Instant Pot Pot Roast! Rustic, delicious, and cozy to the max. Tender beef, onions, potatoes, garlic and herbs, mushrooms, and a perfectly luscious gravy.
Instant Pot Pot Roast
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I made this tonight, and it came out so well! The meat was very tender, the gravy was rich, and all in all it was just about perfect. Thank you for sharing this recipe. It is definitely going to be used over and over.
Lija W
Instant Pot Pot Roast is basically three moods in one: rustic, delicious, and cozy to the max.
It is also lots of other good things, like: chunks of tender beef, onions, whole potatoes, garlic and herbs, red wine, mushrooms, carrots, and a perfectly luscious gravy that is glossy and thick but not awkwardly thick? If serving this in a bowl poured with a mini gravy waterfall, coarse salt and pepper, and a chunk of hot, crusty, buttered bread is wrong, you know I don’t even want to be right.
This recipe is the essence of winter comfort food, and the Instant Pot is really a good friend to have around in these moments.
Watch How To Make Instant Pot Pot Roast
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Ingredients For This Recipe
Beef
You’ll be using a beef chuck roast, trimming the excess fat and cutting it into chunks. You can do that yourself or ask the butcher to trim it for you!
Garlic and Onion
Because, obviously. Bringing in the flavor!
Veggies
Carrots and celery for those classic pot roast aromas, and mushrooms and potatoes for some extra heartiness for the whole meal.
Tomato Paste
I love adding tomato paste to pot roast bring in a little acid, bite, and depth of flavor.
Red Wine, Broth, and Worcestershire
Your liquids are here to keep things happy, saucy, and salty. If you don’t drink or cook with alcohol, you can replace the wine with more broth.
Fresh Herbs
Sprigs of fresh thyme and rosemary really finish things off here. If you don’t have them fresh, you can substitute a little bit of dry thyme and rosemary.
Cornstarch
At the end of the recipe, you’ll take all that delicious liquid left over to make a gravy right in the pot using a cornstarch slurry. Magic!
I don’t eat beef all that often, but that’s actually why I love this recipe. Because anytime I’m eating beef I want to try to make it special: a responsible, quality piece of meat that’s cooked really well into something satisfying, filling, and perfect for the season. Which, at the moment, is a pot roast served with bread and wine and maybe a salad, but why, honestly? And yes, for sure you need candles on the table. Are you getting the vibe here?
It is a savory, comforting, back-to-basics recipe that is something really special for friends coming over for dinner, as a meal delivered to someone who is hurting, or for a drab Tuesday night that just needs a little something extra. ♡
Herbs and garlic, chunks of falling-apart, seared and slow-cooked beef, and a ton of winter veggies under a blanket of gravy. Let me think for two seconds: YES.
Instant Pot Pot Roast
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot Pot Roast! Rustic, delicious, and cozy to the max. Tender beef, onions, potatoes, garlic and herbs, mushrooms, and a perfectly luscious gravy.
Ingredients
Units
Scale
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, quartered
- 5 cloves garlic, minced
- 3 large carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 cup mushrooms, halved
- 1 pound red potatoes, whole
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 2–3 cups beef broth
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 2–3 teaspoons salt (more to taste)
- 1/4 cup cornstarch whisked with 1/2 cup cold water
Instructions
- Trim excess fat off the beef. Cut into 3-4 large chunks. Turn the Instant Pot to the sauté function and add oil. When the oil is hot, add beef and sear in oil until a crispy brown exterior forms.
- Add the onion, garlic, mushrooms, whole potatoes, tomato paste, red wine, broth, fresh herbs, salt, and Worcestershire sauce to the Instant Pot and cook on high pressure for 40 minutes.
- After 40 minutes, release pressure and add carrots and celery. Bring back up to pressure and continue cooking for 10 minutes (this prevents overcooking the carrots and celery). Once roast finishes, allow for 15 minutes of natural pressure release.
- Remove beef and veggies from Instant Pot and put on a serving platter. Add your cornstarch slurry to the liquid left in the Instant Pot. Switch to the sauté function. Let it bubble a bit until it thickens to be a gravy – this should take 2-3 minutes.
- Spoon gravy over roast. Serve with salt, pepper, and hot crusty bread. YUUUUM.
Equipment
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Notes
Red Wine Substitution: You can leave out the red wine and use beef broth instead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot dinner, instant pot pot roast, pot roast recipe, easy pot roast
One More Thing!
This recipe is part of our collection of yummy beef recipes. Check it out!
Filed Under: All Recipes Carrot Dairy-Free Dinner Instant Pot Main Dishes Meat and Chicken Mushroom Recipes Sugar-Free Tomato Winter
February 17, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Can you do this was a frozen roast?
Please unsubscribe me. I’m on a calorie intake restricted diet and you are killing me!!!!!!
We haven’t tested this using frozen beef yet, so it’s hard for us to say how long to cook it for in the Instant Pot without overcooking the veggies. If you end up trying it out though, we’d love to hear! 🙂
I’ve done it frozen with a 2-3 lbs roast, I just added an extra 15 minutes to the cooking time. The beauty of Instant Pot :).
If I split the recipe in half, by how much should I reduce the cook time? Love your stuff and SUPER appreciate the frequency of vegetarian recipes.
Hi, Megan! It should be the same cook time. Enjoy!
Do you think this would work if I just left out the potatoes, or is there a substitute that I could use? Thanks!
You could leave out the potatoes if you didn’t want to include them.
Thank you! Wasn’t sure if it would affect the cooking time. Will definitely try this soon.
Have you tried it with sweet potatoes instead of red potatoes or do you think that might make it taste way different?
We haven’t tried making this with sweet potatoes yet, but we’d imagine things would taste pretty different.
I would love to just use dried herbs for this! How much should I use- the rosemary & thyme? Thanks so much!
We’d suggest 1-2 teaspoons of each dried herb. Enjoy!
I bet this tastes amazing! This is perfect for cold weather!
The ultimate cozy dinner right here. 🙂
This recipe came out amazing, great work! I used an organic beef broth from Aldi instead of the red wine and the taste was incredible.
So glad to hear you enjoyed this, Nathan! 🎉
I am in love with the recipe that you provide specially your way of explaining each and every step. Please provide a recipe of sambhar vada.
Is this possible to do in a crock pot? I would love to make this this week!
Hi, Hannah! That should work just fine. We’d suggest cooking it on low for 7-8 hours and adding the carrots and celery for the last couple of hours.
Do you have an ootoon fur hooking without an instant pot.
We haven’t tested this using other methods, but we think this would work well if you made it in a slow cooker. We’d suggest cooking it on low for 7-8 hours and adding the carrots and celery for the last couple of hours.
Have you tried this with other beef cuts? For example, beef bottom round roast, beef flank steak, or beef shoulder roast?
We haven’t, but if you wanted to try other cuts, we’d suggest brisket or your idea of a bottom round should work too!
I used London broil that I got on sale, and it was great.
How would you adjust to make this in a dutch oven/crueset? (stove top) I don’t have an instant pot. Thanks!
You could try simmering it covered on the stove for a couple hours and adding the carrots and celery for the last 30 or so minutes to avoid overcooking them. Enjoy!
How about in the oven? Thanks again!
We haven’t tested this out yet in the oven, but you could try cooking the roast at 275 degrees F for about 3 hours or so (or until the meat is very tender). We’d suggest adding the carrots and celery for maybe the last hour.
I made this tonight, and it came out so well! The meat was very tender, the gravy was rich, and all in all it was just about perfect. Thank you for sharing this recipe. It is definitely going to be used over and over.
PS. Instead of the red wine, I used beef bone broth that I had made an hour earlier that day in my Instant Pot. I think that’s partly what made the gravy so rich and fabulous.
So happy to hear you enjoyed the roast, Lija!
What size Instant Pot did you use? Will this fit in the 6 qt?
Yep, a 6 quart would be perfect!
Hi, can you cook this in a slow cooker and what are the directions?
Hi, Jennie! This should work in the slow cooker. We’d suggest cooking it on low for 7-8 hours and adding the carrots and celery for the last couple of hours.
Great recipe, but wonder if potations and mushrooms will be soggy if cooked for the whole time.
Nope, they turned out just fine for us. 🙂
I totally agree with you Instant pot roast is the best winter comfort food. The recipe is nice and easy; the way it has been explained makes it all the more interesting to make.
This looks so comforting! Love a good instant pot roast.
I don’t have an instant pot? What would be the timings if I did this in my slow cooker?
You could try this in the slow cooker on low for 7-8 hours and add the carrots and celery for the last couple of hours.
I would like this right now please with some crusty bread.
We’re right there with ya!
Can I make the slurry and then add all the meat and vegies back into the pot on keep warm until time to serve?
That should work just fine. 👍
can we cook this in other things like pot made by mud ? or any other utensils. do we have to maintain the temperature as described by you or can we cook according to us also.
And one more thing this looks delicious 🙂
Roast was so tender and flavorful! Hubby and I both loved it! Thank u!
This was the worst tasting pot roast I have ever eaten! I’m not sure if it was the wine, Rosemary or Thyme but what a waste of a good piece of meat and time involved.
So sorry to hear this, Robin. We appreciate you sharing this feedback with us!
This looks like good quarantine food! When you release the pressure before adding veggies, is it a natural release?
It’s actually quick release right before adding the veggies. 🙂
Sounds great! If we want to cook this in the Instapot but NOT on High Pressure, would the time be more like 4 hours instead of 40 minutes?? Thx!!
We haven’t tested this out using anything but high pressure for the Instant Pot yet, so it’s hard to say how long it’ll take. Let us know if you end up trying it out!
Your recipe was amazing and so simple. Thank you for sharing.
So glad you enjoyed this, Heather!