Best Ever Instant Pot Roast

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Best Ever Instant Pot Roast

Table of Contents

Description

This Instant Pot Pot Roast is a game-changer! Juicy, fall-apart tender beef, rich savory gravy, and perfectly cooked vegetables—all made in a fraction of the time compared to traditional roasting. This one-pot meal is perfect for busy weeknights or cozy Sunday dinners.

Ingredients

For the Roast:

  • 3-4 lbs chuck roast (or brisket/rump roast)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tbsp Worcestershire sauce
  • 1 cup beef broth
  • ½ cup red wine (optional, enhances flavor)
  • 2 tbsp tomato paste

For the Vegetables:

  • 4 large carrots, peeled & cut into chunks
  • 1 lb baby potatoes (Yukon Gold or red)
  • 1 medium onion, quartered
  • 3 cloves garlic, minced

For the Gravy:

  • 2 tbsp cornstarch
  • 3 tbsp water (to make a slurry)

Instructions

Step 1: Sear the Roast

  1. Season the beef with salt, pepper, garlic powder, onion powder, thyme, and paprika.
  2. Turn the Instant Pot to “Sauté” mode. Add olive oil and sear the roast for 3-4 minutes per side until browned. Remove and set aside.

Step 2: Deglaze the Pot

  1. Add a splash of broth and scrape up any browned bits with a wooden spoon (this prevents the burn notice).
  2. Stir in tomato paste, Worcestershire sauce, beef broth, and red wine.
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Step 3: Pressure Cook the Roast

  1. Place the roast back into the pot. Seal the Instant Pot lid.
  2. Pressure Cook on HIGH for 60 minutes (for a 3 lb roast, add 10 minutes per additional pound).
  3. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.

Step 4: Add Vegetables & Cook Again

  1. Add potatoes, carrots, onion, and garlic around the roast.
  2. Close the lid and Pressure Cook on HIGH for 5 minutes.
  3. Quick release pressure and carefully remove the roast & veggies.

Step 5: Make the Gravy

  1. Set Instant Pot to “Sauté” mode. Mix cornstarch & water to create a slurry, then stir into the broth.
  2. Simmer for 2-3 minutes until thickened.

Step 6: Serve & Enjoy!

  1. Slice or shred the roast. Drizzle with gravy and serve with veggies.

Notes & Tips

✅ Choose the Right Cut: Chuck roast is the best choice for tenderness. Brisket or rump roast work too.
✅ Searing Matters: Browning the meat locks in flavor and creates a deeper, richer taste.
✅ Natural Release: Don’t skip the 15-minute natural release—it keeps the roast juicy & tender.
✅ Vegetables Timing: Adding veggies later prevents them from turning mushy.
✅ Gravy Perfection: Use cornstarch for a glossy finish or flour for a richer, thicker texture.

Servings & Nutrition

Servings: 6-8
Calories: ~450 per serving
Protein: 40g
Carbs: 20g
Fat: 25g
Fiber: 5g
Sodium: ~700mg

Health Benefits

✔️ High in Protein – Supports muscle repair and keeps you full longer.
✔️ Rich in Iron – Boosts energy and red blood cell production.
✔️ Vitamin-Packed Veggies – Carrots and potatoes provide fiber, vitamin A, and potassium.
✔️ Low Carb Option – Swap potatoes for cauliflower or more carrots.

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Q&A Section

Q: Can I use frozen beef?
A: Yes! Skip the searing and increase the cook time to 90 minutes on HIGH pressure.

Q: Can I make this ahead of time?
A: Absolutely! Store leftovers in an airtight container for up to 4 days. Reheat in the Instant Pot or stovetop with extra broth.

Q: What if my roast is tough?
A: It needs more cook time! Return to the Instant Pot for another 10-15 minutes on HIGH pressure.

Q: Can I add mushrooms or celery?
A: Yes! Add them with the vegetables for extra flavor.

This Best Ever Instant Pot Roast is a surefire way to impress your family with minimal effort. Let me know if you have any questions! 😊🍽️

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