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Instant Pot Pot Roast, fork tender, fall apart delicious with roasted carrots and potatoes
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5 from 6 votes

Instant Pot Pot Roast

This Instant Pot pot roast recipe is fall-apart tender chuck roast and flavorful vegetables all in a delicious gravy.
Prep Time15 mins
Cook Time1 hr 40 mins
Pot to Pressure and Depressure30 mins
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: American
Keyword: instant pot, instant pot pot roast, instant pot roast, pot roast
Servings: 6
Calories: 93kcal

Ingredients

  • 2.5 to 3 lbs. chuck roast
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tsps salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbs worcestershire sauce
  • 1 large onion quartered
  • 1 lb. whole baby red potatoes about 10-12
  • 6 to 8 large carrots cut in 2 inch pieces

Instructions

  • Generously salt and pepper both side of the roast, set aside.
  • Turn on the instant pot saute function and add the tablespoon of olive oil into the pot liner.
  • When hot, put in the roast and brown on each side for 3-5 minutes.
  • Pour in the 2 cups of beef broth. Add fresh thyme, fresh rosemary, seasonings, and the onion.
  • Add the potatoes and the carrots in the pot around the roast
  • Hit “cancel” to turn off the saute function.
  • Put the lid on the pot and lock into place, set the valve to sealing.
  • Pressure cook on high pressure for 80-90 minutes (longer if roast is frozen or large).
  • At the end of cooking allow to natural release for 20 minutes, then quick release remaining pressure.
  • Remove the stems from the herbs and discard.
  • Test tenderness of the roast. Should be fork tender, if not, return the lid and pressure cook a little while longer.

OPTIONAL GRAVY:

  • Remove the meat and vegetables to a serving dish and scoop out any remaining herbs etc.
  • Whisk 1/2 cup of cold water with 3 tablespoons of flour together until smooth.
  • Turn the pot to saute mode, on high. When the liquid starts to bubble, whisk in the flour mixture.
  • Continue to cook until gravy is thickened.
  • Taste, and season to your preference.

Notes

Recipe cooked in a 6-quart Instant Pot.

Nutrition

Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Sodium: 1115mg | Potassium: 442mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg