Name: Easy Instant Pot Pot Roast
Prep time: 15 min
Cook time: 60 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; 2 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoon olive oil; 1 large yellow onion, thickly sliced; 4 cloves garlic, minced; 4 large carrots, peeled and cut into 2-inch pieces; 1.5 lb Yukon Gold potatoes, cut into 2-inch pieces; 2 cups low-sodium beef broth; 2 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 2 tablespoon cornstarch (optional, for thickening); 2 tablespoon cold water (optional, for thickening); Fresh parsley, chopped (for garnish)

Looking for a dinner that's hearty, soul-soothing, and basically effortless? This Easy Instant Pot Pot Roast is absolutely dreamy! Juicy, fall-apart beef mingled with tender carrots and potatoes, all bathed in a deeply savory gravy-this is pure comfort food at its finest.

What makes this pot roast a must-try? Besides the melt-in-your-mouth texture and layers of cozy flavor, it's a breeze to make thanks to the Instant Pot! No oven, no fuss, and dinner is on the table so much faster.

This is my go-to recipe for chilly weeknights, Sunday suppers, or any time I want a classic meal that wows my family with minimal work. If you love one-pot wonders and crave real-deal comfort, you'll adore this family favorite!

Mouthwatering pot roast with carrots and potatoes in a serving dish

Why You'll Love This Recipe

Incredibly tender beef every time-thanks to pressure cooking!
Everything cooks together in one pot for easy clean-up.
Rich, flavorful gravy forms right in the Instant Pot.
Perfect for feeding a hungry crowd or enjoying tasty leftovers.

Key Ingredients for Easy Instant Pot Pot Roast

See recipe card below for full list of measurements, ingredients, and instructions.

Chuck Roast

This is the star of your pot roast! Chuck roast has the perfect marbling and connective tissue, which breaks down under pressure, giving that signature melt-in-your-mouth texture. Choose a roast that's well-marbled and about 3 pounds. You can also substitute with brisket or bottom round roast, though those cuts may be slightly less tender.

Yukon Gold Potatoes

Yukon Gold potatoes cook up creamy and flavorful, soaking in all the delicious juices. Cut them into large, even chunks to prevent them from falling apart. Red potatoes also work well, or you can use russets if you peel them first.

Carrots

Carrots add sweetness and color and become perfectly tender in the Instant Pot. Cut them into thick chunks so they hold up during cooking. Feel free to use parsnips or a mix of root veggies if you want to switch things up.

Onion

A classic yellow onion brings savory depth to the pot roast and helps build a flavorful base. Slice thickly so it doesn't dissolve completely. Red or white onions will also do the trick.

Beef Broth

Beef broth provides the cooking liquid and is essential for the savory, rich gravy. Use low-sodium broth to control the salt. If you're out, vegetable or chicken broth can be substituted in a pinch, though the flavor will be a bit lighter.

Easy Instant Pot Pot Roast cooking process

Instructions for Easy Instant Pot Pot Roast

See recipe card below for full list of measurements, ingredients, and instructions.

Sear the Beef

Set your Instant Pot to "Sauté" and heat the olive oil. While it heats, season your chuck roast liberally with salt and pepper on all sides. When the oil shimmers, add the roast and sear for about 4 minutes per side, until richly browned. Remove and set aside.

Build the Flavor Base

Add sliced onion to the pot and sauté for 2-3 minutes, stirring and scraping up any browned bits from the bottom-that's pure flavor! Add the garlic, cook another minute until fragrant, then stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.

Add Veggies and Liquid

Layer the carrots and potatoes around and on top of the onions. Return the browned roast to the pot, nestling it among the veggies. Pour in the beef broth.

Pressure Cook

Lock the Instant Pot lid and set the valve to "Sealing." Select "Manual" or "Pressure Cook" on high and set the timer for 60 minutes. When cooking time is up, allow a natural pressure release for 10-15 minutes before carefully turning the valve to "Venting" to release any remaining pressure.

Make the Gravy (Optional)

Transfer the roast and veggies to a serving platter and cover to keep warm. Discard the bay leaves. Set the Instant Pot to "Sauté." In a small bowl, whisk together cornstarch and cold water. Stir this slurry into the simmering cooking liquid and let it thicken for 2-3 minutes, until glossy and gravy-like.

Serve

Slice or shred the beef, surround with vegetables, and drizzle with that savory gravy. Sprinkle with fresh chopped parsley, and enjoy!

Recipe Variations

Try It with Red Wine

For added depth and richness, swap out half the beef broth for dry red wine. The wine cooks down and melds beautifully with the meat and herbs, giving the gravy a luxurious, restaurant-quality flavor.

Low-Carb & Keto-Friendly

Skip the potatoes and add more carrots, parsnips, or celery root for a lower-carb version. You won't miss out on any of the comforting flavors!

Herbaceous Twist

Experiment with fresh herbs like thyme, rosemary, or parsley if you have them on hand. Stir them in right at the end for a burst of color and brightness.

Gluten-Free Gravy

Cornstarch is naturally gluten free, but if you want to mix it up, use arrowroot powder instead as a thickener for the gravy.

Make It Spicy

Add a pinch of red pepper flakes or a diced jalapeño to the pot when sautéing onions for a subtle, warming heat.

Serving Suggestions

Serve your Easy Instant Pot Pot Roast with warm crusty bread, fluffy mashed potatoes, or buttered egg noodles to soak up every drop of gravy. A crisp green salad or roasted Brussels sprouts make perfect veggie sides. Don't forget a sprinkle of fresh parsley and some cracked black pepper for an inviting finish!

Storage and Reheating

Store leftover pot roast and veggies in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or place everything in a covered pot with a splash of broth and warm gently on the stove. Pot roast freezes beautifully-just let it cool, portion into freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Easy Instant Pot Pot Roast (FAQ)

Q: What cut of beef is best for Instant Pot pot roast?

A: Chuck roast is the top choice thanks to its marbling and tenderness, but brisket or bottom round will also work, though they may be less juicy.

Q: Can I use frozen beef for this recipe?

A: Yes, you can cook pot roast from frozen-just skip searing and add 15-20 extra minutes to the pressure cooking time.

Q: What if I don’t have beef broth?

A: Sub vegetable or chicken broth in a pinch, though beef broth delivers the richest, most classic flavor.

Q: Can I add other vegetables?

A: Absolutely! Parsnips, turnips, or celery root are all delicious additions-just keep the pieces chunky so they hold up.

There's nothing quite like a comforting, easy-to-make pot roast to bring everyone together! I hope this Easy Instant Pot Pot Roast becomes a family favorite in your home too. If you try it, let me know by leaving a comment and rating below-I'd love to hear how it turns out for you!