Warming and fulfilling, this classic Pot Roast comfort meal is full of tender beef, vegetables, and a savory broth all made in an Instant Pot!
Is there anything better than a good pot roast? Our Instant Pot Classic Pot Roast recipe can be prepared in an hour, while sitting on the couch during a cold winter day. This recipe is our most popular recipe because it has been perfected over time, and it makes a delicious meal that the whole family will enjoy.
This Classic Pot Roast Recipe was specifically created for the Instant Pot 6-Quart Pressure Cooker. It’s a fast and easy way to create tender, juicy and flavorful pot roast without spending all day in the kitchen or using multiple cooking appliances. The Instant Pot makes the most out of your time in the kitchen.
What is the Best Cut of Meat for Pot Roast?
Pot roast takes hours to simmer in a delicious gravy, and it’s best made from a tough cut of meat. If you’re looking for the best cut of meat for pot roast, look no further than a chuck roast. The chuck has more marbling than others, which means that there will be more fat in the meat once it cooks. This is perfect when you’re making pot roast because you need the fat to ensure that the meat is tender while creating the all-important gravy. If you can’t find chuck another alternative is round or brisket.
Can you Make Pot Roast Ahead of Time?
Yes, you can most definitely make pot roast ahead of time. This recipe turns a classic pot roast into an easy-to exit-the-house meal. You can make it on Sunday and reheat throughout the week. Just follow the instructions, allow to cool and store in an airtight container for up to 5 days to enjoy.
Pot Roast Ingredients
2-3 lbs boneless beef chuck roast
Salt and Pepper to taste
2 tablespoon butter
1/2 large onion, chopped
1 cup beef broth (I used a beef bouillon cube mixed with 1 cup boiling hot water)
2 cups carrots, peeled and quartered
2 tablespoon minced garlic
2 teaspoon thyme
5 medium potatoes, peeled and quartered
Gravy Ingredients
3 tablespoons cornstarch
3 tablespoons water
How to Make Pot Roast in an Instant Pot
Brown the Meat
Season the beef by rubbing it with salt and pepper.
Add butter to Instant Pot and select “Saute”. Allow butter to melt and then add the beef. Cook and brown each side for about 4 minutes. Using tongs transfer the beef to a plate and set aside.
Cook the Vegetables
Add the onions to the Instant Pot and cook for about 3 minutes or until softened and starting to brown. Add in beef broth and stir together. Select “Cancel” on Instant Pot. Add carrots, potatoes, garlic and thyme. Stir and add beef roast on top of the vegetables.
Pressure Cook
Lock the lid on the Instant Pot and set the pressure valve to “Sealing”. The select “Manual or Pressure” on high for 45 minutes.
When time is up allow to release pressure naturally by turning the valve to “Venting”. This should take about 10-15 minutes.
Make the Gravy
Remove the beef and vegetables and transfer to a platter. In a small bowl, add cornstarch and water and whisk together. Select “Saute” and “Normal” on the Instant Pot. Pour the cornstarch mixture into the hot liquid inside the Instant Pot and whisk together for about 2 minutes or until thickened. When the gravy has thickened, select “Cancel”.
Serve & Enjoy
Shred the beef and serve alongside the vegetable and your favorite side dishes. Drizzle with gravy for extra flavor. Enjoy!
Recipe
Instant Pot Pot Roast
Ingredients
Pot Roast Ingredients
- 2-3 lbs boneless beef chuck roast
- Salt and Pepper to taste
- 2 tablespoon butter
- 1/2 large onion chopped
- 1 cup beef broth I used a beef bouillon cube mixed with 1 cup boiling hot water
- 2 cups carrots peeled and quartered
- 2 tablespoon minced garlic
- 2 teaspoon thyme
- 5 medium potatoes peeled and quartered
Gravy Ingredients
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
How to Make Pot Roast in an Instant Pot
Brown the Meat
- Season the beef by rubbing it with salt and pepper.
- Add butter to Instant Pot and select "Saute". Allow butter to melt and then add the beef. Cook and brown each side for about 4 minutes. Using tongs transfer the beef to a plate and set aside.
Cook the Vegetables
- Add the onions to the Instant Pot and cook for about 3 minutes or until softened and starting to brown. Add in beef broth and stir together. Select "Cancel" on Instant Pot. Add carrots, potatoes, garlic and thyme. Stir and add beef roast on top of the vegetables.
Pressure Cook
- Lock the lid on the Instant Pot and set the pressure valve to "Sealing". The select "Manual or Pressure" on high for 45 minutes.
- When time is up allow to release pressure naturally by turning the valve to "Venting". This should take about 10-15 minutes.
Make the Gravy
- Remove the beef and vegetables and transfer to a platter. In a small bowl, add cornstarch and water and whisk together. Select "Saute" and "Normal" on the Instant Pot. Pour the cornstarch mixture into the hot liquid inside the Instant Pot and whisk together for about 2 minutes or until thickened. When the gravy has thickened, select "Cancel".
Serve & Enjoy
- Shred the beef and serve alongside the vegetable and your favorite side dishes. Drizzle with gravy for extra flavor. Enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
wonderfulcook
This looks really great and yummy! Totally making this later on this week!! I’m sure my family will love it. Can’t wait!