Melt-In-Your-Mouth Instant Pot Pot Roast (Ready in 90 Minutes!)
Sunday dinners in my childhood home always meant one thing: the rich, savory scent of pot roast simmering in my mother’s slow cooker.
After a day of board games or movie marathons with the whole family, we’d gather around the table and wait for her to serve up her classic roast. It was the kind of meal that filled the house with such a mouthwatering aroma that we all tried to sneak spoonfuls in the kitchen!
But as much as I loved those slow-cooked Sunday meals, I don’t always have the luxury of waiting all day for that perfect fork-tender roast. That’s where my Instant Pot Pot Roast comes to the rescue.
It has all the comforting flavors of the classic dish but cooks in a fraction of the time. The beef turns out fall-apart tender, the potatoes and carrots soak up the rich, herb-infused broth, and the gravy practically makes itself.
It’s the ultimate one-pot meal — effortless yet deeply satisfying.
Why You’ll Love This Recipe
- Fast & convenient: The Instant Pot cuts down on your cooking time without sacrificing flavor.
- Perfectly tender meat: Trust me, the chuck roast turns melt-in-your-mouth succulent.
- Rich & hearty: You’ll get deep, savory flavors with filling vegetables and a rich gravy.
- One-pot wonder: Fewer dishes, less cleanup—always a win!
- Great for meal prep: Leftovers are just as delicious the next day!
Ingredients & Substitutions
- 3 to 4 lbs. beef chuck roast (ideal for tenderness; brisket or round roast can work, though both are slightly leaner and less fatty)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut
- 3 potatoes, diced (use Yukon Gold or Russet for the best texture, or substitute with baby potatoes)
- 3 cups beef broth (make homemade broth or choose low-sodium broth)
- 2 tbsp Worcestershire sauce
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 4 sprigs fresh rosemary (or 1 tsp dried rosemary)
- Salt and pepper to taste
Prep & Cook Time
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 45 minutes |
Step-by-Step Instructions
- Season the meat generously. Coat the chuck roast evenly with salt and pepper.
- Sear for maximum flavor. Set the Instant Pot to sauté, add olive oil, and sear the roast on all sides until the exterior turns brown and slightly crisp.
- Sauté aromatics. Add chopped onion first and sauté, then and garlic. Cook until the garlic is fragrant and the onion is translucent.
- Deglaze the pot. Pour in the beef broth and Worcestershire sauce, scraping up browned bits to enhance the broth’s richness.
- Pressure cook the beef. Place the roast back into the Instant Pot with the herbs. Secure the lid and pressure cook on high for 60 minutes.
- Cook the vegetables. Once the beef is cooked, let the Instant Pot release pressure naturally for around 10 minutes. Then add your potatoes and carrots and pressure cook on high for another 5 minutes.
- Shred the beef. Do a natural release again for 10 minutes. Then remove the lid, transfer the veggies to a platter, then transfer the beef to a cutting board and shred with two forks.
- Serve and enjoy!
Expert Tips for the Best Pot Roast
- Don’t skip searing. Browning the meat locks in juices and deepens the overall flavor.
- Allow the meat to sit for a few minutes post-cooking to retain moisture.
- Enhance your broth with two tablespoons of tomato paste or a half-cup of red wine (I usually choose this when I want to level up my recipe) if you’d like a more complex flavor.
- For a thicker gravy, mix 1 tbsp cornstarch with 1 tbsp cold water after transferring the beef to the cutting board and leaving the juices in the pot. Stir in your cornstarch slurry, select the “Soup” function, and cook for 5 minutes.
- Remember to cut the vegetables into large chunks so they don’t turn into mush. This is especially important if you choose to cook the veggies with the beef in one go instead of adding them later.
Nutrition Facts
| Nutrient | Per Serving (Approx 1/6 of recipe) |
|---|---|
| Calories | 450 |
| Protein | 45g |
| Fat | 22g |
| Carbohydrates | 28g |
| Fiber | 4g |
FAQs About Instant Pot Pot Roast
How do I know when the roast is done?
The meat should shred effortlessly with a fork. If it resists, pressure cook for 10 to 15 minutes longer.
Can I use frozen beef?
Yes, just add around 30 minutes to the cooking time.
Can I freeze leftovers?
Absolutely! Store in an airtight container and freeze for up to 3 months.
What are the best side dishes for pot roast?
Classics like mashed potatoes, buttery dinner rolls, Brussels sprouts, or roasted green beans are great sides for this dish. I also like serving it with mac and cheese, especially for the kiddos.
Comfort Food Made Easy!
This Instant Pot Pot Roast brings comfort food to your table without the wait. With tender beef, and rich, cozy, nostalgic flavors in every bite, this is sure to become your go-to recipe for Sunday family dinners!
