Instant Pot Pot Roast Recipe

This easy Instant Pot Pot Roast recipe is fork tender, with a delicious, savory gravy and served with potatoes and carrots. It’s the comfort food you have been craving!

Why This Recipe is Best

When it comes to pot roast, there’s nothing like the aroma that fills the home after a day of cooking.

I vividly remember my childhood and knowing when I arrived home from school that it was POT ROAST day!

I also remember having to do the dishes that night and wondering if it was worth it. The pile of pots and pans (remember those black speckled roasting pans??) and the amount of dirty dishes that awaited me.

Here we are, decades later, with the ability to cook in the Instant Pot with much less mess and dishes. And much less time!

My mom used to start early in the day when making a pot roast, and we all waited patiently (mostly) while she made the rich gravy to go over the roast.

Today’s Pot Roast recipe is a take on mom’s favorite recipe with the ease of using the Instant Pot!

• Just 10 minutes to prep this recipe
• Cooks in an hour and a half for a much faster dinner
• Everything cooks in one pot – easy clean up!

You’ll love this tender roast with rich gravy and flavorful vegetables. Her secret topping sets it apart from most pot roast recipes you’ll find on the internet!

Ingredient Notes

• Chuck Roast – You’ll want to choose a well marbled beef chuck roast for this recipe. The chuck roast comes from the shoulder of the cow.
• Beef Broth – I prefer using low-sodium beef broth to control the amount of sodium in the dish.
• Mustard – A Dijon style mustard adds the best flavor. You could use a plain yellow mustard in a pinch.
• Soup Mix – You’ll need one packet of dry onion soup mix to use for the seasonings for the beef.
• Potatoes – I like red potatoes for this recipe and they hold their shape well. You could also try substituting new potatoes or russet potatoes.
• Carrots – Baby carrots are easy to use and ready to add, but you could of course peel and slice up some regular carrots as well.

Easy Instructions

STEP 1: Sear the roast. Season pot roast with salt and pepper and then sauté in olive oil in the pressure cooker for about 5 minutes per side, until browned. Remove to a plate and set aside.

STEP 2: Sauté the onion. Add onion to the pot and sauté for about 3 minutes, until softened, scraping up the bits of browned meat from the bottom of the pan. 

STEP 3: Pressure cook. Stir in beef broth, tomato paste and Worcestershire sauce. Spread dijon mustard and onion soup mix on top of the roast and use a fork make a paste. Add the roast to the pressure cooker. Lock the lid in place, select high pressure, and cook for 75 minutes.

Once the cook time ends, allow the pressure cooker to naturally release pressure for 15 minutes, then do a quick release. When the valve drops, open the lid and remove the roast to a cutting board, cover with foil.

STEP 4: Cook vegetables. Add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes. When the time ends, use a quick release and remove vegetables to serving platter.

STEP 5: Make the gravy. In a small bowl, whisk cornstarch with water. Turn pressure cooker to sauté and whisk in the cornstarch mixture. Bring to a boil, while continuously whisking the gravy. Cook for about 3-5 minutes, until desired thickness. Turn off pressure cooker.

STEP 6: Serve. Shred the pot roast with a fork and serve with vegetables and gravy. Enjoy!

Tips and Tricks

• This recipe was tested in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
• You can substitute a rump roast for today’s recipe, but be prepared to add to the cooking time.
• Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.
• Allowing the roast to naturally release pressure helps keep your beef moist and tender and prevents it from drying out.
• Serving ideas: An Olive Garden Salad and fresh Instant Pot Applesauce are great pairings. You could also skip the potatoes and make baked mashed potatoes instead. Also, these no-knead garlic dinner rolls are the perfect addition to mop up the gravy on your plate!

Slow Cooker Instructions

You can use a slow cooker to make this pot roast in place of the Instant Pot if desired. Follow these instructions:

1. Whisk broth, tomato paste, onions and Worcestershire sauce in the bottom of the slow cooker. Add the chuck roast. Make mustard and onion soup mix paste on top of roast. Add potatoes and carrots on top of roast. Cover and cook on low for 6-8 hours.
2. When ready to serve, remove vegetables to a serving dish. Remove the roast and shred with a fork. To the remaining juices, add cornstarch and water mixture.
3. If your slow cooker has the ability, sauté the gravy until bubbly and thick. Otherwise, transfer the liquids to a saucepan to thicken for gravy. Enjoy!

Recipe FAQs

More Easy Dinner Recipes

• Chicken Alfredo
• Oven Baked Pork Chops
• Instant Pot Butter Chicken
• Crack Chicken
• Instant Pot Turkey Breast
• Instant Pot Mashed Potatoes
• More Dinner Ideas

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Instant Pot Pot Roast

4.77 from 13 votes

By: Aimee

This easy Instant Pot Pot Roast recipe is fork tender, with a delicious, savory gravy and served with potatoes and carrots. It's the comfort food you have been craving!

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 6 servings

Equipment

• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Ingredients 

1x2x3x

• ▢ 2 Tablespoons olive oil
• ▢ 3 pounds beef chuck roast
• ▢ salt and pepper to taste
• ▢ 1 medium yellow onion diced
• ▢ 1 ½ cups beef broth
• ▢ 1 Tablespoon tomato paste
• ▢ 1 teaspoon worcestershire sauce
• ▢ ¼ cup dijon mustard
• ▢ 1 packet dry onion soup mix
• ▢ 6 medium red potatoes quartered
• ▢ 16 ounce baby carrots
• ▢ ¼ cup cornstarch
• ▢ 3 Tablespoons cold water
• ▢ parsley for garnish

Instructions 

• Select "SAUTE" on instant pot to preheat the pressure cooker. Season pot roast with salt and pepper. Add olive oil to bottom of the pot and cook roast 5 minutes per side, to brown. Remove roast to a plate. Set aside.
• Add onion to the pot and continue to saute for about 3 minutes, until softened, scraping up the bits of browned meat from the bottom of the pan. 
• Stir in beef broth, tomato paste, and worcestershire sauce. To the top of the roast, spread dijon mustard and onion soup mix. Using a fork make a paste. Add roast to the pressure cooker.
• Lock the lid in place, select high pressure, and cook for 75 minutes.
• Once the cook time ends, allow the pressure cooker to naturally release pressure for 15 minutes, then do a quick release. When the valve drops, open the lid and remove the roast to a cutting board, cover with foil.
• Add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes. 
• When the time ends, use a quick release and remove vegetables to serving platter.
• In a small bowl, whisk cornstarch with water. Turn pressure cooker to saute and whisk in the cornstarch mixture. Bring to a boil, while continuously whisking the gravy.
• This will take about 3-5 minutes for the gravy to boil and thicken to desired thickness. Turn off pressure cooker.
• To serve, shred pot roast with fork and serve with vegetables and gravy. Garnish with fresh parsley. ENJOY.

Notes

• This recipe was tested in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
• Can you cook this with frozen chuck roast? Yes, just be prepared for it to take longer to come to pressure.
• You can substitute a rump roast for today’s recipe, but be prepared to add to the cooking time.
• Yellow mustard can be substituted for the dijon mustard in today’s recipe.
• Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.

Video

Nutrition

Calories: 815kcal, Carbohydrates: 52g, Protein: 62g, Fat: 40g, Saturated Fat: 15g, Polyunsaturated Fat: 22g, Trans Fat: 2g, Cholesterol: 188mg, Sodium: 1329mg, Fiber: 7g, Sugar: 8g

Course: Main Dish

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Tender, juicy pot roast in a savory gravy with potatoes and carrots. You’ll love this easy Instant Pot Pot Roast recipe!