This Instant Pot Pot Roast recipe is tender, full of flavor, and includes the veggies – so no need for side dishes! From start to finish, this comfort meal is ready in an hour with only one pot that will need washing.
In the past, I have made my pot roasts in the oven and in the slow cooker, but I must admit the Instant Pot is so much easier and the taste is out of this world–making it a comfort food classic! Clean-up is super simple and it’s an easy recipe to throw together without needing a ton of ingredients.
While we like making the veggies with the roast beef, if you wanted something different I would go with instant pot corn on the cob, bang bang Brussels sprouts, or Chinese buffet green beans. Either way, don’t forget the sweet dinner rolls or buttermilk cornbread!
Why You’ll Love This Pressure Cooker Pot Roast Recipe
- Quick and easy recipe to make.
- The best one-pan meal!
- Makes great leftovers.
- Can be cooked in a fraction of the time compared to slow cooking.
What Ingredients do I Need for Instant Pot Pot Roast?
- boneless beef chuck roast – can also use cross rib roast
- Vegetable oil – this is to sear the meat to get a nice “crust” and to lock in the flavor.
- seasoning – use your favorite steak seasoning or simply salt and black pepper
- Beef broth
- carrots – baby carrots can be used in place of whole carrots.
- baby potatoes – can also use Russet potatoes cut into large chunks.
Pro Tip: Since we are going to sear the roast, make sure you use vegetable oil or one with a higher smoke point, so it doesn’t burn.
How to Make the Best Instant Pot Chuck Roast Recipe
PREP: Generously season the roast. Heat the oil in the Instant Pot using the saute function. Once hot, sear on all sides. Pour in the broth, and secure the Instant Pot lid.
COOK: Turn the steam release valve to seal, and cook on high pressure for 50 minutes. Do a quick pressure release by flipping the seal. Allow all pressure to come out before removing the lid.
ADD VEGGIES: Place the carrots and potatoes around the rump roast. Reseal, and cook on high pressure again for 5 minutes. Perform another quick release.
SHRED THE MEAT: Use two forks to shred the roast on a serving platter.
MAKE GRAVY: In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water. Remove the vegetables from the inner pot, and whisk in the cornstarch slurry. Turn the function back to saute and let it simmer to thicken the flavorful gravy. Add the meat and veggie back to toss or serve the gravy on the side.
- In our opinion, the chuck roast is the best cut of meat. It has just the right amount of fat content and isn’t overly expensive when compared to brisket. Some may choose to use a top or bottom round, however, it’s leaner so it does lack a little natural flavor.
- Follow this same recipe for any electric pressure cooker, it doesn’t have to be an Instant Pot.
- We added the veggies after the initial cook time so they don’t get soggy. If you wanted to cook the potatoes along with the roast, they need to be chopped into very large pieces.
- You can also thicken the liquids into gravy by stirring equal parts of flour and water together, then pouring in.
- The meat can be browned on the stovetop, along with making the gravy. The only thing is that it’s an extra step and makes more dishes for cleanup.
- If the meat sticks to the bottom while searing, use a wooden spoon and a little broth to scrape the browned bits off the bottom of the pot before pressure cooking.
Keep the leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warm.
Most likely, the meat has not cooked long enough. If you were to use other cuts of meat, the cooking time may need to increase. Also, if the roast is larger, the cooking process may take longer. Reseal the instant pot, set it to pressure cook for an additional 10 minutes, and then check again.
Instant Pot Pot Roast
- 2-3 pound chuck roast or cross rib roast
- Vegetable oil for browning
- 1-2 teaspoons seasoning use your favorite steak seasoning or simply salt and pepper
- 2 cups Beef broth
- 3-4 medium carrots peeled and cut into large chunks
- 2-3 cups baby potatoes or 2-3 Russet potatoes, peeled and cut into chunks
- Add seasoning to the meat, rubbing it into the whole exterior. You can also simply use salt and pepper to season.
- Heat 1-2 tablespoons of vegetable oil in the Instant pot, programmed on the Saute setting. Add the roast to the hot oil and brown on all sides.
- Add beef broth to the pot.
- Seal the pot with the lid and switch the machine to pressure cook for 50 minutes. Do a quick release by flipping the seal to release the pressure before removing the lid.
- Add the carrots and potatoes to the pot, nestled around the roast. Reseal the lid and pressure cook for an additional 5 minutes. Do another quick release.
- Use two forks to gently shred the meat or separate it into chunks for serving.
- To make gravy from the juices in the pot, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water.
- Remove meat and vegetables from the Instant Pot and switch it back to the Saute setting. Bring the juices to a simmer. Whisk in the cornstarch mixture and continue simmering to thicken the gravy. Add additional cornstarch slurry (the mixture of cornstarch and water) as needed.
- Return the meat and vegetables to the pot and toss with the gravy or serve with the gravy on the side.