Enjoy a classic Instant Pot pot roast with tender beef, hearty vegetables, and rich, homemade gravy—all made in a fraction of the time compared to traditional methods. This one-pot dish is perfect for busy weeknights, Sunday dinners, or whenever you crave a warm, comforting meal.

With the Instant Pot, you get fall-apart beef and deeply infused flavors without the long hours of slow cooking. If you’re looking for an easy yet impressive meal, this pot roast recipe will quickly become a household favorite.

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Part 1: Preparing Your Instant Pot Pot Roast

Essential Tools & Equipment

Before you start, gather these tools:

• Instant Pot (6 qt or larger) – Needed for proper pressure cooking.
• Tongs – To easily flip and remove the roast.
• Wooden Spoon – For deglazing the pot.
• Sharp Knife & Cutting Board – For prepping veggies and trimming the roast.
• Measuring Cups & Spoons – Ensures accuracy for seasonings and liquids.

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Ingredients You’ll Need

For the Roast

• 3-5 lb boneless beef chuck roast
• 1 tbsp oil (olive or vegetable)
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, adds a subtle smoky flavor)

For the Vegetables

• 1 lb baby red potatoes
• 4 large carrots, chopped into 2-inch pieces (or 1 lb baby carrots)
• 1 large yellow onion, diced

For the Gravy & Broth

• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• ¼ cup water
• 2 tbsp cornstarch

Optional Garnish

• Fresh chopped parsley or thyme

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Step-By-Step Cooking Instructions

1. Season the Beef

• In a small bowl, mix salt, onion powder, garlic powder, black pepper, and smoked paprika.
• Rub this seasoning mix all over the roast for maximum flavor.

2. Sear the Meat

• Set the Instant Pot to Sauté mode and heat the oil.
• Sear the roast for 2-3 minutes per side until nicely browned.
• Remove and set aside.

3. Deglaze the Pot

• Pour in beef broth and Worcestershire sauce.
• Use a wooden spoon to scrape up the browned bits (this adds tons of flavor).
• Turn off Sauté mode.

4. Add the Vegetables & Roast

• Return the roast to the pot.
• Arrange potatoes, carrots, and onions around it.

5. Pressure Cook

• Lock the lid and set the vent to Sealing.
• Pressure Cook on High for:
  • 60 minutes for a 3 lb roast
  • 80-90 minutes for a 4-5 lb roast

6. Release the Pressure

• Allow natural release for 10 minutes, then quick release the remaining pressure.

7. Shred the Beef

• Transfer the roast and vegetables to a serving dish.
• Use forks to shred the beef into chunks.

8. Make the Gravy

• Set the Instant Pot to Sauté mode (Broth/Soup setting).
• In a small bowl, whisk water and cornstarch to make a slurry.
• Stir into the simmering broth until thickened to a gravy consistency.

9. Serve and Enjoy

• Spoon the gravy over the roast and vegetables.
• Garnish with fresh parsley or thyme, if desired.

How to Serve Instant Pot Pot Roast

This Instant Pot pot roast is a complete meal on its own, with tender beef, hearty vegetables, and a rich gravy. However, pairing it with the right side dishes can elevate the meal even further. Whether you want something light and fresh or warm and comforting, the right accompaniment makes all the difference.

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Best Side Dishes to Serve with Pot Roast

1. Creamy Mashed Potatoes – Classic and perfect for soaking up extra gravy.
2. Garlic Butter Green Beans – Adds a fresh, crisp contrast to the richness of the roast.
3. Homemade Dinner Rolls – Ideal for scooping up the delicious gravy.
4. Caesar Salad – A light, refreshing option to balance the hearty meal.
5. Roasted Brussels Sprouts – Caramelized, slightly crispy, and full of flavor.
6. Buttered Corn on the Cob – Simple, sweet, and pairs well with the savory roast.
7. Mac and Cheese – A creamy and indulgent side that complements the beef.
8. Sweet Potato Casserole – A slightly sweet contrast that enhances the savory flavors.

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Common Mistakes and How to Avoid Them

Making pot roast in the Instant Pot is straightforward, but a few mistakes can affect the final dish. Here’s what to watch out for and how to ensure the best results.

1. Skipping the Sear

• Searing locks in flavor and creates a deep, caramelized crust.
• Always take a few extra minutes to sear the beef before pressure cooking.

2. Not Deglazing the Pot

• Skipping this step can cause the burn warning to appear.
• After searing, use beef broth and a wooden spoon to scrape up any browned bits from the bottom.

3. Overcooking the Vegetables

• Carrots and potatoes can become too soft if cooked for too long.
• To keep them firmer, add them halfway through the cooking time instead of at the beginning.

4. Using Too Much Liquid

• The Instant Pot requires less liquid than a slow cooker.
• Stick to 4 cups of broth to prevent the dish from becoming too watery.

5. Not Letting the Pressure Naturally Release

• Immediately releasing the pressure can make the meat tougher.
• Allow at least 10 minutes of natural release before doing a quick release for the best texture.

Expert Tips for the Best Instant Pot Pot Roast

• Use the right cut of meat – Chuck roast is the best choice for a tender, flavorful result. Brisket and round roast can also work, but they may not be as juicy.
• Brown the meat first – Searing the roast before pressure cooking enhances the flavor and adds depth to the dish.
• Cut vegetables into large pieces – This prevents them from becoming too soft or mushy during cooking.
• Let the pressure release naturally – A natural pressure release for at least 10 minutes helps keep the beef tender.
• Adjust seasoning after cooking – Taste the gravy before serving and adjust the salt and pepper if needed.

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Storage and Reheating Instructions

Refrigerating Leftovers

• Store leftover pot roast in an airtight container in the refrigerator for up to four days.
• Keep the meat, vegetables, and gravy together to retain moisture and flavor.

Freezing for Later

• Place cooled roast and gravy in a freezer-safe bag or container.
• Store for up to three months.
• For best results, freeze the gravy separately and reheat together when ready to serve.

Reheating Instructions

• Microwave – Heat in a microwave-safe dish with a little extra broth for moisture, stirring occasionally.
• Stovetop – Simmer over low heat with additional broth or water to prevent drying out.
• Instant Pot – Use the Sauté mode to reheat quickly without losing texture.

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Frequently Asked Questions

Can I use a frozen roast?

Yes. Skip the searing step and increase the pressure cooking time by 20 to 30 minutes, depending on the size of the roast.

What is the best cut of beef for pot roast?

Chuck roast is ideal because of its marbling, which breaks down into a tender and flavorful dish. Brisket and round roast are alternative options.

Why is my pot roast tough?

The most common reason is not cooking it long enough. If the meat is still tough, return it to the Instant Pot and cook for an additional 10 to 15 minutes on high pressure.

How can I thicken the gravy more?

If the gravy is too thin, make an extra cornstarch slurry (one tablespoon of cornstarch mixed with one tablespoon of water) and stir it in while using the Sauté mode.

Can I make this recipe in a slow cooker instead?

Yes. Follow the same steps for searing, then cook on low for 8 to 10 hours or high for 4 to 6 hours in a slow cooker.

Can I add other vegetables?

Absolutely. Mushrooms, parsnips, celery, and turnips are great additions. Be sure to cut them into large chunks to prevent overcooking.

What if I don’t have Worcestershire sauce?

Soy sauce or balsamic vinegar can be used as substitutes to add a similar depth of flavor.

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Conclusion

This Instant Pot pot roast recipe is a perfect blend of convenience and comfort. With fall-apart tender beef, perfectly cooked vegetables, and a rich, homemade gravy, it is an ideal dish for family dinners, meal prep, or special occasions.

By following the step-by-step instructions, avoiding common mistakes, and using the expert tips, you will achieve a flavorful, juicy, and satisfying pot roast every time.

Try it today and enjoy a classic home-cooked meal with minimal effort.