This Instant Pot Pot Roast is the BEST EVER! Tender, juicy beef that melts in your mouth accompanied by potatoes & carrots – it’s comfort food at its best!
Ingredients in pot roast
Pot roast is a comfort food enjoyed the world over, but usually it takes anywhere from a few hours to all day to get it done right. Not anymore! Thanks to the Instant Pot, roast can be made delicious and fall-apart tender in less than an hour!
The ingredients in this recipe are simple, but pack big flavor:
- Boneless Beef Chuck Roast – This is a tougher cut of meat that works great for Instant Pot pot roast because it holds up to pressure cooking.
- Red Wine – As a general rule of thumb, use a wine that’s good enough to drink.
- Onion Soup Mix – this is technically optional but adds a lot more flavour
- Yukon Gold Potatoes – I use Yukon gold because they’re creamy with very thin skins, and hold up well to pressure cooking.
- Carrots – cut them into big chunks so they don’t get overcooked
- Herbs – Thyme, rosemary, garlic, and onions
- Olive Oil
- More Flavor – Beef broth is used to add more savory beef flavor, and Worcestershire adds a hit of vinegar to round it all out.
- Cornstarch – for thickening the sauce left over from the meat
How to make Instant Pot pot roast
- Season beef all over with salt & pepper, coating generously. On saute mode, add the olive oil and wait until it’s hot to add the meat. Sear on all sides for 2-3 minutes each, or until browned.
- Remove the roast and add wine to deglaze, then turn the power off.
- Add beef broth, meat, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots, and herbs, in that order. Place the lid on the IP and make sure the valve is set to seal. Press the pressure cook button and manually set to high, then cook for 40 minutes. Open the lid when the pressure gauge has dropped, after about 15 minutes of natural release.
- Mix the water and cornstarch together in a small bowl to form a slurry.
- Remove everything but the broth. Turn the IP back to saute mode and stir in the slurry to make the gravy. Simmer until the gravy thickens.
- Place the veggies on a platter, shred the meat and place it on top. Then, pour the gravy over everything, serve and enjoy!
If you can’t find or use some of the ingredients called for in the recipe, here are some ideas to swap them out:
- Chuck Roast – If you want to use a different cut of meat, any of the round roasts will work. English, chuck, or rump roasts are also great.
- Red Wine – Don’t want to use alcohol? No worries! Just swap the wine for broth. If you’re feeling adventurous, you can try unsweetened cranberry or pomegranate juice! Whichever substitute you use, add a half a tablespoon of vinegar to help deglaze the pan.
- Onion Soup Mix – You can omit the onion soup mix completely if you want. Just add in a little extra salt.
- Cornstarch – if you don’t have cornstarch, you can substitute it with flour, tapioca or potato starch.
Frequently asked questions
How much meat can you cook at one time?
The answer depends on the size of your Instant Pot. For a 6 quart size, you can fit 5-6 lbs of meat. This doesn’t leave room for broth, wine, veggies, and other additions though. For this recipe, try to keep it less than 4 pounds. This way, there will be plenty of room for the other yummy ingredients.
Does the roast need to be covered in liquid?
You do not need to cover the roast with liquid. As long as you use at least one cup of liquid, it will cook well. The additional moisture in the vegetables will help everything come together.
Troubleshooting: Why is my pot roast tough?
If your meat isn’t as tender as you’d like, try cooking it for an additional 10-20 minutes. The beef may need more time to break down the connective tissue.
Storing, reheating, and freezing pot roast
Store the pot roast in an airtight container in the fridge for up to four to five days. Another option is to cover it well with plastic wrap or aluminum foil.
Reheat the leftovers in your IP using the low saute function, in the microwave for a few minutes with water sprinkled overtop, or in the oven at 350F until hot.
Can you freeze pot roast?
Yes! to freeze pot roast, use airtight containers or freezer bags with as little air in them as possible. Keep them in the freezer for up to six months. And don’t forget to label them!
Defrost in the fridge overnight, or sprinkle generously with water and reheat in the microwave for 5-7 minutes, stirring and checking partway through.
More Instant Pot comfort food
Looking for more delicious comfort food ideas? I’ve got you covered! Here are my top recipes:
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this meal into leftovers
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your beef is cooked through
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot resources
If you’d like some more help with your Instant Pot, then you’ll love my free resources! Sign up for free below when you get my weekly newsletter:
Instant Pot Pot Roast
- 2 tbsp olive oil
- 2 lb boneless chuck roast
- Salt & pepper, to taste
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 packet onion soup mix
- 4 cloves garlic, minced
- 1 tbsp Worcestershire
- 2 yellow onions, chopped
- 4 Yukon gold potatoes, chopped
- 4 carrots, chopped
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 sprigs fresh rosemary or 1 tsp dried rosemary
- 1 tbsp water
- 1 tbsp cornstarch
- Turn the Instant Pot on to saute mode and season beef all over with salt & pepper, coating generously. After a few minutes, add the olive oil and wait until oil is hot to add chuck roast. Sear on four sides for 2-3 minutes each side until browned.
- Remove roast from heat and add red wine, simmering another 2 minutes until pot is deglazed. Turn Instant Pot off, then add beef broth, chuck roast, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots and herbs, in that order.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
- Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily.
- Gently remove vegetables and set on a platter, then shred the pot roast before adding to the veggies. Meanwhile, mix the water and cornstarch together in a small bowl to form a slurry.
- Turn the Instant Pot back to saute mode and stir in slurry, bringing the juices to a boil to make the gravy. Simmer for 5 minutes or so until thickened, then pour over pot roast and veggies. Serve and enjoy!