There is something truly comforting and satisfying about a rich, tender pot roast that melts in your mouth and fills your home with irresistible aromas. This Easy Instant Pot Pot Roast Recipe takes all the heartwarming goodness of a traditional roast and delivers it in a fraction of the time, thanks to the magic of the Instant Pot. You get a beautifully seared chuck roast simmered in savory broth and red wine, enhanced by fresh herbs and hearty vegetables that soak up every drop of flavor. It’s perfect for busy weeknights but special enough to serve guests, bringing warmth and happiness to your table with minimal effort.
Ingredients You’ll Need
The beauty of this roast lies in its simplicity. Every ingredient plays a vital role in building up that incredible texture, flavor, and color that make pot roast such a beloved classic. From the bold spices and fresh herbs to the rich broth and fresh vegetables, these staples create harmony in every bite.
- 3 lbs. chuck roast: The perfect cut for tenderness and flavor, chuck roast becomes fork-tender in the Instant Pot.
- 1 tsp kosher salt: Essential for seasoning the meat and vegetables evenly, enhancing all the other flavors.
- ½ tsp black pepper: Adds a subtle heat and depth to the roast’s savory profile.
- 1 tsp smoky or sweet paprika: Introduces warmth and a lovely color to the seared crust.
- 2 tbsp canola oil: Used to achieve that beautiful caramelized sear on the roast’s surface.
- 2 tbsp butter: Adds richness and helps brown both the meat and vegetables beautifully.
- 1 sweet yellow onion (large, peeled & quartered): Brings natural sweetness and a subtle onion aroma as it softens.
- 3 carrots (large, washed & cut into 2-inch pieces): Adds bright color and a gentle earthiness.
- 2 garlic cloves (peeled & halved): Imparts a fragrant punch without overpowering the other flavors.
- 1 cup low-sodium beef broth (or chicken broth): The savory liquid base that tenderizes and enriches the roast.
- 1 cup red wine: Deepens the flavor with subtle fruitiness and complexity.
- 2 sprigs fresh rosemary: A classic herb that pairs beautifully with beef, infusing aromatic notes.
- 2 sprigs fresh thyme: Another herbaceous touch that adds freshness and depth.
- 1 lb. baby Dutch yellow (or baby red potatoes): These small potatoes cook tender and soak up the delicious broth.
- 3 carrots (large, washed): Additional carrots for the side vegetables, perfectly tender and sweet.
- 1 sweet yellow onion (large, peeled & quartered): Extra onion to complement the vegetables around the roast.
How to Make Easy Instant Pot Pot Roast Recipe
Step 1: Prep and Sear the Roast
Start by setting your Instant Pot to “Sauté,” then generously season both sides of your chuck roast with kosher salt, black pepper, and paprika. The seasoning forms a flavorful crust during searing. Add the canola oil and butter to the pot and wait until the oil shimmers. Using tongs, carefully place the roast in the pot, resisting the urge to move it too soon. After 3-4 minutes of browning on one side, flip the roast and sear the other side to a gorgeous golden brown. This foundational step locks in the juices and creates that irresistible depth of flavor.
Step 2: Sauté the Vegetables
Once the roast is seared and resting on a plate, toss the quartered onions and carrots into the Instant Pot. Sauté them for 3-4 minutes until caramelized and lightly browned, which adds a natural sweetness to the gravy. Next, add the garlic and sauté for about 30 seconds just until fragrant. These layers of cooked aromatics set the stage for a luscious sauce.
Step 3: Deglaze and Set Up Cooking
Slowly pour in the beef broth while using a wooden spatula to scrape up the flavorful browned bits stuck to the bottom of the pot—a crucial step called deglazing that ensures your gravy boasts every bit of flavor. Place the Instant Pot trivet over the liquid, which will keep the roast elevated during cooking.
Step 4: Add Aromatics and Start Pressure Cooking
Set the pressure cook function to “High.” Carefully place the roast on the trivet, then top it with fresh rosemary and thyme sprigs for an herbal punch. Pour the red wine around the roast, lock the lid, and ensure the valve is set to sealing. Choose 35-40 minutes pressure cook time if you plan to add root vegetables later or 55 minutes if cooking the roast alone. This step transforms the roast into a tender, flavorful masterpiece.
Step 5: Cooking the Vegetables (If Adding)
When the initial pressure cooking time is complete, perform a quick release of steam and carefully open the Instant Pot. Add baby potatoes, extra carrots, and the additional quartered onion to the broth around the meat. Sprinkle with a little more salt and pepper if you like. Seal the lid again, set the pressure cooker to “High,” and cook for another 15-20 minutes. Let the roast rest through a natural release to ensure melt-in-your-mouth tenderness.
Step 6: Finish and Make Gravy
Once everything is cooked perfectly, transfer the roast and vegetables to a platter and discard the herb sprigs. Keep the plate covered with foil to stay warm. Set the Instant Pot back to “Sauté” mode. Using an immersion blender, purée the remaining liquid and vegetables inside the pot until smooth and silky. Season the gravy with salt and pepper to taste, then simmer for 3-5 minutes to thicken slightly. Slice the roast into hearty chunks, remove any excess fat, and get ready to serve all that comfort on a plate!
How to Serve Easy Instant Pot Pot Roast Recipe
Garnishes
Fresh herbs like a few chopped parsley leaves or a sprinkle of freshly cracked black pepper really brighten each serving, adding a pop of color and freshness. A light drizzle of extra gravy over the meat rounds out the dish beautifully.
Side Dishes
This pot roast pairs wonderfully with creamy mashed potatoes, buttery dinner rolls, or a crisp green salad to balance the richness. Roasted Brussels sprouts or sautéed green beans also complement the earthy flavors perfectly.
Creative Ways to Present
For a rustic, family-style presentation, arrange the roast and vegetables on a wooden cutting board or large serving platter. Ladle the velvety gravy over the top or serve it on the side in a gravy boat to impress your guests. You can also serve sliced roast atop buttered egg noodles or creamy polenta for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover pot roast and vegetables in an airtight container and refrigerate for up to 3-4 days. The flavors deepen over time, making next-day servings even more delicious.
Freezing
This Easy Instant Pot Pot Roast Recipe freezes beautifully. Divide leftovers into portioned freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a saucepan over low heat, stirring occasionally to prevent sticking. Alternatively, microwave on medium power in short intervals until heated through. Add a splash of broth or water if the sauce has thickened too much.
FAQs
Can I use a different cut of beef for this recipe?
While chuck roast is ideal for its flavor and tenderness after pressure cooking, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly depending on the cut and thickness.
Is red wine necessary in this recipe?
Red wine adds depth and complexity to the sauce, but if you prefer to skip alcohol, you can substitute extra beef broth or a splash of balsamic vinegar for some tang.
Can this recipe be made without the Instant Pot?
Yes! You can adapt this pot roast for a slow cooker or oven braising method, but the cooking time will increase significantly compared to the Instant Pot’s speed.
How do I make the gravy thicker?
If your gravy needs extra thickness, simmer it longer on sauté mode to reduce further, or stir in a slurry of cornstarch and water until it reaches your desired consistency.
Are the vegetables cooked enough to eat with the roast?
Absolutely! The potatoes, carrots, and onions cook right in the broth, absorbing all the flavors while becoming tender but still holding their shape for the perfect side.
Final Thoughts
This Easy Instant Pot Pot Roast Recipe is one of those dishes that feels like a warm hug after a long day. The rich flavors, tender meat, and perfectly cooked vegetables make it an all-around winner for any occasion. Once you try it, you’ll see why it quickly becomes a weeknight staple or a go-to for cozy weekend dinners—trust me, your family and friends will thank you for sharing it!
Print
Easy Instant Pot Pot Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Easy Instant Pot Pot Roast recipe delivers a tender, flavorful meal with a rich gravy and perfectly cooked vegetables in a fraction of traditional cooking time. Using the Instant Pot’s pressure cooking and sauté functions, you get a golden seared chuck roast braised with aromatic herbs, red wine, and beef broth. The addition of root vegetables like carrots and baby potatoes makes it a hearty, comforting dinner ideal for any occasion.
Ingredients
Meat and Seasoning
- 3 lbs. chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoky or sweet paprika
Cooking Fats
- 2 tbsp canola oil
- 2 tbsp butter
Vegetables
- 1 sweet yellow onion (large, peeled & quartered)
- 3 carrots (large, washed & cut into 2-inch pieces)
- 2 garlic cloves (peeled & halved)
- 1 lb. baby Dutch yellow potatoes (or baby red potatoes)
- 3 additional large carrots (washed)
- 1 additional sweet yellow onion (large, peeled & quartered)
Liquids and Herbs
- 1 cup low-sodium beef broth (or chicken broth)
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat Instant Pot: Set your Instant Pot to the “Sauté” function to prepare for searing the roast and cooking the vegetables.
- Season the Roast: Sprinkle both sides of the chuck roast evenly with kosher salt, black pepper, and paprika, allowing the spices to infuse the meat.
- Sear the Roast: Add canola oil and butter to the heated Instant Pot. When the oil shimmers, place the roast using tongs and sear without flipping for 3–4 minutes until golden brown. Flip and sear the other side, then transfer the roast to a plate.
- Sauté Vegetables: Add the quartered onion and carrots to the pot, cooking for 3–4 minutes until they start to caramelize. Add garlic cloves and sauté for 30 seconds to release their aroma.
- Deglaze the Pot: Slowly pour in the beef broth while scraping the bottom of the pot with a wooden spatula to lift any browned bits, building a flavorful base.
- Place Trivet: Set the Instant Pot trivet over the broth mixture to hold the roast above the liquid during pressure cooking.
- Set Pressure Cook Time: Select “Pressure Cook” (or “Manual”) on HIGH. Choose 35–40 minutes if you plan to add root vegetables later, or 55 minutes if not adding them.
- Add Roast and Herbs: Place the seared roast on the trivet and top with fresh rosemary and thyme sprigs for herbal aroma.
- Add Wine and Seal: Pour the cup of red wine into the pot, lock the lid, and set the vent to SEALING to prepare for pressure cooking.
- Add Root Vegetables: After the first pressure cooking cycle, perform a quick release, carefully remove the lid, and add the baby potatoes, additional carrots, and onion around the roast. Season with extra salt and pepper if desired. Replace the lid and pressure cook on HIGH for another 15–20 minutes. Allow a natural release when complete.
- Rest Roasted Meat and Vegetables: Transfer the roast and cooked vegetables to a serving platter, discard the herb sprigs, and cover with foil to keep warm.
- Prepare Gravy Base: Reset the Instant Pot to “Sauté” mode to start making the gravy from the remaining liquid and vegetables.
- Blend Gravy: Use an immersion blender to purée the liquid and vegetables in the pot until smooth. Alternatively, blend in batches using a standard blender. Season gravy with salt and pepper to taste.
- Thicken Gravy: Simmer the gravy for 3–5 minutes to slightly reduce and thicken for a rich consistency.
- Portion the Roast: While the gravy thickens, trim any excess fat from the roast and cut it into large, serving-size chunks.
- Serve: Plate the roast chunks and vegetables, then ladle the hot gravy over or alongside. Enjoy your flavorful Instant Pot pot roast meal!
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness.
- If you prefer a thicker gravy, you can mix 1 tbsp cornstarch with cold water and add it during the last simmer.
- Feel free to substitute red wine with additional beef broth if you want an alcohol-free version.
- Natural release of pressure is recommended after the second cooking cycle to keep vegetables tender yet firm.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
