Pot Roast In Instant Pot Recipe

I perfected an Instant Pot Pot Roast that makes a full roast-and-potato dinner from frozen with one surprisingly simple trick.

I used to think pot roast took all day but the Instant Pot flipped that idea on its head. I’m kinda proud of this version with a good beef chuck roast and halved baby potatoes, it keeps the meat tender and the potatoes soaking up all the flavor.

I’ve tried everything, from Healthy Instant Pot Pot Roast twists to the Instapot Pot Roast From Frozen shortcut, and this one surprised me most. There are little tricks that make each bite sing, and yeah I messed up a batch once but learned from it, thats the fun part.

Ingredients

• Beef chuck roast: packed with protein and collagen, gives rich meaty flavor
• Yellow onion adds sweetness and depth, supplies fiber and vitamin C
• Garlic brings pungent savory punch, has antioxidants and immune boosting compounds
• Carrots add sweet flavor full of beta carotene and vitamin A
• Potatoes bulk the meal with starchy carbs potassium and a creamy bite
• Beef broth supplies savory umami richness and minerals, thins into a braising liquid
• Red wine gives acidity and depth, helps tenderize meat and brighten flavors
• Herbs like thyme rosemary and bay add piney earthy aroma and freshness

Ingredient Quantities

• 3 to 4 lb beef chuck roast (well marbled, can be frozen or thawed)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil or olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 1/2 cups low sodium beef broth (360 ml)
• 1/2 cup dry red wine (120 ml) optional
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 3 medium carrots, cut into chunks
• 1 1/2 pounds baby potatoes or small Yukon Golds, halved
• 2 stalks celery, chopped
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
• 1 to 2 bay leaves
• 1 to 2 tablespoons cornstarch (optional, for thickening)
• 1 tablespoon unsalted butter optional
• Chopped fresh parsley for garnish optional

How to Make this

1. Pat the 3 to 4 pound chuck roast dry and rub with 1 and a half teaspoons kosher salt and 1 teaspoon black pepper. If it’s frozen, just remove any packaging and season what you can, it’s okay if it’s not perfect.

2. Set the Instant Pot to Sauté and add 2 tablespoons oil. When hot, brown the roast on all sides, about 3 to 4 minutes per side. If the roast is fully frozen you can brown any exposed parts or skip searing and proceed, but searing adds flavor.

3. Remove the roast to a plate. Add the sliced large yellow onion to the pot and cook until softened, about 4 minutes, then stir in 4 minced garlic cloves and 1 tablespoon tomato paste for 30 seconds.

4. Pour in 1 half cup dry red wine if using and scrape up browned bits, then add 1 and a half cups low sodium beef broth, 1 tablespoon Worcestershire sauce, and nestle in 2 sprigs fresh thyme and 1 sprig fresh rosemary plus 1 to 2 bay leaves. Taste and add a little more salt if needed.

5. Return the roast to the pot, tuck in 3 medium carrots cut into chunks, 1 and a half pounds halved baby potatoes, and 2 stalks chopped celery around the meat or on top if space is tight. Make sure there is enough liquid to come partly up the sides of the roast.

6. Seal the lid and set the Instant Pot to High Pressure. For a thawed 3 pound roast cook about 60 minutes, for 4 pounds cook about 75 minutes. If frozen add about 30 minutes more so roughly 90 to 105 minutes total. When cooking time ends, let the pressure release naturally for 15 to 20 minutes, then quick release any remaining pressure.

7. Open the lid, remove the roast and vegetables to a platter and cover to rest about 10 minutes. Pull out and discard thyme, rosemary stems and bay leaves.

8. Skim excess fat from the cooking liquid. If you want a thicker gravy, mix 1 to 2 tablespoons cornstarch with an equal amount of cold water to make a slurry and stir into the pot, then set Instant Pot to Sauté and simmer until thickened. Stir in 1 tablespoon unsalted butter for shine if desired and adjust salt and pepper.

9. Slice the roast against the grain or shred with forks, serve with the potatoes and carrots and spoon the gravy over everything. Sprinkle chopped fresh parsley on top for color.

10. Quick tips: always deglaze the pot after searing so you don’t get a burn notice, use low sodium broth since you add salt later, and if your veggies are too soft next time reduce the second cooking time by a couple minutes.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 quart or larger), youll use this for searing and pressure cooking
2. Heavy tongs for turning and moving the roast
3. Chef knife and cutting board for veg and trimming meat
4. Measuring spoons and measuring cups for salt, broth, wine etc
5. Wooden spoon or heatproof silicone spatula to deglaze and scrape browned bits
6. Large plate or platter to rest the roast and hold veggies
7. Small bowl and a spoon or whisk for the cornstarch slurry
8. Ladle or slotted spoon for serving and skimming fat
9. Instant read meat thermometer (optional but handy to check doneness)

FAQ

Pot Roast In Instant Pot Recipe Substitutions and Variations

• Beef chuck roast: swap for beef brisket or boneless short ribs (both give rich flavor), or use pork shoulder if you want a different but still juicy result. Just pick something well marbled and expect to tweak cook time a bit.
• Kosher salt: if you only have table salt or fine sea salt, use less — start with about 1 tsp and taste, since fine salts are stronger by volume than kosher salt.
• Dry red wine: replace with an extra 1/2 cup beef broth plus 1 tablespoon red wine vinegar or balsamic vinegar, or use unsweetened grape juice with a splash of lemon for a non alcoholic option.
• Cornstarch for thickening: use a flour slurry (2 tablespoons flour mixed with cold water) or arrowroot powder 1:1 (gives a glossy finish). Or just simmer the sauce to reduce and concentrate flavors if you don’t want thickeners.

Pro Tips

– Brown the meat whenever you can, even if only parts of a partly frozen roast get a sear. That quick browning gives big flavor from the fond, and be sure to deglaze the pot well with wine or broth so you dont get a burn notice later.

– If you hate mushy potatoes or carrots, cut them larger and place them on top of the roast or cook the roast first, remove it, then quick-pressure a short time for the veg. You can also use a trivet or steamer basket so the veg steam gently instead of getting crushed under the meat.

– Taste and adjust salt after pressure cooking, not before. Liquid reduces and concentrates, so its easier to oversalt up front. Low sodium broth is your friend, and finish with Worcestershire or a splash of vinegar or wine to brighten the gravy.

– Let the roast rest 10 minutes before slicing or shredding, slice against the grain for tender bites, and skim fat from the pan liquid before thickening. For a velvety shine add a tablespoon of butter at the end and always mix cornstarch with cold water first so you dont get lumps.