This Instant Pot pot roast is a comforting, hearty meal made with tender beef, flavorful gravy, and perfectly cooked vegetables. It’s a classic dish made faster and easier using a pressure cooker, delivering rich taste with minimal effort.
Why You’ll Love This Recipe
This recipe is ideal for anyone who loves a satisfying homemade meal without spending hours in the kitchen. The Instant Pot transforms a simple cut of beef into a melt-in-your-mouth roast in a fraction of the usual time. The gravy is deeply flavorful, thanks to a combination of broth, seasonings, and aromatics.
Another reason to love this recipe is the perfectly cooked vegetables. By adding them later in the process, they stay tender without becoming overly soft. It’s also a flexible recipe—you can adjust the seasoning or ingredients based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon black pepper
3 lb beef chuck roast, cut into 1 lb chunks
2 tablespoons canola oil
1 medium onion, finely chopped
3 garlic cloves, finely minced
2 cups low sodium beef broth
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 ½ lb baby potatoes, whole
3 large carrots, peeled and cut into thick slices
1 tablespoon ketchup or honey
2 tablespoons corn starch
2 tablespoons water
Directions
Start by mixing the seasoning salt, garlic powder, dried parsley, onion powder, and black pepper in a small bowl. Rub this mixture evenly over the beef chunks.
Turn your Instant Pot to the sauté setting. Once hot, add the oil and sear the beef pieces on all sides until browned. Work in batches if necessary. Remove the beef and set aside.
In the same pot, add the chopped onion and cook until softened. Stir in the minced garlic and cook for about one minute.
Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot to release any browned bits, which will enhance the flavor of the gravy.
Return the beef to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 65 minutes.
Once the cooking time ends, allow the pressure to release naturally for about 10–15 minutes before opening the lid.
Remove the beef and let it rest. Add the potatoes and carrots to the liquid in the pot. Close the lid again and cook on high pressure for 3 minutes.
While the vegetables cook, shred the beef using two forks.
After the vegetables are done, allow a short natural pressure release, then open the lid. Remove the vegetables and place them with the shredded beef.
Stir ketchup or honey into the liquid for a touch of sweetness. Mix the cornstarch and water, then stir it into the pot. Turn on sauté mode and cook until the gravy thickens.
Serve the beef and vegetables topped with the rich gravy.
You can swap the beef chuck roast for another cut like brisket or round roast, though chuck provides the best tenderness. For added flavor, include herbs like thyme or rosemary.
If you prefer a thicker gravy, increase the cornstarch slightly. For a lighter version, reduce the amount of oil and skip the ketchup.
You can also add mushrooms or celery for extra vegetables. For a slightly sweeter taste, use honey instead of ketchup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the beef and vegetables are fully cooled before storing.
To reheat, warm in a pot over medium heat, adding a splash of broth if needed to loosen the gravy. You can also reheat in the microwave in short intervals, stirring occasionally.
For longer storage, freeze the pot roast and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I make the roast more tender?
Cook it longer under pressure if needed. Tough meat usually means it hasn’t cooked long enough.
Can I skip searing the beef?
Yes, but searing adds extra flavor to the final dish.
What is the best cut of beef for this recipe?
Chuck roast is ideal because of its marbling and tenderness after cooking.
Can I cook the vegetables with the meat?
It’s not recommended, as they can become too soft.
Can I use frozen beef?
Yes, but increase the cooking time to about 90–100 minutes.
Why is my gravy too thin?
Add more cornstarch slurry and cook longer on sauté mode.
Can I make this recipe without an Instant Pot?
Yes, but it will take several hours in a slow cooker or oven.
How do I thicken the gravy properly?
Mix cornstarch with cold water before adding it to avoid lumps.
Can I add other vegetables?
Yes, vegetables like mushrooms or celery work well.
How do I store leftovers safely?
Refrigerate in airtight containers and consume within a few days.
Conclusion
This Instant Pot pot roast is a reliable and delicious meal that combines tender beef, flavorful gravy, and perfectly cooked vegetables. It’s an excellent choice for family dinners or meal prep, offering both convenience and rich, comforting taste in every bite.
