Using an Instant Pot for pot roast is a total game-changer. It delivers ultra-tender, pull-apart beef and perfectly infused vegetables in a fraction of the time it takes to slow-roast.
This recipe yields 4 to 6 hearty servings and takes about 1 hour and 20 minutes total.
🛒 Ingredients Checklist
The Main Dish
- 3 lb chuck roast (look for good marble fat for the most tender results)
- 1 lb yellow baby potatoes, left whole (or Yukon Gold cut into large 2-inch chunks)
- 4 large carrots, peeled and cut into thick 2-inch pieces
- 1 large yellow onion, cut into thick wedges
- 2 tablespoons olive oil (for searing)
The Rich Umami Gravy Base
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (adds a deep savory flavor)
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 sprigs fresh rosemary (or 1 tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 dried bay leaf
- 1 teaspoon salt & 1/2 teaspoon black pepper (plus extra to season the raw meat)
To Thicken the Gravy (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
📝 Step-by-Step Instructions
1. Season and Sear the Beef
- Prep the meat: Pat the chuck roast dry with a paper towel. Season all sides generously with salt and black pepper.
- Sear: Turn your Instant Pot to Sauté (High) mode. Add the olive oil. Once hot, sear the roast for 4 to 5 minutes per side until a deep, golden-brown crust forms. Transfer the meat to a clean plate.
2. Deglaze the Pot (Crucial Step)
- Add aromatics: Toss the onion wedges into the pot and sauté for 2 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze: Pour in the beef broth, Worcestershire sauce, and soy sauce. Use a wooden spoon to vigorously scrape up all the browned bits stuck to the bottom of the inner pot. (Skipping this will cause a "Burn" error later). Turn off the Sauté function.
3. Pressure Cook the Beef First
- Nestle the meat: Place the seared chuck roast back into the pot, burying it slightly in the liquid. Lay the rosemary, thyme, and bay leaf on top.
- First cook cycle: Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 45 minutes.
- Natural release: Once the timer goes off, let the pressure release naturally for 15 minutes before flipping the valve to venting to release any remaining steam.
4. Add the Vegetables
- Avoid mushy veggies: Open the lid. Arrange the whole baby potatoes and thick carrot chunks right on top of and around the beef.
- Second cook cycle: Secure the lid again. Cook on Manual/Pressure Cook (High) for an additional 4 minutes, followed by a Quick Release of the steam as soon as the timer ends.
5. Shred and Thicken the Gravy
- Rest the meat: Carefully transfer the beef and vegetables to a serving platter. Tent them loosely with foil to keep warm. Discard the herb sprigs and bay leaf.
- Thicken: Turn the Instant Pot back to Sauté. Whisk your cornstarch slurry into the bubbling juices. Let it simmer for 2 to 3 minutes until it thickens into a rich gravy.
- Serve: Shred the beef into large chunks, pour the hot gravy over everything, and enjoy!
💡 Pro-Tips for Success
- Cut size matters: Cut the carrots into thick 2-inch chunks and leave the baby potatoes whole. If you cut them too small, they will turn into mush during the 4-minute pressure cycle.
- Always natural release the meat: Forcing a quick release immediately after cooking the beef draws the moisture right out of the meat fibers, making it tough. The 15-minute natural release guarantees a tender roast.
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