A fall-apart tender pot roast with rich, savory gravy and perfectly cooked vegetables – all made in your Instant Pot! This delicious one-pot meal delivers all the comfort and flavor of a traditional Sunday roast but in a fraction of the time. The pressure cooking method ensures that even tough cuts of meat become irresistibly tender while absorbing all the aromatic flavors of herbs and wine.

Why You’ll Love This Recipe

Why You’ll Love This Recipe

  • Time-Saving Marvel: Transform a typically all-day cooking project into a weeknight-friendly meal that’s ready in just over 90 minutes.
  • Foolproof Results: The Instant Pot guarantees a perfectly tender roast every time – no more guessing about doneness!
  • Complete Meal Solution: Meat, vegetables, and gravy all cook together, meaning fewer dishes and more flavor infusion throughout.
  • Restaurant-Quality Gravy: By blending the cooking vegetables and broth, you’ll create a naturally thickened, intensely flavorful gravy without any fuss.

Ingredients You’ll Need

  • Chuck Roast: The star of the show. Its marbling breaks down during cooking, creating melt-in-your-mouth tenderness. Choose one with good fat distribution for best results.
  • Kosher Salt, Black Pepper, and Paprika: The perfect simple seasoning trio. The paprika adds a subtle depth without overwhelming the meat’s natural flavor.
  • Oil and Butter: Used for searing the meat. The combination gives you both high smoke point and rich flavor – don’t skimp on this step!
  • Onions, Carrots, and Garlic: These aromatics form the flavor foundation of your gravy while adding sweetness and complexity to the cooking liquid.
  • Beef or Chicken Broth: Provides moisture and helps create steam for pressure cooking. The low-sodium version lets you control the final salt level.
  • Red Wine: Adds incredible depth and a touch of acidity that helps tenderize the meat. Choose something you’d enjoy drinking!
  • Fresh Rosemary and Thyme: These herbs infuse the meat with their aromatic oils during cooking. Fresh really makes a difference here.
  • Potatoes: Optional but recommended for a complete meal. Baby varieties hold their shape well during pressure cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Wine Alternatives: Not a wine fan? Try substituting cranberry juice, pomegranate juice, or additional beef broth with a splash of balsamic vinegar.
  • Herb Swaps: No fresh herbs? Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead.
  • Root Vegetable Mix-Ups: Experiment with parsnips, turnips, or rutabaga in place of some of the carrots or potatoes.
  • Flavor Boosters: Add a tablespoon of tomato paste or Worcestershire sauce to the broth for extra umami depth.

How to Make Instant Pot Pot Roast

Step 1: Season and Sear the Meat

Set your Instant Pot to “Sauté” mode. While it heats, season your chuck roast thoroughly with salt, pepper, and paprika on all sides. Add oil and butter to the hot pot. When the oil is shimmering, carefully place the roast in and let it sear undisturbed for 3-4 minutes until a beautiful golden crust forms. Flip and repeat on the other side. Transfer the seared roast to a plate.

Step 2: Sauté the Aromatics

Add the quartered onions and carrot pieces to the hot pot. Let them cook for 3-4 minutes, stirring occasionally, until they begin to caramelize and take on some color. Add the garlic and cook for just 30 seconds more – garlic burns quickly!

Step 3: Deglaze the Pot

Pour in the broth slowly, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. This step is crucial not only for flavor but also helps prevent the “burn” notice during pressure cooking.

Step 4: Assemble and Cook

Place the trivet over the vegetable mixture, then set the seared roast on top. Arrange the fresh herb sprigs over the meat. If you’re including potatoes and extra vegetables as a side dish, arrange them on top of the roast and season with a bit more salt and pepper. Pour the wine over everything. Seal the lid, make sure the vent is set to “Sealed,” and cook on High Pressure for 55 minutes.

Step 5: Natural Release and Finish

When the cooking time ends, allow the pressure to release naturally for about 10 minutes before carefully opening the vent to release any remaining pressure. Once the float valve drops, it’s safe to open the lid. Remove the vegetables to a serving platter, then carefully lift out the roast using the trivet handles. Discard the herb stems and cover the meat and vegetables with foil to keep warm.

Step 6: Make the Gravy

Switch your Instant Pot back to “Sauté” mode. Use an immersion blender to purée the cooking liquid and vegetables into a smooth, rich gravy. Let it simmer for 3-5 minutes to thicken slightly. Taste and adjust seasonings if needed.

Step 7: Serve

Remove any large pieces of fat from the roast and break it into large, serving-sized chunks. Quarter the carrots if serving as a side. Arrange everything on a platter and serve with the hot gravy.

Pro Tips for Making the Recipe

  • Don’t Skip the Sear: Those few minutes of browning create dozens of new flavor compounds through the Maillard reaction – worth every second!
  • Room Temperature Meat: Take your roast out of the refrigerator 30 minutes before cooking for more even cooking and better browning.
  • Deglaze Thoroughly: Make sure you scrape up every bit of fond (those browned bits) from the bottom of the pot to prevent a burn warning and capture all that flavor.
  • Cut Vegetables Uniformly: Try to make your vegetable pieces similar in size for even cooking.
  • Rest Before Shredding: Giving the meat a few minutes under foil lets the juices redistribute for maximum tenderness.

How to Serve

This pot roast is a complete meal on its own, but here are some serving suggestions to round out your dinner:

Perfect Pairings

Serve with a simple green salad dressed with vinaigrette to cut through the richness of the gravy.

Bread Options

A crusty bread or soft dinner rolls are perfect for soaking up extra gravy.

Wine Pairing

The same medium-bodied red wine you used in cooking would make an excellent pairing – try a Merlot or Cabernet Sauvignon.

Make Ahead and Storage

Storing Leftovers

Store the meat, vegetables, and gravy separately in airtight containers in the refrigerator for up to 4 days.

Freezing

This pot roast freezes beautifully! Freeze portions in airtight containers for up to 3 months. The gravy may separate slightly when thawed but will recombine when reheated.

Reheating

For best results, reheat the meat and gravy together in a covered skillet over low heat until warmed through. Add a splash of broth if needed to keep everything moist.

FAQs

  1. Can I use frozen meat for this recipe?

    While you could use frozen meat, I don’t recommend it. Frozen meat won’t sear properly, which means you’ll miss out on all those wonderful flavors that come from browning. Additionally, you’d need to increase the cooking time substantially. For best results, thaw your roast completely before cooking.

  2. My gravy is too thin. How can I thicken it?

    If your gravy needs additional thickening after blending and simmering, make a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add this to your simmering gravy a little at a time, stirring constantly, until you reach your desired consistency. Remember that gravy continues to thicken as it cools.

  3. What’s the best cut of beef for pot roast?

    Chuck roast is ideal for pot roast because of its connective tissue and fat marbling that breaks down during cooking, creating tender, flavorful meat. Other good options include brisket, bottom round, or shoulder roast. These tougher cuts become incredibly tender with pressure cooking.

  4. Can I make this recipe without wine?

    Absolutely! Simply substitute the wine with additional beef broth and add 1-2 tablespoons of balsamic vinegar or Worcestershire sauce to achieve a similar depth of flavor. The acid in these ingredients helps tenderize the meat in much the same way wine does.

Final Thoughts

This Instant Pot Pot Roast brings all the comforting flavors of a traditional Sunday dinner to your table with minimal effort. The pressure cooker transforms an inexpensive cut of beef into a tender, flavor-packed centerpiece that tastes like you’ve been cooking all day. Whether for a weeknight family meal or a casual dinner with friends, this recipe delivers impressive results every time. Give it a try – your kitchen will smell amazing, and everyone will think you’ve spent hours cooking this magnificent meal!

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Easy Instant Pot Pot Roast Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Easy Instant Pot Pot Roast Recipe delivers tender, flavorful, and perfectly seasoned chuck roast paired with caramelized vegetables and a rich, silky gravy. Ideal for weeknight dinners or comforting Sunday meals, this one-pot wonder saves time without compromising the heartiness of a classic pot roast.

Ingredients

Units Scale

For Cooking the Roast:

  • 3 pounds chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoky or sweet paprika
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 large sweet yellow onion, peeled and quartered
  • 3 large carrots, washed and cut into 2-inch pieces
  • 2 garlic cloves, peeled and halved
  • 1 cup low-sodium beef or chicken broth
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

If Adding Root Vegetables as a Side Dish:

  • 1 pound Baby Dutch Yellow or Baby Red potatoes
  • 3 large carrots, washed
  • 1 large sweet yellow onion, peeled and quartered

Instructions

  1. Prepare the Roast:
    Sprinkle both sides of the chuck roast with kosher salt, black pepper, and paprika. Set the seasoned roast aside while the Instant Pot heats.
  2. Sear the Roast:
    Set the Instant Pot to “Sauté.” Add canola oil and butter to the pot. Once hot and shimmering, use tongs to carefully place the seasoned roast into the pot. Allow it to sear undisturbed for 3-4 minutes on one side until golden brown. Flip the roast and repeat on the other side. Transfer the seared roast to a plate.
  3. Cook the Aromatics:
    Add the quartered onion and carrot pieces to the pot. Sauté for 3-4 minutes or until the vegetables begin to caramelize and brown. Add the garlic and stir for about 30 seconds to release its aroma.
  4. Deglaze the Pot:
    Slowly pour in the broth while gently scraping the bottom of the pot with a wooden spatula to deglaze and release any tasty browned bits. This will add depth to the dish’s flavor.
  5. Set Up Pressure Cooking:
    Place the Instant Pot trivet over the vegetable-broth base. Set the Instant Pot to “Pressure Cook” or “Manual” on HIGH for 55 minutes. Lay the seared roast on the trivet and top it with rosemary and thyme sprigs.
  6. Add Side Vegetables (Optional):
    If desired, place Baby Dutch potatoes, carrots, and quartered onion on top of the roast. Sprinkle with additional kosher salt and pepper as needed. Pour red wine over the roast and vegetables.
  7. Cook and Release Pressure:
    Close the lid and set the vent to “Sealed.” Once the cooking time is complete, let the Instant Pot undergo a natural pressure release for about 10 minutes. Wait for the float valve to drop before opening the lid.
  8. Finish and Make Gravy:
    Remove the cooked vegetables to a platter and carefully lift out the roast using the trivet handles. Discard the herb sprigs. To make the gravy, set the Instant Pot to “Sauté” and purée the vegetable-liquid mixture at the bottom of the pot using an immersion blender (or blend in batches in a regular blender). Season to taste and cook for 3-5 minutes to thicken.
  9. Prepare for Serving:
    Divide the pot roast into large serving chunks, discarding excess fat. Quarter the carrots and arrange them with other vegetables on the platter. Serve the roast and vegetables with the warm, flavorful gravy.
  10. Serve and Enjoy:
    Plate the pot roast along with the root vegetables and pour the gravy generously on top. Enjoy the comforting, hearty meal!

Notes

  • For a deeper flavor, allow the roast to rest with the seasoning for at least 15 minutes before searing.
  • If you prefer thicker gravy, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) while thickening the gravy.
  • Wine adds a rich depth to the dish, but if you prefer a non-alcoholic option, substitute with additional beef broth.
  • Natural release is key for tender meat; avoid quick release to prevent toughening the roast.
  • Use a meat thermometer to ensure the roast is cooked to the perfect temperature (about 190°F for shreddable beef).

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 110mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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