This is the best way to get a tender, melt in your mouth pot roast in a fraction of the time. Instant Pot Pot Roast is super easy and reliable. The ultimate comfort food this pot roast is loaded with flavor, and yields a delicious seasoned gravy to drizzle over the meat and vegetables. Or you can pair this up with my Instant Pot Mashed Potatoes or some Anadama bread!
Why this recipe works
- Saves time - cook a magnificent pot roast in just a fraction of the time compared to other methods.
- Weeknight special - cooking this in the Instant Pot makes this a meal that is totally doable as a weeknight meal.
- Reliable - gives consistent results each time you cook it for a delicious Instant Pot Pot Roast.
- Versatile - you can do a traditional Yankee pot roast with root vegetables, or make beef sandwiches on a crusty French bread!
Ingredients you will need
- Beef - choose a well marbled 2 ½- to 4 pound boneless chuck roast for this Instant Pot Pot Roast. This is usually the first choice for a pot roast since the meat has plenty of fat, and it is a more affordable cut. I used a 6-quart Instant Pot for this recipe, and this size works well for this recipe. If you choose a larger pot roast then you will need to cut the roast into pieces in order for it to fit unless using an 8-quart model.
- Red wine - I use either a Pinot Noir or Cabernet Sauvignon. You can use your favorite though. If you are not a wine drinker, then omit it from the recipe and replace with beef broth in half the amount to deglaze the pan.
- Beef - you can also use a bottom round round, rump, or eye of round roast for this recipe. A small piece of brisket can also be used. Check out how with my Instant Pot Brisket Recipe. Note that especially the eye of round will be a sliceable roast beef instead of shredded. Sirloin while a very forgiving meat is not a good choice for this recipe as the long cooking time will just make the meat disintegrate. A good recipe for this cut is my Instant Pot Sirloin Tips with Mushroom Gravy.
- Wine - can use additional beef broth instead, use half the amount of the wine. This is Instant Pot Pot Roast is yummy with or without the wine!
- Worcestershire - if you suddenly run out use soy sauce instead.
- Beef broth - you can use vegetable broth.
How to make this
Step 1: Prepare the dry rub and pot roast
In a small bowl combine ½ teaspoon each of garlic powder, onion powder, black pepper, white pepper, sweet Hungarian paprika (regular paprika can be substituted here), and ground thyme. Add a tablespoon of dried parsley and ¼ teaspoon of hot red pepper flakes.
Pat the meat dry with paper towels. This will result in a better sear for the roast. Coat the beef in the rub, and set aside.
This makes enough rub to cover a 2 1-2- to 4-pound pot roast. For each additional pound of meat increase each ingredient for the rub by ⅛ teaspoon.
Slice one onion, two stalks of celery, and two carrots. Next, open a bottle of red wine, and set aside to breathe.
If you are not a wine drinker this step can be skipped, and it can be substituted with ¼ cup of additional beef broth to deglaze the bottom of the liner after the saute step.
Step 2: Sear the pot roast and vegetables
Preheat the Instant Pot on saute mode, and then 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. I do not recommend skipping the sear.
Be sure you sear all sides of the meat, not just the top or bottom. Use a fork or prop on the sides of the pot to help get this done.
This will give the Instant Pot Pot Roast a nice crust, and will result in greater depth of flavor. After searing the pot roast remove to a plate, and set aside.
Add the prepped vegetables to the fry pan with some salt and pepper to taste. Saute until the onions are soft and translucent then add the garlic for about thirty seconds or until fragrant. This will also give more flavor to your broth, just like when you seared the meat.
Step 3: Finishing and cooking the roast
Add in the wine to deglaze the pan, and reduce by a third on saute. If not using wine, then add in ¼ cup of beef broth to deglaze the pan then move on to the next step.
Add a rack to the liner. Then add the tomato paste, Worcestershire sauce, bay leaves, and beef broth. Place the pot roast back into the pressure cooker on top of the rack.
Instant Pot - Seal the lid. Cook on high pressure for 90 minutes and follow with a 15-minute or full natural pressure release.
Instant Dutch Oven - Follow the directions above, except do not add a rack to the Dutch oven. Cook on manual mode 2 for three hours at 275-degrees. Flip halfway through cooking. You can add vegetables like baby potatoes or carrots at this stage. Throw in on the top, they do not need to be under the roast.
I don't usually cut my roast into pieces for Instant Pot Pot Roast as I usually will get a piece of meat that will fit my liner. The long cooking time of this recipe doesn't make it necessary to do this. If your roast is rather large then you can cut it into a couple large pieces then sear.
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 for this Instant Pot Pot Roast recipe 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.
Yes, follow all directions but use a large frying pan to sear then add to slow cooker. In the same pan saute the vegetables then add the wine. Reduce by a third. Add this liquid to the slow cooker. Add the bay leaves and beef broth. Cook on low heat for 8-10 hours. If desired, you can add potatoes and carrots to the slow cooker under the meat.
If not cooked properly any cut can come out tough. Be sure to cook the meat according to the recipe you are using. Undercooking, overcooking, or choosing the wrong cut of meat can make the meal a disaster.
Pot roast is just the braised beef with liquid or gravy. A Yankee pot roast is the meat served or cooked with root vegetables.
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 have a second Instant Pot then you can cook the vegetables with water or broth while the roast cooks by itself to save time.
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. Add some fresh parsley for added flavor.
Storage & Reheating
Serve immediately or store in an airtight container for up to one week. Reheat in the microwave on individual plates for a few minutes each. Or, reheat gently in the Instant Pot on the warm setting.
You can freeze the Instant Pot Pot Roast leftovers for up to two months. Thaw in the refrigerator for a day or so prior to serving. Warm gently in a 300-degree oven for up to one hour.
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Instant Pot Pot Roast
- 2 ½ pound chuck roast can use up to a 4-pound roast
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon Hungarian paprika, sweet can substitute with regular Paprika
- ½ teaspoon ground thyme
- ¼ teaspoon hot red pepper flakes can be increased to ½ teaspoon
- 1 tablespoon parsley flakes
Pot Roast Ingredients
- 1 onion sliced
- 2 celery stalks sliced
- 2 carrots peeled, and sliced
- 1 tablespoon garlic minced
- 1 cup red wine can substitute with ½ cup of beef broth
- 2 tablespoon Worcestershire sauce
- 2 tablespoon tomato paste
- 2 bay leaves
- 2 cups beef broth, unsalted can substitute with fully salted if desired
- 2 ½ pounds baby red potatoes halved
- 1 pound carrots peeled and sliced into large chunks
- 3 tablespoon cornstarch see directions below
- Combine all the rub ingredients into a small bowl, and stir with a fork to combine. For each additional pound of meat increase each ingredient in the rub by ⅛ teaspoon.
- Coat the beef in the rub, and preheat the Instant Pot on saute.
- 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.
- 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. You can also do this in a second Instant Pot with water or broth while the meat cooks.
- 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 store 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.
Instant Dutch Oven
- Follow all the directions above, but do not add a rack to the Dutch oven. Cook on manual mode 2 for three hours at 275-degrees. Flip halfway through cooking. You can add vegetables like baby potatoes or carrots at this stage. Throw in on the top, they do not need to be under the roast.
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Melanie J Graffius says
The recipe I make (and we Love) is very similar to yours. However, after I've browned everything, I remove it, deglaze the liner and put the meat and cooked veggies in my SS steamer basket and put my carrots and potatoes on top. This makes it so easy to lift Out the basket without breaking anything into pieces in order to make gravy!
I also cut my chuck roast into large chunks (I like to remove as much of the hard fat and 'silver' skin as possible). I get more browning of my meat that way and it's also nice to serve the solid pieces instead of it shredding it when attempting to cut it to serve...
Thanks so much for all the great tips! I'll be sure to try these out! 🙂
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!
Thanks! We love this recipe and make it often. So quick to make!
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.
You're welcome! Hope you enjoy it! This makes for tasty leftovers!
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!
Thanks! I totally agree a good rub and sear makes all the difference in flavor!
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!
I love the tenderness the pressure cooker imparts to this dish! The rub is one of my favorites!
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!!
Woot! Woot! This one is a real winner for husband as well, I hope you both enjoy it!
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.
That's great! This is definitely very simple, and easy for anyone to make!
Marisa F. Stewart says
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!
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!
Jenni LeBaron says
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!
My goodness, yes crusty bread in the broth is heavenly! I hope you enjoy it!
Julie Menghini says
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!
I love a tender roast as well! This roast definitely packs a lot flavor!
What a delicious pot roast! So flavorful and keeps well for a few days, love the addition of wine!
Thanks! I think the wine gives it a touch of extra flavor that isn't overpowering, definitely full of flavor!
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!
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!!
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.
It definitely will work for both, I hope you enjoy it it!
Marisa F. Stewart says
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.
Thanks, and donâ€™t forget this can definitely be done in the slow cooker as well. ðŸ˜Š