Instant Pot Garlic Rosemary Pot Roast is a tender pot roast recipe complete with its own gravy. This easy recipe is pure comfort food!

This easy and flavorful Instant Pot garlic rosemary pot roast recipe makes a perfect dinner for chilly nights. This tasty dish features tender pieces of chuck roast topped with a garlic and rosemary gravy – all made right in the Instant Pot.
With a handful of simple ingredients and minimal hands-on time, this pressure cooker pot roast recipe transforms ordinary ingredients into pure comfort food. The rich gravy really complements the tender roast, so don’t skip those steps!
How to make Instant Pot garlic rosemary pot roast
Step 1: Press sauté.
Step 2: Cut the chuck roast into 4 large chunks, and season with salt and pepper.
Step 3: Once the Instant Pot reads “hot”, drizzle in the olive oil.
Step 4: Add the chunks of roast and give them a quick sear to brown the outside. Work in batches if necessary, and don’t overcrowd the pot as it will steam the meat.
Step 5: Remove the browned chunks of meat and pour in 1 cup of the beef broth. Press cancel.
Step 6: Scrape up any browned bits from the bottom of the pot.
Step 7: Layer in the sliced onions, browned meat, and sprinkle garlic and rosemary on top.
Step 8: Close and lock the lid. Press manual high pressure and adjust the cooking time to 60 minutes. Be sure that the pressure release valve is set to sealing. It should take about 15-20 minutes to reach pressure.
Step 9: Once the cooking time has ended, let the pressure release naturally for 20 minutes, and then turn the pressure release valve to venting to release any remaining pressure.
Step 10: Remove the meat from the pot and shred. Tent with aluminum foil to keep warm.
Step 11: In a small dish, stir together the remaining broth with the cornstarch. Press cancel and then press sauté.
Step 12: Stir in the cornstarch mixture until well-combined.
Step 13: Cook, stirring regularly, until the gravy has thickened. Serve the gravy over the shredded meat.
Tips
- Gravy: If you like a lot of gravy with your meat, consider increasing the broth to 1 ½ cups. If you use additional broth, you will need to add more cornstarch to thicken the gravy.
- Serving suggestions: I like to serve this pot roast over mashed potatoes or egg noodles to soak up all of the gravy.
- Sides: Since pot roast can be heavy, I like to add something green on the side. We like steamed green beans or a green salad with this pot roast.
Recipe FAQs
I’ve doubled this recipe in my 6 quart. If your chuck roast is thick, I recommend cutting it into 5 pieces. Otherwise, I make the recipe with the same cooking time.
Absolutely! If you’d like to use thyme or a mixture of herbs, you can use whatever herbs you like in place of the dried rosemary.
No, you can skip browning the meat if you’re in a hurry.
Storage
Store any leftover pot roast in an airtight container in the refrigerator. The pot roast will keep for up to 4 days when properly stored in the fridge.

Instant Pot Garlic Rosemary Pot Roast
Equipment
Ingredients
- 3 pounds boneless beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 ¼ cups reduced-sodium beef broth divided
- 1 medium white or yellow onion sliced
- 6 cloves garlic minced
- 1 tablespoon dried rosemary
- 2-4 tablespoons cornstarch depending on desired gravy thickness
Instructions
- Press sauté.
- Cut the chuck roast into 4 large chunks, and season with salt and pepper.
- Once the Instant Pot reads “hot”, drizzle in the olive oil.
- Add the chunks of roast and give them a quick sear to brown the outside. Work in batches if necessary, and don’t overcrowd the pot as it will steam the meat.
- Remove the browned chunks of meat and pour in 1 cup of the beef broth.
- Press cancel.
- Scrape up any browned bits from the bottom of the pot.
- Layer in the sliced onions, browned meat, and sprinkle garlic and rosemary on top.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 60 minutes. Be sure that the pressure release valve is set to sealing. It should take about 15-20 minutes to reach pressure.
- Once the cooking time has ended, let the pressure release naturally for 20 minutes, and then turn the pressure release valve to venting to release any remaining pressure.
- Remove the meat from the pot and shred. Tent with aluminum foil to keep warm.
- In a small dish, stir together the remaining broth with the cornstarch.
- Press cancel and then press sauté.
- Stir in the cornstarch mixture until well-combined.
- Cook, stirring regularly, until the gravy has thickened.
- Serve the gravy over the shredded meat.
Notes
- Rosemary: If you’d like to use thyme or a mixture of herbs, you can use whatever herbs you like in place of the dried rosemary.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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