Easy Pot Roast (Instant Pot)
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Cozy and comforting, this easy pot roast recipe makes the perfect cold-weather dinner! It’s a snap to make in your Instant Pot, and your whole family will love it!
Whenever I have a chuck roast defrosted, paired with the fact that I pretty much always have root veggies laying around, it usually isn’t too hard to come up with the answer. Pot roast it is, but what kind? Mississippi pot roast? Nope, I’m going classic this time!
And I’ll be cooking with my BFF, my Instant Pot. I sure do love my slow cooker, but you have to plan an early start time to use a crock pot. If you don’t have time for that, this easy pot roast recipe is calling your name!
Why This Recipe is a Favorite
Pot roast is so cozy and comforting. Now you can make it even simpler by making it in the Instant Pot! First of all, it cooks up perfectly juicy and fork tender, every time.
This easy pot roast recipe is practically fool-proof! Not only that, but pressure cooking is so much faster than any other method.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This pot roast is seriously the best! So easy and so delicious! 10/10 for sure and I will put this on my regular rotation right away. Thank you for sharing and my whole family thanks you as well!!!!!
–Dave
If beef dinners are a favorite and you have a holiday meal to plan, consider making prime rib!
Ingredient Notes and Substitutions
Not all pot roast recipes include vegetables, but this recipe does. The nice thing is, you can adjust and adapt the ingredients to whatever your family likes, or what you have on hand.
- Boneless chuck roast: You can use a bone-in roast if you prefer, but honestly, I don’t like having to pick through the cooked meat to find all of the bones.
- Beef stock or broth: Of course, using beef stock will give you more of the beefy flavor you love. But, if you don’t have time to shop, you could certainly use vegetable stock.
- Red wine vinegar: An acid like vinegar helps to tenderize the meat as it cooks. Feel free to substitute with white, balsamic, or even apple cider vinegar.
- Herbs and spices: I use basic seasonings: onion powder, garlic powder, dried thyme, rosemary, sea salt, and black pepper.
Note: In a pinch, substitute a packet of onion soup mix for the dried seasonings
How to Cook Pot Roast in the Instant Pot
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Set the Instant Pot to Sauté mode and add the oil. While you wait for the IP to heat up, sprinkle all sides of the chuck roast with the seasonings.
- Sear the roast on all sides, then sauté the vegetables. Don’t skip this step because the crust holds in moisture, and the bits from searing impart flavor into the cooking liquid.
- Remove the cooked vegetables and set them aside. This keeps them from overcooking and turning to mush.
- Set the Instant Pot to cook for 80 minutes on the Meat/Stew mode, or High pressure.
- Let the pressure release naturally for 10 minutes, then you can quick release any remaining pressure.
Set the roast on a platter, spoon some of the cooking liquid over it, then lightly cover it with a piece of foil. This will keep it warm while you finish cooking the vegetables.
- Add the vegetables to the Instant Pot. Cook them on High pressure for 5 minutes, then do a quick release of pressure.
- Remove the veggies then make the gravy. Just whisk an arrowroot or cornstarch slurry and coconut aminos into the juices that are in the Instant Pot.
Storing Leftovers
After they cool down to room temperature, place any leftover meat and vegetables in an airtight container. Store it in the fridge for no more than 5 days.
The best way to reheat this meal is in a covered baking dish with 1/4 cup liquid (broth/stock or water). Reheat it in a 350°F. oven until the temperature of the meat reaches 165°F.
Sure, microwaving is quicker, but the meat will become very dry.
FAQs
No! I use chuck roast, but brisket, bottom round roast, and rump roast all work great. You want a cut that has plenty of fat.
Omit the potatoes and carrots. It’d be simple to substitute green beans and parsnips, or serve with a cauliflower mash.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Easy Pot Roast in the Instant Pot
Equipment
Ingredients
- 2 tablespoons olive oil
- 3 pounds boneless chuck roast
- ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 yellow onions
- 8 large carrots
- 4 medium red potatoes or Yukon Gold
- 2 cups beef stock or broth, divided
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 tablespoons chopped fresh parsley optional, for garnish
Gravy
- 2 teaspoons arrowroot powder
- 1 tablespoon coconut aminos
- 2 cups reserved liquid from Instant Pot
Video
Instructions
- Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil until it begins shimmering (this takes about 2 minutes). Meanwhile, pat the chuck roast dry and season it on all sides with salt, pepper, garlic powder, and onion powder. Brown all sides of the roast in the hot oil for about 3 minutes per side, then remove it and set it aside.
- Quarter the potatoes (peel if desired), peel and chop the onions, and cut the carrots into 4 inch pieces. Add the onion and carrots to the IP and sauté them together for about 5 minutes, stirring occasionally. Remove them and set them aside.
- Deglaze the pan with ½ cup beef stock, scraping the bottom with a wooden spoon to loosen any brown bits. Add the remaining stock, vinegar and garlic, then put the roast back in.
- Lock the lid onto the pressure cooker, close the pressure valve, and cook on Meat/Stew mode for 80 minutes. When the time is up, allow the pressure to release naturally. Remove the lid and transfer the roast to a plate. Spoon about ¼ cup of liquid from the Instant Pot over the meat. Cover the plate with foil and allow the beef to rest while the vegetables cook.
- Add the onions, garlic, carrots, potatoes, rosemary and thyme to the Instant Pot and lock the cover in place. Close the pressure release valve.Manually set to cook on High pressure for 5 minutes, then perform a Quick Pressure Release (turn the vent knob to release the steam quickly).
- Remove the vegetables with a slotted spoon and set them aside, so only the drippings and broth are left in the pot. Make the gravy (see below).
To Make the Gravy
- Set Instant Pot to Sauté mode. In a small bowl, make a slurry by whisking 2 teaspoons arrowroot powder and 3 tablespoons of broth from the Instant Pot.
- Whisk the mixture into the broth in the Instant Pot, then stir in the coconut aminos. Continue to stir often until thickened slightly, about 3-4 minutes. Season to taste with salt and black pepper.
- When you’re ready to serve, use two forks to pull the pot roast apart into bite-sized pieces. Discard the fat cap and any tough fatty pieces. Serve the vegetables and pot roast with a good drizzle of gravy and fresh parsley for garnish.
Notes
- When the beef roast is finished cooking, be sure to allow the pressure to release naturally. A quick release of pressure will cause the juices in the meat to escape, resulting in the pot roast being dry.
Nutrition
Serving Suggestions
One of the reasons that classic pot roast is such a great meal is that it includes meat, vegetables, and potatoes with gravy! What more could you want?
Well, some people like to serve it with dinner rolls or bread. You could even serve it with a green side salad or some winter fruit salad.
Where can you buy Coconut aminos?
Hi there! Coconut aminos are available at most grocery stores and on amazon, or you can substitute soy sauce or Worcester sauce if you aren’t following Whole30. -Laura
My fault for not reading through the recipe thoroughly ahead of time but just wanted to mention that the “total time” of 1 hour and 35 minutes at the top of the recipe is incorrect.
We are on R1D6 of whole 30 and wanted a classic lunch for Sunday/game day. I did this in the instapot for 80 minutes, then cooking the veggies for 5 min after and making gravy from the broth. My husband and I could not believe how tender this roast was! We are now instapot believers!!
Hi Molly! I’m so happy to hear you love the pot roast! Welcome to the Instant Pot club! 🙂 -Laura
Yooo! This pot roast is seriously the best! So easy and so delicious! 10/10 for sure and I will put this on my regular rotation right away. Thank you for sharing and my whole family thanks you as well!!!!!
Hi Dave! I’m so glad to hear your family loved the recipe!! Thanks for sharing. -Laura
I cooked this roast on high for 5-6 hours, as the instructions suggested I could do, and my meat came out tougher than leather. Come to find out that you should completely avoid cooking pot roasts on a high setting so the meat can be tender. I am incredibly frustrated. Why would you put in the instructions of your recipe that you can cook it on high? Additionally, the gravy didn’t thicken at all. Instructions for the slow cooker method felt incomplete and also inaccurate since this recipe failed so badly. 0/10 do not recommend.
Hi Kirsti, Thanks for the feedback. The solution to a tough roast is to simply let it cook longer. Your roast was likely larger than what I recommend, still partially frozen, or a different cut of meat, all of which could affect cook time. Your slow cooker could even be older or a lower end model than mine, and thus less efficient. I cook on high all the time and literally never have a problem, and yes, low is often preferred, but we don’t always have 10 hours to cook, so high works just fine. There are many testimonials when I share this recipe on Pinterest and Instagram to indicate this recipe works well as-is, but again, I appreciate your feedback. All the best! -Laura
What do you use when your insta pot does not have a meat/stew button? Sorry. I’m new to the Instagram pot
Hi Deb! I’m so sorry about that — The Meat/Stew button is the same as High pressure. I will edit the recipe now to say that. -Laura
Are the potatoes supposed to be sauted in the beginning too? Your blog post says to saute all veggies, but recipe itself only asks for carrots and onions to be sauted.
Hi Magda! So sorry for the confusion, and thank you so much for clarifying. You don’t need to saute the potatoes! 🙂 -Laura
This is a great recipe for the fall and winter months. So cozy and delicious!
Hi CherLynn, Thank you! I totally agree. As soon as the weather turns I’m firing up the IP and making pot roast! Glad you enjoy it! -Laura
what veggies should you wait to put in until the last hour? all i see is carrots listed or should I be including the onions and potatoes too?
also if using a crockpot how do you make the gravy? cause it says reserved liquid from instant pot?
Thanks!
Hi Jenna! I’m going to go into the post now and clarify the slow cooker instructions so you don’t have to jump back and forth between the IP instructions and Crock Pot instructions. You add all the veggies in at the end. To make the gravy, use a skillet and the liquid from the Crock Pot. I hope that helps to answer your questions! -Laura
Tasty dinner! With the leftovers, I cut up the roast pieces and potatoes and heated in a skillet—then added eggs and scrambled all. Made a delicious breakfast!
How long should you increase the cook time for a 5.5lb roast?
You may need to cut the roast in half to get it to fit in the Instant Pot. If you do you cut the roast in half, you shouldn’t need to change the cook time. 🙂
I am excited to try this, but I have a sensitivity to garlic. I have been subbing horseradish in some meals. Can you recommend a good substitute for the garlic in this recipe? Thank you!
I’ve made pot roast with horseradish and it’s wonderful! I think that would be a great substitute, or you could just leave it off completely. There’s a lot of flavor in the other ingredients. -Laura
Thanks so much!
ill make this on Sunday
Hi David, I think this is the perfect Sunday recipe. Hope you love it! -Laura
I’ve been making this recipe every week for my husband and son. They both love it! I really like that the vegetables are cooked properly.
Hi Hannah! Thank you so much for letting me know! I’m thrilled your family enjoys the recipe. -Laura
Hi Leonard, You can definitely release naturally if you’d prefer! I’ve found that as you let it rest covered after it’s quick released, it’s not tough at all! I’ve heard from a bunch of people who’ve made this recipe without an issue. 🙂 -Laura
Everything I’ve read is that instant release of meat will result in it being tough.
When using crockpot, should I add the stock and vinegar? Basically everything but the veggies?
Hi Brie! Yes, go ahead and follow the directions as above, then wait until about an hour before it’s done cooking to add the veggies. That’s all the time cut vegetables need to cook and become tender. 🙂 -Laura
I made this last night. Easy and really good!!
Hi Carly! I’m so thrilled to hear that! This is one of our all-time favorite recipes. Thanks for letting me know you love it too! -Laura
I’m new to IP- does it really need to rest for an hour and ten minutes? Thanks!
Hi Michelle! Thanks for your question! The roast only has to rest while you’re making the gravy, just a few minutes. 🙂
Could you make this in a crock pot too?
Hi Leah! Thanks for your question — Absolutely! I’d recommend browning the roast separately in a large stock pot, and then cooking it on high for 5-6 hours (this would depend on the size of the roast).