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.
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.
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.
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.
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Servings: 6 servings
Calories: 612kcal
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
Calories: 612kcal | Carbohydrates: 33g | Protein: 48g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 441mg | Potassium: 1680mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8178IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 6mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Lisa
YUM! I don’t eat beef myself, but I actually made this same recipe for my family last Sunday and they absolutely loved it. The flavors resonated throughout the whole house, and they kept saying how juicy and tender the roast turned out.
Beth Pierce
My family loves it too!
Catalina
I made this in the Instant Pot and it turned out so tender. The meat practically fell apart and the flavor was amazing!
Beth Pierce
So glad that you liked it Catalina! We love it too!
Carol Cassara
I love trying new dishes… easy and tasty, like this one. Just how i like to eat. I’ll give it a go.
Beth Pierce
Thanks, Carol! Enjoy!
Mary
Yum! So hearty but easy to make! What a great comfort food meal. Thanks for the recipe,
Beth Pierce
The pleasure is all mine, Mary!
Tammy
The instant pot really is such a game changer! Perfect recipe…this came out so tender and juicy!
Beth Pierce
Thank you, Tammy! So glad that you enjoyed it.
Lora
This was so comforting and full of flavor, and I loved how tender the roast turned out. The gravy with the potatoes, carrots, and onions makes it such an easy family dinner.
Beth Pierce
Thank you, Lora! I am so happy that you liked it.
Katie Crenshaw
This was a winner. Everything came out fork tender and delicious. So easy to put together in th e Instant Pot.
Doreathea Williams
Everything looks delicious!please email me the recipe for the beef pot roast! Would love to make it! Thank you! Have a Bless Day!
Beth Pierce
Will do! Thank you!
Ben
The best part of this is that it gets so tender from pressure cooking. It’s nice to be able to trim off all the excess fat and not have to deal with greasy gravy.
Beth Pierce
So true!
Terri
This is fantastic! I cannot believe how fast it cooks in the Instant Pot, and it tastes just like it was cooked for hours.