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.
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.
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!
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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!
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
- 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)
- ⅓ cup All Purpose Flour
- 4 Tablespoon Butter
- 1 Pinch of Salt (or to taste)
Season both sides of the roast with 1 tsp salt, the pepper, and steak seasoning. Set aside.
Set Instant Pot to Sauté mode. When the display reads "Hot" add the vegetable oil.
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.
While the roast is browning, prepare your vegetables and the sauce.
Mix the broth, V8 juice, Worcestershire, and liquid smoke together. Then stir in the garlic powder and the remaining 1/2 tsp of salt. Set aside.
Remove roast and set on a plate.
Add the onion and cook for a couple of minutes, stirring frequently.
Pour in the broth mixture. Stir, scraping up the brown bits from the bottom of the pot.
Add the bay leaf and thyme. Let contents come to a simmer.
Put the roast back in the pot.
Add the celery, carrots, and potatoes** (See note if you want firmer vegetables).
Close the lid and set the steam release knob to the Sealing position.
Press the Cancel/Keep Warm button to cancel the Sauté mode.
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.
When the cook cycle ends, let the pot naturally release the pressure for 15- 20 minutes. Then manually release any remaining steam.
When the pin in the lid drops, open the lid facing it away from your face. Turn off the Instant Pot.
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.
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.
Press the Sauté (or browning button on other brands) button.
Put the flour and butter in a microwave safe dish. Microwave for about 20 seconds. Stir well, until combined.
When the liquid in the pot starts to simmer, add the butter/flour mixture and stir well, until it starts to thicken.
When gravy is thickened, turn off the Instant Pot and taste the gravy. Adjust salt, if desired.
Serve the pot roast and vegetables. Pour gravy over as desired.
**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.
RESOURCES TO MAKE This Recipe and More
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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 🙂
You can use either. It’s more about the size of the meat pieces.
This is the only recipe we use for pot roast anymore. Everything turns out perfect! Thank you for sharing this recipe!
Your recipe was so easy to follow and the roast came out perfectly delicious!
That’s great, Laura! Thank you for your review!
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.
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!
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.
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!
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.
Hi Diane, I hope it came out well for you!
Have you ever cooked a pot roast frozen in the IP? And what changes would be made?
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).