Instant Pot Pot Roast Recipe
An Instant Pot pot roast is the epitome of comfort food, blending rich, savory flavors with melt-in-your-mouth tenderness. This recipe provides a hearty, flavorful meal perfect for a busy weeknight or a cozy weekend gathering. With its quick prep and hands-off cooking, the Instant Pot transforms this classic dish into an easy-to-make favorite for any occasion. Whether you’re serving it to family or hosting friends, this pot roast is sure to impress with minimal effort and maximum satisfaction.
Ingredients Breakdown
Crafting the perfect pot roast starts with quality ingredients. A well-marbled beef chuck roast is the star of this dish, known for its ability to become wonderfully tender when slow-cooked or pressure-cooked. The beef broth infuses the roast with deep, savory notes, enhancing the natural flavors of the meat. Accompanying the roast are baby red potatoes, carrots, and a chopped yellow onion, which soak up the broth’s goodness as they cook, providing a deliciously hearty side. The Worcestershire sauce adds a rich, umami depth to the overall flavor. For a touch of smokiness, optional smoked paprika can be added, while basic spices like garlic powder, onion powder, and black pepper season the roast to perfection.
Step-by-Step Cooking Instructions
The key to a mouthwatering pot roast lies in the technique. Start by searing the beef chuck roast to develop a caramelized crust that locks in the juices. The Instant Pot’s sauté function makes this step a breeze—simply heat the oil and carefully brown the roast on all sides. The sear creates a deep, flavorful exterior that will enhance the final dish.
Once the roast is seared, it’s time to pressure cook. Depending on the size of your roast, adjust the cooking time—60 minutes for a 3-pound roast and up to 80 minutes for a larger 5-pound roast. This ensures that the meat becomes fall-apart tender. The vegetables are added alongside the roast, strategically arranged to cook evenly and soak up the broth’s flavor. Be sure to cut the carrots into large chunks to prevent them from becoming too soft during cooking.
The beef broth, combined with Worcestershire sauce, creates a robust base for the roast and veggies to simmer in. Once the pressure cooking is done, allow the pot to release pressure naturally for 10 minutes, letting the steam escape slowly for maximum tenderness. This gentle method preserves the texture of both the meat and vegetables, resulting in a succulent roast with perfectly cooked sides.
Recipe Tips & Frequently Asked Questions
Choosing the best cut of meat for this dish:
The beef chuck roast is ideal due to its high-fat content and connective tissue, which break down into tender, juicy bites when cooked.
Sealing in flavor with a proper sear:
Ensure your Instant Pot is hot before adding the meat. Searing the roast without moving it for 3-4 minutes on each side creates a golden-brown crust that adds depth of flavor.
Adjusting the seasoning to suit your taste:
Customize your seasoning by adding more garlic powder for a stronger kick or Worcestershire sauce for added umami.
Making the perfect gravy:
After cooking, whisk together cornstarch and water to thicken the broth into a luscious gravy. Stir continuously to avoid lumps, adjusting the seasoning to taste.
Can I make this recipe with frozen beef?:
Yes, but increase the cooking time by about 20 minutes to account for the frozen meat.
What can I use as a substitute for Worcestershire sauce?: Soy sauce, balsamic vinegar, or a mix of both can mimic the rich flavor of Worcestershire sauce if you don’t have it on hand.
Can I use different vegetables in this recipe?:
Absolutely! Feel free to swap out the carrots and potatoes for parsnips, sweet potatoes, or even turnips for a unique twist.
What to Serve With This Recipe
Pot roast pairs wonderfully with a variety of sides, making it a versatile meal. Creamy mashed potatoes or buttered noodles are classic choices, soaking up the rich gravy for a hearty combination. A simple salad with crisp greens or roasted asparagus offers a refreshing balance to the richness of the meat. Serve with crusty bread to mop up any remaining gravy, ensuring no flavor is left behind.
For beverages, consider pairing this comforting dish with a robust red wine like Cabernet Sauvignon or Merlot. If you prefer a non-alcoholic option, iced tea or a light sparkling water with lemon complements the hearty flavors without overwhelming the palate.
Storing and Reheating Leftovers
Leftovers of this pot roast are a true blessing—if you have any! To store, allow the roast to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for up to three months. When freezing, ensure you include some of the broth to keep the meat moist during reheating.
To reheat, avoid drying out the roast by gently warming it in the oven or on the stovetop over low heat, adding a splash of broth or water to keep it juicy. The Instant Pot’s sauté or slow cook function can also be used to reheat the dish evenly, preserving its texture and flavor.
For a polished presentation, garnish your pot roast with freshly chopped herbs like thyme or parsley. These herbs not only add a vibrant color but also a fresh burst of flavor that enhances the richness of the dish. Serve the roast shredded into hearty chunks with the vegetables arranged around it, and don’t forget to drizzle the thickened gravy generously over everything.
For a restaurant-worthy experience at home, plate the dish family-style on a large platter, allowing everyone to serve themselves while enjoying the enticing aroma of the slow-cooked roast. A sprinkle of coarse sea salt just before serving adds a final touch of elegance and flavor.
Ingredients
1 tablespoon oil
3-5 pound beef chuck roast – see notes for instructions if using frozen
4 cups beef broth
1 large yellow onion, chopped
1 pound baby red potatoes
4 large carrots, cut into large chunks (see note for baby carrot substitution)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
¼ cup water
Instructions
Set your Instant Pot to the sauté function. In a small dish, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika. Coat the beef roast evenly with this seasoning blend, ensuring every side is covered.
Heat the oil in the Instant Pot for about 30 seconds, then carefully place the roast into the pot using tongs. Let it sear without moving for 3-4 minutes until a rich brown crust forms. Rotate the roast to sear the other sides, repeating this process until all sides are browned.
Switch the Instant Pot to the “pressure cook” setting on high. Set the timer for 60 minutes if your roast weighs 3 pounds or 80 minutes for a 5-pound roast (see notes for baby carrots). Arrange the potatoes, onions, and carrots around the roast. Pour in the beef broth and Worcestershire sauce, making sure to cover the vegetables and roast.
Secure the lid on the Instant Pot, ensuring it’s locked, and set the vent to the sealed position. Once cooking is complete, allow the pressure to release naturally for 10 minutes. Afterward, switch the vent to the venting position to release any remaining steam before opening the lid.
Transfer the roast, potatoes, onions, and carrots to a serving platter. Shred the roast into large chunks using two forks. Use a strainer to remove any solids from the broth remaining in the Instant Pot. Set the pot to the “soup” setting and bring the broth to a boil.
In a separate bowl, whisk together the cornstarch and water to form a slurry. Gradually stir this mixture into the boiling broth until it thickens into a rich gravy. Adjust the seasoning with additional salt, pepper, and garlic powder to taste.
Serve the roast and vegetables with the gravy drizzled generously over them. For a final touch, garnish with fresh thyme or parsley if desired.
Instant Pot Pot Roast Recipe
Ingredients
- 1 tablespoon oil
- 3-5 pound beef chuck roast – see notes for instructions if using frozen
- 4 cups beef broth
- 1 large yellow onion chopped
- 1 pound baby red potatoes
- 4 large carrots cut into large chunks (see note for baby carrot substitution)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Set your Instant Pot to the sauté function. In a small dish, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika. Coat the beef roast evenly with this seasoning blend, ensuring every side is covered.
- Heat the oil in the Instant Pot for about 30 seconds, then carefully place the roast into the pot using tongs. Let it sear without moving for 3-4 minutes until a rich brown crust forms. Rotate the roast to sear the other sides, repeating this process until all sides are browned.
- Switch the Instant Pot to the “pressure cook” setting on high. Set the timer for 60 minutes if your roast weighs 3 pounds or 80 minutes for a 5-pound roast (see notes for baby carrots). Arrange the potatoes, onions, and carrots around the roast. Pour in the beef broth and Worcestershire sauce, making sure to cover the vegetables and roast.
- Secure the lid on the Instant Pot, ensuring it’s locked, and set the vent to the sealed position. Once cooking is complete, allow the pressure to release naturally for 10 minutes. Afterward, switch the vent to the venting position to release any remaining steam before opening the lid.
- Transfer the roast, potatoes, onions, and carrots to a serving platter. Shred the roast into large chunks using two forks. Use a strainer to remove any solids from the broth remaining in the Instant Pot. Set the pot to the “soup” setting and bring the broth to a boil.
- In a separate bowl, whisk together the cornstarch and water to form a slurry. Gradually stir this mixture into the boiling broth until it thickens into a rich gravy. Adjust the seasoning with additional salt, pepper, and garlic powder to taste.
- Serve the roast and vegetables with the gravy drizzled generously over them. For a final touch, garnish with fresh thyme or parsley if desired.
Notes
- They cook faster than large carrot chunks.
- Reduce the initial pressure cooking time by 10 minutes.
- Leave baby carrots out during the first cooking cycle.
- After the main cooking time is finished, add baby carrots and pressure cook for an additional 10 minutes.
- Add 20-30 minutes to the pressure cooking time.
- You can skip the searing step.
- Simply rub the spices on the frozen roast and proceed directly to pressure cooking.