Tender and Flavorful in Less Time, A Quick, Hearty, and Comforting Meal for Busy Days
This Easy Instant Pot Pot Roast recipe transforms a tough cut of beef into a melt-in-your-mouth dish in just a fraction of the time. With tender vegetables and rich gravy, this meal is a perfect way to enjoy a comforting pot roast without hours of slow cooking. It’s the ultimate time-saving dish for cozy family dinners or special occasions.
It is ideal for Sunday dinners, holiday meals, or any day when you want to serve a hearty, delicious meal with minimal effort. Perfect for busy families or hosting guests.
How to Make From Scratch Pot Roast
- Sear the Beef: Use the sauté function to brown the roast and enhance the flavors.
- Pressure Cook with Vegetables: Add your broth, seasoning, and vegetables for an all-in-one hearty meal.
- Finish with a Rich Gravy: Use the leftover juices to create a luscious gravy.
When to Flip Pot Roast
When searing the beef in the Instant Pot, flip it after 4-5 minutes or once it’s nicely browned on one side.
How to Reheat Pot Roast
Reheat individual portions in the microwave for 1-2 minutes, or warm up the entire pot roast in the Instant Pot using the sauté until heated.
Can You Save the Leftovers Pot Roast?
Yes, pot roast leftovers store well. Keep them in an airtight container in the fridge for up to 3-4 days.
Can You Freeze Pot Roast?
Yes, you can freeze the pot roast. Slice the beef and store it with the vegetables and gravy in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge overnight and reheat in the Instant Pot or microwave.
Ingredients
- 3-4 lb chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 large carrots, cut into chunks
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional for thickening gravy)
Directions
- Sear the Roast: Set your Instant Pot to sauté mode. Add olive oil and heat until shimmering. Season the chuck roast with salt and pepper, then sear for 4-5 minutes per side until browned. Remove and set aside.
- Cook the Aromatics: Add chopped onions and garlic to the pot. Cook for 2-3 minutes until softened.
- Deglaze the Pot: Add the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary, scraping the bottom of the pot to remove any browned bits.
- Pressure Cook: Place the seared roast back into the Instant Pot. Add carrots and potatoes around the meat. Seal the lid and set the Instant Pot to cook on high pressure for 60 minutes.
- Natural Release: Once cooking is complete, allow the Instant Pot to release pressure naturally for 10-15 minutes, then do a quick release for any remaining pressure.
- Thicken the Gravy (Optional): Remove the roast and vegetables if you want a thicker gravy. Set the pot to sauté mode, whisk 2 tablespoons of cornstarch with a little water, and stir into the liquid. Cook until thickened.
- Serve: Slice the roast and serve with the vegetables and gravy.
Editor’s Note:
You can customize this pot roast by adding other root vegetables like parsnips or turnips. Use red wine instead of part of the beef broth for a richer flavor.
Nutrition Facts (per serving):
Calories: 350
Carbohydrates: 18g
Fat: 15g
Protein: 35g
Sodium: 700mg
Easy Instant Pot Pot Roast
Ingredients
- 3-4 lb chuck roast
- 1 tbsp olive oil extra virgin
- 1 onion
- 3 garlic cloves minced
- 4 large carrots cut into chunks
- 4 potatoes quartered
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (optional, for thickening gravy)
