Instant Pot Pot Roast Recipe

Name: Instant Pot Pot Roast
Prep time: 20 min
Cook time: 90 min
Total time: 125 min
Yield: 12
Ingredients: 1 teaspoon salt; 1 teaspoon dried marjoram; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon ground black pepper; 0.5 teaspoon paprika; 1 (3 pound) beef chuck roast, or more to taste; 1 tablespoon vegetable oil; 1 pound baby red potatoes; 4 large carrots, chopped into large chunks; 1 large yellow onion, sliced; 4 cups beef broth; 2 tablespoons Worcestershire sauce

Cook Time: 90 minutes

This savory beef chuck roast with tender potatoes, carrots, and onions is made in a pressure cooker, making it quick and easy to prepare while maintaining rich, deep flavors. Perfect for a family dinner or a special gathering!

Ingredients

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder (optional)
1 teaspoon onion powder
teaspoon ground black pepper
teaspoon paprika (optional)
1 (3-pound) beef chuck roast, or more to taste
1 tablespoon vegetable oil
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Directions

Follow these simple steps to create a delicious and hearty meal:

Turn on your multi-functional pressure cooker (such as Instant Pot) and select the "Saut" function.
In a small bowl, combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika. Rub this mixture all over the beef roast, coating all sides evenly.
Drizzle vegetable oil into the preheated pot. Wait for about 30 seconds, then carefully place the roast into the pot. Let it sear without moving it for 3 to 4 minutes.
Turn the roast and sear the other side for another 3 to 4 minutes. Repeat this process until all sides of the roast are nicely browned, which should take around 15 minutes in total.
Add the baby potatoes, carrots, and onion to the pot around the roast.
Pour in the beef broth and Worcestershire sauce, ensuring the roast and vegetables are covered.
Close and lock the lid of the pressure cooker. Set the vent to "Sealing." Select the high-pressure setting according to the manufacturer's instructions, and set the timer for 60 minutes for a 3-pound roast (or 80 minutes for a 5-pound roast). Allow about 10 to 15 minutes for the pressure to build.
Once the timer goes off, release pressure using the natural-release method for 10 minutes. Afterward, carefully use the quick-release method to release any remaining pressure, which should take about 5 minutes.
Unlock the lid and remove it. Carefully transfer the roast, potatoes, carrots, and onions to a serving platter.

Recipe Tip

If using baby carrots, reduce the pressure cooking time by 10 minutes and leave the carrots out of the pot initially. After the pressure cooking is finished, add the baby carrots and set the timer for an additional 10 minutes to cook them perfectly.

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein
233	14g	11g	15g

Nutrition Breakdown:

Total Fat: 14g (18% Daily Value)
Saturated Fat: 5g (27% Daily Value)
Cholesterol: 52mg (17% Daily Value)
Sodium: 536mg (23% Daily Value)
Total Carbohydrate: 11g (4% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 3g
Protein: 15g (31% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 33mg (3% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 458mg (10% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instant Pot Pot Roast Recipe

This easy, tasty Instant Pot pot roast combines beef chuck, red potatoes, carrots, and herbs, cooked to perfection in your handy pressure cooker. Its a delicious, hearty meal thats perfect for family dinners or special occasions. In just about 90 minutes, you can have a flavorful, tender roast with perfectly cooked vegetables.

History and Origin

The concept of pot roast dates back to the early days of American cooking, where slow-cooked beef roasts became a staple in home kitchens. The classic recipe typically consists of a tough cut of beef, such as chuck roast, braised with vegetables in a pot. The advent of the Instant Pot has revolutionized this beloved dish by significantly reducing cooking time while still retaining its rich, tender results. This innovation makes it easy to prepare a traditional dish with modern convenience.

Regional Variations

Pot roast recipes vary regionally across the United States. In the Northeast, you may find pot roasts with a combination of root vegetables, while the Midwest may emphasize the use of potatoes and carrots. In some Southern versions, the pot roast is cooked with seasonings like paprika and cayenne for a bit of spice. The Instant Pot version is a modern adaptation, offering a quicker cooking process while still reflecting the comforting, homestyle flavors of the original dish.

How This Differs From Similar Dishes

While pot roast shares similarities with other braised beef dishes like beef stew or French pot-au-feu, it stands out due to its larger cuts of meat that are cooked whole rather than in chunks. Unlike beef stew, which is typically cut into smaller pieces and simmered in liquid, pot roast retains its form and is often served sliced or shredded. The Instant Pot version sets itself apart by significantly reducing the cooking time, making it a quicker alternative without sacrificing the tenderness that traditional slow-roasting methods offer.

Where is it Typically Served?

Pot roast is a quintessential American comfort food thats often served as a family meal. Its commonly found at home dinner tables, especially during colder months or around holidays like Thanksgiving and Christmas. Youll also find it on restaurant menus that specialize in hearty, homestyle dishes. The Instant Pot version of pot roast is particularly popular among busy families or those looking to enjoy a traditional roast without spending hours in the kitchen.

Fun Facts About Pot Roast

The term "pot roast" comes from the method of cooking the roast in a pot, traditionally using a Dutch oven or stovetop pot for slow cooking.
Pot roast is often associated with the "Sunday dinner" tradition, where families gather around the table to share a hearty meal after church or during a day of rest.
Despite its slow-cooked origins, the Instant Pot version of pot roast has become a favorite for those who want the same flavor with much less time and effort.
In some parts of the U.S., pot roast is served with a side of mashed potatoes, while in others, it might be served with rice or bread to soak up the flavorful gravy.

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FAQ about Instant Pot Pot Roast Recipe

Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the pot roast for up to 3 months. Be sure to store the meat and vegetables separately to preserve their textures.

Yes, you can use other cuts of beef, but chuck roast is ideal for its tenderness and flavor. If you choose a leaner cut, such as round roast, be aware that it may not turn out as tender.

Yes, you can skip the vegetables, but the Instant Pot roast will not have the same flavor or texture. If you prefer to roast the vegetables separately in the oven, you can adjust the cooking time for the meat.

If your pot roast turns out dry, it's likely that the cooking time was too long or there wasn't enough liquid. Try adding more broth or water before sealing the Instant Pot next time. You can also make a gravy from the cooking juices to moisten the meat.

Yes, you can definitely adjust the seasoning according to your taste. Some people like to add extra garlic, pepper, or herbs like thyme and basil for added flavor.

To avoid mushy vegetables, you can cook them separately or add them later in the cooking process. Many users recommend adding vegetables during the last 20 minutes of the cooking time for better texture.

It's best to thaw the meat before cooking, as cooking frozen meat may affect the texture and result in uneven cooking. If you must use frozen meat, you can increase the cooking time by 10-15 minutes.

Yes, you can substitute beef broth with chicken or vegetable broth. However, using beef broth will provide the richest flavor for this pot roast recipe.

You can reheat leftover pot roast in the microwave or on the stove. For even heating, add a little beef broth or water to keep the meat moist, and cover to retain moisture while reheating.

For a smaller roast (e.g., 2-3 pounds), reduce the cooking time by 10-15 minutes. Be sure to adjust based on the size of your roast to prevent overcooking or undercooking.

Comments

Anthony Brown

01/28/2025 08:58:27 PM

Prepared a delicious meal. I opted for 2 cups of broth and just a tablespoon of Worcestershire sauce. Added the vegetables during the final 20 minutes of cooking, which worked out perfectly.

David Clark

04/27/2025 09:35:02 PM

This recipe was fast and simple. I didn't have Marjoram on hand, so I used Oregano as a substitute. I decided to create a foil pouch and placed regular potatoes inside to steam on top of the roast, as I didn't have yellow gold or red potatoes. The result was fantastic!

Melissa King

10/25/2022 01:59:06 AM

The meat was delicious and came out perfectly cooked. However, the vegetables were a bit overdone. Next time, I plan to either add the veggies later in the cooking process or reduce the amount of broth to around 2 cups. I might also consider roasting the potatoes and carrots in the oven separately while only cooking the onions with the meat. To make a gravy, I used the cooking broth and thickened it by adding a couple of tablespoons of corn starch and cooking it on the sauté setting until it reached the desired consistency.

Anna Moore

02/21/2024 07:08:03 PM

Oh my goodness, oh my goodness, oh my goodness. This pot roast recipe is so delicious, it's the only way I'll be making it from now on. Dear God, it's absolutely amazing.

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