Instant Pot Pot Roast
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A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!
Hello, pot roast dinner! With the help of your pressure cooker, the Instant Pot will create the most lovely, oh-so-cozy pot roast in just 60 min. That’s 1 hour. And most of it is idle time. Time for you to take a nap with your furbaby, do the laundry, binge something quick like Parks and Recreation – all of the things.
It’s easy, it’s quick and it has everything you could possibly need. Fall-apart beef with tender baby potatoes and carrots. Not to mention the gravy you’ll want to pour on alllllllll your buttery mashed potatoes. And crusty bread, of course.
Although sometimes I just skip the meat altogether and smother my carrots with the gravy.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Pot Roast: Frequently Asked Questions
We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! Here is our favorite slow cooker pot roast recipe.
We love serving pot roast with mashed potatoes or creamy polenta with a salad and some crusty bread for sopping up the leftover sauce.
Instant Pot Pot Roast
Ingredients
- 1 (3-pound) boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 ½ pounds baby red potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces
- 2 ½ tablespoons cornstarch
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
- In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef, potatoes and carrots with juices immediately.
Did you make this recipe?
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It’s the best pot roast recipe I’ve ever made! It was so easy & absolutely delicious & truly “damn delicious “
I made this recipe for tonight’s dinner. The spices and sauce was absolutely delicious. I did find that even with a slightly less then 3 pound chuck roast, I had to cook the meat an additional 45 minutes beyond the time given. It also helps to add the potatoes during the 2nd time pressure cook because they get too mushy otherwise. I would make it again with the changes noted above.
This was delicious! Followed as written, including 45 min cook time + 10 with carrots. The meat was fork tender. We loved the gravy. Picky eaters went back for seconds. Will be making this from now on for pot roast!
Made this tonight. Best Pot Roast I ever had! I cooked a 2kg housekeepers roast in 75 min and use 2 1/2 Tablespoons white vinegar instead of red wine. Meat shredded with cooking. Easy and absolutely delicious!! Highly recommend.
Made this tonight and followed directions explicitly. Timing was perfect for a 3 lb chuck roast.
The timing for the meat and the vegetables was all excellent! I just ended up with too much gravy at the end. But flavor and tenderness were perfect!
Wonderful rich flavor, a little more salt perhaps, but that’s personal preferences.
I did need an extra 45 mins with the meat, and this seems to be a common issue. I would also suggest cutting the meat up into smaller pieces.
A Sunday dinner to look forward to. Not a scrap is left. Thank you
Are you sure you used a instant pot Shelley, no way the meat was raw at 45 minutes.
Made this receive several times even with short ribs always delicious. Highly recommended. I use only 2 cups liquid total though, based on my instant pot. 45 minutes and natural release for 15, amazing fork tender.
Really loved this recipe! Would make again!
I didn’t have fresh herbs, so I put in sprigs of dried rosemary and thyme, and it was still fine. Other subs for things I didn’t have involved my own blueberry wine instead of red, my own red pepper sauce instead of tomato paste, a red onion instead of yellow, and added about 2 tbsp of katsu sauce I had leftover, and used many more cloves of garlic because I love garlic a lot. The sauce was amazing, and I love that the recipe is very forgiving.
After 45 mins on high pressure, the meat was definitely cooked all the way through, and shreddable with very little effort on the outside, and shreddable given some effort for the rest of it. If I really wanted, I could have cooked it for 60 mins, and then the entire thing would have been falling-apart tender, but still good! I think people who cooked it for 45 mins and their meat was still raw either had a much bigger piece of meat than 3lbs, or they cooked on low pressure, or their pressure cooker is not working properly.
Totally agree with the commenters here – cook at least 90 min. I used 3 pound blade roast, 1/2 c Merlot, 3 c of “better than bullion’s” beef stock, onions, garlic and salt/pepper and 1 Tspn Lea and Perrins (similar to Worcestershire sauce) as above. I used a dry rub on the beef and cut it into 3×2 inch chunks approximately. Sauté as above. I pressure cooked on high for 75 minutes, quick released and added 4 chopped carrots, 1 c of peas and a bag of mixed small potatoes (the 1 inch round variety) and pressure cooked on high 15 minutes. Then I thickened the gravy with some cornstarch and water. Fabulous, fall apart meat. One hint – you may want to mash the potatoes with a fork to soak up the gravy – your call.
To William who posted his own directions for damn delicious recipe.. come on.. celery is not a must have in a roast. Ugh.. I have never put celery in a roast. Celery is good but not in my damn delicious pot roast.
This recipe is devine. I added some cooking time to my roast after reading reveiws. I figured it would be better over done rather than under. I also cut up small red potatoes into quarters and used small carrots. Cooked them all at once for 12 minutes and let them naturally release preasure.
I accidentally added 2 Cups of red wine..lol..oops.. I added a little more steak seasoning to make up for extra liquid but really it tasted good without. That’s what I used for browning my roast too is Mont steak seasoning.. its really good on this.
Thank you for another fabulous recipe. I have made this or one like this before in the oven. Needed to get today’s roast cooked faster because I forgot to get it in the oven early. You are a life saver. Thanks
Absolutely loved this. I used regular potatoes and small carrots in the bag so I cut the cooking time for the carrots to 5 minutes. Next time I will use the small potatoes because the big potatoes I cut a little smaller than I probably should have and they were, not mush, but very soft. The gravy was so flavorful and perfectly thick. We are not big on shredding our meat, so we simply sliced. I really would not change a thing otherwise. Thank you for a delicious supper. We have our own rating system… my husband rates it a “plate licker.”
Thankfully I read the reviews and modified the recipe:
45 minutes high pressure -> meat and braising liquid
45 minutes high pressure -> add potatoes
10 minutes high pressure -> add carrots (also celery, oddly missing from the recipe)
remove solids, sauté mode with cornstarch slurry
Sub soy sauce for Worcestershire sauce if you don’t normally buy it — no need to go out and buy a bottle that will only languish in your fridge for years.
It came out perfectly like this. I encourage the author to edit the recipe, and for anyone who is making it to do so as I have described.
This worked perfect!
Was very delicious!
I haven’t actually made the recipe yet, I’m excited to try it cause it looks and sounds wonderful.
I have a couple of questions first tho. Newbie instant pot cooker here, I just bought the instant pot duo 6 qt.
I cannot find where or how to use the high sauté function, only the sauté button. I haven’t been able to find out how to change it from sauté to -high Sauté.
Also, I don’t seem to have a manual function button. I used the pressure cook button and the pressure level button to move to high pressure and then changed the cooking time using the “+” button. Is that the same end result as using the manual button?
Please forgive my lack of understanding lol just learning. Thank you so much for any information
Hi Karen,
I’m using my instant pot for the first time with this recipe. On mine, to get the sauté to high you just push the sauté button once or twice more until it get to high.
Use the pressure cooking button as the “Manual” button. I just made this with my Duo and it was delicious. My son actually asked me to “figure out some recipe” to use the leftover gravy!
Hey! To change it from sauté to high sauté, press the sauté button two or three times. Each push makes it move between the three options: low, medium, high! I hope this helps.
Great base flavor, I bought my beef already chopped. It’s screaming for more salt however. Surprisingly bland and I followed recipe exactly
Easy and sooo good
I just made this as my first dish in the IP Viva. The wife can’t stop raving about it. After looking at many pot roast recipes…this grabbed my attention, since it calls for wine and who doesn’t like cooking with wine. I wasn’t able to find any fresh herbs, which probably would make it even more delish, but it was good none the less. I would however, emphasize to liberally salt the roast, as the sauce could go with that seasoning, especially the (fall apart) new potatoes. This recipe will be made again and again in this house.
Like most of the other comments have said, 45+10 is not long enough for thebroast to become tender and pull apart. I cooked it for an additional 30 mins and even then it could have gone longer, but by then my family was hungry and cranky so we ate it anyway lol. If I were to make this again I would cook the roast for 45 mins by itself, then add potatoes and cook for 45 mins, and then add carrots snd cook for 10 mins.
I woukd also leave the tomato paste out of the gravy but that’s just personal preference.
Love this recipe! I added celery with the carrots and mushrooms with the onions and garlic. Didn’t have any wine or balsamic vinegar so just left it out! Also added peas at the end and served over egg noodles. I always add an extra 35-40 mins of cook time for fall apart tender roast! Very versatile recipe!
Perfection. Exactly how a peerfect pot roast should taste. Straightforward, easy to follow instructions, no hard to find ingredients – just like Mom would have mad if she had an Instant Pot. My husband kept saying,”Save this recipe!”. This is a keeper for sure. I’ll be following you to find more great recipes.
Good flavor but not a fan. The best way to have pot roast is slow-cooked, so the meat falls apart. The roast was too tough, so I had to cut it into pieces. I think I’ll slow cook my pot roast from now on.
I had the same issue so I cooked it longer and it totally fell apart. I ended up cooking for another 30 mins.
We used a chuck roast, trimmed of fat, right around 3 and 1/4 lbs and it fell apart as instructed on this recipe and the potatoes were almost like a solid mashed potato. I used to do the same slow roasting too and agreed, prior to this recipe.