Pot roast was a Sunday dinner tradition in my family when I was growing up, but it wasn’t until I learned how to make Instant Pot chuck roast that I could reliably make it for my own family. After successfully adapting my mom’s classic pot roast as a virtually foolproof Instant Pot recipe, I’m thrilled to share it with you!
The wonderful thing about pot roast is transforming a relatively inexpensive cut of beef into a delicious, crowd-pleasing meal, but low-and-slow cooking takes the sort of forethought and planning that is just not in my wheelhouse.
Luckily, many such recipes can be adapted for the Instant Pot, and this Instant Pot chuck roast is as juicy and tender as any I’ve had. I’m confident you’ll love it too!
Table Of Contents
Jillee’s Take:
How To Make Instant Pot Chuck Roast
Ingredients:
- 3 lbs. beef chuck roast
- 1-2 Tbsp oil
- 1 cup cooking liquid (water, beef broth, etc.)
- 1 (1 oz) packet ranch dressing mix
- 1 (1 oz) packet au jus mix
- 6 pepperoncini
- 3 red potatoes, cut into 2-inch pieces
- 4 large carrots, cut into 2-inch pieces
- 1/2 cup water
- 2 Tbsp cornstarch (or flour)
Directions:
Add the oil to your Instant Pot and turn on the Sauté function. Once the display reads “HOT,” add the roast and sear it for about 3 minutes on each side.
After searing, turn your Instant Pot off and add 1 cup of cooking liquid. (Water works just fine, but you can use beef broth for deeper flavor.)
Add the ranch mix, au jus mix, and pepperoncini to the pot.
Seal the lid, select the Pressure Cook function (or Manual, on older models), and cook the roast for 40 minutes on high pressure.
When the timer goes off, leave the pot alone for about 15 minutes while the pressure releases naturally, then use Quick Release (i.e. open the steam release valve) to vent the remaining pressure.
Remove the lid, add the carrots and potatoes to the pot, and cook for another 20 minutes on high pressure.
While the vegetables are cooking, whisk together the water and cornstarch to make a slurry.
When your Instant Pot’s timer goes off, let the pressure release naturally for 15 minutes, then use Quick Release to vent the remaining pressure.
Remove the lid and carefully remove the roast, carrots, and potatoes from the pot. Skim the fat off of the cooking liquid, then turn on the Sauté function.
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Slowly pour the cornstarch slurry into the pot while whisking constantly. Add only as much as you need to thicken the liquid into a gravy.
Serve the gravy alongside the pot roast, potatoes, and carrots.
Instant Pot Pot Roast Variations
- If you’d rather have mashed potatoes with your pot roast, let the roast rest while you make Instant Pot mashed potatoes — they cook in just 8 minutes!
- Prefer onions with your pot roast? Place half an onion on top of the roast before cooking — it will practically melt into the gravy. You could also add chunks of onion along with the potatoes and carrots.
- My mom always used au jus and ranch dressing mix, but I bet a couple of packets of French onion soup mix would be delicious too!
- Reduce the water (or broth) to 1/2 cup and add a can of cream of mushroom or beefy mushroom soup.
How to Enjoy Leftovers
To store leftover pot roast, let it cool before wrapping it tightly with plastic wrap or putting it in an airtight container. The leftovers will stay good for 3-4 days, according to the USDA.
To freeze leftover pot roast, wrap it tightly or store it in a ziplock freezer bag for 2-3 months.
To reheat leftover pot roast, put the roast (and gravy, if you have some) in a heavy pan with a lid with a bit of olive oil and water. Place the pan over medium-high heat until it starts to bubble, then reduce the heat to low, cover the pan, and simmer for about 15 minutes.
(You can also reheat leftover pot roast in your microwave with a bit of water to keep it moist. I prefer the stovetop method, but that’s just me!)
Use leftover pot roast in shredded beef tacos, breakfast burritos, French dip sandwiches, chili con carne, beef enchiladas, vegetable beef soup, and more.
Frequently Asked Questions
What Cut Should I Use For Pressure Cooker Beef Pot Roast?
I recommend using a chuck roast for pot roast because it’s affordable and has good marbling. (You might see it labeled as chuck eye roast, blade roast, shoulder roast, or even just “pot roast.”) You could use a brisket or round roast, but I prefer chuck roast for its rich flavor, tender texture, and affordability.
How Long Should I Cook Chuck Roast In An Instant Pot?
A good rule of thumb for pressure-cooking roasts is to cook them for 20 minutes per pound. This recipe calls for a 3-pound roast and cooks for 60 minutes in total.
Do I Need To Sear The Beef Before Pressure Cooking It?
Searing the roast on all sides before pressure-cooking it will give your finished Instant Pot roast a deeper, more developed flavor. It’s not absolutely necessary, but I certainly recommend it!
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Could I Make A Gravy To Go With This Instant Pot Beef Roast?
Yes! Once your pot roast and veggies are done cooking, remove them from the pot and skim any fat off of the leftover cooking liquid. Turn on the Sauté function and slowly add a cornstarch slurry while whisking until the gravy thickens to your liking.
Can I Make Instant Pot Pot Roast With A Frozen Roast?
You can! Add 10 minutes per pound to the cooking time and skip the sear. (That means the total cooking time for a frozen roast using this recipe will be 90 minutes.)
Can I Make This Pot Roast Without A Pressure Cooker?
Yes! To do it the old-fashioned way, reduce the cooking liquid to 1/2 cup and pile all the ingredients into your Crock Pot. Cook on low for 6-8 hours, adding the carrots and potatoes about halfway through the cooking time so they don’t get mushy.
Conclusion
With this easy Instant Pot Chuck Roast recipe, you can have a delicious, tender pot roast on the table in under two hours. Whether you’re serving it for Sunday dinner or any other occasion, it’s sure to be a hit with everyone at the table!
How do you like your pot roast?
Instant Pot Chuck Roast Recipe
Equipment
- Pressure cooker
Ingredients
- 3 lb chuck roast
- 2 tbsp vegetable oil
- 1½ cups water divided
- 1 oz ranch dressing mix
- 1 oz au jus mix
- 6 pepperoncini
- 3 red potatoes cut in 2-inch pieces
- 4 carrots cut in 2-inch pieces
- 2 tbsp cornstarch
Instructions
- Using the Sauté function, sear the roast in the oil for 3 minutes on each side until browned all over.
- Turn off the pot and add 1 cup of water, plus the ranch mix, au jus mix, and pepperoncini.
- Seal the lid, select the Pressure Cook function, and cook on high pressure for 40 minutes.
- When the timer goes off, allow the pressure to release naturally for 10-15 minutes, then use Quick Release to vent the remaining pressure.
- Remove the lid, add the carrot and potato pieces, then reseal and pressure-cook on high pressure for another 20 minutes.
- Make a slurry by combining 1/2 cup of water and the cornstarch.
- When the timer goes off (again), allow the pressure to release naturally for 15 minutes, then use Quick Release to vent the remaining pressure.
- Remove the roast and veggies to a plate and skim any fat out of the pot.
- Use the Sauté function to make gravy by slowly whisking the cornstarch slurry into the liquid at the bottom of the pot.
- Serve the pot roast, carrots, and potatoes warm with the gravy.
Video
This looks delicious! I keep reading about the Instant Pot and am thinking about getting one as all who have them seem to really like them.
Please log in or create a free account to comment.This is very similar to a recipe called Mississippi Pot Roast. The only difference is that no liquid or oil is added, and a stick of butter is placed on top of all the ingredients. Makes a great gravy which you will have to thicken. It works with pork roast too. I saute onions first and put garlic into the meat. I use a slow cooker, not an instant pot, so maybe the water is necessary in that instance.
Please log in or create a free account to comment.could you suggest spices to use, rather than the au jus and ranch mixes? I don’t like using those. I buy my herbs and spices at a specialty shop Colonel D’s Spices at Findlay Market in Cincinnati. They are so FRESH, they are worth the 1 hour drive. Anyhow, I am trying to cook more from scratch and avoid premixes. THANKS for your great recipe and all helpful ideas!
Please log in or create a free account to comment.Yes! You’ll find how to make both spice mixes here: http://bit.ly/2mr0RPB
Please log in or create a free account to comment.That looks like shredded pork. I’ve always had pot roasts turn out as several large pieces of meat….
Is that the correct photo?
Please log in or create a free account to comment.Yes it is the right picture. My pot roast comes out in pieces and I just like to serve it this way.
Please log in or create a free account to comment.Isn’t that too long at high pressure for the potatoes, carrots, and onions?
Please log in or create a free account to comment.They will be soft, but still delicious! If you prefer, you can stop the cooking, release the pressure, add the veggies, and bring it back up to pressure halfway through cooking time. :-)
Please log in or create a free account to comment.Have you ever tried sauteeing the onions at the same time as the beef? I would think it could add some nice BBQ flavours.
Please log in or create a free account to comment.I usually brown the onions,carrots and meat in a skillet before adding to my Instant Pot. It is an extra pan and step that I find worthwhile although not totally necessary. I also purée the onion, celery and some potato in the pan juices to create a flavorful gravy. Thanks, Jillee for all your great recipes and tips.
Please log in or create a free account to comment.Can this recipe be done in a crockpot?
Please log in or create a free account to comment.Yes, although you’ll have to brown the roast on the stovetop before transferring it to the crockpot. After browning, cook on low for 6-8 hours. :-)
Please log in or create a free account to comment.Ive done that recipe several times in the crock pot, I didn’t sear the roast in fact when I make it my roast is usually frozen when I put it in and it turns out great. I also add a bit of the juice from the pepperconcini . I actually found the recipe a long time ago on a crock pot site.
Please log in or create a free account to comment.Do all of the ingredients go in for 90 minutes, or just the roast? Are the potatoes, etc added after and then just re-pressurize and release to cook them?
Please log in or create a free account to comment.Is an instant pot a new age pressure cooker?
Please log in or create a free account to comment.Yes, it’s an electric pressure cooker :-)
Please log in or create a free account to comment.Yes, anything to make more money. If you are working the old crockpot cooks your meal while you work and you come home to a delicious dinner, it takes very little time to thicken the juices to make a lovely gravy.
Please log in or create a free account to comment.I have the cuisiart electric pressure cooker. It came out a few years ago. Is it the same as the instapot? It also has a sauté and high and low pressure and I think a simmer button. I’m not sure what else to compare it with the instapot.
Please log in or create a free account to comment.Yes, it’s a very similar device! :-)
Please log in or create a free account to comment.Do you cook both the meat and the vegetables for 90 minutes?
Please log in or create a free account to comment.In my experience the potatoes and all other veggies would be mush if cooked 90 minutes. I think there must be a missing step.
Please log in or create a free account to comment.I would have to agree .I would but them is after the 90 mins for about 20 mins .At least that is how I do do it.
It is Pot Roast weather. Sometimes I brown the meat first to sear in the juices, other times I do not. I add beef broth, along with a bit of water, and cook the roast until tender. I serve the pot roast with mashed potatoes, usually the Bob Evans of Store Brand already mashed potatoes along with fresh broccoli, which I steam for two minutes, or steamed frozen peas or peas and carrots. I do the same with Beef Stew, I brown the small pieces before throwing them into my crockpot. Sometimes I will add some carrots, along with the meat as they take a long time to cook until tender.
I do not care for the shredded mean as I like mine in chunks. I guess that is the newest way to cook, but, as they say in that old adage, “Different Strokes for Different Folks.”
Yes – the veggies are definitely soft, but they’re great as long as you don’t cut them too small. :-)
Please log in or create a free account to comment.OK, back to this post……I don’t have an Inst-Pot…..yet. But my question – Is there juices left to actually make gravy from? The only time I make gravy is when roasting in the oven. I have yet to find a store bought gravy, jars or packets, that tastes any good. They are all fake tasting and I’d rather go without than eat that stuff.
Please log in or create a free account to comment.Yes! The Instant Pot requires some liquid to come to pressure, and because it’s a sealed container, none of that liquid will evaporate. :-)
Please log in or create a free account to comment.There is lots of fluid and it makes a great gravy. My daughter is gluten free so I use corn starch but you could make a great flour based gravy.
Please log in or create a free account to comment.Even if someone is not GF, like me, I cook GF for my husband who is GF. Who wants to cook two separate meals?
Lisa, my husband is gluten intolerant. That means he cannot tolerate anything with Wheat, Oats, or Barley. McCormick’s make wonderful beef, chicken, and turkey gravies and McCormick’s can be purchased GF, and are very tasty. With Beef Stew or Pot Roast, I do make my own gravy using Cornstarch instead of Flour. I do use Beef Broth with some water in the Crock-Pot, when the Pot Roast is done, I put it aside while I add a mixture of cornstarch and water to thicken the juices and it makes a wonderful gravy.
Please log in or create a free account to comment.I use Chicken Gravy when I broil or bake Pork Chops.
With Cube Steaks, I cook them slowly using my Blue Diamond Frying pan, with a small amount of Olive Oil, and I cook them on low until they are medium-rare.
Boneless pork chops can either be cooked using the Blue Diamond frying pan or they can be baked or broiled using my countertop oven. At my age, I make simple meals and do anything that I cook, bake or broil as easily as possible.
How is an Instant Pot different from the old-fashioned pressure cookers?
Please log in or create a free account to comment.They’re electric, programmable, MUCH SAFER (because they don’t blow up!), and I love that I can make yogurt in mine, saute (as shown in this recipe!), steam corn, cook rice, use as a slow cooker (but why?!), etc.
Please log in or create a free account to comment.The Instant Pot is great for those who work, but at my age, I do not want another pot, when my crockpot is just fine. I may change my mind, but years ago I had a stovetop pressure cooker explode when the release valve stopped working. No one was burned but the ceiling was a mess and we had to have someone come in to paint the entire ceiling as our home has an open plan.
I probably shouldn’t bother pointing it out, but the potatoes pictured in your first picture are not Yukon Golds as stated in your recipe. They appear to be Reds. Just saying….. ;-)
Please log in or create a free account to comment.Does the roast have to be thawed?
Please log in or create a free account to comment.Yes :-)
Please log in or create a free account to comment.I also use a crock pot..still undecided about an Instapot. I brown my beef and onions and place on top of the carrots and celery in the crockpot. I do add a couple of smashed garlic cloves and then pour about 3/4 of a bottle of Catalina French salad dressing over it. Do NOT use the low calorie version..it cooks down to an odd flavor. Towards the end of the cooking time, I add the rest of the bottle if it looks like I need more sauce. I boil the potatoes in a separate pot and stir frozen peas into the hot sauce just before serving. I put the meat, potatoes and carrots on the plate and spoon the sauce over all. Very pretty, tangy red sauce. This is my grandmother’s recipe and I have a feeling that the recipe came from Kraft originally when they introduced the salad dressing.
Please log in or create a free account to comment.The Instant Pot actually has a slow cooker setting :-)
Please log in or create a free account to comment.I am poor and can’t run out and buy a Instant Pot so am using a old crock pot I got at a garage sale. Could we get instructions for a crock pot also?
Same recipe, just cook on low for about 8 hours after searing the roast on the stovetop :-)
Thus I shall just stay with my old crockpot. LOL
No insta pot here, just a normal crock pot…..the favorite here is… 1 can of each: French onion soup/ golden mushroom soup/cheddar cheese soup and a roast ( I use one big enough for 6 people and left overs if lucky )
mix the soups NO added water …I put a crock pot bag in the pot and mix them in the bag…. put roast in and cook on low for 8-9 hrs ( my work day hours )
We like this over egg noodles, mashed potatoes, or as hot beef sandwiches….
Add a side veggy or a salad and your good to go !!
Please log in or create a free account to comment.I’m trying your recipe! Sounds amazing!
Please log in or create a free account to comment.I use the store brand onion soup mix as it is GF and the Lipton Onion Soup Mix is not GF, I add water to the Onion Soup mix with water or beef broth to cook a stew or pot roast. I use the medium setting and cook until the meat is tender. I will thicken the juices with a mixture of cornstarch and water. When the juices are at a boil, I slowly add the cornstarch mixture until the gravy is thickened.
Please log in or create a free account to comment.I, too, have no need of an Instant Pot.
Can I make a larger roast? If so, how do I convert the instructions? This sounds AWESOME!
Please log in or create a free account to comment.This recipe will work for a roast up to 3 pounds. For each additional pound, add 10 minutes :-)
Please log in or create a free account to comment.I don’t have an Instant Pot, per se, but do have a wonderful electric pressure cooker that cooks up a delicious pot roast dinner in a very short time.
I add one envelope of Lipton onion soup mix to my roast (salted with Johnnies Seasoning Salt) browned in pressure cooker to seal in moisture), one yellow onion, carrots, and red or Yukon potatoes, and cover with a carton of beef broth rather than water. Rich flavors are infused into the vegetables as well as producing a moist, flavorful roast. Yum!
Please log in or create a free account to comment.Try this: Beef again, carrots, onions and 2 halved tomatoes and a rich splash of red wine. Pepper and salt the beef again after dipping it dry, then put butter in your pot and roast the beef till it is nicely brown. afterwards add the chopped Carrots, onions and 2 tomatoes. If you like you can add chunks op potatoes but I don’t do that, I rather boil those the oldfashioned way for more taste. After the beef is done, take the skin of the tomatoes. Just stir everything in the sause, the carrots and the tomatoes will go fine. In that way you get a lovely rich gravy. You could add a little cream to the sauce. Serve this with boiled potatoes and a vegetal to your liking. My advice is to go for a nice, spicy red cabbage dish and home cooked apple sauce.
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