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.
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!
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.