Name: Easy Instant Pot Beef Pot Roast Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3 lbs beef chuck roast (trimmed of excess fat); 3 tbsp olive oil; 1 large onion (sliced); 4 cloves garlic (minced); 4 cups beef broth; 8 oz baby carrots; 1.5 lbs baby potatoes (halved); 3 tbsp tomato paste; 2 tsp thyme (dried); 2 tsp rosemary (dried); 1 tsp salt; 0.5 tsp black pepper (freshly ground)

Okay, here we go! Let’s get real about this recipe. This isn’t just any pot roast; this is the kind of pot roast that makes your house smell like Sunday dinner, even on a Tuesday. It’s fall-apart tender, packed with flavor, and ridiculously easy thanks to the Instant Pot. Trust me, even if you think you can’t cook, you can nail this.

My husband, Mark, lives for this pot roast. Seriously, the man does a little happy dance when he knows I’m making it. One time, I made it for a friend’s potluck, and I swear, people were fighting over the leftovers. I even caught little Timmy (you know, from next door) sneaking a piece off the serving platter. That’s when I knew this recipe was a keeper. It’s become a staple in our house, and I make it at least once a month – sometimes more if Mark bats his eyelashes enough.

Why You’ll Love This Easy Instant Pot Beef Pot Roast Recipe

It’s practically foolproof. Even if you burn water, you can make this.
The meat is so tender; you’ll need a spoon more than a knife.
It makes amazing leftovers. Hello, pot roast sandwiches! (More on that later).
You can throw everything in the Instant Pot and forget about it for an hour. Perfect for busy weeknights.
Seriously, it smells amazing. Your neighbors will be jealous.

How to Make It

Alright, so the first thing you wanna do is grab your chuck roast. Don’t be shy – get a good-sized one, like 3-4 pounds. Now, I like to give it a good sear on all sides in the Instant Pot using the sauté function. Don’t skip this! It adds SO much flavor. Get it nice and brown, like you’re trying to impress someone. Then, take that baby out and set it aside.

Next, you’re gonna toss in your chopped onions and garlic (I’m obsessed with garlic, so I add a lot…don’t judge!). Cook those until they’re soft and fragrant. Don’t let the garlic burn, or it’ll get bitter – yuck! Now, deglaze the pot with some beef broth. Make sure to scrape up all those browned bits from the bottom. That’s where the magic happens, people!

Then, just add your carrots, potatoes (I like Yukon Golds, but Russets work too), and celery. Nestle that roast right on top of the veggies. Pour in the rest of the beef broth and add your Worcestershire sauce, bay leaf, thyme, and a dash of salt and pepper.

Seal that Instant Pot up tight and cook it on high pressure. Once it’s done, let it naturally release for at least 15 minutes. Trust me on this one! It makes a huge difference in how tender the meat turns out.

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Finally, carefully remove the roast and veggies. If the sauce seems a little thin, you can thicken it up by using the sauté function again. Mix a little cornstarch with cold water and whisk it in until it reaches your desired consistency. And that’s it! Serve it up and watch everyone’s face light up!

Ingredient Notes

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Chuck Roast: Get a good one! Look for marbling; it will make the roast more tender. And don’t be afraid of a little fat; it renders down and adds flavor.
Onions & Garlic: I’m telling you, don’t skimp on the garlic. Seriously, I use like, 4-5 cloves. You can use yellow or white onions; it doesn’t really matter.
Beef Broth: Low sodium is your friend! You can always add more salt later, but you can’t take it away. I’ve used bouillon cubes in a pinch; nobody noticed.
Worcestershire Sauce: Don’t skip this! It adds a depth of flavor that you just can’t get anywhere else. I’ve tried using soy sauce when I was out once and it’s not the same, trust me.
Carrots, Potatoes, Celery: Classic pot roast veggies. Feel free to throw in other stuff too. I sometimes add parsnips or turnips if I have them on hand.
Bay Leaf & Thyme: Don’t forget these! They add a subtle, herby flavor. Fresh thyme is great if you have it, but dried works just fine. Just remember to take the bay leaf out before serving or someone might choke.

Recipe Steps:

Sear: Brown the chuck roast on all sides in the Instant Pot using the sauté function.
Sauté: Cook chopped onions and garlic until softened.
Deglaze: Pour in some beef broth and scrape up browned bits from the pot.
Add: Add carrots, potatoes, celery, and place roast on top of veggies.
Pour: Add remaining beef broth, Worcestershire sauce, bay leaf, thyme, salt, and pepper.
Cook: Seal Instant Pot and cook on high pressure, followed by a natural release.
Thicken: Remove roast and veggies, thicken sauce with cornstarch slurry if desired.
Serve: Serve hot and enjoy!

What to Serve It With

Okay, so obviously, this is great on its own. But if you want to take it to the next level, try serving it with:

Crusty bread for soaking up all that delicious gravy.
A simple side salad to cut through the richness.
Mashed potatoes (because why not?).
Green beans sautéed with garlic and lemon.

Tips & Mistakes

Don’t overcrowd the Instant Pot: If your roast is too big, cut it in half to ensure even cooking.
Don’t skip the searing: It really does make a difference in the flavor.
Don’t overcook the veggies: Keep an eye on them during the natural release. If they look too soft, you can remove them before the release is complete.
Forgot to thaw your roast? I’ve been there. Add 15-20 minutes to the cooking time.
Salt matters. Kosher salt is my go-to.
If the roast seems dry after cooking: Don’t panic! Just shred it and mix it with the gravy. Nobody will know the difference.

Storage Tips

Store any leftover pot roast in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stovetop. Or, even better, use it to make pot roast sandwiches! I like to pile the shredded meat on toasted bread with some horseradish mayo. Seriously, don’t knock it till you try it. And yeah, I’ve totally eaten it cold for breakfast. It’s surprisingly good! No shame.

Variations and Substitutions

No Worcestershire sauce? Use soy sauce (but cut back on the salt) or balsamic vinegar in a pinch.
Don’t have fresh herbs? Dried herbs work just fine. Use about 1 teaspoon of dried herbs for every tablespoon of fresh.
Want to add more flavor? Try adding a splash of red wine to the pot before cooking. Or, add a packet of dry onion soup mix for extra richness.
Out of potatoes? Sweet potatoes or parsnips are a great substitute.
Forgot the carrots? Don’t sweat it. It’ll still be delicious. I once used bell peppers because that’s all I had. It was… interesting. Not my favorite, but edible!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the Worcestershire sauce for a gluten-free brand and make sure your beef broth is gluten-free too! I do it all the time.

Do I have to sear the roast? I’m feeling lazy.

Okay, so you *can* skip it… but it won’t be as good. Trust me, that sear adds a ton of flavor. Just do it! You’ll thank me later.

Can I use a different cut of beef?

Chuck roast is best because it gets super tender when cooked low and slow. But you could also use a brisket or round roast. Just adjust the cooking time accordingly.

How do I know when the roast is done?

It should be fork-tender and easily shredded. If it’s still tough, cook it for a bit longer.

Can I freeze leftovers?

Yep! Just let it cool completely, then store it in an airtight container in the freezer for up to 3 months.

Easy Instant Pot Beef Pot Roast Recipe

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