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This tasty Instant Pot pot roast combines onions, potatoes, carrots, and tender chuck roast in an easy, mind-blowing gravy made right in the Instant Pot. Comfort food doesn’t get better than this.

A white platter full of pot roast, poatoes, carrots, and gravy.

This is such a delicious and easy recipe that I enjoy making, and my family loves eating it even more.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

Chuck roast: This is by far my favorite cut of beef for this recipe, followed by rump roast. If you use a rump roast, cook it on low.
Dry red wine: A dry wine like Pinot noir or Cabernet Sauvignon.
Beef broth: Preferably low-sodium.
Fresh herbs: I like to use thyme, rosemary, and bay leaves.
Baby yellow potatoes: I love Melissa’s baby Dutch yellow potatoes.

How To Make Instant Pot Pot Roast

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Season the roast with salt and black pepper. Brown the chuck roast in a little oil and plate it.
Sauté the onions and garlic.
Place the browned chuck roast on top of the onions. Add the red wine, beef broth, Worcestershire sauce, and tomato paste. Top the roast with the fresh herbs and bay leaves. Seal and cook on high pressure for 45 minutes. Slow-release for 10 minutes, then quick-release to remove any pressure.
Add the potatoes and carrots. Seal and cook on high pressure for 8 minutes, then quick-release. Plate the vegetables and the chuck roast.
Turn the Instant Pot to sauté. Mix the cornstarch and water. Whisk it into the broth and cook until thickened, stirring often.
Trim the fat and cartilage from the chuck roast. Serve the gravy over the chuck roast, potatoes, and carrots.

Some of steps to making instant pot pot roast. Season the roast with salt and black pepper. Brown the chuck roast in a little oil and plate it. Sauté the onions and garlic.

Some of steps to making instant pot pot roast. Place the browned chuck roast on top of the onions. Add the red wine, beef broth, Worcestershire sauce, and tomato paste. Top the roast with the fresh herbs and bay leaves. Seal and cook on high pressure for 45 minutes. Slow-release for 10 minutes, then quick-release to remove any pressure. Add the potatoes and carrots. Seal and cook on high pressure for 8 minutes, then quick-release.

Preparation Tips

Don’t add the oil to the Instant Pot until the pot is hot. This creates a nonstick seal. Don’t add the beef until the oil is hot.
Turn off the Instant Pot before adding the garlic. Stir continuously and let the residual heat cook the garlic.
Instant Pots cook slightly differently, and you may know enough about yours to adjust cooking times.
Fish the sprigs and bay leaves out of the instant pot after cooking.

A close up view of instant pot pot roast with gravy, baby yellow potatoes, and carrots.

More Beef Recipes

Instant Pot Pot Roast

This tasty Instant Pot pot roast combines onions, potatoes, carrots, and tender chuck roast in an easy, mind-blowing gravy made right in the Instant Pot.

Print Pin Rate

Course: dinner, main meal beef

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 612kcal

Author: Beth Pierce

Ingredients

kosher salt
freshly ground black pepper
3 lbs chuck roast
2 tablespoons olive oil
2 medium yellow onions, chopped
3 garlic cloves, sliced
½ cup dry red wine
2 cups low-sodium beef broth
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
4 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
1½ lbs baby yellow potatoes
4 large carrots, peeled and cut into 1-1½ inch chunks
2 tablespoons cornstarch
2 tablespoons cool water

Instructions

Season the roast with salt and black pepper. Add 1½ tablespoons olive oil to the Instant Pot. Turn the Instant Pot to saute. Once the oil is very hot, add the chuck roast and sear it on both sides. Remove the roast and plate it.
If needed, add a little more oil. In saute mode, cook the onions until soft. stirring frequently. Press the cancel button. Add the garlic and cook using the residual heat, stirring frequently.
Place the browned chuck roast on top of the onions. Add the red wine, beef broth, Worcestershire sauce, and tomato paste. Place the fresh herbs and bay leaves on top of the roast. Seal and cook on high pressure for 45 minutes. Slow-release for 10 minutes, then quick-release to remove any pressure.
Add the baby potatoes and carrots. Seal and cook on high pressure for 8 minutes, then quick-release. Plate the vegetables and the chuck roast. Fish the bay leaves and sprigs out of the pot. Trim the fat and cartilage from the chuck roast.
Turn the Instant Pot to saute. Mix the cornstarch and water. Whisk it into the broth and cook until thickened, stirring often. Serve the gravy over the chuck roast, potatoes, and carrots.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave at reduced power for short increments until warm.

Nutrition

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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.