Instant Pot Pot Roast Recipe

I love making family favorites and this Easy Instant Pot Pot Roast is one of mine. I begin with tender chuck roast seared in vegetable oil alongside garlic and onions. Then I incorporate carrots, baby potatoes, beef broth, and tomato paste with fresh thyme and rosemary to create a rich, savory dish.

I’ve been working on this Instant Pot pot roast recipe for a while now and I have to say, it’s quickly become one of my favorites. Imagine a pot roast that’s juicy and tender with pieces of 3 to 4 lb chuck roast, seared in a bit of vegetable oil and then slowly cooked with roughly chopped onions, garlic, and a savory beef broth base mixed with tomato paste and Worcestershire sauce.

I love how the fresh thyme and rosemary bring out the rich flavors along with hearty carrots and baby potatoes that absorb all the delicious juices. In about an hour, you have a one pot meal that’s perfect for families looking for something easy and nostalgic.

This best instapot roast definitely delivers an Insta Pot roast feel without the hassle so give it a try anytime you need that simple yet satisfying dish.

Why I Like this Recipe

I love how this recipe makes the meat so tender and juicy. Browning the roast first really gives it a ton of flavor and I always end up with that perfect, fall-apart texture after the pressure cooking.

I also enjoy how easy it is to set up in the Instant Pot. Even though there are a few steps, its like everything just comes together without much fuss.

Another thing I like is the rich gravy that forms when you deglaze the browned bits. It makes the whole dish feel super comforting and reminds me of family meals.

Lastly, the mix of veggies with the carrots and potatoes adds a great balance to the savory meat. Its both hearty and a bit sweet, which makes it even more enjoyable for a weekday dinner.

Ingredients

• Chuck roast provides high protein and iron, creating a rich, savory base.
• Vegetable oil helps in browning meat, intensifying flavor without extra carbs.
• Onions offer natural sweetness and fiber, boosting taste and nutrition.
• Garlic adds a pungent kick and supports immunity with beneficial compounds.
• Beef broth infuses savory depth, supplying moisture and important minerals.
• Carrots deliver sweetness and fiber, balancing savory meat and filling you.
• Baby potatoes bring carbohydrate energy and a creamy texture to the stew.
• Tomato paste adds tangy richness and slight acidity that complements savory flavors.
• Worcestershire sauce provides a complex blend of tang and umami for depth.

Ingredient Quantities

• 3 to 4 lb chuck roast, trimmed and cut into pieces
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 sprigs fresh rosemary (or 1/2 tsp dried rosemary)
• 4 carrots, peeled and cut into chunks
• 1 lb baby potatoes, halved or quartered

How to Make this

1. Season the chuck roast pieces with salt and pepper.

2. Switch your Instant Pot to Sauté and heat up the vegetable oil. When its hot, add the roast pieces and browns them on all sides; do this in batches if needed then remove the meat.

3. Toss the chopped onion into the pot and let it soften for about 2-3 minutes before mixing in the minced garlic for another 30 seconds.

4. Stir in the tomato paste and let it cook for about a minute so it mingles with the onions and garlic.

5. Pour in the beef broth and Worcestershire sauce, and use a spoon to scrape off all the browned bits from the bottom of the pot.

6. Return the roast back to the pot then add in the thyme and rosemary (if you using dried herbs, just add the amounts mentioned).

7. Scatter the carrots and baby potatoes over the meat, making sure they’re evenly distributed.

8. Lock the Instant Pot lid, set the pressure valve to Sealing and cook on high pressure for 45 minutes.

9. Once it’s done, let the pot sit for 10 minutes to allow a natural pressure release, then carefully switch the valve to Venting to let out any remaining steam.

10. Give everything a good stir, check if more salt or pepper is needed, and then serve it up with that delicious rich gravy!

Equipment Needed

1. Instant Pot (or any comparable electric pressure cooker)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heat resistant spatula
6. Tongs
7. A bowl for seasoning if needed
8. A ladle or serving spoon

These are the basic tools youll need to prep and cook the chuck roast recipe.

FAQ

Instant Pot Pot Roast Recipe Substitutions and Variations

• You can swap out the chuck roast for beef brisket or even pork shoulder if you cant find it.
• If you’re low on vegetable oil, canola or even olive oil works fine for browning.
• Use chicken broth or water with a bouillon cube instead of beef broth if needed.
• You may also replace Worcestershire sauce with a mix of soy sauce and a little lemon juice for a similar flavor kick.

Pro Tips

1. Make sure you don’t crowd the pot when searing your meat. If it’s too packed, the meat won’t brown properly which means you miss out on a lot of flavor.
2. When you’re scraping up the bits from the bottom of the pot, be really thorough. Those little brown bits are packed with flavor and can make all the difference.
3. If you have time, let the meat sit in the seasoning a little longer before cooking. It helps it absorb more of the flavors even though it might seem like a small thing.
4. Try letting the pressure release naturally for about 10 minutes as in the instructions. It gives the meat a chance to rest and helps keep it tender and juicy.