• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Happy Foodie
  • Home
  • Recent Posts
  • Recipes
  • Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook's Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
subscribe
search icon
Homepage link
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
×
Home » Blog Recipe Posts » Dinner

Instant Pot Simple Pot Roast

January 4, 2022 by Sandy 14 Comments

Jump to Recipe

Instant Pot Simple Pot Roast is a delicious tender pot roast, and the results are excellent! A tender, juicy Instant Pot pot roast with gravy, potatoes and carrots. This pressure cooker pot roast is the perfect meal for meat and potatoes loving folks! This is how to cook a chuck roast in the Instant Pot.

Pot Roast on a white plate next to a small pitcher of gravy and pressure cooker

 
The flavors of this Instant Pot chuck roast are so delicious, and the gravy is amazing!
Originally published on 10/1/17

Instant Pot Simple Pot Roast

The Pot Roast is the quintessential American family meal. A budget friendly dinner recipe that is so delicious.

This is how to cook an economical piece of meat to a point where it is tender and flavorful. Most importantly, it can feed the whole family!

Paired with root vegetables like onions, carrots and potatoes, this meal has become a staple in millions of American homes. Now the Instant Pot beef roast is our go-to!

What is The Best Cut of Meat for a Pot Roast?

    Any of these cuts of beef will work. It just depends on your preference, or what you have on-hand.

  • For a classic pot roast, a chuck roast is the most common because of how tender and flavorful they are. Chuck roasts are fall-apart tender when cooked as a pot roast.
  • You could also use a brisket, a fattier cut that has a lot of connective tissue that gets very tender when cooked down. Briskets will be sliceable for easy serving.
  • Round: A bottom round or top round roast is a lean and sliceable cut. It makes a decent pot roast, but is not fall-apart tender.

 Pot Roast with potatoes and carrots on a white plate next to pressure cooker

Can I Use a Frozen Beef Roast for This Recipe?

Yes you can! Just rub a little oil on it so the seasonings stick (rub them on the roast), and put it in the pot on top of the onions. Add about 10-30 minutes extra cook time, depending on how large it is.
**I still prefer to thaw the roast as much as possible before pressure cooking for the best results**

Can I Cook The Veggies With the Pot Roast?

  • Yes, you can cook the vegetables along with the pot roast. The trick is cutting the veggies larger, they will be nice and soft, but won't disappear!
  • You can also use a 2-step process where you cook the pot roast until there is about 8 minutes cook time left. Then depressurize the pot and add the veggies, then pressurize the pot and cook about 5-8 minutes so the veggies don't get too soft. That is a great option for those of you who prefer firmer carrots and potatoes. It just takes a little longer.

Can I Make Gravy With This Pot Roast?

Yes you can! The drippings make the BEST gravy, and it would be a shame to miss out on it! I included the instructions for making gravy in the recipe card below.

What if My Pot Roast is Still Tough After Cooking?

If the meat is still tough after cooking your pot roast, it just needs to cook longer. Chuck Roasts and Briskets especially need time for the connective tissues in the beef to break down. That is what makes the roast tender!

How to Avoid a Dry Pot Roast

• Please don't do a Quick Release of the pressure after the cook time is finished. The meat needs that 10-20 minutes of Natural Release time to rest, and the contents of the pot need to come down in temperature.
• If you Quick Release, the intensity of the venting can pull the moisture from the roast before the juices can redistribute into the meat fibers and can produce a dry roast!

blue banner with the words you might also like
Instant Pot Mississippi Pot Roast
Instant Pot Barbecue Beef
Instant Pot French Dip Sandwiches
Instant Pot Turkey Breast

Sunday Pot Roasts used to be cooked in the oven low and slow all day long. Now you can have a tender, flavorful pot roast in less that 2 hours!

This pressure cooker Pot Roast recipe isn't fancy, but it cooks up tender, juicy, and so very delicious.

If you make this easy pressure cooker Pot Roast recipe, please let me know! Just leave a comment below with a star rating. I'd love to know how you liked it!

pink button with the words follow my pinterest board

5 from 4 votes
Pot Roast on a white plate next to a small pitcher of gravy and pressure cooker
Print
Instant Pot Simple Pot Roast
Prep Time
20 mins
Cook Time
1 hr 30 mins
Natural Release
15 mins
Total Time
2 hrs 5 mins
 

Tender, juicy Instant Pot pot roast with vegetables and gravy. Cooked in your electric Pressure cooker, this pot roast is done in about 2 hours

Course: Dinner
Cuisine: American
Keyword: instant pot chuck roast, pressure cooker pot roast recipe
Servings: 6 (⅓ lb) servings
Calories: 427 kcal
Author: Sandy Clifton
Ingredients
  • 2-3 lbs Chuck Roast, cut in two equal pieces
  • 1 ½ teaspoons Kosher Salt (or any coarse salt) divided
  • ½ teaspoon Black Pepper
  • 2 teaspoons Steak Seasoning (Montreal, etc.)
  • 2 Tablespoons Vegetable Oil
  • 1 cup Beef or Chicken Broth
  • ½ cup V8 Juice
  • 1 teaspoon Liquid Smoke (this will not make it too smoky, only add some flavor)
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons Garlic Powder
  • 1 Yellow Onion, chopped in 2" pieces
  • 1 Bay Leaf
  • 5 Sprigs of Thyme (or 1 tsp dried)
  • 3 Large Carrots cut in thirds (or large chunks)
  • 3 Ribs of Celery, cut in large pieces
  • 5 or 6 small Potatoes (leave whole)
For Gravy
  • ⅓ cup All Purpose Flour
  • 4 Tablespoon Butter
  • 1 Pinch of Salt (or to taste)
Instructions
  1. Season both sides of the roast with 1 tsp salt, the pepper, and steak seasoning. Set aside.

  2. Set Instant Pot to Sauté mode. When the display reads "Hot" add the vegetable oil.

  3. Place the roast into the pot and let it brown for 8 minutes. Then flip it and brown on the other side for 8 minutes. Try to brown the edges, too (It is important to let it brown for the full 8 minutes without moving it before flipping it over). This step not only improves the flavor, but reduces the pressure cooking time.

  4. While the roast is browning, prepare your vegetables and the sauce.

  5. Mix the broth, V8 juice, Worcestershire, and liquid smoke together. Then stir in the garlic powder and the remaining ½ tsp of salt. Set aside.

  6. Remove roast and set on a plate.

  7. Add the onion and cook for a couple of minutes, stirring frequently.

  8. Pour in the broth mixture. Stir, scraping up the brown bits from the bottom of the pot.

  9. Add the bay leaf and thyme. Let contents come to a simmer.

  10. Put the roast back in the pot.

  11. Add the celery, carrots, and potatoes** (See note if you want firmer vegetables).

  12. Close the lid and set the steam release knob to the Sealing position.

  13. Press the Cancel/Keep Warm button to cancel the Sauté mode.

  14. Press Manual (or Pressure Cook) and use the +/ - buttons to set the time to 60 minutes - for a 2 to 3 lb roast. High Pressure. (if your roast is more than 2" thick, add 15 minutes).

    It can take the pot several minutes to get to pressure. That's normal.

  15. When the cook cycle ends, let the pot naturally release the pressure for 15- 20 minutes. Then manually release any remaining steam.

  16. When the pin in the lid drops, open the lid facing it away from your face. Turn off the Instant Pot.

  17. Remove the roast and vegetables to a platter to rest while you make the gravy. It is fine to leave the onions in the liquid.

  18. If your roast is not as tender as you'd like, put it back in for 15 minutes. Keep the veggies in a covered dish.

Make the Gravy
  1. Press the Sauté (or browning button on other brands) button.

  2. Put the flour and butter in a microwave safe dish. Microwave for about 20 seconds. Stir well, until combined.

  3. When the liquid in the pot starts to simmer, add the butter/flour mixture and stir well, until it starts to thicken.

  4. When gravy is thickened, turn off the Instant Pot and taste the gravy. Adjust salt, if desired.

  5. Serve the pot roast and vegetables. Pour gravy over as desired.

Recipe Notes

**If you want your vegetables firmer (they come out pretty soft, but we like them that way), add them after the roast is done, before you make the gravy.

 

Remove roast to a platter and cover with foil to keep warm. Add the veggies and cook for 5 minutes high pressure, and quick release the pressure when done. Remove to a platter with the resting roast and continue with making the gravy.

Updated 1/18

RESOURCES TO MAKE This Recipe and More

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

More Dinner

  • Easy Baked Salsa Chicken in 3 tacos on a plate with garnishes
    Easy Baked Salsa Chicken
  • Slow Cooker Pineapple Chicken on a green plate with rice
    Slow Cooker Pineapple Chicken
  • Spinach Mushroom Orzo in a skillet
    Spinach Mushroom Orzo
  • Irish Cottage Pie in a baking dish with wooden spoon
    Irish Cottage Pie

Sharing is caring!

8860 shares
  • Tweet
  • Share

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Gina

    October 24, 2023 at 10:17 pm

    My family loved this recipe! They say the gravy made it😋

    Reply
  2. Kika

    January 21, 2023 at 9:36 am

    Please forgive my beginner question.

    Is this recipe for 6qt or 8qt pot ? I own both but would like to use the recipe in my 8qt. Do I need to change anything ? We eat a little more 🙂

    Reply
    • Sandy

      February 10, 2023 at 3:02 pm

      You can use either. It's more about the size of the meat pieces.

      Reply
  3. Misty Steed

    January 05, 2020 at 9:06 am

    This is the only recipe we use for pot roast anymore. Everything turns out perfect! Thank you for sharing this recipe!

    Reply
  4. Laura

    February 11, 2018 at 7:45 pm

    Your recipe was so easy to follow and the roast came out perfectly delicious!

    Reply
    • Sandy

      February 11, 2018 at 8:18 pm

      That's great, Laura! Thank you for your review!

      Reply
  5. Barbara Cummings

    January 15, 2018 at 4:38 pm

    I’m new to the Insta Pot and have the 3 qt. one. I can’t seem to find how large a roast to cook it. Do you know? Thanks.

    Reply
    • Sandy

      January 15, 2018 at 6:45 pm

      Hi Barbara! I think a 2lb roast would fit very well in the 3 qt. It will cook faster if you cut the roast in half, also!

      Reply
  6. Paul

    October 06, 2017 at 7:27 am

    This recipe worked great for me. I did the option for the firmer vegetables and they were good. But I think I would be ok with them softer, so next time I'll make this with the potatoes and carrots in at the beginning as it's written. I'm lazy! Sauce was very good, simple. The meat fell apart. Thank you for the easy recipe.

    Reply
    • Sandy

      October 06, 2017 at 7:44 am

      That's great Paul! I provided the option for the firmer vegetables because some people don't like their veggies soft. I like mine soft, but not mushy! Just keep the potatoes whole, and cut the carrots into large chunks and they should come out just right. If you end up cooking a thicker roast, and want to keep the same cook time, you will need to cut the roast in half and continue with the recipe (browning, etc.). Thank you for the nice comment!

      Reply
      • Diane

        July 22, 2018 at 1:52 pm

        I've got my veggies, roast, onions, carrots 2 cups beef broth. Hope it's as luscious as your recipe says I'm not known to cook much the only reason I have a kitchen it came with the house ha ha thank you. Diane from Ohio.

      • Sandy

        July 22, 2018 at 7:06 pm

        Hi Diane, I hope it came out well for you!

  7. Donna Dolny

    October 01, 2017 at 9:11 am

    Have you ever cooked a pot roast frozen in the IP? And what changes would be made?

    Reply
    • Sandy

      October 01, 2017 at 1:11 pm

      Hi Donna! I don't recommend pressure cooking frozen roasts. The outside can become overcooked while the inside can be undercooked. If you need to cook a frozen roast, you might need to double the liquid so the roast is completely covered with liquid. Then double (70 to 90 minutes) the cook time (also it will take a lot longer to come to pressure as the frozen roast will make the liquid cold). The water helps the roast heat through better. I wouldn't include the carrots or potatoes (maybe the celery).

      Reply

Primary Sidebar

Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Sandy wearing a black shirt and a red apron

More about me →

Reader Favorite Recipes

  • Easy Slow Cooker Meatloaf on a white plate garnished with parsley
    Easy Slow Cooker Meatloaf
  • Air Fryer Rib Eye Steak
    Air Fryer Rib Eye Steak
  • Slow Cooker Cheesy Scalloped Potatoes
    Slow Cooker Cheesy Scalloped Potatoes
  • Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley
    Instant Pot Short Ribs

More favorites

Footer

↑ back to top

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2025.  All rights reserved.

Disclaimers

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

About

  • About
  • Contact
  • Meet Gizmo, Our Foodie Pug

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
Instant Pot Pot Roast on a white plate