I love a dinner that feels like it took a day, but actually took an hour. This Instant Pot Pot Roast does that: deep, comforting beef with tender potatoes and carrots, all finished in a glossy gravy. It’s straightforward, forgiving, and exactly the kind of recipe I turn to when I want something reliable on the table without babysitting a slow cooker or oven all afternoon.

This recipe uses a chuck roast cut into four pieces to speed cooking and ensure even doneness. You’ll sear, pressure-cook the meat, then use the same braising liquid to cook the vegetables and build a simple tapioca-coconut aminos slurry gravy. The result is classic pot roast flavor with a modern, pantry-friendly twist.

Below you’ll find the exact ingredients and the step-by-step method I use every time. I’ll also share the swaps that keep this accessible for vegetarian friends, equipment notes, mistakes to avoid, and how I store leftovers so nothing goes to waste.

Ingredients at a Glance

Ingredients

2-3 pounds chuck roast cut into 4 pieces (see note for other options) — Chuck gives great marbling and shred-friendly texture; cutting into pieces shortens pressure time.
Salt and pepper — Simple seasoning to bring out beef flavor; season generously before searing.
2 teaspoons oil — For searing; use a neutral oil with a high smoke point.
1 tablespoon Dijon mustard — Adds tang and helps build depth in the braising liquid.
1 teaspoon dried parsley — Mild herb note in the cooking liquid; optional for freshness.
½ teaspoon garlic powder — Background garlic flavor without fresh garlic needed.
½ teaspoon onion powder — Rounds out savory profile.
¼ teaspoon celery seed — Tiny bit of anise-like brightness; a little goes a long way.
1-1/2 cups beef broth — The braising liquid; choose a good-quality broth for best flavor.
16 ounces small potatoes about 2” inches in size, halved — Small potatoes cook quickly and absorb braising flavors well.
4 carrots peeled and sliced into 4 pieces — Carrots give sweetness and texture; slice thicker so they don’t disintegrate under pressure.
2 tablespoons tapioca starch — Thickener for gravy; mixes smoothly into a slurry.
2 tablespoons coconut aminos — Adds umami and depth while keeping the gravy soy-free.
Fresh thyme and parsley for garnish — Brighten and finish the dish; optional but makes the plate feel pulled together.

How to Prepare (Instant Pot Pot Roast)

Season the chuck roast pieces generously with salt and pepper and let sit at room temperature for 15 minutes.
Set the Instant Pot to Sauté. Add 2 teaspoons oil to the liner. When the oil is hot, sear the roast pieces 2–3 minutes per side until browned on all sides. Turn off Sauté and push the meat to the side of the pot.
Add 1 tablespoon Dijon mustard, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon celery seed, and 1½ cups beef broth to the pot. Stir to combine and scrape up any browned bits from the bottom.
Close the lid and set the valve to Sealing. Cook on High Pressure for 50 minutes. When the cook time ends, allow a 15-minute natural pressure release.
After 15 minutes of natural release, carefully switch the valve to Venting to release any remaining pressure, then open the lid. Transfer the meat to a plate, cover, and set aside to rest.
Add the 16 ounces halved small potatoes and the 4 peeled carrots (each sliced into 4 pieces) to the pot with the cooking liquid. Close the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes. When the cook time ends, switch the valve to Venting to quickly release pressure, then open the lid.
Press Sauté. In a small bowl, whisk together 2 tablespoons tapioca starch and 2 tablespoons coconut aminos to make a slurry. Reserve about half of the slurry.
Add about 2 tablespoons of the slurry to the hot pot liquid, whisking constantly. Bring the liquid to a boil and cook until it thickens. If the gravy needs more thickening, add the reserved slurry a little at a time, bringing it back to a boil after each addition, until you reach the desired consistency.
Turn off Sauté. Slice or shred the pot roast and serve hot with the potatoes, carrots, and gravy. Garnish with fresh thyme and parsley, if desired.

What You’ll Love About This Recipe

This pot roast hits the comforting notes I want on a weeknight. The sear builds those caramelized flavors fast, and the Instant Pot turns what would be an all-day braise into a manageable evening meal. The two-stage cook keeps vegetables from turning to mush while allowing the meat to reach that tender, pull-apart texture.

Flavor-wise, the Dijon and coconut aminos give a subtle complexity without adding a long ingredient list. The tapioca slurry thickens quickly into a glossy gravy that clings to meat and veg — simple, tidy, satisfying.

Finally, it’s practical. You can prep the seasoning ahead, cut the roast the morning of, and use the resting time to set the table or make a quick side salad. Leftovers reheat beautifully and can stretch into sandwiches, tacos, or a shepherd’s-pie style bake.

Vegan & Vegetarian Swaps

This recipe is built around beef, but you can capture similar comforting vibes with plant-forward swaps.

For the “roast”: Use large, meaty mushrooms like king oyster or a dense, marinated seitan roast. Slice into pieces similar in size to the original recipe so cook times are more predictable.
For the broth: Replace beef broth with a rich vegetable broth and add a splash of coconut aminos for umami.
Thickener: Keep the tapioca slurry — it’s plant-based and gives a glossy finish.

Note: Cooking times will vary for plant proteins. Treat the recipe as a technique: sear, braise, cook vegetables separately to avoid overcooking, and finish with the same slurry method.

Equipment & Tools

You don’t need much beyond a reliable electric pressure cooker.

Instant Pot or comparable electric pressure cooker — 6-quart is a comfortable size for the quantities listed.
Sauté-ready pot liner — for searing in the same pot.
Small bowl and whisk — for making the tapioca-coconut aminos slurry.
Tongs or a slotted spoon — to move and rest the meat.

Optional but helpful: a meat thermometer if you want to double-check doneness before resting. I usually judge by the fork-tender test here, but it’s a useful backup.

What Not to Do

Don’t skip the sear. It adds essential flavor and color; the final dish is noticeably flatter without it.
Don’t overcut the roast. The recipe specifies four pieces; too-small pieces can dry or overcook under pressure.
Don’t rush the natural release. That 15-minute natural pressure release for the meat helps maintain moisture and tenderness. Quick-releasing immediately can make meat fibres tense up.
Don’t add the vegetables during the meat’s pressure cook. The two-stage cooking in the method prevents mushy potatoes and falling-apart carrots.
Don’t add all the slurry at once. Adding it gradually prevents over-thickening and lets you stop when you’ve reached the right consistency.

Seasonal Flavor Boosts

Small seasonal touches can elevate the pot roast without changing technique.

Fall/Winter: Stir in a tablespoon of maple syrup or a splash of balsamic during step 3 for a warm caramel note.
Spring: Add a handful of sliced spring onions as a garnish instead of parsley for a peppery brightness.
Summer: Finish with a squeeze of lemon or a few lemon zest flakes on the plate to lift the richness if you serve it at warmer temperatures.

What I Learned Testing

Testing this recipe taught me a few practical things that consistently yield the best results. First: cut the roast into four even pieces. It reduces pressure-cook time variability and helps pieces brown evenly. Second: the 50-minute pressure cook followed by a 15-minute natural release is the sweet spot for a 2–3 pound chuck — any shorter and the meat resists shredding, any longer and texture can become overly soft for some tastes.

I also discovered that the tapioca-coconut aminos slurry behaves predictably: it thickens fast and gives a glossy finish that clings without getting gummy. Whisk the slurry into hot liquid and bring it to a boil; that short boil is the activation point. Finally, moving the meat out during the vegetable step preserves texture and keeps everything plated with the right tenderness.

Keep It Fresh: Storage Guide

Cool leftovers quickly and refrigerate within two hours. Store pot roast, vegetables, and gravy together in an airtight container for convenience, or separate the gravy to keep meat texture a bit firmer.

Refrigerator: 3–4 days in an airtight container.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the gravy, or microwave in short bursts, stirring between intervals. If frozen, thaw fully before reheating whenever possible.

Reader Questions

Can I use a different cut of beef?

Chuck is ideal because of its marbling, but brisket or beef shoulder are workable alternatives. Keep an eye on texture — cooking times may vary slightly with different cuts.

Can I double this recipe?

You can double the ingredients, but only if your Instant Pot is large enough to safely come up to pressure without exceeding the fill line. A 6-quart Instant Pot is usually full at these quantities; use a larger cooker if you want a straight double batch.

What if I don’t have coconut aminos?

Use a splash of soy sauce or tamari if you don’t need it to be soy-free. The coconut aminos mainly add umami and a bit of sweetness.

Can I make the gravy thicker or thinner?

Yes. Add the reserved slurry a little at a time to thicken; to thin, whisk in a tablespoon of broth at a time until you reach the right texture.

Before You Go

This Instant Pot Pot Roast gives you all the hallmarks of a slow-braised dinner in far less time. It’s clear, practical, and forgiving — great for busy nights or a cozy weekend meal. If you make it, I’d love to hear how you adjusted the seasoning or what sides you served with it. Tag a photo, leave a note, and tell me whether you shredded or sliced your pieces — small choices make a big difference in the final plate.

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