Kitchen notes · a little help before you start
Instant Pot Pot Roast Recipe
Pot roast with tender carrots and potatoes feels like a dinner you can settle into. The beef pulls into generous chunks, and there's gravy to spoon over the vegetables as well. Give yourself a little of everything so the savory juices reach across the plate.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Original yield
- Serves 6
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Pressure cooker
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Let the sear happen
Once the roast is in the hot oil, leave it alone for a few minutes before turning. Moving it too soon makes it harder to get that browned crust on each side.
2. Use the right pressure time
The pressure time depends on the size of the roast. Use the shorter time for a smaller roast and the longer time for a 5 pound roast, then follow the release step as written.
3. Don't rush the lid
After the natural release, wait until the steam has vented and the float valve drops before opening the pot. That's the sign it's ready to uncover safely.
Get to know the ingredients
Chuck roast
This is written for a thawed chuck roast. If yours is frozen, add the specified extra pressure cooking time, and you can skip searing before moving on to pressure cooking.
Carrots
Large carrot chunks can go in with the roast and potatoes. Baby carrots cook faster, so use their separate timing to keep them from turning mushy.
Corn starch
Whisk the corn starch with water before it goes into the boiling broth. That little slurry helps it blend in smoothly and thicken the gravy in the pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Instant Pot Pot Roast Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the roast and vegetables are out, strain the broth, bring it to a boil, and stir in the corn starch mixture. Taste the gravy at the end and season it before spooning it over everything.
A little more help as you go
Arrange, then pour
After searing, tuck the potatoes, carrots, and onion around the roast rather than piling them all on top. Then pour in the broth and Worcestershire so the cooking liquid is in the pot before sealing.
A little garnish is optional
The gravy is the main finish here. Fresh thyme or parsley is only added if you want it, so don't let that stop you from serving the roast as soon as the gravy is ready.
A few questions you might have
Can I skip searing the roast?
Sear a thawed roast first for better browning. If you're starting with a frozen roast, you can skip the searing step and go straight to pressure cooking after rubbing on the spices.
Why do baby carrots need different timing?
Baby carrots cook faster than large chunks of whole carrots. Hold them back, shorten the first pressure cook, then add the baby carrots for a final 10 minutes so they don't get mushy.
Do I shred the roast before making the gravy?
Yes. Move the roast and vegetables to a platter first, then shred the beef into chunks. That leaves the broth in the pot so you can strain it and thicken it into gravy.
When do I add more seasoning?
Season the roast at the start with the spice mixture. After the gravy thickens, taste it and add salt, pepper, and garlic powder as needed.
What should I do before opening the Instant Pot?
Let it naturally release for 10 minutes, then turn the vent to release the rest of the steam. Open the lid only after the steam has vented and the float valve has dropped.
Any more cooking tips?
If you’d like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don’t turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.