Instant Pot Perfect Pot Roast (+Slow Cooker)

Instant Pot Perfect Pot Roast (+Slow Cooker)

I’m always on the look out for a great, not just good, but great pot roast recipe. I love to use round roasts, but nothing beats a chuck roast done properly. One of the things the Instant Pot is terrific at, is turning out consistently tender delicious beef.

After a bit of testing I converted my recipe into my Instant Pot Perfect Pot Roast, and it was just amazing! Make this into a complete meal with a dessert like my Instant Pot Spiced Peach Crisp!

close-up view of shredded chuck roast with potatoes and carrots in a white bowl with a large rim

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Choose your meat and prepare the rub

For this recipe I used a trimmed four-pound chuck roast that was well marbled like the one I used below. We are going to start by preparing a rub for our Instant Pot Perfect Pot Roast.

In a small bowl combine 1/2 teaspoon each of garlic powder, onion powder, black pepper, white pepper, sweet Hungarian paprika (regular can be substituted here), and ground rosemary.

Add to the rub 1 tablespoon of dried parsley and 1/4 teaspoon of hot red pepper flakes. If you like a little bit more spice you can kick it up to a half teaspoon of hot red pepper flakes. For each additional pound of meat increase each ingredient by 1/8 teaspoon.

large raw chuck roast on a white plate sitting on a dark brown cutting board

Prep the beef for pressure cooking

Coat the beef in the rub, and set aside in the fridge. Slice one onion, two stalks of celery, and two carrots. Now open a bottle of red wine, and set aside to breathe.

This is also a good time to take a breather yourself and treat yourself to a glass of the vino. 😉 If you are not a wine drinker this step can be skipped, and it can be substituted with 1/2 cup of additional beef broth.

raw beef chuck roast coated in dry rub on a white plate on top of a cutting board with bottle of wine in the background

Preheat a large fry pan over medium-high heat, and add some olive oil to the pan. Add the chuck roast to the pan, and sear on all sides. Some people may view searing as an additional step they would like to skip, but this is definitely worth doing.

This will give the beef a nice crust, and will help seal in the flavor. If you skip this step, and you just might be skipping into a bland pot roast!

After searing the pot roast remove to the Instant Pot on top of a rack, and add the prepped vegetables to the fry pan with some salt and pepper to taste to give them a bit of browning as well. Saute until the onions are soft and translucent then add the garlic for about thirty seconds or until fragrant.

Add in the wine to deglaze the pan, and reduce by a third. If not using wine, then add in 1/2 cup of beef broth to deglaze the pan. Add a rack to the Instant Pot, and place roast on top. Pour the mixture into the Instant Pot with the chuck roast.

Slow Cooker Instructions for Cooking

If using the slow cooker, you can put the optional vegetables in the bottom of the slow cooker, and then place the roast on top. Add the remaining ingredients. Cook on the low setting for 8-10 hours. To thicken the broth to gravy, strain the broth heat on stovetop, and then add cornstarch until the desired consistency is reached.

seasoned chuck roast searing in cast iron pan at a close view

Pressure cook the Pot Roast

Add to the Instant Pot the Worcestershire sauce, tomato paste, beef broth, and bay leaves. Seal the lid. For a pot roast that is fall apart tender and mimics the slow cooker then cook on high pressure for 90 minutes and follow with a 15-minute natural pressure release.

For a firmer piece of meat reduce the cook time on high pressure to 80 minutes followed by a 15-minute natural pressure release.

The cooking times in this post assume that a four-pound chuck roast has been used. If a smaller or larger piece of meat is used then cooking times need to be adjusted. For smaller roast you would use less pressure cook time, and for larger ones the you would increase the pressure cooking time.

As a guideline this recipe used 22.5 minutes of pressure cooking per pound of meat for a super tender pot roast, or 20 minutes of pressure cooking time for a firmer piece of meat both followed by a 15-minute natural pressure release.

As a suggestion for sides you can remove the pot roast at the end of cooking, and tent on a plate. Add cut potatoes and carrots to the Instant Pot with the remaining broth, and cook on high pressure for 12 minutes, and follow with a natural pressure release of 10 minutes.

If you would like to make gravy, strain all the vegetables from the remaining broth (there will be plenty), and add enough cornstarch to thicken. Salt and pepper the gravy to your taste. Serve immediately, or store in an airtight container for up to one week.

verical view of cooked pot roast in white bowl with potatoes and carrots

You can also pair this up with my Perfect Instant Pot Mashed Potatoes or Instant Pot Green Beans with Onions!

Instant Pot Perfect Pot Roast

This juicy and tender Instant Pot Perfect Pot Roast is perfectly seasoned with a savory rub that makes a perfect family dinner. The pressure cooker makes this a meal to remember that is easy to put together main course just like Grandma used to make. Pair this up with roasted potatoes and carrots for a complete meal, or mashed potatoes with gravy! 
5 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: easy instant pot pot roast, instant pot beef, instant pot pot roast, instant pot pot roast recipe
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 10 servings
Calories: 478kcal
Author: Tina


  • 4 pound chuck roast trimmed

Rub Ingredients

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp Hungarian paprika, sweet can substitute regular
  • 1/2 tsp ground rosemary can substiture regular dried that has been crushed
  • 1/4 tsp hot red pepper flakes can be increased to 1/2 teaspoon
  • 1 tbsp parsley flakes

Pot Roast Ingredients

  • 1 onion sliced
  • 2 celery stalks sliced
  • 2 carrots peeled, and sliced
  • 1 tbsp garlic minced
  • 1 cup red wine can substitute with 1/2 cup of beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 4 cups beef broth, unsalted can substitute with fully salted if desired

Optional Vegetables

  • 2 1/2 pounds baby red potatoes halved
  • 1 pound carrots peeled and sliced into large chunks

Optional Gravy

  • 3 tbsp cornstarch see directions below


  • Combine all the rub ingredients into a small bowl, and stir with a fork to combine. 
  • Coat the beef in the rub, and preheat a large fry pan to medium-high heat. For each additional pound of meat increase each ingredient in the rub by 1/8 teaspoon. Add olive oil to the pan, and sear the chuck roast on all sides. Set aside on a plate. This step can be done in the pressure cooker if you have enough space. 
  • Add the sliced onion, celery, and carrots to the pan. Salt and pepper to taste. Saute until the onions are soft and translusent. Add the minced garlic, and saute for 30 seconds or until fragrant. Add the wine to the pan to deglaze, and simmer until reduced by one third. If substituting beef broth, deglaze the pan. For slow cooker directions please see below.
  • Place the beef into the Instant Pot on top of a rack. Add the cooked vegetable mixture to the pot as well.
  • Add the Worcestershire sauce, tomato paste, bay leaves, and beef broth to the Instant Pot. Seal the lid according to your manufacturer’s instructions. Cook on high pressure for 90 minutes with a 15-minute natural pressure release for super tender meat. For slightly less tender meat cook for 80 minutes on high pressure and follow with a 15-minute natural pressure release. 
  • Note this recipe assumes the use of a trimmed four pound chuck roast. For smaller or larger roasts of the same cut please see the additional notes at the end of the post for suggested cooking times. 
  • If you would like to cook potatoes and carrots with this meal as an option remove the pot roast to platter then tent with foil. Add the additional potatoes and carrots to the remaining broth. Cook on high pressure for 12 minutes and follow with a 10-minute natural pressure release.
  • If you would like to make the broth into a gravy add 3 tablespoons of cornstarch, and increase the cornstarch by one tablespoon each until you reach the consistency of gravy that you prefer. Salt and pepper to taste, if desired.
  • Serve immediately, or eat the yummy leftovers by storing in an airtight container for up to one week. 

Slow Cooker Instructions

  • Prepare the roast as directed up to the point where we use the Instant Pot. Add optional vegetables if desired to the bottom of the slow cooker, and place the chuck roast on top. 
  • Add the Worcestershire sauce, tomato paste, bay leaves, and beef broth to the slow cooker. Cook on the low setting for 8-10 hours. To make gravy, strain broth and heat on stove then add cornstarch until the desired consistency is reached. 


Note that the nutritional calculation includes the optional vegetables. Must calculate separately for the pot roast alone.


Serving: 1g | Calories: 478kcal | Carbohydrates: 29g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 445mg | Potassium: 1605mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9760IU | Vitamin C: 15.6mg | Calcium: 74mg | Iron: 5.2mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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28 thoughts on “Instant Pot Perfect Pot Roast (+Slow Cooker)”

  • 5 stars
    Oh My Goodness!! This is making me so hungry! The pot roast looks so delicious and it looks like it’s cooked perfectly! I wish I did have a pressure cooker. It sure would make my cooking time faster. I’m still hoping to get one. I’m saving this recipe.

  • 5 stars
    You can never go wrong with a pot roast. Perfect way to feed the family on Sunday, and have leftovers for another meal in the week. This looks seasoned to perfection and juicy. I do not have an Instant Pot, but I do have a slow cooker and regular pressure cooker. This will work in both for sure.

  • 5 stars
    This is so helpful! I love all the tips! And I love that you included the slow cooker directions, because I’m a slow-poke and still haven’t gotten on this Instant Pot bandwagon. Thanks for including both!!

  • 5 stars
    This pot roast looks like the perfect Sunday dinner! And I love that you give instructions for how to make it in the slow cooker as well. I’m definitely team vino, so I can’t wait to open a nice bottle of wine and get cooking!

    • Thanks! I think the wine gives it a touch of extra flavor that isn’t overpowering, definitely full of flavor!

  • 5 stars
    I am loving my instant pot which was perfect for soups and stews this last winter and now I’m using it for our Sunday dinners which this recipe is definitely Sunday dinner worthy. I love how tender the meat comes out. I often wonder about which cut of beef to use and will definitely be looking for a nicely marbled chuck. I love that you gave your veggies a browning too. Such a great idea to maximize flavor!

  • 5 stars
    Port roasts are one of my favorite dishes of all time. A loaf of crusty bread to dip in the broth and it’s comfort food at it’s prime. I love that you add a little red wine to your broth, I want to try this next time!

  • 5 stars
    I love that we live in a world where we can make a succulent pot roast in under 2 hours! I’ve always enjoyed slow cooking on Sundays since it fills the house with a warm and cozy smell. But sometimes you just need something quick. This is a great way to enjoy a hearty Sunday meal during the week!

    • Exactly this! This recipe makes a great Sunday family meal, and the leftovers are fantastic during the week!

  • 5 stars
    This is the perfect Sunday Dinner. The meat looks so good and fork tender! I like that you added plenty of seasoning before you even began to cook. And the best part is that it takes two hours to make. That is really hard to believe. This is a year round favorite.

    • The Instant Pot definitely cuts down on the time it takes to properly cook a roast. We also love enjoying this year round!

  • 5 stars
    I’m sending this recipe to my son! He LOVES pot roast but has been intimidated to make it himself. This is so simple and your directions are super clear. He will love being able to make it anytime for himself. YAY.

  • 5 stars
    Another pressure cooker win! And you don’t have to tell me twice to enjoy a glass of vino while it cooks! This looks incredible. A meal my husband would love!!

  • 5 stars
    I really love how the Instant Pot handles cuts of meat like beef chuck. It always comes so meltingly tender, in so much less time than it would take with other methods. This does, indeed, look like the perfect pot roast. The seasonings you used in the rub sound delicious and must make for such a flavorful dinner. So cozy!

  • 5 stars
    I love the Instant Pot’s ability to deliver a tender roast (or brisket, or whatever) with so little effort and time, but I’m especially pleased to see the attention you put into the rub and the sear. Totally makes the difference between a great meal and a mediocre one! I like the rosemary aspect of this quite a lot too, partly because I like recipes that call for fresh rosemary, and partly because I have a gigantic rosemary bush that I need to figure out more ways to use!

  • 5 stars
    We rarely eat pot roast because there’s just two of us. When I look at big roasts inthe store it just seems excessive. BUT pot roast is so good as leftovers. Need to put this into my dinner rotation. Thanks for the inspiration.

  • 5 stars
    I’m always so impressed with the Instant Pot. I can’t believe it can cook a great pot roast in only a couple of hours! That’s a huge win in my book. Looks delicious!

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