Instant Pot Pot Roast Wellplated Com

One of my most prized possessions is a small notebook of Grandma’s recipes. It contains the comfort foods of my Midwestern childhood and has inspired recipes here like Instant Pot Beef Stroganoff and Stuffed Mushrooms. Today’s Instant Pot pot roast and potatoes and carrots is directly based on my Grandma’s recipe.

This easy pot roast recipe doesn’t require any browning.The gravy is made from the roast’s own cooking juices.It’s savory, luscious, and the gravy makes the already juicy beef all the more scrumptious.

Pot roast is inexpensive, feeds a crowd, and will make your kitchen smell homey and inviting, all reasons I still love it to this day!

How to Make Instant Pot Pot Roast

I adapted Grandma’s original roast to be an Instant Pot beef recipe. An electric pressure cooker such as the Instant Pot is fantastic for speeding up the cooking time for tougher, fattier cuts of meat like chuck roast.

Instant Pot pot roast cook time is 60 minutes on high pressure, plus 10 minutes of natural release. This does not include the time it takes the Instant Pot to come to pressure (10 to 15 minutes).From there, add the baby carrots, pressure cook for 5 more minutes, then natural release for 10 minutes.Add it all together (including the time it takes for the pot to come to pressure), and your total cooking time for pot roast in the Instant Pot is about 1 hour 45 minutes to 2 hours.

The Ingredients

Chuck Roast. Once cooked, chuck roast becomes melt-in-your-mouth tender and full of rich flavor. It’s also a wonderful source of protein, iron, and zinc.

Garlic. For tasty garlic flavor. Rosemary. Earthy, woodsy, and delicious in pot roast. Potatoes. Cooked until tender and flavorful, potatoes help make the pot roast extra hearty and comforting. Potatoes are rich in fiber, which will help keep you fuller for longer. Tomato Sauce. The key to a rich and flavorful pot roast.

Worcestershire. For an umami boost.Carrots. I love the pop of color and sweetness that carrots add to a pot roast. Packed with antioxidants and vitamins, they’re also a nutritious addition. You can use baby carrots or cut regular carrots.Cornstarch. Using a cornstarch slurry in the juices helps create a thick and luscious gravy.

The Directions

Storage Tips

To Store. Refrigerate pot roast in an airtight container for up to 4 days. You can refrigerate it in the gravy or store the gravy separately.To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Instant Pot. Perfect for making this Instant Pot pot roast recipe. Whisk. Easy to use and dishwasher safe. Slotted Spoon. Easily remove the beef and vegetables without the liquid.

Instant Pot pot roast, you are a Sunday kind of love! If you’re looking for a way to use short ribs, try my Braised Short Ribs recipe instead.