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Instant Pot Pot Roast4
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Instant Pot Pot Roast

This Instant Pot Pot Roast is a comforting and flavorful one-pot meal featuring tender chuck roast, baby potatoes, and carrots cooked together in a rich, savory broth. Perfect for quick weeknight dinners or cozy weekend meals, it delivers deep flavor in about an hour.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Instant Pot, One-Pot, Pot Roast
Servings: 6 servings

Ingredients

  • 3-4 pound chuck roast excess fat trimmed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon vegetable oil or olive oil
  • 1 medium yellow onion diced
  • 2 cups beef broth or beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound baby potatoes halved
  • 3 large carrots peeled and cut into thick chunks

Instructions

  • Trim any excess fat from the chuck roast to prevent the dish from becoming greasy. Pat the roast dry with paper towels, then season generously with salt and black pepper on all sides.
  • Set your Instant Pot to the sauté function and heat the vegetable or olive oil. Once hot, add the roast and brown it on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
  • Add the diced yellow onion to the pot and sauté until softened and fragrant, about 3-4 minutes. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
  • Pour in the beef broth, then stir in the tomato paste and Worcestershire sauce until well combined. Add the dried rosemary, dried thyme, and bay leaves. Mix everything together.
  • Place the browned chuck roast back into the Instant Pot, nestling it into the broth mixture. Lock the lid in place and set the valve to sealing. Cook on high pressure for 60 minutes.
  • When the cooking time is complete, carefully perform a quick release to release the steam. Open the lid and add the halved baby potatoes and thick carrot chunks around the roast.
  • Close the lid again, set the valve to sealing, and cook on high pressure for an additional 10 minutes. Once done, perform another quick release.
  • Remove the bay leaves and discard. Slice or shred the pot roast and serve hot with the tender carrots and potatoes, spooning the rich broth over the top.

Equipment

  • Instant Pot
  • Wooden Spoon

Notes

Choose the right cut of chuck roast for best results. Don’t skip searing to enhance flavor and texture. Use fresh herbs if available, tripling the amount for substitution. Adjust cooking time for larger roasts. Let the roast rest before slicing. To thicken the sauce, remove solids and reduce liquid using the sauté function or add a cornstarch slurry.
Variations include swapping vegetables, adding spice, using bone-in roast, experimenting with herbs, or making it a stew by cubing the meat and adding more broth.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with added broth if needed.