Tender Instant Pot Pot Roast

This hearty Instant Pot Pot Roast transforms a classic Sunday dinner into a weeknight possibility. With melt-in-your-mouth beef chunks surrounded by buttery potatoes and perfectly tender carrots, all swimming in a rich homemade gravy, this one-pot wonder delivers maximum flavor with minimal effort.

I first made this recipe during a particularly hectic week when I needed comfort food but had zero time to babysit a roast. My family was so impressed they thought I had been cooking all day when in reality I had been helping with homework while the Instant Pot worked its magic.

Ingredients

• Chuck roast: cut into chunks ensures more even cooking and faster results than cooking a whole roast
• Baby potatoes: both red and gold add color variety and hold their shape beautifully
• Fresh rosemary and thyme: infuse the dish with aromatic flavors that dried herbs simply cannot match
• Worcestershire sauce: adds incredible depth that elevates the simple beef stock base
• Tomato paste: provides concentrated umami flavor that enriches the gravy without making it taste like tomato sauce

Step-by-Step Instructions

Sear the Beef:

Season chuck roast pieces generously with salt and pepper on all sides to create a flavor foundation. Heat olive oil using the Instant Pot's sauté function until it shimmers. Place beef chunks in without overcrowding and sear for a full 3 to 4 minutes per side until deeply browned. This caramelization creates the rich flavor base for the entire dish. Transfer the beef to a plate once browned on all sides.

Build the Flavor Base:

Add chopped onion to the hot pot and sauté for about 3 minutes until translucent and beginning to soften. Stir in garlic and tomato paste and cook just until fragrant about 30 seconds. The tomato paste will begin to darken slightly which concentrates its flavor. Immediately deglaze with red wine scraping vigorously to release all the browned bits from the bottom of the pot. These bits are concentrated flavor that will enrich your gravy.

Assemble and Pressure Cook:

Pour in beef stock and Worcestershire sauce then add potatoes and carrots. Return the seared beef chunks to the pot nestling them among the vegetables. Lay fresh herb sprigs and bay leaves on top. Secure the lid ensuring the valve is in the sealed position. Set to high pressure for 35 minutes which is the perfect balance for tender meat while maintaining vegetable integrity.

Create the Perfect Gravy:

After natural release and removing the solids strain the cooking liquid to remove any bits. Return exactly 2 cups of this flavorful liquid to the Instant Pot. Melt butter then whisk in flour cooking for 2 minutes to eliminate raw flour taste. Gradually add the reserved cooking liquid whisking constantly until your gravy reaches the perfect silky consistency. Season to taste with salt and pepper.

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My favorite part of this recipe is how the carrots take on a buttery sweetness that even vegetable skeptics devour. My mother in law who typically picks around carrots actually asked for seconds of just the carrots last time I made this for Sunday dinner.

Perfect Make-Ahead Meal

This pot roast actually improves overnight as the flavors have time to meld and deepen. Simply refrigerate the meat vegetables and gravy separately then gently reheat in a covered dish in the oven at 325°F for about 20 minutes. The flavors will be even more pronounced on day two which makes this perfect for meal prep or entertaining.

Foolproof Substitutions

If you cannot find fresh herbs substitute 1 teaspoon dried rosemary and 1 teaspoon dried thyme added directly to the cooking liquid. No red wine on hand? Simply use additional beef stock with a teaspoon of balsamic vinegar for complexity. For those avoiding potatoes sweet potatoes or parsnips make excellent alternatives with a slightly sweeter profile that complements the savory beef beautifully.

Serving Suggestions

While this pot roast is a complete meal on its own I love serving it with a bright side to cut through the richness. A simple arugula salad dressed with lemon and olive oil provides the perfect contrast. For special occasions consider adding buttered dinner rolls for sopping up extra gravy or a side of roasted Brussels sprouts with a drizzle of balsamic glaze for color and texture variation.

Frequently Asked Questions

→ Can I use a different cut of beef?

Yes, you can substitute chuck roast with brisket or bottom round, though cooking times may vary slightly.

→ Do I need red wine for the recipe?

No, you can replace red wine with additional beef stock for a non-alcoholic option.

→ Can I make this dish ahead of time?

Yes, this dish is excellent for meal prep. Store leftovers in an airtight container for up to 3 days.

→ How do I thicken the gravy?

Whisk in butter and flour in the Instant Pot to create a smooth and thick gravy from the cooking liquid.

→ What potatoes work best?

Baby red or gold potatoes hold their shape well and absorb the flavors beautifully during cooking.