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The baby potatoes are surrounding the pot roast in front of an Instant Pot.
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Perfect Pot Roast Instant Pot Recipe

If you’re craving a pot roast that’s fall-apart tender and full of flavor, this Instant Pot recipe is exactly what you need! I’ve made and tested it countless times to ensure it delivers perfectly juicy, melt-in-your-mouth results every single time.
Prep Time6 minutes
Cook Time1 hour 10 minutes
0 minutes
Total Time1 hour 16 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 530kcal
Author: Lynn Polito

Equipment

Ingredients

  • 3-4 lb Beef chuck roast with marbling and a lot of connective tissue
  • 2 tablespoon Olive oil or Vegetable oil
  • 1 large Onion sliced
  • 4 large Carrots, peeled and cut into chunks or 1 cup baby carrots
  • 1 ½ cups Baby potatoes
  • 3 cups Beef Broth or beef stock
  • 3 cloves Garlic Minced
  • 1 teaspoon Salt More if you would like
  • ½ teaspoon Black pepper
  • 1 tablespoon Thyme or ½ teaspoon dried thyme
  • 1 tablespoon Rosemary
  • 2 tablespoon Worcestershire Sauce
  • ½ cup Red Wine Cabernet or pinot noir

Instructions

  • Turn the sauté setting on your Instant Pot and add olive oil. Once it’s hot, sear the meat on both sides for 3–4 minutes until browned. Remove and set aside.
  • Pour in the red wine and Worcestershire sauce and scrape the bottom of the pot with a wooden spoon to loosen any browned bits, this adds so much flavor.
  • Toss in onions, garlic, carrots, and baby potatoes. Place the roast on top of the vegetables. Pour in the remaining beef broth, then sprinkle with salt, pepper, thyme, and rosemary.
  • Secure the lid, set the valve to sealing, and pressure cook on manual high pressure for 60–70 minutes, depending on the size of your roast.
  • Let the remaining pressure release naturally for about 15–20 minutes before opening the lid.
  • Remove the roast and vegetables. Turn the sauté setting back on and whisk a cornstarch slurry into the liquid to thicken the gravy. Shred the roast with two forks or cut pieces into serving sizes.

Video

Notes

  • If your roast is larger than 4 pounds, add 15 minutes per extra pound to the cooking time.
  • You can use a frozen roast if you are in a pinch, just add an extra 20-25 minutes to the cooking time.
  • Change up your vegetables! You can use mushrooms, carrots, potatoes, celery, or your favorite veggies!
  • Use beef broth, chicken broth, turkey broth, or whatever kind of broth you have! 

Nutrition

Calories: 530kcal | Carbohydrates: 16g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1130mg | Potassium: 1237mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8121IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 6mg