by Holly
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.
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.
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!
- Brown Roast: Cut roast into large 3 to 4″ chunks. Brown in the instant pot.
- 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.
- Add Veggies: Add the rest of the ingredients and stir. Add the beef back to the instant pot.
- 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.
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 Chili – perfect weeknight dinner
- Instant Pot Pulled Pork – great for a crowd
- Instant Pot Pork Tenderloin – tender & juicy
- Instant Pot Salisbury Steak – quick & delicious dinner
- Instant Pot Ribs – fall off the bones tender
- Instant Pot Meatloaf – full of flavor
Instant Pot Pot Roast
Prep Time 25 minutes
Servings 6 servings
Course Beef, Main Course
Cuisine AmericanEquipment
Ingredients
- 3 lbs beef roast chuck is a great choice
- 2 tablespoons olive oil
- 1 onion diced
- 1/2 cup red wine
- 1 lb 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
- 1/2 cup broth/water or as needed
- 3 tablespoons cornstarch
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
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.
