Instant Pot Pot Roast

Ingredients

• 1.36 kg (3 lb)boneless beef chuck roast
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper
• 1 tablespoonolive oil
• 1 largesweet yellow onion, coarsely chopped
• 4 clovesgarlic, minced
• 1 tablespoontomato paste
• 1 tablespoonWorcestershire sauce
• 355 ml (1½ cups)low-sodium beef broth
• 4 sprigs, or 1 teaspoon driedfresh thyme
• 6 mediumcarrots, cut into 2.5 cm (1-inch) pieces
• 680 g (1.5 lb)whole baby potatoes
• 2 tablespoonscornstarch, optional, for thickening the gravy
• 2 tablespoonswater, optional, for thickening the gravy

Instructions

1. 1

   Cut the beef

   Cut the chuck roast into two pieces.

2. 2

   Season the beef

   Sprinkle the salt and black pepper over all sides of the beef.

3. 3

   Heat the oil

   Set the Instant Pot to sauté and heat the olive oil until hot.

4. 4

   Brown the beef

   Add the seasoned beef and brown it for about 4 minutes on each side. Leave it undisturbed until it is ready to turn; once seared, it should release easily from the pot. Transfer the browned beef to a clean plate.

5. 5

   Soften the onion

   Keep the Instant Pot on sauté and add the onion. Cook for about 4 minutes, stirring often and scraping up the browned bits, until softened and lightly browned. Stir in the garlic, then press cancel to turn off the pot.

6. 6

   Add the broth

   Stir in the tomato paste, Worcestershire sauce and beef broth, scraping any browned bits from the bottom of the pot.

7. 7

   Return the beef

   Put the beef back in the pot and add the fresh thyme sprigs or dried thyme.

8. 8

   Pressure cook beef

   Close the lid and set the steam release valve to sealing. Cook on high pressure using Manual/Pressure Cook for 60 minutes. When cooking finishes, let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.

9. 9

   Cook the vegetables

   Open the pot and place the carrots and potatoes on top of the beef. Close the lid and cook on high pressure using Manual/Pressure Cook for 5 minutes. Let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.

10. 10

    Shred the roast

    Lift out the beef and vegetables, leaving the juices in the pot. Remove and discard the thyme stems if using fresh thyme. Shred the roast into chunks with two forks.

11. 11

    Thicken the gravy

    To thicken the juices, set the Instant Pot to sauté. In a small bowl, mix the cornstarch and water, then stir the mixture into the pot. Cook, stirring occasionally, until the gravy has thickened slightly.

12. 12

    Serve with gravy

    Serve the pot roast with the gravy.

What is Instant Pot pot roast?

Pot roast is an American-style braised beef dinner, traditionally cooked slowly with vegetables and savoury cooking juices. This version uses a pressure cooker to tenderise chuck roast and cooks the potatoes and carrots in a separate, shorter stage.

Chuck roast suits the dish because it becomes tender during a moist, extended cook. Browning it first and using the browned bits in the broth help build a fuller-tasting gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 35g protein, 24g carbs, 21g fat.

The beef supplies most of the protein and a substantial share of the fat, while the potatoes, carrots and onion contribute most of the carbohydrates. The olive oil and chuck roast also contribute fat. For a more balanced plate, serve a generous helping of the vegetables alongside the beef and add a green vegetable or salad.

Why brown the beef first?

Searing: Let the beef brown without moving it for about 4 minutes per side. It should release from the pot once a crust has formed; if it sticks, give it a little more time.

Fond: The browned bits left behind are flavourful. Scrape them up as the onion cooks and again after adding the broth so they dissolve into the cooking liquid.

Build the cooking liquid

Aromatics: Onion and garlic provide the savoury base, while tomato paste and Worcestershire sauce add depth to the beef broth. Stir and scrape the pot well before pressure cooking.

Thyme: Use fresh sprigs or dried thyme as listed. Remove the stems after cooking if you used fresh thyme.

Cook the vegetables separately

Timing: The beef cooks under pressure first, then the carrots and potatoes go in for a shorter 5-minute cook. This staged approach helps the vegetables hold their shape rather than sharing the full beef cooking time.

Placement: Set the vegetables on top of the beef before closing the lid. Cut the carrots into even 2.5 cm pieces for more consistent cooking.

Check tenderness and doneness

Beef: After the pressure releases, the roast should pull apart into chunks with two forks. If it is not tender enough to shred, return it to the pot and pressure cook longer before adding the vegetables.

Vegetables: The potatoes and carrots should be tender when pierced but still hold together. Handle them gently when lifting them from the pot.

Finish the gravy

Optional thickening: Mix the cornstarch thoroughly with the water before adding it to the juices, which helps prevent lumps. Stir as the gravy cooks on sauté until it thickens slightly.

Serving: Spoon the gravy over the beef and vegetables, or serve it alongside so everyone can add as much as they like.

What to serve with pot roast

The potatoes and carrots make this a substantial one-pot meal. For a fresher contrast, serve it with a simple green salad or steamed green vegetables.

Keep any extra gravy for the table. It also works well spooned over the shredded beef and potatoes when serving leftovers.

Recipe notes & tips

• Pat the beef dry before seasoning if its surface is damp, so it can brown more readily.
• Wait for the beef to release from the pot before turning it to avoid tearing the browned surface.
• Scrape the bottom thoroughly after adding the broth to lift any browned bits.
• Keep the carrots in even-sized pieces so they cook at a similar rate.
• Use the natural pressure release times stated in the method before venting the remaining pressure.
• Mix the cornstarch and water until smooth before stirring them into the cooking juices.

Variations

• Use dried thyme: Add 1 teaspoon in place of the fresh thyme sprigs.
• Leave the gravy unthickened: Skip the optional cornstarch and water for a thinner cooking liquid.
• Cut the vegetables evenly: Keep the carrots and potatoes in similarly sized pieces for more even cooking.
• Serve with greens: Add steamed green vegetables or salad at the table for a fresh contrast.

Common mistakes to avoid

• Moving the beef too soon: It may stick and tear; let it sear until it releases before turning.
• Skipping the pot scrape: Browned bits can remain on the base; loosen them with the onion and broth.
• Cooking vegetables with the beef from the start: They may become too soft; add them after the first pressure-cooking stage.
• Venting immediately: The method calls for a 10-minute natural release after each cook; vent the remaining pressure afterwards.
• Adding dry cornstarch: It can form lumps; mix it with the water first.
• Pulling out the roast before checking tenderness: If it does not shred easily, pressure cook it longer before serving.

How to store

Refrigerate cooled beef, vegetables and gravy in an airtight container for up to 3 days. Reheat gently until piping hot, adding a little broth or water if the gravy has thickened too much.

Frequently asked questions