Juicy Instant Pot Pot Roast Recipe: Comfort Food Made Effortless

Cooking a mouthwatering instant pot pot roast delivers comfort right to your dinner table.

Tender beef practically melts with each savory bite.

Juicy meat infused with rich herbs creates a hearty meal everyone craves.

Our simple method guarantees perfectly cooked proteins without complicated techniques.

Minimal ingredients combine for maximum flavor in this classic recipe.

Weekend dinners become extraordinary when you master this straightforward approach.

Prepare to impress your loved ones with this delectable main course that promises warmth and satisfaction.

Instant Pot Pot Roast Made Simple

Crush Kitchen Complexity: Perfect for cooking newbies and seasoned home chefs, this Instant Pot pot roast recipe breaks down complicated cooking steps into simple, manageable actions.

Speed Kitchen Magic: Modern pressure cooking technology transforms a traditionally long cooking process into a speedy meal solution, delivering tender meat and rich flavors in a fraction of standard cooking time.

Minimal Mess Champion: One-pot cooking means dramatically reduced cleanup, with the Instant Pot handling searing, sautéing, and pressure cooking all in the same vessel – saving precious kitchen energy and dishwashing time.

Crowd-Pleasing Comfort: Packed with hearty ingredients like tender chuck roast, robust vegetables, and aromatic herbs, this recipe creates a classic comfort meal that satisfies diverse palates and brings families together around the dinner table.

Pot Roast Essentials For Instant Pot

• Chuck Roast: A tender and flavorful cut of beef perfect for slow cooking and braising.

• Onion, Garlic: These classic ingredients provide a deep, savory base for the pot roast.
• Tomato Paste: Adds rich, concentrated tomato flavor and helps thicken the sauce.
• Worcestershire Sauce: Contributes a tangy and umami depth to the overall dish.

• Salt, Black Pepper: Essential seasonings that enhance the natural flavors of the meat.
• Dried Thyme, Dried Rosemary, Bay Leaf: Aromatic herbs that infuse the roast with classic, earthy flavors.
• Fresh Parsley: A bright, fresh herb used for garnishing and adding a pop of color.

• Olive Oil: Used for searing the roast and creating a flavorful base.
• Beef Broth: Provides moisture and creates a delicious cooking liquid for the roast.
• Carrots, Potatoes: Classic vegetables that become tender and absorb the rich flavors during cooking.

Instant Pot Pot Roast Cooking Steps

Step 1: Season the Roast

Sprinkle salt and pepper generously all over the chuck roast, covering every surface to ensure deep flavor throughout the meat.

Step 2: Sear the Meat

Turn Instant Pot to “Saute” mode and heat olive oil.

Brown the roast on all sides, creating a beautiful caramel-colored crust that locks in delicious juices. Cook each side for 3-4 minutes until nicely seared.

Step 3: Create Flavor Base

• Diced onions
• Minced garlic

Cook until vegetables become soft and fragrant. Stir in tomato paste and cook for an additional minute to develop rich undertones.

Step 4: Build Liquid Foundation

• Beef broth
• Worcestershire sauce

Scrape the bottom of the pot to release all the delicious browned bits, which will intensify the overall flavor profile.

Step 5: Combine Herbs and Meat

Return roast to the Instant Pot.

• Dried thyme
• Rosemary
• Bay leaf

These herbs will infuse the meat with an aromatic and earthy essence.

Step 6: First Pressure Cooking Round

Secure the Instant Pot lid and set valve to “Sealing.” Cook on “High Pressure” for 60 minutes, allowing the meat to become incredibly tender.

Step 7: Add Hearty Vegetables

After initial cooking, manually release pressure.

• Carrots
• Potatoes

Reseal and cook on “High Pressure” for an additional 10 minutes until vegetables are perfectly soft.

Step 8: Serve and Enjoy

Perform a quick pressure release.

Remove and discard bay leaf. Transfer roast and vegetables to a serving dish.

Optional: Garnish with fresh parsley. Serve with the rich cooking liquid as a delectable gravy.

Hacks For Tender Instant Pot Pot Roast

• Pat the roast dry before seasoning to ensure a perfect sear and develop a rich, golden-brown crust.
• Choose a well-marbled chuck roast for maximum tenderness and flavor that melts in your mouth.
• Allow natural pressure release for 10-15 minutes after cooking to keep the meat incredibly juicy and prevent drying out.
• Cut vegetables into large, uniform chunks to ensure even cooking and prevent them from becoming mushy.
• Save leftover cooking liquid as a delicious base for future soups or gravies, maximizing the recipe's potential.

Flavor Twists For Instant Pot Pot Roast

• Slow Cooker Classic: Replace Instant Pot with traditional slow cooker, cooking on low for 8-9 hours until meat becomes tender and falls apart easily.
• Herb-Infused Mediterranean: Swap dried herbs with fresh rosemary, oregano, and add kalamata olives for a Mediterranean-inspired flavor profile.
• Low-Carb Keto Option: Remove potatoes and carrots, replace with low-carb turnips and radishes. Use bone broth instead of regular beef broth for added nutrients.
• Vegetarian Alternative: Substitute chuck roast with large portobello mushrooms or seitan. Use vegetable broth and maintain same cooking technique for hearty plant-based meal.

Ideal Sides With Instant Pot Pot Roast

• Rustic Family Feast: Serve the pot roast on a large wooden cutting board, surrounded by colorful roasted vegetables for a hearty, farm-to-table presentation that screams comfort.
• Cozy Comfort Plate: Shred the tender meat and layer it over creamy mashed potatoes, drizzling the rich cooking liquid on top for a soul-warming meal that hugs your taste buds.
• Sandwich Sensation: Transform leftovers into mouthwatering sandwiches by piling shredded pot roast onto crusty bread with caramelized onions and a dollop of horseradish cream.
• Meal Prep Magic: Pack individual portions with roasted vegetables in meal prep containers for easy, delicious lunches throughout the week that'll make coworkers jealous.

Storing Instant Pot Pot Roast Right

• Refrigerate cooled pot roast in an airtight container for up to 4 days, ensuring it's completely sealed to prevent moisture loss.
• Freeze portions in freezer-safe containers or heavy-duty freezer bags for maximum 3 months, removing excess air to prevent freezer burn.
• Store vegetables and meat separately for better texture preservation if possible.
• Label containers with date and contents to track freshness.

FAQs

• What makes chuck roast the best cut for this recipe?

Chuck roast has high fat content and marbling, which breaks down during slow cooking, creating tender, flavorful meat that becomes incredibly soft and juicy in the Instant Pot.

• Can I skip searing the meat before pressure cooking?

Searing develops a rich, deep flavor through the Maillard reaction and creates delicious browned bits that enhance the overall taste of the pot roast, so it’s recommended not to skip this step.

• How do I know the roast is fully cooked and tender?

The roast is done when it easily falls apart with a fork and reaches an internal temperature of 195-205°F, which indicates the connective tissues have broken down completely.

Easy Instant Pot Pot Roast Recipe

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4.5 from 28 reviews

• Total Time: 1 hour 25 minutes
• Yield: 6 1x

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Description

Classic instant pot pot roast delights meat enthusiasts with tender, flavorful results from American kitchens. Hearty beef slowly simmers in savory broth, creating a comforting meal you can enjoy with family and friends.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 lb (1.36 kg) beef chuck roast

Vegetables:

• 1 large onion, diced
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 large potatoes, peeled and quartered

Seasonings and Liquids:

• 1 tablespoon olive oil
• 2 cups (473 ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Massage the chuck roast with salt and pepper, ensuring complete coverage on all surfaces.
2. Activate the Instant Pot’s “Saute” function and warm olive oil until shimmering. Caramelize the roast for 3-4 minutes per side, developing a rich golden-brown crust. Transfer meat to a holding plate.
3. Introduce diced onions and minced garlic into the pot, sauteing until translucent and fragrant. Incorporate tomato paste, stirring for approximately 60 seconds to intensify flavors.
4. Deglaze the pot with beef broth and Worcestershire sauce, meticulously scraping the bottom to capture all embedded flavor compounds.
5. Reintroduce the roast to the pot, sprinkling dried thyme, rosemary, and tucking in a bay leaf for aromatic depth.
6. Secure the lid, positioning the valve to “Sealing.” Pressurize at high temperature for precisely 60 minutes, allowing connective tissues to break down completely.
7. Following initial cooking, manually release pressure. Nestle carrots and potatoes around the roast, then reseal and cook for an additional 10 minutes at high pressure.
8. Conclude cooking with a rapid pressure release. Extract and discard the bay leaf. Carefully transfer the tender roast and vegetables to a serving platter.
9. Optional: Garnish with fresh parsley and accompany with the concentrated cooking liquid as a robust, flavor-packed gravy.

Notes

• Ensure a well-marbled chuck roast for maximum tenderness and rich flavor during cooking.
• Pat the meat completely dry before seasoning to achieve a perfect golden-brown sear and develop deep caramelization.
• Adjust cooking time for larger or smaller roasts, calculating approximately 20 minutes per pound of meat under high pressure.
• For a leaner version, replace chuck roast with top round or bottom round roast, which are healthier but might require slightly reduced cooking time to prevent drying out.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Lunch, Dinner
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg