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Instant Pot Pot Roast

close up overhead shot of instant pot pot roast served over carrots and potatoes on a plate with a piece of thyme on top
This simple and delicious Instant Pot pot roast offers big flavor without hours in the kitchen.
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Table of Contents
  1. INSTANT POT POT ROAST INGREDIENTS
  2. HOW TO MAKE THIS INSTANT POT POT ROAST RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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 and carrots, to create a hearty, old-fashioned meal.

For another easy way to make beef stew, make it in the oven using our stove top beef stew recipe. For more instant pot recipes, check out our Instant Pot lasagna.

INSTANT POT POT ROAST INGREDIENTS

You’ll need:

  • 3 pounds chuck roast
  • salt and black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups hot water
  • 2 teaspoons beef bouillon base
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 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
  • 1 bunch of fresh rosemary
  • 1 bunch fresh thyme

SUBSTITUTIONS AND ADDITIONS

VEGETABLES: The veggies you use in this recipe is completely customizable. While onions, carrots, and potatoes are the traditional choice you can change it 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 meat.

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.

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HOW TO MAKE THIS INSTANT POT POT ROAST RECIPE

PRO TIP:

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 olive oil, and butter. Press the sauté function button, then adjust until the red illuminated lights say MORE.

STEP TWO: Generously salt and pepper on 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: Dissolve beef bouillon base in hot water.

STEP FIVE: Remove from 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.

STEP SIX: Place the roast back into the pot and cover with 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” and 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, 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. It’s also great paired with dinner rolls or beer bread.

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 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, you’ll want 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

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close up overhead shot of instant pot pot roast served over carrots and potatoes on a plate with a piece of thyme on top

Instant Pot Pot Roast

5 from 2 votes
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
  

  • 3 pounds chuck roast
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups hot water
  • 2 teaspoons beef bouillon base
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 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
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme

Instructions
 

  • In your Instant Pot, pour in the olive oil and butter. Press the Saute button, then Adjust until the red illuminated lights says 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).
  • Dissolve beef bouillon base in hot water.
  • Remove from 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

TIP: 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.
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.
TIP: 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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