Pot Roast In Instant Pot Recipe

I finally perfected an Instant Pot Pot Roast that turns a frozen cut of beef into a complete roast and potato dinner all in one pot.

I never thought a weeknight dinner could feel like a flex, but this Instant Pot Pot Roast made me eat my words. I toss in a boneless beef chuck roast and some baby potatoes, press a button, and go do other stuff, convinced it wont turn out — then it does, every time.

It even works as an Instapot Pot Roast From Frozen so panic planning is optional, which is probably why I love it. Im not gonna pretend I got it perfect the first try, but the way it comes together kept surprising me and I kept coming back for more.

Ingredients

• Beef chuck roast: high in protein, super savory, becomes fall apart tender, rich beef flavor.
• Carrots: provide fiber, slight sweetness, they add color and a gentle natural sweetness.
• Potatoes: starchy comfort food, soak up gravy, make the meal hearty and filling.
• Onion: builds savory base, gives sweetness when caramelized, lots of flavor, not just filler.
• Garlic: small but punchy, brings aroma, brightens the rich beefy sauce, love it.
• Beef broth: concentrates umami, provides cooking liquid, deepens sauce and boosts savory notes.
• Herbs: thyme and rosemary add woodsy fragrant notes, balance richness, make it taste homemade.

Ingredient Quantities

• 3 to 4 lb boneless beef chuck roast (about 1.4 to 1.8 kg), can be used frozen
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil or vegetable oil
• 1 large yellow onion, sliced
• 3 garlic cloves, smashed or minced
• 1 1/2 cups beef broth
• 1/2 cup dry red wine or extra beef broth, optional
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 large carrots, cut into 2 inch chunks
• 1 to 1 1/2 lb baby potatoes or Yukon Gold, halved if large
• 2 stalks celery, chopped
• 2 sprigs fresh thyme or 1/2 tsp dried thyme
• 1 sprig fresh rosemary or 1/4 tsp dried rosemary
• 1 to 2 bay leaves
• 2 tbsp cornstarch plus 2 tbsp cold water for a slurry, optional
• Fresh parsley, chopped for garnish, optional

How to Make this

1. Pat the roast dry with paper towels and rub all over with 2 tsp kosher salt and 1 tsp black pepper; if it’s frozen, season whatever surfaces you can, it will still pick up flavor while cooking.

2. Turn Instant Pot to Sauté, add 2 tbsp oil and heat until shimmering. Sear the roast 2 to 3 minutes per side until nicely browned. If frozen you may only get bits browned, that is ok. Remove roast and set aside.

3. Add the sliced onion and smashed garlic to the pot, sauté 2 minutes until softened. Stir in 2 tbsp tomato paste and cook 30–60 seconds to darken it a little.

4. Pour in 1 1/2 cups beef broth and the optional 1/2 cup dry red wine, scrape up all browned bits from the bottom with a wooden spoon (this is important to avoid the burn warning). Stir in 1 tbsp Worcestershire sauce and add the chopped celery.

5. Nestle the roast back into the liquid, add the 2 sprigs thyme, 1 sprig rosemary and 1 to 2 bay leaves. Lock the lid and set to High Pressure. Cook thawed 3 to 4 lb roast for 60 to 75 minutes (use 60 for closer to 3 lb, 75 for near 4 lb). If roast is frozen set 90 minutes.

6. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Open pot and check tenderness; if it’s not fork tender, you can reseal and pressure cook another 10–15 minutes.

7. Add the carrots (cut into 2 inch chunks) and the baby potatoes or halved Yukon Golds around the roast. Lock lid and cook High Pressure 8 minutes for small potatoes or 10 minutes for larger ones, then quick release.

8. Remove the roast and vegetables to a cutting board or platter and tent with foil; let rest 5 to 10 minutes. Discard herb stems and bay leaves.

9. Turn Instant Pot to Sauté, skim off excess fat if you want, then whisk together 2 tbsp cornstarch and 2 tbsp cold water and stir the slurry into the simmering cooking liquid. Cook 2 to 3 minutes until thickened into gravy, taste and add salt or pepper if needed.

10. Slice the roast across the grain, serve with potatoes and carrots, spoon over the gravy and sprinkle chopped parsley if using. Tip: searing adds lots of flavor but if you’re in a rush or using a frozen roast just skip searing and increase the pressure time a bit.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 qt works great)
2. Tongs (for searing and moving the roast; easier than forks)
3. Wooden spoon or silicone spatula (to scrape up browned bits and avoid burn warnings)
4. Sharp chef’s knife and a cutting board (for trimming, chopping celery, carrots and slicing roast)
5. Measuring cups and spoons (1 1/2 cups broth, 2 tbsp oil, 2 tsp salt, etc)
6. Small bowl and whisk or fork (to mix the cornstarch slurry)
7. Paper towels (to pat roast dry and for quick cleanup)
8. Serving platter or cutting board and a carving fork or large spoon (to rest, carve and serve the roast and veggies)

FAQ

Pot Roast In Instant Pot Recipe Substitutions and Variations

• Beef chuck roast: swap with brisket, bone-in short ribs, bottom-round roast, or pork shoulder if you’re okay with a slightly different flavor. Brisket and short ribs give similar richness; bottom-round is leaner so watch the cook time a tad.
• Kosher salt: use sea salt (same volume), table salt (use about 3/4 the amount since it’s finer), or Himalayan pink salt (same as sea). If you use a low-sodium salt expect a blander result.
• Dry red wine: replace with extra beef broth, or beef broth plus 1 tsp balsamic or red wine vinegar per 1/2 cup wine to get depth. Non alcoholic options like diluted pomegranate or cranberry juice work too if you want a touch of fruitiness.
• Cornstarch slurry: substitute arrowroot (use 1:1), potato starch, or a flour slurry (about 2 tbsp flour mixed with 2 tbsp cold water but simmer longer to cook out the raw taste). Or just reduce the sauce on saute mode until it thickens.

Pro Tips

– Sear if you can, but make it quick and aggressive: pat the roast dry, get the oil smoking hot and brown every side for flavor. If you truly skip searing, add about 10 to 15 minutes to the pressure time and expect less crust and more braised flavor.

– Prevent the Instant Pot burn by deglazing thoroughly: after sautéing, pour a little broth or wine in and scrape up every browned bit from the bottom before adding the roast. Put onions or a trivet under starchy veg so potatoes don’t sit directly on the pot bottom and trigger the burn warning.

– Let the pressure release do its work: give the roast a long natural release, at least 15 minutes and up to 20, then rest 5 to 10 minutes before slicing. If it still isn’t fork tender, reseal and pressure cook another 10 to 15 minutes rather than overworking it.

– Make the gravy last-minute and punchy: skim excess fat, thicken with the cornstarch slurry while simmering, then taste and adjust salt. A small splash of acid like red wine vinegar or a squeeze of lemon will brighten the gravy and make the flavors pop.

Pot Roast In Instant Pot Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I finally perfected an Instant Pot Pot Roast that turns a frozen cut of beef into a complete roast and potato dinner all in one pot.

Pin

Servings

6

servings

Calories

820

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 qt works great)
2. Tongs (for searing and moving the roast; easier than forks)
3. Wooden spoon or silicone spatula (to scrape up browned bits and avoid burn warnings)
4. Sharp chef’s knife and a cutting board (for trimming, chopping celery, carrots and slicing roast)
5. Measuring cups and spoons (1 1/2 cups broth, 2 tbsp oil, 2 tsp salt, etc)
6. Small bowl and whisk or fork (to mix the cornstarch slurry)
7. Paper towels (to pat roast dry and for quick cleanup)
8. Serving platter or cutting board and a carving fork or large spoon (to rest, carve and serve the roast and veggies)

Ingredients

• 3 to 4 lb boneless beef chuck roast (about 1.4 to 1.8 kg), can be used frozen

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tbsp olive oil or vegetable oil

• 1 large yellow onion, sliced

• 3 garlic cloves, smashed or minced

• 1 1/2 cups beef broth

• 1/2 cup dry red wine or extra beef broth, optional

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 3 large carrots, cut into 2 inch chunks

• 1 to 1 1/2 lb baby potatoes or Yukon Gold, halved if large

• 2 stalks celery, chopped

• 2 sprigs fresh thyme or 1/2 tsp dried thyme

• 1 sprig fresh rosemary or 1/4 tsp dried rosemary

• 1 to 2 bay leaves

• 2 tbsp cornstarch plus 2 tbsp cold water for a slurry, optional

• Fresh parsley, chopped for garnish, optional

Directions

• Pat the roast dry with paper towels and rub all over with 2 tsp kosher salt and 1 tsp black pepper; if it's frozen, season whatever surfaces you can, it will still pick up flavor while cooking.
• Turn Instant Pot to Sauté, add 2 tbsp oil and heat until shimmering. Sear the roast 2 to 3 minutes per side until nicely browned. If frozen you may only get bits browned, that is ok. Remove roast and set aside.
• Add the sliced onion and smashed garlic to the pot, sauté 2 minutes until softened. Stir in 2 tbsp tomato paste and cook 30–60 seconds to darken it a little.
• Pour in 1 1/2 cups beef broth and the optional 1/2 cup dry red wine, scrape up all browned bits from the bottom with a wooden spoon (this is important to avoid the burn warning). Stir in 1 tbsp Worcestershire sauce and add the chopped celery.
• Nestle the roast back into the liquid, add the 2 sprigs thyme, 1 sprig rosemary and 1 to 2 bay leaves. Lock the lid and set to High Pressure. Cook thawed 3 to 4 lb roast for 60 to 75 minutes (use 60 for closer to 3 lb, 75 for near 4 lb). If roast is frozen set 90 minutes.
• Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Open pot and check tenderness; if it's not fork tender, you can reseal and pressure cook another 10–15 minutes.
• Add the carrots (cut into 2 inch chunks) and the baby potatoes or halved Yukon Golds around the roast. Lock lid and cook High Pressure 8 minutes for small potatoes or 10 minutes for larger ones, then quick release.
• Remove the roast and vegetables to a cutting board or platter and tent with foil; let rest 5 to 10 minutes. Discard herb stems and bay leaves.
• Turn Instant Pot to Sauté, skim off excess fat if you want, then whisk together 2 tbsp cornstarch and 2 tbsp cold water and stir the slurry into the simmering cooking liquid. Cook 2 to 3 minutes until thickened into gravy, taste and add salt or pepper if needed.
• Slice the roast across the grain, serve with potatoes and carrots, spoon over the gravy and sprinkle chopped parsley if using. Tip: searing adds lots of flavor but if you're in a rush or using a frozen roast just skip searing and increase the pressure time a bit.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 525g
• Total number of serves: 6
• Calories: 820kcal
• Fat: 57.5g
• Saturated Fat: 21g
• Trans Fat: 0.2g
• Polyunsaturated: 4g
• Monounsaturated: 25g
• Cholesterol: 212mg
• Sodium: 900mg
• Potassium: 1300mg
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 6g
• Protein: 69g
• Vitamin A: 5000IU
• Vitamin C: 10mg
• Calcium: 70mg
• Iron: 4.5mg