Instant Pot Beef Pot Roast boasts the hearty flavors of classic pot roast but is made in a pressure cooker! So easy! So yummy!
After trying this perfect Instant Pot Beef Roast, your pressure cooker is sure to become your favorite cooking appliance if it isn’t already! You can cook the whole roast in 45 minutes in the instant pot. Cooking up a 4-pound beef Pot Roast in the Dutch oven can take quite a bit of time, which is why it often gets saved for Sunday dinner. This easy recipe is the ultimate fuss-free meal that you could make any weeknight. Pot Roast is the perfect Dinner Recipe to keep you cozy through the winter months. This pressure cooker version gives you the same comfort, but with a faster cooking time than you’d get making your Pot Roast in the Dutch oven.
Decreasing the cooking time doesn’t make the Pot Roast any less delicious either. You get wonderfully tender beef, and tender pieces of large carrots, and potatoes. The entire time the beef roasts it’s absorbing the flavors of the meat juices, minced garlic, medium onion, and other simple ingredients. The tough connective tissue of the chuck roast melts away, leaving an amazingly flavorful and tender result. Gravy is purely optional because this dish is already flavorful and juicy.
Video: How to Make Instant Pot Beef Roast
Table of contents
- Video: How to Make Instant Pot Beef Roast
- Sabrina’s Instant Pot Beef Roast Recipe
- Kitchen Tools & Equipment
- How to Make Instant Pot Beef Roast
- Nutritional Facts
- Tips and Tricks
- What to Pair with Beef Roast
- Storing Leftover Roast
- Frequently Asked Questions
- Recipe Card
- Variations on Instant Pot Beef Roast
Sabrina’s Instant Pot Beef Roast Recipe
This Instant Pot Beef Roast recipe streamlines the classic pot roast into a modern, efficient, and flavorful dish. It begins with seasoning a 4-5 pound chuck roast with salt and pepper. The roast is then seared in the Instant Pot until it’s beautifully browned on both sides. The addition of beef broth, fresh thyme (or dried), garlic, and onions infuses rich flavors into the meat.
The result? Tender, succulent beef surrounded by flavorful vegetables, all in a fraction of the time it would take using conventional cooking methods. It’s a time-saving and delicious way to enjoy a classic beef roast dinner.
- 4-5 pound Chuck Roast: This substantial cut of beef is ideal for slow cooking due to its marbling, which keeps it tender and moist.
- 2 tablespoons Vegetable Oil: Vegetable oil’s high smoke point makes it perfect for searing the roast. Can be substituted with canola oil or grapeseed oil.
- 2 teaspoons Kosher Salt: Kosher salt’s larger grains adhere well to the meat’s surface, enhancing its flavor and forming a crust during searing.
- 1 teaspoon Coarse Ground Black Pepper: Coarse ground black pepper adds a robust, peppery flavor and texture to the roast’s surface.
- 2 cups Beef Broth: Beef broth provides a rich and savory base for the dish. Substitute with vegetable broth for a vegetarian version.
- 4 sprigs Fresh Thyme (or 1 teaspoon Dried): Thyme imparts earthy, herbal notes to the dish. Dried thyme is a suitable replacement, but fresh thyme lends a more vibrant flavor.
- 2 cloves Garlic, minced: Garlic adds depth and aroma to the broth.
- 1 Yellow Onion, diced: Onions contribute sweetness and flavor to the dish. White or red onions can be used instead.
- 1 pound Carrots, peeled and cut into 2-inch chunks: Carrots provide sweetness and color.
- 6 Yukon Gold Potatoes, peeled and cut into large chunks: Yukon gold potatoes are creamy and hold their shape well. Russet potatoes are a suitable substitute.
Kitchen Tools & Equipment
- Instant Pot: This versatile electric pressure cooker is the heart of the recipe, allowing for efficient cooking under pressure.
- Tongs: Use tongs for flipping and searing the roast without losing its juices.
- Wooden Spoon: Useful for stirring and sautéing.
- Trivet: A trivet elevates the roast above the liquid, preventing it from becoming soggy during pressure cooking.
How to Make Instant Pot Beef Roast
Time needed: 1 hour and 25 minutes.
- Step 1: Season the Chuck Roast
Generously season a 4-5 pound chuck roast with 2 teaspoons of kosher salt and 1 teaspoon of coarse ground black pepper.
- Step 2: Sear the Roast
Set your Instant Pot to sauté mode and heat up 2 tablespoons of vegetable oil. Once hot, sear the seasoned roast on both sides until it achieves a rich, brown color (approximately 4-5 minutes per side).
- Step 3: Add Flavorful Ingredients
Pour in 2 cups of beef broth, add the fresh thyme sprigs (or 1 teaspoon dried thyme), minced garlic, and diced onion. Seal the Instant Pot with its lid.
- Step 4: Pressure Cook the Roast
Set the Instant Pot to cook on high pressure for 45 minutes. Allow for a natural pressure release for the next 10 minutes.
- Step 5: Add Vegetables
After the natural release, carefully open the Instant Pot and add the peeled and cut carrots and potatoes (or other vegetables of your choice). Seal the Instant Pot again and cook on high pressure for an additional 15 minutes.
- Step 6: Final Natural Pressure Release
Once the cooking cycle is complete, allow for another 10 minutes of natural pressure release.
- Step 7: Serve Your Delicious Beef Roast
Remove the lid, and your Instant Pot Beef Roast is ready to serve. Enjoy the tender, succulent beef and flavorful vegetables.
Tips and Tricks
- Patience Pays Off: When searing the beef roast, take your time to achieve a deep, golden-brown crust. Rushing this step may result in less flavorful meat, so be patient for that perfect sear.
- Cut Vegetables Uniformly: To ensure even cooking, cut your vegetables into uniform-sized pieces. This helps them cook consistently and look more appealing in the final dish.
- Balance Seasonings: Taste the broth before pressure cooking and adjust the seasonings as needed. This is your chance to fine-tune the flavor to your liking by adding more salt, pepper, or herbs.
- Natural Pressure Release: After pressure cooking, allow for a natural pressure release for at least 10 minutes. This gradual release helps maintain the tenderness of the meat and avoids splatters when opening the Instant Pot.
- Customize Your Veggies: Feel free to swap or add vegetables according to your preferences or what’s in season. Broccoli, green beans, or bell peppers can bring variety to your dish.
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What to Pair with Beef Roast
You can serve beef as shredded beef over Mashed Potatoes or place the meat on a serving platter to cut and serve for a better presentation. For a holiday dinner or extra comforting meal serve it with your favorite side dishes like a tossed green salad, Crusty Bread, Apple Cider, or Scalloped Potatoes. Whatever sides you serve it with, the Pot Roast is sure to shine!
Just like Meatloaf or Rotisserie Chicken, this easy and simple recipe is the ultimate comfort food to get you through the winter months. Plus, any leftover Pot Roast stores well for a hearty meal throughout the week.
Storing Leftover Roast
To maintain the freshness of leftover Instant Pot Beef Roast, let it cool to room temperature before refrigerating. Store it in an airtight container to prevent moisture loss and odors from affecting its taste.
Reheating the Roast
For optimal reheating, use a microwave or stovetop. When microwaving, cover the beef with a damp paper towel to prevent drying out. Reheat in short intervals, stirring as needed for even heating. On the stovetop, warm it in a skillet with a bit of beef broth or water to restore moisture and prevent toughness. Avoid high heat to prevent overcooking, ensuring your roast remains delicious.
Freezing Instant Pot Beef Roast
Allow it to cool completely, then portion it into airtight freezer-safe containers or bags, removing excess air to prevent freezer burn. Label and date for easy identification. Properly stored and reheated, your frozen roast will remain a convenient and tasty meal option for about 6 months.
Frequently Asked Questions
There are plenty of different liquids and sauces you can mix in with the meat juices. Try Worcestershire Sauce or tomato paste for some extra flavor. Worcestershire sauce has a more sharp taste so you may only want to use a tablespoon or so. The tomato paste on the other hand is more gentle so you could mix in a few extra tablespoons tomato into the meat sauce. Some other options are mixing in red wine vinegar or balsamic vinegar. Yet another option is using a little broth along with or instead of the beef stock. Onion Soup mix or barley soup broth could taste great. If you want to add some wine try a cabernet, pinot noir, or merlot.
There are plenty of seasonings and fresh herbs you can add to the pot roast dry rub. Try adding some rosemary. A large sprig of fresh rosemary or dried rosemary would both work. You could also replace the fresh thyme called for in the recipe with dried thyme if you don’t have fresh. Try mixing together a little onion powder, an extra teaspoon kosher salt, and teaspoon black pepper, and garlic powder for the dry rub. A teaspoon onion powder and a teaspoon garlic powder should be enough to add to the pot roast. You could also use Montreal Steak seasoning to change up the flavor of your beef roast. Place the meat on a clean surface and add the dry rub before putting it in the instant pot.
For potato replacements medium russets will make the best exchange. However, if you don’t have russet potatoes, you can use other whole potatoes like Gunda, Parel, or Melody potatoes.
Of course! For some extra texture and flavor in your Pressure Cooker Pot Roast mix in some additional vegetables like green beans, broccoli, corn, celery, and tomatoes along with medium carrots.
This pot roast recipe calls for chuck roast. Chuck roast comes from the shoulder portion and is one of the tougher cuts of meat. It is ideal for Pot Roast because it becomes tender in the cooking liquid. However, you can also use rump roast in place of the shoulder roast. You’ll want to use a 4-5 pound roast still when using a rump roast.
To make a thicker delicious gravy for your instant pot beef, prepare a cornstarch slurry. To make the starch mixture for flavorful gravy whisk together 2 tablespoons cornstarch with 4 tablespoons water in a small bowl. Add the starch mixture to your pot roast gravy and whisk it in for a thick, awesome gravy. If it isn’t at your desired consistency mix in more tbsp cornstarch or more water for a better gravy.
Absolutely! However, the baby carrots may turn out mushy since they are smaller. If baby carrots are your only option, try to only use the thicker or larger ones.
- 4-5 pound chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 cups beef broth
- 4 sprigs fresh thyme , or 1 teaspoon dried
- 2 cloves , garlic minced
- 1 yellow onion , diced
- 1 pound carrots , peeled and cut into 2 inch chunks
- 6 Yukon gold potatoes , peeled and cut into large chunks
- Start by seasoning the chuck roast with salt and pepper.2 teaspoons kosher salt, 1 teaspoon coarse ground black pepper
- Set your pressure cooker to sauté and heat up your vegetable oil.2 tablespoons vegetable oil
- Once it’s hot, sear the roast until it is deeply brown on both sides.
- Pour in the beef broth, thyme, garlic, and onions put on the lid, and set it to cook on high pressure for 45 minutes.4 sprigs fresh thyme, 2 cloves, 1 yellow onion, 2 cups beef broth
- Release the pressure naturally for 10 minutes then add in the potatoes and carrots (and any other vegetables of your choosing) and cook on high pressure for 15 minutes.6 Yukon gold potatoes, 1 pound carrots
- Release pressure naturally for 10 minutes then remove the lid and serve.
Variations on Instant Pot Beef Roast
Here are some exciting variations of the Instant Pot Beef Roast recipe that allow you to experiment with different seasonings and adapt the dish to various tastes, dietary needs, or ingredient availability:
- Herb Infusion: Give your beef roast an aromatic twist by infusing it with herbs. Add rosemary, thyme, and sage to the broth for a fragrant infusion. This variation adds a delightful earthy flavor to the dish.
- Asian-Inspired: For an Asian twist, replace the traditional seasonings with soy sauce, ginger, and garlic. Swap the potatoes and carrots for bok choy, mushrooms, and bamboo shoots. The result is a savory, umami-rich beef roast with an Asian flair.
- Vegetarian Delight: Cater to vegetarians by substituting the beef roast with large Portobello mushrooms or a meat alternative. Use vegetable broth instead of beef broth and load up on a variety of colorful vegetables like bell peppers, zucchini, and eggplant.
- Spicy Kick: If you crave some heat, add crushed red pepper flakes or cayenne pepper to the seasoning. This will give your roast a spicy kick that pairs wonderfully with the tender beef and vegetables.
- Mediterranean Fusion: Incorporate Mediterranean flavors by marinating the beef in olive oil, lemon juice, and a blend of Mediterranean spices like oregano and paprika. Serve it with a side of tzatziki sauce and couscous for a Mediterranean fusion feast.
Photo used in a previous version of this post.