Instant Pot Beef Pot Roast boasts the hearty flavors of classic pot roast but is made in a pressure cooker! So easy! So yummy!
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 just like Meatloaf or Rotisserie Chicken. 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.
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.
Recipe Card
Ingredients
- 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
Instructions
- 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.
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About this Recipe
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.
Ingredients
- Chuck Roast: This substantial cut of beef is ideal for slow cooking due to its marbling, which keeps it tender and moist.
- Vegetable Oil: Vegetable oil’s high smoke point makes it perfect for searing the roast. Can be substituted with canola oil or grapeseed oil.
- Kosher Salt: Kosher salt’s larger grains adhere well to the meat’s surface, enhancing its flavor and forming a crust during searing.
- Coarse Ground Black Pepper: Coarse ground black pepper adds a robust, peppery flavor and texture to the roast’s surface.
- Beef Broth: Beef broth provides a rich and savory base for the dish. Substitute with vegetable broth for a vegetarian version.
- 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.
- Garlic, minced: Garlic adds depth and aroma to the broth.
- Yellow Onion, diced: Onions contribute sweetness and flavor to the dish. White or red onions can be used instead.
- Carrots, peeled and cut into 2-inch chunks: Carrots provide sweetness and color.
- 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.
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.
What to Pair with
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!
How to Store
- Store: Let it cool to room temperature before refrigerating. Store it in an airtight container to prevent moisture loss and odors from affecting its taste.
- Reheat: 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.
- Freeze: Allow it to cool completely, then portion it into airtight freezer-safe containers or bags, removing excess air to prevent freezer burn. 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.
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.
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
Variations
- 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.
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Photo used in a previous version of this post.
Made this tonight, added 1 tsp of rosemary along with the 1 tsp dry thyme. Meat came out tender and juicy and flavor was out of this world!
Love how you put the measurements of ingredients in the actual recipe.
I have a roughly 2.5 pound roast. Would you recommend decreasing the 45 minute cook time?
I would not! Simply check your meat at 35 minutes and if the thermometer reads 165 degrees at the thickest portion of meat, you’re ready to serve. If not, keep cooking until meat is done!
I have made many pot roasts but never in the IP, this looks delicious!
This Instant Pot beef pot roast is so good and incredibly easy to make. The beef turns out flavorful and super easy to eat. And the veggies are so good!
Love how hearty this pot roast was! The beef was so tender and flavorful, thanks to the Instant Pot!
Can I use the same cooking time if the roast is frozen? I want to use my mom’s recipe using onion soup mix. Do you think this will work?
Great question Diane. I’ve never tested this recipe using onion soup mix nor a frozen roast. I’ll have to put that on my list of recipes to try; however, we don’t use mixes on our site as a rule!
Looks so delicious! Can’t wait to try this one with the family.
I hope you enjoy it!
This meal brings all the comfort to the table! Love this instant pot version! It’s done so much quicker & makes the meat & everything else to tender!
I’m glad you enjoyed it, Natalie. It’s nice to have a dinner ready in a pinch.
We love your recipe – delicious and easy to make. I try an use the IP as much as I can. Thanks for a GREAT RECIPE!
Yay! Thanks for the 5 stars, Melissa.
I tried roasted beef recipe with beck and bulow buffalo beef. the taste was yummy delicious. I highly recommend you to try once beck & bulow online meat in USA for you favorite meat recipes.
Thanks for the tip!