This easy Instant Pot pot roast recipe delivers delicious, tender beef in no time! Just toss in your meat, veggies, and seasonings, then let the magic happen.
I love how the Instant Pot does all the work while I relax. It’s like having a personal chef! Serve it with mashed potatoes for a cozy meal everyone will enjoy.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast due to its marbling, which makes it tender when cooked. If you can’t find chuck, you might substitute with brisket or round roast, but cooking times may vary.
Olive Oil: Use olive oil for sautéing. For a different flavor, canola oil or avocado oil works well too. Each oil has its distinct taste, so choose what you enjoy!
Beef Broth: Homemade beef broth is great, but store-bought works just fine. If you’re looking for a lighter dish, vegetable broth is a good substitute, though it may alter the flavor slightly.
Carrots and Celery: These add flavor and nutrition to your pot roast. You can swap in parsnips or another vegetable like mushrooms if you prefer different veggies.
Fresh Herbs: Fresh rosemary and thyme provide a lovely aroma. Dried herbs are a convenient alternative—just use about one-third of the amount since dried herbs are more potent.
How Do I Achieve the Perfect Sear for My Roast?
Searing the meat is important to develop flavor and color. Here’s how to do it right:
- Make sure your Instant Pot is hot before adding oil. This helps create that beautiful crust.
- Don’t overcrowd the pot—sear one side at a time to get an even brown.
- Let the roast sit undisturbed for a few minutes before flipping for a proper sear.
- After searing, don’t forget to scrape the bottom of the pot to incorporate those flavorful bits into your broth!
Easy Instant Pot Pot Roast Recipe for Tender Beef
Ingredients You’ll Need:
- For the Roast:
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- For the Vegetables:
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 4 medium potatoes, peeled and quartered
- For the Liquid and Seasoning:
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- For Gravy (Optional):
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with 60 minutes of cooking time in the Instant Pot. Don’t forget to allow an additional 10-15 minutes for a natural pressure release. Altogether, you can have a delicious pot roast ready in about 1.5 to 2 hours!
Step-by-Step Instructions:
1. Seasoning the Roast:
Start by seasoning your beef chuck roast generously on all sides with salt, black pepper, garlic powder, and onion powder. This will add great flavor to the meat!
2. Searing the Roast:
Turn on your Instant Pot and set it to ‘Sauté’ mode. Add the olive oil and let it heat up. Once it’s hot, carefully place the seasoned roast in the pot. Sear it for about 4-5 minutes on each side until it gets a nice brown crust. Remove the roast from the pot and set it aside for now.
3. Cooking the Aromatics:
In the same pot, add the sliced onions and minced garlic. Sauté them for about 2-3 minutes until they are tender and fragrant. This adds even more depth of flavor to your dish.
4. Adding the Sauce:
Next, stir in the tomato paste and cook for about 1 minute to combine everything. Pour in the beef broth along with the Worcestershire sauce. Make sure to scrape the bottom of the pot to lift any tasty browned bits—this is important for flavor!
5. Adding the Roast and Veggies:
Return the seared roast to the pot. Now, it’s time to add the chopped carrots, celery, quartered potatoes, and the fresh herbs (rosemary and thyme) on top of the roast.
6. Cooking Under Pressure:
Close the lid of the Instant Pot, ensuring the valve is set to sealing. Now, set it to ‘Pressure Cook’ or ‘Manual’ high pressure for 60 minutes. Let the magic happen!
7. Releasing the Pressure:
Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes. After that, carefully quick-release any remaining pressure by switching the valve to venting.
8. Final Steps:
Carefully remove the roast and vegetables from the Instant Pot and cover them to keep warm. If you want to make gravy, set the Instant Pot back to ‘Sauté’. Mix cornstarch with cold water to make a slurry and stir it into the pot liquid. Let it cook for a few minutes until thickened.
9. Serving:
Slice the roast and serve it alongside the cooked vegetables. You can ladle some of the gravy over the top for extra deliciousness. Enjoy your tender Instant Pot pot roast!
FAQ – Easy Instant Pot Pot Roast Recipe
Can I Use a Different Cut of Beef?
Yes! While beef chuck roast is ideal for its tenderness and flavor, you can also use brisket or a round roast. Just be aware that cooking times may vary depending on the cut.
What if I Don’t Have Fresh Herbs?
No problem! You can substitute fresh herbs with dried herbs. Use about one-third of the amount since dried herbs are more concentrated. For rosemary and thyme, use about 1 teaspoon each.
How Can I Make This Recipe Gluten-Free?
To make this pot roast gluten-free, simply use gluten-free beef broth and make sure that the Worcestershire sauce you use is also gluten-free. Many brands offer suitable options!
How Should I Store Leftovers?
Store leftover pot roast and vegetables in an airtight container in the fridge for up to 3 days. You can also freeze leftovers in freezer-safe containers for up to 3 months. Just make sure to cool them completely before freezing!
