Ultimate Instant Pot pot roast recipe! This one-pot recipe makes meltingly tender pot roast complete with potatoes, carrots, and gravy!
Pot roast is pure comfort food, and the Instant Pot makes it easier to make pot roast whenever the mood strikes.
This Instant Pot pot roast recipe comes complete with the veggies cooked right in the pot along with the roast. Not only does this make a great one-pot meal, but pressure cooking the meat and veggies together infuses in tons of flavor.
And it only takes a few minutes at the end to turn that delicious cooking liquid into a rich gravy that’s perfect on the meat and veggies!
How to make Instant Pot pot roast with potatoes and carrots
Press SAUTE on the Instant Pot. When HOT, add the oil and swirl to coat.
Season roast with salt, onion powder, garlic powder, thyme, and black pepper. Place the roast in the inner pot and let it sit undisturbed for about 4 minutes, or until browned.
Flip the roast and let it sit for about 4 minutes, or until browned. Press CANCEL.
Add the garlic, potatoes, carrots, and onion on top of the roast. Pour in the beef broth, and add the beef base and Worcestershire sauce.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL high pressure. Adjust the time to 50 minutes.
When the cooking time has finished, let the pressure release naturally for 15 minutes. Carefully turn the pressure release valve to VENTING to release any remaining pressure.
Remove the roast and vegetables to a dish and tent with foil to keep warm. Carefully remove ½ cup of the hot cooking liquid and mix it with the cornstarch in a small dish.
Return the cornstarch mixture to the inner pot, and stir in. Press SAUTE.
Let it cook, stirring regularly, until slightly thickened. Serve the gravy with the roast and vegetables.
Tips
- Chuck roast: A similar boneless cut of beef, like a rump or arm roast will also work.
- Oil: A neutral oil, like olive oil or vegetable oil, works best.
- Salt: Or ½ teaspoon table salt.
- Thyme: If you don’t like thyme, dried rosemary makes a good substitute.
- Beef broth: I like to use reduced-sodium beef broth in this recipe.
- Beef base: I like to use Better than Bouillon.
How many minutes per pound do you cook a roast in the Instant Pot?
The general rule for a beef roast is approximately 20 minutes per pound. So, if you’re cooking a larger roast than the one listed in the recipe, you’ll need to adjust the time accordingly.
Instant Pot Pot Roast with Potatoes and Carrots
Equipment
Ingredients
- 2 ½ pound boneless beef chuck roast
- 1 tablespoon oil
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 ½ pounds small red potatoes
- 4 large carrots peeled and cut into 1" chunks
- 1 large yellow or white onion thinly sliced
- 4 cups beef broth
- 1 tablespoon beef base
- 2 tablespoons Worcestershire sauce
- ¼ cup cornstarch
Instructions
- Press SAUTE on the Instant Pot.
- When HOT, add the oil and swirl to coat.
- Season roast with salt, onion powder, garlic powder, thyme, and black pepper.
- Place the roast in the inner pot and let it sit undisturbed for about 4 minutes, or until browned.
- Flip the roast and let it sit for about 4 minutes, or until browned.
- Press CANCEL.
- Add the garlic, potatoes, carrots, and onion on top of the roast.
- Pour in the beef broth, and add the beef base and Worcestershire sauce.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure.
- Adjust the time to 50 minutes.
- When the cooking time has finished, let the pressure release naturally for 15 minutes.
- Carefully turn the pressure release valve to VENTING to release any remaining pressure.
- Remove the roast and vegetables to a dish and tent with foil to keep warm.
- Carefully remove ½ cup of the hot cooking liquid and mix it with the cornstarch in a small dish.
- Return the cornstarch mixture to the inner pot, and stir in.
- Press SAUTE.
- Let it cook, stirring regularly, until slightly thickened.
- Serve the gravy with the roast and vegetables.
Notes
- Chuck roast: A similar boneless cut of beef, like a rump or arm roast will also work.
- Oil: A neutral oil, like olive oil or vegetable oil, works best.
- Salt: Or ½ teaspoon table salt.
- Thyme: If you don't like thyme, dried rosemary makes a good substitute.
- Beef broth: I like to use reduced-sodium beef broth in this recipe.
- Beef base: I like to use Better than Bouillon.
- Nutrition values are estimates.
Brittney
Best pot roast I ever had!
Kate
Thank you!