
Nutrition
Calories: 703kcal | Carbohydrates: 43g | Protein: 48g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 305mg | Potassium: 1817mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10266IU | Vitamin C: 41mg | Calcium: 102mg | Iron: 7mg
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Comments
Khristine Alba says
Sooo yummy! My family enjoy it.
Treena says
This was AMAZING! Threw in some turnip as well and the flavors were delish!