This Instant Pot Pot Roast is the quintessential Sunday night dinner! The most tender and juicy chuck roast is smothered in gravy and accompanied by a cozy blend of carrots, celery, and potatoes. The Instant Pot cuts down your cooking time so this hearty meal would be perfect any day of the week!
To be honest, we never grew up with Pot Roast. I didn't get what was so great about it until I made it for my husband on a cold San Francisco night. The combination of textures and flavors blew me away! It's a classic, humble dish but is so, so good. Full of tender beef that's easily falling apart, cozy vegetables that are still crunchy, and a flavorful, slurp-worthy gravy.
The Instant Pot is my favorite way to make a braise or stew. It does all the hard work, and faster too! Do it right and you will have the juiciest, most tender meat in a fraction of the time. I recommend cooking in stages to let both the meat and veggies shine - no one wants mushy veggies! Luckily, it's a really easy recipe that's results in a hearty and delicious meal.
how to make instant pot pot roast
- Chuck roast: You can use chuck roast, round roast, or brisket for pot roast. My favorite is chuck roast because it's very tender and flavorful.
- Avocado oil: Use an oil with a high smoking point to sauté the meats and veggies in, like avocado or coconut oil.
- Onion, garlic, carrots, celery, and baby potatoes: Classic veggie add-ins.
- Red wine: Deglazing with red wine adds a great depth of flavor and acidity. Always use a wine that you like to drink. To sub, you can use more broth.
- Beef bone broth: I cook exclusively with bone broth. It's rich in collagen, supports digestion, and has anti-inflammatory components. I also find it less salty than boxed or canned broth.
- Worcestershire sauce: To bump up the beefy flavor.
- Arrowroot starch: I use arrowroot as a paleo and gluten-free thickener for the gravy. You can sub with cornstarch instead but either way, make sure to make a slurry first.
Prepping all the ingredients and mise en place (French for "putting in place") is the most important part, in my opinion! Make sure everything is chopped and ready to go for quick and smooth cooking.
- Measure/weigh the baby potatoes, carrots, and celery that you need. Wash thoroughly and dry.
- Cut an onion in half from pole to pole. Reserve one half for another meal. Cut off the ends, remove the outer layer, then chop into quarters.
- Cut any large baby potatoes in half.
- Separate the celery stalks and cut off the ends. Then cut each stalk into thirds.
- Peel 3 cloves garlic. Mince.
- Measure and put the following into separate bowls: avocado oil, red wine, beef bone broth, Worcestershire sauce, and arrowroot starch.
- Cut the chuck roast into 3-4 pieces and season generously with salt and pepper on all sides.
time to get cooking instant pot pot roast
Turn on the Sauté mode on your Instant Pot. When hot, add the avocado oil. Sear 2 pieces of the chuck roast at a time as to not overcrowd, making sure to brown all sides. Repeat with the remaining pieces and set aside.
Add a little more oil if needed, then add the onion. Let soften for 2-3 minutes, then add the minced garlic. Toast for about 30 seconds more until it becomes fragrant. Pour in the red wine to deglaze and use a wooden spoon to scrape up the browned bits stuck on the bottom of the pot (that's where all the flavor is!). Turn off the Sauté mode and let the wine reduce for abut a minute.
Add the beef broth and Worcestershire sauce, along with a generous pinch of salt and pepper. Mix well, then nestle in the beef. Cover and select [Manual] High Pressure mode for 60 minutes. Let the pressure release naturally for 15 minutes - this is important! A quick release will result in a tougher cut of beef. After the 15 minutes, remove the lid and set the roast aside. Add the potatoes, carrots, and celery and cook on [Manual] High Pressure for 3 more minutes. Meanwhile, shred the beef. Once the vegetables are done, do a quick release.
If fork tender, remove the celery, carrots, and potatoes. Some larger potato might need a couple more minutes, in which case leave them in the Instant Pot. Turn on Sauté mode and let boil for a few minutes, removing the potatoes once cooked through. Let the gravy reduce for 4-5 minutes. Make a slurry by adding a little hot broth to the arrowroot starch, then add it back into the Instant Pot. Let boil for an additional minute, then turn off the Instant Pot.
Serve the chuck roast and vegetables together with a couple ladles of gravy. Serve the remaining gravy on the side and if you'd like, toast some slice of sourdough bread for dipping. Top with fresh parsley. Enjoy!
how to store
Ladle leftovers into an air-tight container and let cool before placing in the fridge. Finish leftovers within 5 days. The fat will rise and solidify on top - if you'd like, you can spoon it off and toss.
Reheat individual portions at a time. You can microwave or simmer it on the stovetop.
more must-try recipes
Looking for more cozy meals to feed the family? These are some of my favorites:
- One-Pot Sausage and Couscous
- Instant Pot Healthy Chili
- One-Pot Creamy Chicken Gnocchi
- Kimchi and Pork Meatball Stew
- Sausage and Apple Stuffed Acorn Squash
- Better Than Takeout Shrimp Fried Rice
If you try the recipe, please take a snapshot and share it with me on Instagram by tagging @balancewithjess or #balancewithjess. I love seeing your re-creations!
Instant Pot Pot Roast
- Instant Pot
- 3-4 lbs chuck roast
- 1 tbsp avocado oil
- ½ onion quartered
- 3 cloves garlic minced
- ⅓ cup red wine
- 1½ cups beef bone broth
- 1 tbsp Worcestershire sauce
- 1½ lbs baby potatoes cut large ones in half
- 1 heaping cup baby carrots
- 1 bunch celery cut into thirds
- 1 tbsp arrowroot starch
- Salt and pepper to taste
- Fresh parsley for topping
- Cut your chuck roast into 3-4 pieces and season generously with salt and pepper on all sides. On your Instant Pot, turn [Sauté] mode on. When hot, add oil. Sear the chuck roast (in batches to not overcrowd) on all sides, then set aside.
- Add onion and sauté for 2-3 minutes, then add garlic to toast for additional 30 seconds. Pour in the red wine and use your wooden spoon to scrape up the browned bits on the bottom of the pot. Let wine reduce for 1-2 minutes. Turn off [Sauté] mode.
- Add beef bone broth and Worcestershire into the pot. Season with salt and pepper, then nestle in the chuck roast. Turn on [Manual] High Pressure mode and set timer for 60 minutes. Let release naturally for 15 minutes.
- Remove chuck roast. Add in the potatoes, carrots, and celery. Select [Manual] High Pressure mode again and set timer for 3 minutes. Meanwhile, shred the chuck roast. When the veggies are done, do a quick release and remove all the carrots and celery. If potatoes are fork tender, remove those as well. If not, keep in the Instant Pot.
- Turn on [Sauté] mode. Boil for 3-4 minutes and remove potatoes when cooked. Add a little hot broth to the arrowroot starch, then pour back into the Instant Pot. Let reduce for an additional minute, then turn off the Instant Pot. Season to taste.
- Serve the pot roast with gravy on the side. Garnish with fresh parsley.
products i used
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