There’s something magical about a pot roast, isn’t there? The rich, savory flavors of slow-cooked beef, tender carrots, and baby potatoes soaking up all those delicious juices — it’s basically a hug in a bowl. And thanks to the Instant Pot, you can bring all of that cozy goodness to the table without spending hours tending to a simmering pot. This recipe is all about ease, comfort, and, of course, big flavor.

Growing up, pot roast was a weekend staple in our house. I remember coming home after chilly fall days and immediately catching the earthy aroma of beef and herbs in the air. My mom would have a big cast-iron pot on the stove, slowly simmering away, and it was pure torture waiting for dinnertime! Nowadays, with an Instant Pot, you can achieve the same rich depth of flavor in a fraction of the time. It’s perfect for busy weekdays when you want a homemade meal that feels a little more special.

Let’s get into the recipe — it’s simple, straightforward, and guaranteed to make your kitchen smell amazing.

What makes this Instant Pot pot roast a keeper?

The Instant Pot does wonders for pot roast. By using high pressure, you can tenderize a tough cut like beef chuck in just over an hour. Plus, the Instant Pot locks in all those flavors, so every bite is juicy and full of seasoning. The beauty of this recipe is that it’s a complete meal in one pot, with veggies cooked right alongside the meat. Less mess, more flavor!

A little history on the humble pot roast

Pot roast has been a go-to comfort meal in American homes for generations. Originally, it was a way to cook tougher cuts of meat, often beef chuck, using a low and slow braising technique. The French have their own version, “boeuf à la mode,” and Italians serve up “stracotto.” Over time, each culture has put its own twist on the dish, but the essence remains the same: a hearty, slow-cooked meal that fills you up and warms you to the core. Today, with modern pressure cookers like the Instant Pot, we can enjoy pot roast without waiting all day!

Let’s talk ingredients: keep it simple and flavorful

Each ingredient in this pot roast plays a specific role, so let’s break them down a bit.

Boneless beef chuck roast: This cut is perfect for pot roast because it becomes incredibly tender when cooked under pressure. You could also use a beef shoulder roast if chuck isn’t available.
Kosher salt and black pepper: The basics for seasoning. If you want a bit more kick, try adding a pinch of smoked paprika.
Olive oil: For searing the beef and getting those browned, caramelized bits at the bottom of the pot. It’s worth the extra step!
Sweet yellow onion: Adds sweetness and depth to the broth. You could swap it with white or red onion in a pinch.
Garlic: Because everything’s better with a bit of garlic! It brings warmth and a subtle pungency to the dish.
Tomato paste: This gives a rich umami flavor, balancing out the broth.
Worcestershire sauce: Adds a slightly tangy, complex flavor that enhances the beefiness of the roast.
Beef broth: The base for the gravy. I like using low-sodium broth so I can control the salt level.
Thyme: Fresh or dried, thyme brings an earthy, herby note that pairs beautifully with beef.
Carrots and baby potatoes: The classic veggie duo for pot roast. They become tender and flavorful after just a few minutes in the pot.
Cornstarch (optional): If you want a thicker gravy, this is your go-to. It’s an easy way to give the sauce some body without flour.

Essential kitchen tools for this recipe

This pot roast is pretty simple, but having the right tools can make things even easier:

Instant Pot: Obviously, this is the star of the show. Any model with a sauté and pressure cook function will work.
Tongs: To turn and move the beef easily, especially when it’s hot and browning.
Wooden spoon: Perfect for scraping up the browned bits at the bottom of the pot, which adds tons of flavor to the broth.
Small whisk or fork: For mixing the cornstarch slurry if you decide to make the gravy.

Step-by-step: making the perfect Instant Pot pot roast

1. Season and prep the beef

Start by cutting your chuck roast in half. This not only helps it fit in the pot better, but it also means it cooks more evenly. Sprinkle salt and pepper all over the beef — don’t be shy with it!

2. Sear for flavor

Set your Instant Pot to the sauté mode and add a tablespoon of olive oil. When the oil is hot, place the beef in the pot and let it brown without moving it around too much. You want each side to get a nice crust, which takes about 4 minutes per side. This step builds flavor, so don’t skip it! Once both sides are browned, transfer the beef to a plate.

3. Sauté the onions and garlic

With the Instant Pot still on sauté, add the chopped onion. Cook for about 4 minutes, stirring often to scrape up any bits stuck to the bottom. These are flavor gold! Add the minced garlic right at the end — it only needs about 30 seconds before it becomes fragrant. Then, hit “Cancel” to turn off the sauté mode.

4. Add the broth and seasonings

Now, stir in the tomato paste, Worcestershire sauce, and beef broth. Give it a good stir to make sure everything is combined and scrape up any remaining browned bits.

5. Pressure cook the beef

Place the seared beef back into the Instant Pot and add the thyme. Lock the lid, set the vent to sealing, and pressure cook on high for 60 minutes. When the time is up, let the pressure release naturally for 10 minutes, then do a quick release.

6. Add the veggies

Open the lid and place the carrots and baby potatoes on top of the beef. Seal the lid again and pressure cook on high for an additional 5 minutes. Let the pressure release naturally for another 10 minutes before doing a quick release.

7. Shred the beef and thicken the gravy (optional)

Carefully remove the beef and veggies from the pot. Discard the thyme stems if you used fresh thyme. Use two forks to shred the beef into chunks. If you like a thicker gravy, turn on the sauté mode, mix the cornstarch and water, and stir it into the liquid. Cook for a couple of minutes until it thickens.

Variations and twists on this classic

Gluten-free: This recipe is naturally gluten-free! Just double-check your Worcestershire sauce as some brands contain gluten.
Low-carb: Swap out the potatoes for chunks of celery root or turnips to lower the carb count.
Herb swap: Rosemary or bay leaves make a great substitute for thyme if you want a different flavor profile.
Red wine addition: For a richer sauce, substitute ½ cup of beef broth with red wine. It adds depth and a little bit of acidity.
Spicy twist: Add a pinch of red pepper flakes to the broth if you like a little heat.

Serving suggestions and presentation ideas

To serve, I like to pile the shredded beef in a large serving bowl and nestle the carrots and potatoes around it. Pour the gravy over everything, letting it pool in the bowl, and garnish with a sprinkle of chopped fresh parsley. Serve this pot roast with a side of crusty bread to mop up the gravy, or alongside a simple green salad for a complete meal.

Perfect drink pairings

This pot roast is begging for a glass of red wine. A medium-bodied Merlot or Cabernet Sauvignon would complement the beef nicely. If wine isn’t your thing, try a robust, malty beer like a brown ale, or even a hard cider for something a little lighter and slightly sweet.

Storage and reheating tips

Leftovers? Lucky you! This pot roast keeps beautifully in the fridge for up to 4 days. Just store the beef, veggies, and gravy in an airtight container. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of beef broth if needed. You can also freeze leftovers for up to 3 months.

Scaling the recipe for a crowd

If you’re cooking for a larger group, you can double this recipe in an 8-quart Instant Pot. Just make sure not to go over the max fill line. The cook time stays the same, but give yourself a little extra time for pressure to build.

Frequently asked questions

1. Can I use a different cut of beef?
Yes! Beef shoulder or brisket work well, though the texture may be slightly different.

2. Do I have to brown the beef?
It’s highly recommended! Browning adds depth of flavor, but if you’re short on time, you can skip it.

3. Can I add other vegetables?
Absolutely! Mushrooms, parsnips, or celery would be great additions.

4. How do I make the gravy thicker?
Add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and cook until it reaches your desired thickness.

5. Is this recipe freezer-friendly?
Yes! Just store it in a freezer-safe container, and it’ll keep for up to 3 months.

Enjoy this hearty, comforting meal

I hope you give this Instant Pot pot roast a try. It’s one of those recipes that fills your home with the best smells and brings everyone to the table. It’s versatile, comforting, and feels like a little slice of home. Enjoy! 😊