Instant Pot Pot Roast Recipe

I have been perfecting my Easy Instant Pot Pot Roast recipe over the years and I think this one is unbeatable. Imagine tender beef chuck roast slow-cooked with carrots, baby potatoes, garlic, and tomato paste, finished with fresh thyme and simmering beef broth to create an irresistibly savory dish meant to satisfy every appetite.

I gotta tell you about this Instant Pot Pot Roast recipe that totally blew my mind. I started off by searing a 2 to 3 lb beef chuck roast using olive oil, salt and a bit of black pepper until it got a nice crust.

Then I tossed in some carrots, halved baby potatoes, a chopped onion and minced garlic into the pot. I mixed in 2 cups beef broth with tomato paste, Worcestershire sauce and added a few sprigs of fresh thyme along with a bay leaf.

The aroma that filled the kitchen was unreal. I let everything cook in the Instant Pot and in just about an hour, I had this tender, flavor-bomb meal ready.

This is easily one of the best pot roast in Instant Pot recipes I’ve ever made. Its rich, hearty flavor and tender texture make it a total winner for any busy night when you wanna enjoy a classic, homestyle meal.

Enjoy your cooking adventure!

Why I Like this Recipe

I like this recipe because it’s super easy to throw together and doesn’t take forever to make. I love how all the flavors come together from browning the meat and then cooking it with garlic, onions, and all those spices. Also, the beef turns out really tender and juicy every time which makes it so comforting when I’m feeling down. Lastly, I appreciate that its a one-pot meal so clean-up is a breeze and it always makes me feel like I cooked something special.

Ingredients

• Beef chuck roast is dense with protein and iron, giving a rich, meaty flavor.
• Carrots are sweet and full of fiber, adding crunch and vibrant color to the dish.
• Baby potatoes are starchy and satisfying, providing hearty texture and lasting energy.
• The onion brings natural sweetness and depth, plus lots of essential nutrients.
• Garlic is zesty and aromatic, enhancing the flavor and offering great health benefits.
• Fresh thyme adds a subtle earthy note that balances the savory ingredients perfectly.
• Worcestershire sauce is tangy and savory, deepening the overall flavor with a slight zing.
• Tomato paste is rich and concentrated, intensifying the stew with a touch of sweetness.

Ingredient Quantities

• 2 to 3 lb beef chuck roast, trimmed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 carrots, peeled and cut into chunks
• 1.5 lbs baby potatoes, halved
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 bay leaf

How to Make this

1. Pat your beef dry with paper towels then season it all over with 1 tsp salt and 1/2 tsp black pepper.

2. Set your Instant Pot to sauté mode and heat up 2 tbsp olive oil. Brown the beef on each side till it gets a nice crust, about 3-4 minutes per side.

3. Take out the beef for a minute then toss in the roughly chopped large onion and minced garlic. Sauté them for around 2 minutes till they soften a bit.

4. Add in 2 tbsp tomato paste and 2 tbsp Worcestershire sauce, stirring well so everything mixes together.

5. Pour in 2 cups beef broth and scrape up any browned bits from the bottom. This step really adds depth to your gravy.

6. Return the beef chuck roast into the pot, then add all 4 peeled and chunked carrots and
1.5 lbs halved baby potatoes.

7. Drop in 2 or 3 sprigs of fresh thyme (or 1 tsp dried thyme) and one bay leaf.

8. Close the lid tight, set the valve to sealing, and pressure cook on high for about 60 minutes.

9. Let the pressure naturally release for 10 minutes then do a quick release for any remaining steam.

10. Remove the beef and veggies from the pot, slice or shred the beef if you like, and serve with all that rich gravy for the ultimate comfort food meal. Enjoy!

Equipment Needed

1. Instant Pot (for sautéing and pressure cooking the beef and veggies)
2. Paper towels (to pat the beef dry)
3. Sharp knife (for chopping the onion and garlic)
4. Cutting board (for prepping the vegetables and beef)
5. Measuring spoons (for accurately seasoning with salt, pepper, tomato paste, and Worcestershire sauce)
6. Measuring cup (to measure out the beef broth)
7. Tongs or spatula (to brown and flip the beef)
8. Large spoon (for stirring and scraping up the browned bits at the bottom)
9. Serving utensils (to help with slicing or shredding the beef before serving)

FAQ

Instant Pot Pot Roast Recipe Substitutions and Variations

• Beef chuck roast: You can use a pork shoulder or even brisket if you want a different flavor profile.
• Olive oil: Vegetable oil or canola oil works pretty good as an alternative.
• Beef broth: Chicken broth or even water with a bouillon cube can do the trick when needed.
• Tomato paste: Try using tomato sauce or a few crushed tomatoes if you dont have any paste.
• Worcestershire sauce: A little bit of soy sauce with a dash of vinegar and molasses can be a decent substitute.

Pro Tips

1. Make sure your beef is patted really dry before you brown it so you get a nice crust. A dry surface helps the meat sear better and locks in more flavor.
2. Don’t rush when you’re sautéing the onions and garlic. They can burn quick if you’re not watchin them, and burnt bits might add a bitter taste.
3. After you add the broth, take the time to scrape off all that browned stuff from the bottom of the pot. It might seem like a small step, but it really boosts the flavor of your gravy.
4. When the meat is done, let it rest and the pressure naturally release a bit longer than needed before slicing. This helps the juices settle into the meat so it stays tender.