This easy Instant Pot Beef Pot Roast recipe is simple and savory perfection!
Everyone’s favorite pot roast recipe has been simplified for the Instant Pot with perfect results. This hearty pot roast is loaded with healthy root vegetables, a thick cut of chuck or beef roast, and a generous helping of fresh herbs and spices, all pressure cooked within minutes. Don’t forget to use the drippings to make a rich and savory gravy! Serve this delicious supper with some crusty bread and all the fixings, for a meal to remember.
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Best Pot Roast Recipe
- Big families and big appetites will appreciate this economical main dish that has something for everyone. And it’s perfect for a potluck or party!
- Pot roast is the dish with everything in it. And it makes an excellent meal to prep for delicious lunches and dinners all week long. Leftover roast beef sandwiches for lunch? Yes, please!
- For tender pot roast every time, count on this Instant Pot pot roast that guarantees quick and easy results in about an hour.
Ingredients & Variations
BEEF: Choose a chuck or beef roast with a little marbling in it for delicious flavor and to make the gravy. A 3 pound pot roast will make 6 servings.
VEGETABLES: Root vegetables are the standard for a pot roast. Not only do they add subtle flavor, but they also absorb the cooking juices and savory spices! Onions, potatoes, carrots, and celery are the classic pot roast veggies, but anything goes! Add mushrooms, leeks, or frozen veggies like corn, peas, or green beans, all of which are perfect if time is short.
SEASONINGS: Fresh is best for pot roast! Sprigs of parsley and rosemary give pot roast a distinctly delicate flavor and aroma. Thyme, oregano, and bay leaf will also work well in this recipe. No fresh herbs? Use a ratio of 1 Tablespoon of fresh to 1 teaspoon of dried.
WINE: No need to use a pricey red wine in this recipe, it’s simply used to tenderize the meat and the alcohol burns off in the cooking process.
How to Cook a Pot Roast in the Instant Pot
Pot Roast is easy to assemble and fast to cook in a pressure cooker:
- Sear the prepared pieces of beef in the Instant Pot (as per recipe below).
- Deglaze the pot with red wine and add beef back to the Instant Pot.
- Add the remaining ingredients (except gravy ingredients).
- Cook pot roast until the meat is tender, about 45 minutes. Let the Instant Pot naturally release about 15 minutes.
- Remove rosemary (or bay leaf) and place meat on a cutting board. Remove vegetables with a slotted spoon and keep them covered until ready to serve.
PRO TIP: Scraping the cooked bits from the bottom of the Instant Pot keeps them from burning and helps the cooking juices become a deliciously rich gravy. This is called “deglazing” the pan.
To Make Gravy
- Set Instant Pot to boil.
- Make the slurry with cornstarch and cold water.
- Add slurry in stages to the gravy, whisking until desired thickness is achieved.
What to Serve with Pot Roast
Serve pulled or sliced pot roast with vegetables, gravy, and a side Red Leaf Salad with Lemon Vinaigrette, or this crunchy Kale Caesar Salad. Prepare ahead and make some deliciously crusty No Knead Bread to sop up all that delicious gravy! There’s even time to make an easy Chocolate Cherry Dump Cake for dessert!
Tips for a Tender Roast
- Cut the pieces of beef and vegetables in uniform sizes so everything cooks at the same rate.
- For the best, most juicy pot roast, avoid overcooking it. Once it’s removed from the Instant Pot to rest, it will continue to carryover cook. The internal temperature should read 145° F when finished.
- Always let the meat rest before slicing so the juices are sealed in as the exterior cools. Don’t skip this step, it makes all the difference.
Other Instant Pot Meal Ideas!
- Instant Pot Pesto Chicken and Red Potatoes – just 10 minute prep!
- Beef Stroganoff – Yes – made in the Instant Pot!
- Instant Pot Corned Beef and Cabbage – savory and delicious.
- Instant Pot Pork Tenderloin – easy to prepare!
- Instant Pot Italian Chicken and Noodles – a full meal in one pot.
Instant Pot Beef Pot Roast
- 3 pound chuck roast or inside blade roast or rump roast
- 2 teaspoons freshly ground black pepper divided
- 2 Tablespoons olive oil
- 1 ½ cups dry red wine
- ½ bunch parsley chopped
- 3-4 sprigs rosemary or 1 teaspoon dried rosemary leaves
- 1 teaspoon salt optional
- 3 cloves garlic halved
- ½ onion sliced or diced
- 4-5 carrot peeled and cut into chunks (or baby carrots) (about 2 cups)
- 4-6 medium potato cut in thirds if small or cut in quartered if large, or baby potatoes, approximately 1 pound
- 3 ribs celery chopped (about ½ cup)
- 28 ounces canned whole tomatoes including juice, 1 large can*
Optional Slurry to Thicken Gravy
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- Cut roast into 4 large pieces. Sprinkle roast all over with pepper.
- Preheat Instant Pot on Saute. Once hot, heat olive oil until shimmering. Add roast pieces, in batches and sear beef until browned, about 4-5 minutes per side. Remove beef.
- Add wine and stir, scraping up all bits on the bottom with a wooden spoon. Add beef, then parsley, rosemary sprigs, salt if using, garlic cloves, onion, carrots, potatoes, and celery. Add tomatoes over top.
- Set Instant Pot to Manual, High for 45 minutes. Once complete, natural release for 15 minutes, then release pressure. Check beef for doneness by using a fork to see if meat is tender. If meat is not tender, cook on high pressure for 10 more minutes (then quick release pressure).
- Remove rosemary sprigs. Using a slotted spoon (and a regular spoon), carefully place meat on a cutting board, and put vegetables in a dish and cover (if thickening gravy).
- Pull meat, or slice against the grain. Serve with vegetables and juices or gravy.
To Make Gravy
- Turn Instant Pot to saute and bring liquid to a boil. Meanwhile, mix cornstarch and water slurry together and set aside.
- Once liquid is boiling, stir slurry and add about half to the liquid, stirring to thicken. Add more slurry until gravy reaches desired consistency. Boil for 1-2 minutes and serve with roast and vegetables.
- Making gravy will add 5 minutes to the total cook time.
- Cut vegetables to similar sizes so they cook at the same rate.
- Avoid overcooking the meat, and the internal temperature should read 145° F after resting.
- Allowing the meat to rest ensures the meat remains juicy.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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