Easy Instant Pot Pot Roast {Tender + Juicy}

July 24, 2023 by Taylor Stinson

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This Easy Instant Pot Pot Roast is comfort food at its best. The tender and juicy beef melts in your mouth with yummy potatoes and carrots.

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Ingredients and substitutions

Olive oil – use any neutral cooking oil like canola oil or avocado oil.
Boneless chuck roast – any round roast, like English or rump roast, will work well.
Salt & pepper – to taste.
Red wine – swap out the red wine for broth, unsweetened cranberry or unsweetened pomegranate juice with ½ tbsp. vinegar to deglaze the pan.
Beef broth – a beef bouillon cube dissolved in water would also work.
Onion soup mix – leave this out altogether and add in some extra salt instead.
Garlic – freshly minced garlic and jarred minced garlic can both be used.
Worcestershire sauce – use a mixture of red wine vinegar and tamarind paste for a similar flavour.
Yellow onions – white onions or shallots can be used instead.
Yukon gold potatoes – swap out for another potato of your choice, just make sure it’s cut into small pieces.
Carrots – parsnips would also be good in this pot roast.
Fresh thyme – use 1 tsp. dried thyme if you don’t have any fresh thyme on hand.
Fresh rosemary – use 1 tsp. dried rosemary instead.
Cornstarch – substitute the cornstarch for flour, tapioca or potato starch.

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How to make roast in the Instant Pot

Step 1: Sauté the chuck roast.

Season the beef with salt and pepper, then sear on all four sides until browned.

Step 2: Simmer the red wine.

Simmer the red wine until the pot is deglazed, then add the beef broth, chuck roast, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots and herbs (in that order).

Step 3: Cook on high pressure.

Cook on high pressure then do a natural pressure release.

Step 4: Make the cornstarch slurry.

Mix together the water and cornstarch to make a cornstarch slurry.

Step 5: Make the gravy.

Stir the slurry into the pot and bring the juices to a boil to make the gravy. Simmer until thickened.

Step 6: Shred the beef and serve!

Shred the pot roast then add it to the veggies. Pour the gravy over the pot roast and veggies, then serve and enjoy!

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Best cuts of meat for pot roast

For this easy Instant Pot pot roast, I used a boneless chuck roast, but any round roast cut will do. These cuts of meat are best for pot roast:

Boneless chuck roast: This is the kind I use for this recipe. It’s cut from the shoulder to the short rib. It might also be labelled as ‘pot roast’ at your local grocery store.
Brisket: The brisket is a bit more expensive than chuck roast, and is cut from the front portion of the animal. It’s fattier than other cuts of meat so gets super tender.
Bottom round roast: This is typically used for roast beef and comes from the rear. It can be used for pot roast, but since it’s a bit leaner, you may need to add in some additional fat to keep it from drying out (like butter or olive oil).

You basically want to use a tough cut of meat that gets super tender while it pressure cooks in the Instant Pot.

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Frequently Asked Questions

Why is my Instant Pot pot roast not tender?

This is the ultimate Instant Pot pot roast because it turns out perfectly tender every time. If you find that it’s still tough after cooking, you’ll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

Storing and reheating

You can store any leftovers of this easy Instant Pot pot roast in the fridge for 3 to 5 days. I recommend storing it in an airtight container but you can also wrap it tightly in plastic wrap or aluminum foil.

When you’re ready to enjoy your leftovers, there are a few different ways you can reheat the pot roast. Reheat it in the Instant Pot on the low sauté function, in the microwave for a few minutes with some water sprinkled over top, or in the oven at 350° Fahrenheit until warmed through.

Can you freeze pot roast?

Yes! You can freeze this ultimate Instant Pot pot pot roast in airtight containers or freezer-safe Ziploc bags for up to 6 months. Defrost in the fridge overnight, or sprinkle generously with water and reheat in the microwave for 5-7 minutes, stirring and checking partway through.

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More Instant Pot comfort food recipes

Instant Pot Mashed Potatoes
Instant Pot Swedish Meatballs
Instant Pot Meatloaf

Meal prep tools for this recipe

Grab someglass meal prep bowls if you plan on turning thismeal into leftovers.
I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your beef is cooked through.
Freeze this recipe in glass microwave-safe bowls up to 3 months.