This Instant Pot pot roast is a comforting, hearty meal that delivers tender, fall-apart beef, perfectly cooked vegetables, and a deeply flavorful gravy. Made entirely in the pressure cooker, it brings classic home-style comfort to the table with minimal effort and reliable results every time.
Why You’ll Love This Recipe
This recipe is ideal for busy days when you want a satisfying homemade dinner without hours of cooking. The pressure cooker transforms an affordable cut of beef into a melt-in-your-mouth roast in a fraction of the usual time. The vegetables are added at the end, ensuring they stay tender without becoming mushy, and the gravy is rich, savory, and full of depth. It’s a complete meal that feels special yet is easy enough for a weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds beef chuck roast, cut into 1-pound chunks
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon black pepper
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
1½ pounds baby or creamer potatoes, left whole
3 large carrots, peeled and cut into thick slices
1 tablespoon ketchup or honey
2 tablespoons cornstarch
2 tablespoons water
Directions
In a small bowl, mix the seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Rub this seasoning evenly over all sides of the beef chunks.
Turn the Instant Pot to sauté mode. Once hot, add the canola oil. Sear the beef in batches, browning each side for 2 to 3 minutes without moving it too much. Remove the beef and set aside.
Add the chopped onion to the pot and sauté until softened. Add the minced garlic and cook for about 1 minute, stirring constantly.
Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot well to release any browned bits. Stir to combine.
Return the beef to the pot. Secure the lid, set the valve to sealing, and pressure cook on high for 65 minutes.
When cooking is complete, allow the pressure to release naturally for 10 to 15 minutes, then carefully vent any remaining pressure.
Remove the beef to a plate, cover loosely, and let it rest. Add the potatoes and carrots to the pot, placing them in the liquid.
Seal the lid again and pressure cook on high for 3 minutes. While the vegetables cook, shred the beef into large pieces.
Let the pressure release naturally for 5 minutes, then vent. Remove the vegetables and place them on a serving platter with the beef.
Stir the ketchup into the remaining liquid. In a small bowl, mix the cornstarch and water, then stir it into the pot. Turn sauté mode back on and cook, stirring, until the gravy thickens. Serve the roast and vegetables with plenty of gravy.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 70 minutes
Pressure release and finishing time: 20 minutes
Total time: Approximately 1 hour 45 minutes
Variations
You can cut the roast into smaller pieces and reduce the pressure cooking time to about 45–50 minutes for a faster meal. Sweet potatoes can replace regular potatoes for a slightly sweeter flavor. A splash of soy sauce can be added to the gravy for deeper umami, or fresh herbs like thyme or rosemary can be stirred in at the end for added aroma.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop with a splash of broth or in the microwave until heated through. The flavors often deepen after resting overnight, making leftovers especially delicious.
FAQs
Can I skip searing the beef?
Yes, but searing adds depth of flavor to both the meat and the gravy. Skipping it will save time but slightly reduce richness.
What cut of beef works best?
Beef chuck roast is ideal because its marbling breaks down during pressure cooking, resulting in very tender meat.
Can I cook the roast from frozen?
Yes, increase the pressure cooking time to about 90–100 minutes for a 3-pound frozen roast.
Why add vegetables at the end?
Vegetables cook much faster than beef. Adding them later prevents them from becoming overly soft.
How do I know if the roast is tender enough?
If it doesn’t shred easily, return it to the Instant Pot and pressure cook for an additional 10–15 minutes.
Can I make this without potatoes?
Yes, simply omit them and serve the roast with rice or bread instead.
Is the gravy very thick?
The gravy is moderately thick. You can adjust thickness by adding more or less cornstarch slurry.
Can I double the recipe?
You can double it as long as the Instant Pot is not filled past the maximum fill line.
What if I don’t have balsamic vinegar?
You can substitute apple cider vinegar or red wine vinegar for a similar balance.
Can I prepare this ahead of time?
Yes, the roast can be made a day ahead and reheated gently with the gravy.
Conclusion
This Instant Pot pot roast is the kind of recipe that earns a permanent place in your dinner rotation. It’s dependable, comforting, and packed with flavor, offering tender beef, perfectly cooked vegetables, and a gravy that brings everything together. Whether for a family dinner or meal prep, it’s a satisfying classic made simple.
This Instant Pot Pot Roast delivers tender, fall-apart beef, perfectly cooked vegetables, and rich, savory gravy. Made entirely in the pressure cooker, it’s a comforting, hearty meal with minimal effort.
Ingredients
3 pounds beef chuck roast, cut into 1-pound chunks
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon black pepper
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
1½ pounds baby or creamer potatoes, whole
3 large carrots, peeled and cut into thick slices
1 tablespoon ketchup or honey
2 tablespoons cornstarch
2 tablespoons water
Instructions
Mix seasoning salt, garlic powder, dried parsley, onion powder, and black pepper in a small bowl. Rub evenly over beef chunks.
Turn Instant Pot to sauté mode. Add canola oil and sear beef in batches, 2–3 minutes per side. Remove and set aside.
Add onion to the pot and sauté until softened. Stir in garlic for 1 minute.
Pour in beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot and stir.
Return beef to the pot. Secure lid, set valve to sealing, and pressure cook on high for 65 minutes.
Allow natural pressure release for 10–15 minutes, then vent remaining pressure.
Remove beef, cover loosely, and rest. Add potatoes and carrots to the pot in the liquid.
Seal lid again and pressure cook on high for 3 minutes. Shred beef while vegetables cook.
Release pressure naturally for 5 minutes, then vent. Remove vegetables and plate with beef.
Stir ketchup into liquid. Mix cornstarch and water, add to pot, and cook on sauté until gravy thickens. Serve beef and vegetables with gravy.
Notes
Searing adds depth of flavor but can be skipped to save time.
Vegetables are added at the end to prevent overcooking.
Use balsamic, apple cider, or red wine vinegar interchangeably.
Double the recipe only if Instant Pot capacity allows.
Sweet potatoes can replace regular potatoes for variation.
