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Tender Instant Pot Pot Roast Recipe

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★★★★★

4.9 from 87 reviews

This Tender Instant Pot Pot Roast recipe delivers tender, flavorful meat and vegetables cooked quickly under pressure. Perfect for busy weeknights or Sunday dinners, this one-pot meal combines chuck roast, carrots, potatoes, and a rich homemade gravy, all cooked together for maximum taste and minimal cleanup. The pressure cooker cuts the traditional cooking time from hours to about 90 minutes while locking in juicy, succulent flavors that melt in your mouth.

Ingredients

Scale

For the Roast and Vegetables:

  • 3–5 lb beef chuck roast (well-marbled for tenderness)
  • 1 tsp salt
  • 1/2 tsp black pepper (freshly ground preferred)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 large yellow onion (cut into 8 wedges)
  • 4 large carrots (peeled and cut into 1-inch chunks)
  • 1 lb small red potatoes (halved or quartered if large)
  • 1 tbsp cooking oil (grapeseed or avocado oil recommended)
  • 2 tbsp Worcestershire sauce
  • 4 cups beef stock (Pacific Foods organic broth recommended)

For the Gravy:

  • 2 tbsp cornstarch
  • 1/4 cup water

Instructions

  1. Season and Sear the Roast: Turn on the Instant Pot and set to “saute” mode. Mix salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub this seasoning mixture evenly over the roast. Heat oil in the pot for about 30 seconds, then add the roast. Sear each side for 3-4 minutes without moving to develop a rich crust, turning with tongs until all sides are browned.
  2. Pressure Cook the Roast and Vegetables: Switch the Instant Pot to “pressure cook” on high. Set cooking time based on roast size: 60 minutes for 3 pounds, 80 minutes for 5 pounds. Add potatoes, onions, and carrots around the roast. Pour in beef stock and Worcestershire sauce. Lock the lid and seal the vent.
  3. Natural Release and Venting: After cooking, allow a 10-minute natural pressure release. Then carefully switch the valve to venting to release remaining steam. Wait until the float valve drops before opening the lid.
  4. Serve the Roast and Vegetables: Transfer the roast and vegetables to a serving platter. Use two forks to shred the roast into chunks. Use a strainer to remove solids from the liquid left in the pot.
  5. Prepare the Gravy: Set the Instant Pot to “soup” setting to bring broth to a gentle boil. Whisk cornstarch and water until smooth, then stir into the broth. Continue stirring until the gravy thickens to desired consistency. Adjust seasoning with salt, pepper, and garlic powder to taste.
  6. Serve and Garnish: Pour the thickened gravy over the shredded roast and vegetables. Garnish with fresh thyme or parsley for a burst of color and flavor. Enjoy your comforting, hearty meal!

Notes

  • Always sear the roast before pressure cooking to develop flavor and prevent a bland dish.
  • Cut vegetables into large chunks (about 2 inches) to prevent them from turning mushy during cooking.
  • Allow a natural release for at least 10 minutes to retain meat juices and tenderness.
  • Let the roast rest 10-15 minutes before shredding to redistribute juices.
  • Substitute chuck roast with brisket, bottom round, or shoulder roast if needed, but chuck provides the best tenderness.
  • Swap red potatoes with Yukon gold or russet potatoes; if using russets, cut larger chunks to avoid disintegration.
  • If out of beef stock, use chicken stock plus an extra tablespoon of Worcestershire sauce, or dissolve beef bouillon cubes in water.
  • For gravy thickening, flour or instant potato flakes can be used as alternatives to cornstarch.
  • Optional: Use regular paprika or a pinch of chipotle powder instead of smoked paprika for different smoky notes.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Keywords: Instant Pot pot roast, pressure cooker pot roast, beef chuck roast recipe, quick pot roast, easy one-pot meal, comfort food, family dinner

Find it online: https://cheflenacooks.com/tender-instant-pot-pot-roast-recipe/