The Secret to the Perfect Instant Pot Roast? It Only Takes an Hour!

Believe it or not, the melt-in-your-mouth, slow-cooked pot roast your grandmother made for hours can be whipped up in just over an hour.

That’s right—we’re talking tender, savory beef with perfectly cooked vegetables, all achieved in record time thanks to the magic of the Instant Pot.

If you’ve ever thought delicious, home-cooked comfort food was off the table for busy weeknights, this recipe is about to change your mind.

So, what’s the secret? How can an age-old family favorite that once required an entire day of planning now fit so effortlessly into your modern schedule? Let’s dig into this game-changing technique and uncover why this Instant Pot Pot Roast deserves a spot in your dinner rotation.

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Why This Recipe Is a Family Favorite

For generations, pot roast has been the centerpiece of cozy family dinners. Its hearty, wholesome flavors bring people together, filling the kitchen with aromas that feel like a warm hug.

But for busy women like us, the idea of slow-cooking for hours might feel impossible—especially when you’re juggling work, errands, and everyday chaos.

That’s where the Instant Pot comes in. This recipe takes everything you love about traditional pot roast—the fork-tender beef, the rich, savory gravy, and perfectly cooked vegetables—and condenses the process into a fraction of the time.

No compromises, just pure, flavorful comfort food. And the best part? The Instant Pot does all the heavy lifting.

What Makes a Great Pot Roast?

If you’ve ever been disappointed by tough, dry beef or mushy veggies, you’re not alone. But don’t worry—the following tips ensure your pot roast is perfection every single time:

1. Choose the Right Cut of Meat: The magic of pot roast starts with a good cut of beef. Look for a well-marbled chuck roast—the fat will melt into the meat as it cooks, creating that tender, juicy texture we all crave.
2. Searing Is Non-Negotiable: While it’s tempting to skip this step, searing the beef before pressure-cooking locks in flavor and adds depth to the dish. Trust me, it’s worth the extra few minutes.
3. Timing Is Everything: The Instant Pot works quickly, but the key to success is knowing when to add your veggies. You’ll want to cook the beef first and toss in the potatoes, carrots, and onions toward the end for that perfect, just-tender bite.
4. Don’t Forget the Gravy: The drippings left in your Instant Pot are liquid gold. With just a little cornstarch slurry, you can transform those juices into a rich, savory gravy that brings everything together.

How to Make Instant Pot Pot Roast

Ready to bring this modern twist on a classic to your kitchen? Here’s everything you need to know.

Ingredients:

• 2-3 lbs boneless chuck roast, trimmed of excess fat
• 2 tablespoons olive oil (extra virgin preferred)
• 1 large onion, quartered
• 4 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 pound baby potatoes, halved (unpeeled)
• 4 large carrots, cut into thick slices
• 2 tablespoons cornstarch (for gravy)
• Salt and black pepper, to taste

Instructions:

1. Sear the Beef: Set your Instant Pot to “Sauté” mode and heat the olive oil. Season the chuck roast generously with salt and pepper. Once hot, sear the roast for 3-4 minutes per side until it develops a golden crust. Remove and set aside.
2. Build the Flavor: Add the onions and garlic to the pot, sautéing for 2 minutes until fragrant. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary, scraping up any browned bits on the bottom of the pot.
3. Pressure Cook the Beef: Place the seared roast back into the pot, secure the lid, and set to “Manual” or “Pressure Cook” on high for 60 minutes. For larger roasts (3 lbs+), increase cooking time by 10-15 minutes. Allow for a natural pressure release (about 10-15 minutes).
4. Add the Veggies: Once pressure is released, open the lid and add the potatoes and carrots. Close the lid again and set to “Pressure Cook” for 5 more minutes, followed by a quick release.
5. Make the Gravy: Remove the roast and veggies, leaving the liquid behind. Turn the Instant Pot back to “Sauté” mode. Mix the cornstarch with 2 tablespoons of water to make a slurry, then whisk it into the liquid. Let it simmer for 2-3 minutes until thickened. Adjust cornstarch amount if you prefer a thicker gravy.
6. Serve and Enjoy: Shred the beef into large chunks, drizzle with gravy, and serve alongside the tender vegetables.

Why You’ll Love This Recipe

1. It’s a Time-Saver: You get all the rich, slow-cooked flavor of a classic pot roast in a fraction of the time.
2. It’s Foolproof: The Instant Pot takes out the guesswork, ensuring perfect beef and veggies every time.
3. It’s Family-Approved: This dish is pure comfort food, loved by kids, partners, and dinner guests alike.
4. It’s Versatile: Leftovers can easily transform into French dip sandwiches, beef stew, or a pot pie filling.

The Comfort Food You Deserve

At the end of a long day, there’s nothing better than gathering around the table for a warm, hearty meal. This Instant Pot Pot Roast combines everything you love about traditional comfort food with the convenience you need in your busy life.

It’s proof that even on the craziest days, a homemade meal—one that tastes like it cooked all day—is still possible.

Don’t forget to comment below; I’d LOVE to hear your opinion about this recipe. Did you try it with a fun twist? Share your experience!

And if you loved this recipe, be sure to follow us on Pinterest for more quick and delicious meal ideas.

Happy cooking! Love, Mia

Instant Pot Pot Roast

This Instant Pot Pot Roast delivers fork-tender beef, perfectly cooked vegetables, and rich, savory gravy in just over an hour. Perfect for busy weeknights or cozy family dinners!

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 2-3 lbs boneless chuck roast trimmed of excess fat
• 2 tablespoons olive oil extra virgin preferred
• 1 large onion quartered
• 4 cloves garlic minced
• 4 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 pound baby potatoes halved (unpeeled)
• 4 large carrots cut into thick slices
• 2 tablespoons cornstarch for gravy
• Salt and black pepper to taste

Instructions

 

Sear the Beef:

• Set the Instant Pot to “Sauté” mode and heat the olive oil.
• Season the chuck roast with salt and pepper.
• Sear the roast for 3-4 minutes per side until golden brown. Remove and set aside.

Build the Flavor:

• Add onions and garlic to the pot. Sauté for 2 minutes until fragrant.
• Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Scrape up browned bits from the bottom.

Pressure Cook the Beef:

• Return the roast to the pot. Secure the lid and set to “Manual” or “Pressure Cook” on high for 60 minutes.
• Allow for a natural pressure release (10-15 minutes).

Add the Veggies:

• Open the lid and add potatoes and carrots.
• Close the lid and “Pressure Cook” for 5 more minutes. Perform a quick release.

Make the Gravy:

• Remove the roast and veggies, leaving the liquid in the pot.
• Turn to “Sauté” mode. Combine cornstarch with 2 tablespoons water and whisk into the liquid.
• Simmer for 2-3 minutes until thickened. Adjust cornstarch as needed.

Serve and Enjoy:

• Shred the beef into large chunks.
• Drizzle with the gravy and serve alongside the vegetables.

Notes

• For a larger roast (3 lbs+), add 10-15 minutes to the pressure cooking time.
• Leftovers can be used for French dip sandwiches, beef stew, or pot pies.
• Gradually add cornstarch slurry to control the gravy’s thickness.