Instant Pot Pot Roast


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When the days are long and the nights are cold, this hearty Instant Pot Pot Roast is a belly-warming meal! Roast beef and all the veggies cook in the Instant Pot in a fraction of the time for an easy meal.

Instant Pot Pot Roast on a plate with veggies and rosemary

Long gone are the days spending hours slaving away over the stove to make the perfect roast! Put the Instant Pot to good use with this recipe that is ready in a fraction of the time a typical pot roast will need.

What Beef is Best?

The great thing about pot roast is that you get a lot of meat for the money! Chuck roast, rump roast, or shoulder cuts will tenderize beautifully in the Instant Pot, so there is no need to buy an expensive cut of meat.

Can You Use Frozen Beef?

It’s easy to cook frozen beef in the Instant Pot, simply add more time to the cooking process. Just like Instant Pot Pulled Pork, the roast should be cut into chunks to ensure it cooks evenly.

If you are going to use frozen beef, you’ll want to make sure it is cut before you freeze it. You can skip the browning if using frozen beef.

Instant Pot Pot Roast raw meat and cooked meat

How To Make Instant Pot Pot Roast

This tender roast is made with a beef roast, potatoes, and carrots. A full meal in one pot!

  1. Brown Roast: Cut roast into large 3 to 4″ chunks. Brown in the instant pot.
  2. Saute: Sauté the onions in the Instant Pot then add the red wine and scrape any brown bits on the bottom. This will help ensure you avoid a burn notice.
  3. Add Veggies: Add the rest of the ingredients and stir. Add the beef back to the instant pot.
  4. Cook: Set the instant pot to high and cook for 45 minutes, then natural release for 15 minutes.

To make gravy, remove everything from the instant pot and discard the bay leaf. Make a slurry with cornstarch and broth and add back to the pot and bring the liquid in the IP to a boil. Whisk the gravy constantly until it is thickened and smooth. Adjust flavors with salt and pepper.

Instant Pot Pot Roast

What To Serve With Pot Roast

This pot roast is a full meal on its own with potatoes and carrots made right in the Instant Pot.

But try adding a salad with lots of flavor and crunch like this cucumber tomato salad. And, of course, serve with a few dinner rolls to soak up all that delicious gravy!

Must-Try Instant Pot Recipes

Instant Pot Pot Roast on a plate with veggies and rosemary
5 from 2 votes
Review Recipe

Instant Pot Pot Roast

Prep Time 25 minutes
Cook Time 1 hour
Natural Release 15 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Author Holly Nilsson
Course Beef, Main Course
Cuisine American
This is a warm and tasty main course with tender roast beef and veggies.

Equipment

Ingredients

  • 3 pounds beef roast chuck is a great choice
  • 2 tablespoons olive oil
  • 1 onion diced
  • ½ cup red wine
  • 1 pound baby potatoes
  • 3 carrots sliced into 2" pieces
  • 1 stalk celery chopped into 1" pieces
  • 2 sprigs fresh rosemary or 1 teaspoon dry
  • 2 cloves garlic
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
For Gravy
  • ½ cup broth/water or as needed
  • 3 tablespoons cornstarch

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Instructions

  • Cut roast into large 3 to 4" chunks. Season generously with salt & pepper.
  • Add olive oil to the Instant Pot and turn on to saute. Sear beef in batches to brown, about 4 minutes per side.
  • Remove beef and add onions to the Instant Pot (you can add a bit more oil if needed). Cook 2-3 minutes to soften.
  • Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits (to avoid a burn notice).
  • Add remaining ingredients and mix well. Add browned beef and stir.
  • Cook on high pressure for 45 minutes. Natural release 15 minutes.
  • Using a slotted spoon, remove beef and vegetables and set on a plate to rest. Discard bay leaf.
  • Combine broth and cornstarch in a mason jar and shake very well until smooth. Turn the broth in the Instant Pot onto saute to bring to a boil. Whisk in cornstarch and cook until thickened and bubbly, add additional cornstarch as necessary. Season with salt and pepper.
  • Serve gravy over pot roast.

Recipe Notes

Gravy can be thickened with additional flour if needed.
Cornstarch can be used in place of flour if desired. Mix equal parts cornstarch and cold water. Whisk a little at a time into boiling broth until thickened.
Baby potatoes are best in this recipe. I have found they hold their shape better while other potatoes tend to crumble or fall apart and become mushy.

Nutrition Information

Calories: 436, Carbohydrates: 24g, Protein: 53g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 129mg, Sodium: 3636mg, Potassium: 1334mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5207IU, Vitamin C: 122mg, Calcium: 665mg, Iron: 6mg
Keyword Instant Pot pot roast
Instant Pot Pot Roast on a plate with veggies with a title
Instant Pot Pot Roast with veggies on a plate with writing
Instant Pot Pot Roast on a white plate with writing

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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