Best Ever Instant Pot Roast

Seeing as the thing I primarily cook in is called an Instant Pot (duh), I figured it was about time I honored its name and cooked one of the greatest things it can possibly transform: A POT ROAST! (Besides, I cannot tell you how many of my readers requested this recipe). 

Now I’ve gotta tell you folks, this isn’t just any pot roast. This is the KING (or QUEEN) of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that’s going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot! 

Oh, and IT’S SUPER EASY TO MAKE! But hey, don’t take my word for it – let the photos and video speak for themselves! 

Here’s How I Made It!: 

Begin with a couple of yellow onions… 

…and slice ’em up longways into thick-ish wedges like this. 

Now take a chuck or rump roast (a good marbled cut) and set it on the counter. 

It’s time to make our amazing seasonings. Mix together some kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder… 

…and then lay it on a plate… 

…so that we can easily rub the entire roast in it… 

…making sure all the edges are fully coated in the seasonings. 

Now let’s go to the Instant Pot and add in some olive oil… 

…and give it some heat for a few moments.

 Place the roast in the heated oil in the pot and sear it for about a minute on one side… 

..and then flip it over so both sides get some searing love. 

When done searing, transfer to a plate and set aside for the time being. 

Now back to the pot. You’ll see it will likely be a bit caked with lots of the seasonings stuck on the bottom from the searing of the meat. We want to change that. 

So we’ll add in a little butter… 

…and use a wooden or plastic mixing spoon to deglaze/scrape the entire bottom of the pot to get as much as the seasoning remnants up as possible. Some will still want to stay on and that’s fine because… 

…we’re going to add in our onions. 

Once the onions are in the pot, they will release water and the deglazing will become even easier (so continue scraping the bottom of the pot while cooking the onions). 

After a few moments of stirring the onions and deglazing, add in some sliced garlic… 

…and some Worcestershire sauce. 

And allow to cook for a few moments as you continue deglazing. By now, all the previous spice remnants should have pretty much gotten up from the bottom of the pot which is good because we really want the bottom of the pot to be as smooth as possible. 

Now place the trivet (that came with your Instant Pot) on top of the onions, with the handles facing up… 

..and place the roast on top of the trivet, fatty side-up (this will allow the juices from the fat to coarse through the meat as it cooks). 

Top it off with some big, beautiful, sliced Portobello mushrooms. 

Than take some beef broth and pour it over everything in the pot… 

…as well as a good, dry red wine (the kind you would drink. No cooking wine here). 

 And what’s a pot roast without some baby potatoes?! For an amazing tip to have the potatoes retain their texture and form while ALSO remaining perfect to the bite. Instead of placing them directly in the pot… 

…wrap them in foil! (Do this securely) 

And then take some baby carrots… 

…and so the same thing. 

Place each set of wrapped veggies on top of everything in the pot and make it fit… 

…so it looks like this when done. (Note: I did this in a 6qt using a 3 lb roast and everything fit PERFECTLY. SO if you have an 8qt, you can use and even larger roast). Secure the lid and cook at high pressure for a little while. 

When done, remove the foil pouches with tongs and set aside. 

And then remove the trivet with the roast on it (aren’t you glad you had those handles up so you can do this easily?)… 

…and then flip it on top of a cutting board… 

…and allow that beautiful roast to cool for a few as we focus on perfecting that unbeatable sauce. Give the Instant Pot some heat again so that the sauce begins to bubble. 

To thicken the sauce, create a cornstarch slurry by adding equal parts cornstarch… 

…and water… 

…and then mixing together until nice and smooth. 

Open the foiled potatoes… 

…and carrots…

…and dump them in the pot. 

 Let them simmer in the sauce as it bubbles for a minute. 

Now we’ll add in the cornstarch slurry… 

…and immediately stir the sauce which will serve as a thickening agent. 

You may also add in a packet of gravy mix (any flavor of your choice but this one works very nicely) 

Stir it in and after it bubbles for a minute and turn the pot off. 

As the bubbles die down, you’ll see the sauce will have thickened up a bit to the perfect consistency and flavor! (I’m just letting you know, this burgundy beef sauce is going to become an addiction). 

Now back to our roast. 

Take a good knife and slice it up… 

…into about 1/4″ thick slices (it should cut very easily). 

Then, take each slice, and cut it into chunks… 

…(can we just look at how beautiful and tender this roast is?)… 

…and add all the sliced meat to the sauce in the pot. 

Stir it up real good for a few minutes so the pot roast soaks in some of that incredible gravy/sauce… 

…and then transfer to a serving bowl…  

…and then to a bowl or a plate (are the drooling yet?). And there we have it – incredible pot roast, onions, mushrooms, carrots and potatoes in the one of the best sauces ever! 

When you try it, you may be confused at how something so easy to make could taste this good… 

…and then take off your hat… 

…and feed a loved one to share the wealth. Everyone you serve this to will praise you and beg you for the recipe!

Serve with crusty Italian or French bread or over rice!  Now if this ain’t some Instant Pot (Roast), I don’t know what is!

Instant Pot Roast (Best Ever - Literally)
Yield: 6

Best Ever Instant Pot Roast

Best Ever Instant Pot Roast

Behold: My most popular recipe! It's so sought after, in fact, that it's one of the highest viewed Pot Roast recipes on YouTube. The most tender beef, potatoers, carrots and mushrooms in an unforgettable gravy. Try it for yourself and let me know your thoughts.

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes


  • 3-5 lb chuck or rump (bottom) roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast)
  • 1.5 tsp of kosher salt
  • 1.5 tsp of seasoned salt
  • 2 tsp of black pepper
  • 1/2 tbsp of dried parsley
  • 1 tsp of dried thyme
  • 1 tsp of of dried rosemary
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of salted butter
  • 2 yellow onions, sliced longways into thick wedges
  • 1 tbsp of sliced garlic
  • 2 tbsp of Worcestershire sauce
  • 6-8 oz of Portobello mushrooms, sliced
  • 2 cups of beef broth
  • 1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot Noir is great)
  • 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
  • 1 oz packet of any beef gravy flavor (I used Au Jus but any will do)

Veggies to be wrapped in foil:

  • 8-14 oz bag of baby carrots
  • 1 lb of baby white potatoes (the best kind for this dish)


  1. Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder
  2. Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate
  3. The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
  4. Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
  5. Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results
  6. Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins* (see “Jeffrey Sez” section of the recipe for varying cooking times for larger roasts). When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
  7. Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
  8. Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible, you may forget your name
  9. Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
  10. Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice and my Garlic Mashed Potatoes
  11. Enjoy!

Jeffrey's Tips

This is literally one of the best pot roasts I’ve ever had. Super rich in flavor and abundant in goodies. Follow this recipe to a T and I think you’ll agree.

Cooking the potatoes and carrots in separate foil pouches as opposed to being directly exposed in the pot while pressure cooking is a MAJOR tip in order to make sure they don’t turn into mush!

The sauce will be so plentiful and delicious, some may even think of this as a pot roast stew as you’ll want to lap it up with not only a spoon, but some crusty Italian or French bread!

While most recipes keep the cooking time the same if doubling recipes, roasts are an exception. Since roasts are thick cuts of meat, the time should be adjusted per pound. For this pot roast, cook at 60 minutes for 3 lbs, 70 minutes for 4 lbs and 80 minutes for 5 lbs. Allow a 15 min natural release regardless of how many pounds. But always use fresh (not frozen) meat for a pot roast if possible.

Definitely make this with my creamy Garlic Mashed Potatoes!

Want to make the most amazing tangy Mississippi Pot Roast instead? Here it is!

Reader Interactions


      • Veronica

        I just recently upgraded my 6qt IP to an 8qt IP and want to know if the recipe amounts (liquids) change based on IP size?!? I commented before on how wonderful the roast was using my 6 qt IP, now that I have the 8 Qt I can’t wait to make it again. Thx for the tips!!

        • Jeffrey

          Ha! This is the first I’ve heard this is too peppery, but everyone’s taste buds are different. Simply use less or leave it out altogether the next time 😉

      • Shawn

        Tried this tonight with a 3 lb roast.

        Flavour was great but unfortunately the meat came out tough. Even after putting it back in for another 10 minutes of pressure and another 10-15 minutes natural release it was still chewy.

        Maybe a bad cut of meat or maybe I need to adjust and do quite a bit longer pressure time?

    • Sylvie

      Absolutely delicious!
      I love garlic so I doubled up both the powder and the slices and my family devoured it. Thanks so much for sharing!

    • Lily Wisdom

      I live in Los Angeles and have made this recipe twice. It’s so delicious & perfect we don’t drink wine so I just used another 1 cup of beef broth. Oh BTW loved your singing with this. On YouTube.
      Take care,
      Lily Wisdom 🎉🔥💯

      • Behlmann Jennifer

        I use a lot of your recipes. Love them. Can you use a frozen roast for this? How would it change the recipe and times? What about the veggies if the roast is frozen?

  1. Mary

    Veggies to be wrapped in foil:

    8-14 oz bag of baby carrots
    1 lb of baby white potatoes (the best kind for this dish)
    1 lb of baby white potatoes (the best kind for this dish)
    Is it 2 lb of baby white potatoes or is it 1 lb of white and maybe 1 pound of yellow or red? Or most likely it was an accidental double entry.

    • Jeffrey

      It’s just 1 lb! Sorry about that. May have been a glitch when the recipe migrated over from the old site. All fixed now 😉

      • Mary

        I thought it might have something to do with the new look. Thank you so much for getting back to me so quickly. Looking forward to you new book!

    • Karie Miller

      Since this is a Pot Roast why wouldnt you use the “meat/stew” button that is available? Wouldn’t that also be pressure cooked?

  2. Carrie Henderson

    This is our go to pot roast recipe. We are actually making this dish for our Christmas meal this year since we aren’t getting together with family due to COVID. GET THE BREAD!! Jeffrey is 1,000% right when he recommends dipping the bread into that amazing sauce. I’m drooling thinking about it.

  3. Boo

    I made this last week and am making it again today. I also have shared this with a bazillion people as a must recipe for the instant pot. It’s that good!

    Thank you for all your killer recipes. You make it easy to follow along.

  4. Shir

    This is amazing and the second time I’m making it… only this time I have all the ingredients. I only have 1.67 pounds of chuck roast, do I still put it for 60 minutes? We are only 3 people eating it so didn’t want to make too much! Thanks

  5. Jane

    I’m really looking forward to making this! Quick question – the “Cook Time” and “Prep Time” listed above the recipe (just to the left of the stars for reviews that are under the mini-picture at the top of the recipe) vary significantly from what the recipe directions and video say. I’d hate to undercook or overcook by1/2 hour! Please clarify and thank you so much!

  6. Kristi

    I am in the process of making thi dish and I unfortunately had no room for potatoes and carrots. Can I somehow add them when I take the roast out? If so, what temp and time can I cook them?

  7. Crystal

    Wow Jeff this is the BEST roast I ever had!!! I am impressed and my husband absolutely loved it! Thank you so much!!

  8. Tina

    I’m making this right now. My roast is 2.75lbs. Would about 50 mins be the correct amount of time to cook it? Thank you 😊

  9. Tracy

    Got my Instant Pot for Xmas, Googled “how to” videos, found you 💗!, ordered your cookbook, and made the Best Ever Pot Roast as my first meal!
    It was AMAZING! Better than Mom’s (shhh)!
    I added WAY more veggies (cuz I love them dearly), packed my Instant Pot to the brim, and everything was done to perfection!
    Thank you, Jeffrey!

    • Joe

      Make a reduction from red wine and beef broth then simmer it until thickened.
      Maybe add some spices to doctor it up while simmering

  10. Erin

    I’m making this for a friend about to have a baby. Will it freeze well? I’m hoping to make it in advance. Thanks

  11. Beverly

    Oh, my gosh, this meat literally fell apart and the vegis were so good too. This is the first recipe I have tried in my Instant Pot and it was wonderful. Look forward to exploring more of your great recommendations.

  12. Steve

    I’m a new pressure cooker owner and a novice. I’m reducing this recipe for 2 people with about 1.5lb of meat. Should I reduce all the ingredients including the seasoning? Thank you

  13. Sandy

    Great recipe! This was delicious! Thank-you!
    I have just one question… Why does it say “cook time” 21 minutes? The directions show various times that are much longer, depending on the weight of the roast.

  14. Jenny

    Making this for the first time soon! My chuck roasts are a little small. I’m going to use 2 roasts and will have close to 5 lbs. Is that okay? Should i cut both roasts in half so they arent overlapping at all? ( i have an 8 qt IP). If im not using onions, should i still place the meat on the trivet or just don’t use the trivet then?

    • Joe

      Make a reduction from red wine and beef broth and simmer until thickened. Maybe add a slurry of cornstarch and flavour it with spices.

  15. Jenifer Williams

    Jeff. Jeffrey. Mr Eisner. You are a genius. This pot roast is simply amazing. I followed your recipe to a T, and after enjoying it tonight with son and super-picky daughter (who had seconds!), I am so glad that I did. I wouldn’t change a single thing. So much incredible flavor, and everything was cooked perfectly. The beef was the most tender that I have ever had, I cut it up with my fork. No need for a knife. I took your advice and bought a loaf of crusty bread, and you were right- mandatory to sop up that savory gravy. Shoot, I could drink the gravy from a cup, it is that good.

    My son gave me an Instant Pot Duo Evo Plus for Christmas, along with your orange IP recipe book (also brilliant). I am finding it easy to read and follow with your step-by-step instructions and all of the great photos. I want to thank you for making it easy to get acclimated to using my Instant Pot. I was a bit intimidated with all of the different settings and options, but after watching your YouTube demonstration, it all made sense and was no longer awkward for me. Thank you again.

  16. Terri Wolfrom

    Jeffrey – Do you have any estimate of serving size & calories? I am trying to eat healthier without compromising flavor and I made this tonight.

  17. Maria L

    Followed the recipe to a t, with a quite pricey 4 lb chuck roast. After cooking for 1 hr 15 min plus 15 min natural release, the meat is not cooked, pink inside, and not tender. What went wrong?

    • Jeffrey

      Sounds like it didn’t pressure cook at all and you perhaps hit the wrong buttons or your gasket wasn’t in properly and it never came to pressure.

    • Rich

      Mine seems to be leaking steam from the left handle area… used a 2.8 lb roast and had to jam in the foil wrapped veggies.. I am thinking that is the problem… will probably do a smaller roast the next time or veggies separately

  18. Linda Moss

    Making this tonight – can’t wait to eat it smells SO good!! Love your recipes…always my go-to…I did think the 5 minute prep on this recipe was a bit low…it’s a lot of measuring and steps…just my opinion. Thanks for all the great recipes!

  19. Charlie

    I have made this pot roast a few times and it is by far the best pot roast I have ever made. I double the portobello mushrooms and add a little more red wine. It is incredible thank you for this recipe

  20. Kay

    Asking for a friend…is it OK to just drink the gravy?! O.M.G. this was delicious and I didn’t even do the browning steps because I used a frozen roast. I thank you!

  21. Marisa

    Well, I did it! FIRST pot roast ever! I had to use stewing beef, which was from a local butcher and was grass fed, so not the most economical cut of beef..but the result was so tender. I only had 1.2 lbs of beef, so I really had to cut down the spices, however, I believe the stew and gravy tasted so flavourful that it didnt really need the gravy packet. I added about 1/3 of a pkg just to deepen the gravy. Here’s where I messed up. I chose 32 min high pressure, thinking that was a close estimate for only 1.2 lbs of beef. That might have worked out…but then I had to leave on an appt, and did not get back till 1.5 hrs later…and OF course, it NR all that time. Regardless…bonus for me…it was great. Potatoes are a bit soft, but I used average sized yellow flesh potatoes. So: dinner is ready. I’m feeling like a winner cause I finally got over the “fear” of ruining my meal. BREAD is going to be a must, and I’ll have lots of gravy for rice another time. Thank you for this amazing recipe.

  22. Kimberley

    Jeff My husband and I love it so much it was the best instant pot Roast ever making it again, and all my friends Love it too, and we enjoy all of your cooking and cook books.

  23. Elaine McIntyre

    The AuJus packet is awesome! Knorr makes it in a tub that is a paste, and it makes a fab broth or gravy. Love the potatoes in the foil packet, cool idea. A sheet comes in the instapot papers that shows cooking times for most things, its on my fridge. Unbelievable how great food is when cooked under pressure. Your recipes are wonderful, no more intimidation from a cooking vessel. TY.

  24. Angela

    Plan on making this for dinner tonight. Traditionally, when making pot roast in a slow cooker, I always used a Packer of dry onion soup/dip mix on and around the roast. I don’t have gravy packets (I make my own), can I substitute the onion soup mix? If so, do I add it before pressure cooking or wait and add when the recipe calls for the gravy packet?

  25. Gisele Phipps

    I made your amazing pot roast tonight. My husband can hardly eat it for all the words of praise coming from his mouth. But he definitely is eating. He is on seconds. Lol. Thank you Jeffrey for yet another culinary success!

  26. Shannon

    Holy Cow. I made this. It is amazing. However, my stinking husband drank all my red wine, and I didn’t realize it until too late… so I just used broth. Still wonderful! Cant wait to try it exactly like the recipe says! Thank you! ❤️

  27. Sunshine

    The roast and veggies were so flavorful. I am watching my carbs so I used radishes instead of potatoes. It was amazing and you couldn’t tell I used radishes instead of potatoes. I added celery with the carrots in the foil. I enjoyed using the Instant Pot! Great Recipe!!

  28. Rick

    I’m 72 and have just been reborn again as an Instant Pot chef thanks to an 8qt gift, Walmart curbside grocery shopping and your fantastic recipes and videos that have rescued this ole redneck from canned goods and sawdust. The woman who gifted me the Instant Pot may be smarter than me because I am cooking her this killer looking pot roast tomorrow night.
    Thank you Jeffrey! Not just for the food ideas, but the fun too.

  29. Sandra Darnall

    My son really disliked pot roast until I made your Mississippi Pot Roast. He loved it so I decided to try your Best Pot Roast Ever and he even loves that more.
    My dog goes buserk at the sound of the instant pot beeper. Thank you so much for telling us how to turn it off. He has, however, learned to associate the sound of your voice with the beeper and runs out of the room whenever he hears your voice when I’m watching one of your videos. (Don’t worry about Bosco. He runs upstairs and takes a nap on my bed.)
    The same son claims to dislike soup thoroughly. Then I made your Zuppa Toscana. Of course he loves it. Well next I tried your Cheesy Broccoli Soup and history repeated itself. I discovered a block of sharp cheddar cheese in the fridge that I didn’t purchase but I bet we can foresee the future on this one.
    I was a total washout with my instant pot until I came upon your site. The Pot had been relegated to the basement. Nowadays it barely gets a day off. From hard boiled eggs to your chocolate-peanut butter cheese cake with peanut butter cups, it’s become a very versatile, thus helpful, kitchen appliance for which you deserve all the credit.
    Don’t think I’m a terrible cook. I am in fact an accomplished cook but I just didn’t get along well with my instant pot. I may not have seen it through the learning curve if you weren’t such a delight to spend some time with. Your charisma, patience and optimism are irresistible. Thank you for being you!!

  30. Joy

    I haven’t made this yet but am delighted that someone for a change is suggesting what type of wine to use instead of just “use red wine”! I’m not a wine connoisseur and am totally lost when someone does that. THANK YOU! I’ll be making the recipe in the near future.

  31. Roxanne

    We absolutely loved this pot roast. My question is, can this be made as is, then frozen in portion to reheat later? We are camping next week and would love to have this as a dinner plan. Thank you on your thoughts and help!

  32. Cindy

    I’m making the pot roast, but the veggie pouches won’t fit! Can I cook them after the roast is done, and for how long?

  33. Amanda

    Holy mother of God.

    This roast was out of this world. I legit didn’t even eat a half of a baby potato because I could not stop eating the roast. Incredible!

  34. Beth

    I have been cooking most of my 62 years and have made several decent roasts in that time. However, I have to admit this is the best roast I have ever made. Thank you for teaching an old dog a new trick.

  35. Maryann Fox

    This is about the 10th time Ive made this and we love it! Every time is bettr than the last! It is the perfect food for every occasion. My friends love when I make it!

  36. Steph

    Hello! I want to make this for dinner tonight. We have an onion allergy in our house. Is it okay to omit the onion? Or will I loose flavor? Is there something else to sub?

  37. Ratul Hasan

    Appreciate it very much intended for publishing this kind of fascinating article on this matter. It has definitely created me personally believe as well as I’m hoping to learn to read much more.

  38. Nikki

    My instant unfortunately did not come with a trivet. Can I just set the roast on top of the onions? Or is the trivet necessary for some other function than for easy removal of the entire roast all at once? I can’t wait to try your recipe after reading every review and seeing the unanimous praise as being the absolutely best pot roast recipe of all time. =)

  39. Dr. JoAnn

    This truly IS the best ever pot roast. I’ve used it several times now, and it never fails. Also, your step-by-step video is quite helpful. Thank you for sharing!

  40. Tim

    In your instructions you say “Secure the lid and cook at high pressure for a little while.”
    How long of a time is “a little while?
    The upper instructions seems to differ from the bottom ones. It looks like you are saying cook the vegetables for the full hour in the bottom instructions, but for “a little while” in the upper instructions. What am I missing?

  41. Awilda

    Name of recipe fits it perfectly! Didn’t have mushrooms so I used 1 1/2 pounds of baby red potatoes and used a deer roast. Perfection!!!

  42. Alicia

    Making this again for the umpteenth time! This is our #1 in the pot and it’s so easy too! We prefer mashed instead of baby ones in the pot so I just use my second pot to make mashed potatoes and omit the baby ones from original recipe.

    Thank you for this recipe!

  43. Angel Pizano Hernandez

    Jeffrey, this is my second time making this in the Instant Pot. Let me tell you, A+Mazing! I recently just made this dish yesterday, I substituted the Corn Starch with Almond Flour. The savory taste was still there. Thank you for sharing!

  44. polly

    Deeelishus!! This is my first ever try at making or even tasting a pot roast. Really! Figured I would try out your recipe, since… Well, you are The Man, Jeffrey! And now I know why.
    Fantastic flavor, and it was actually tender, which was a concern for me. As I said, I have never eaten pot roast. I wasn’t sure it would work out. Now I get it. Definitely cravable yumminess.
    Only change I made was to use Joe’s Stuff Original Blend Seasoning to replace Lowry’s (did not have it). It gave it a nice really mild little kick.
    You did it! You hit it out of the park. My SO said it was really good, and he hasn’t had pot roast since he was a kid. Kudos, I credit your perfect recipe and detailed instructions! Glad we made a ton. Lots of leftovers to share. This was a post-birthday/Sunday dinner treat, and I killed it!! YAY! 😀

  45. Kristina Shaffer

    BEST.POTROAST.EVER. Wow!!! My friend pointed me to Jeffrey’s site and recipe. So incredible. I’ve really never had such success with a roast. The only thing I would say was that I felt it was just a tad too salty, but my adult son and husband loved it as is. Making it tonight for friends! Thanks, Jeffrey!

  46. Carrie

    I’ve lost count of the times that I have made this recipe! For years I’ve tried to make a delicious pot roast and I failed time and time again. Then I found Jeffery. This website has changed forever the way I feel about instant pot cooking.

    My favorite part is when hubby and I are putting dinner together There always comes a moment when he turns to me with hope in his eyes and asks “Is this a Jeffrey recipe?” Even better is when we get a craving for something new and he asks “has Jeffery cooked that yet?”

    Your recipes are a delight to read and to cook. Your instructions are so human and relatable. I feel like there’s nothing recipe I can’t tackle, as long as you wrote it!

    Thank you for all you do. Thank you for your delicious recipes and your generous gift of creating, researching, and finally sharing them online. I am grateful beyond words.

  47. Colleen

    I followed it to a tee except I added an extra pouch of celery that I chopped up and it just added more flavor. I’ve made this in the past and I’ve tried altering it but this indeed is the best pot roast ever.

  48. Allain

    been cooking for meself for the last 40+yrs, this one is a big keeper for simple ingredients, big umami flavors, easy prep and execution.
    first did this recipe about a year ago, few time since, rewatching your video today, had to do it again, your foodie’ness’ and passion about cooking is contagious,
    Thank You Jeffrey

  49. Lisa S

    Can I cook this and then leave it on the ‘keep warm’ setting for a couple hours? Will it ruin the potatoes and carrots?

  50. K. Sweet

    Husband just got home from soccer practice and would usually site down for a bit. He’s walking around, sniffing the sniffs from the Instant Pot, asking “when’s it going to be ready????” (He usually just goes “it’s smelling good up in here” and waits patiently.) I’m using arrowroot starch instead of cornstarch because I like the glossiness and he doesn’t like the texture of things thickened w/cornstarch. Why yes, as a matter of fact, we are nerds.

    I anticipate a fantastic dinner with loads of different ways to use the leftovers.

  51. Arlene

    Hi Jeffrey! I wanted to make this recipe tonight but the only meat I have for pot roast is 4.33 pounds top round roast – boneless that is frozen solid! Can it be put in the Instant Pot frozen or is it better to thaw it first? (was a bit pricey so I don’t want to mess it up lol)

    Any help/tips would be greatly appreciated. Thanks for being you.

  52. Robin G

    This was excellent! I accidentally added more mushrooms than the recipe called for but certainly didn’t change the overall wonderfulness of this recipe!

  53. Charl

    oh wow! Simply saying Tasty does not do this justice. This was amazing. My family loved it. Thank you for a wonderful recipe.

  54. Kristi

    Oh my. This was amazing. A tender pot roast is usually pretty good but this takes it to another level. My husband declared it as good as his favorite (and pricey!) French restaurant. We are going to make DIY “Hamburger Helper” using the leftover gravy and egg noodles because we can’t bear to throw it away!

  55. Linda Jinks

    love love this recipe. I ended up finding the gravy packet on the counter top AFTER we had finished eating. And we had didn’t have any wine in the house. It was absolutely wonderful! Thank you so much for a great recipe that I will be referring to again and again. And the idea about the potatoes was perfect for us as well.

  56. Meredith Schmidt

    love this recipe, used if for beef roasts and pork roasts, and beef and pork ribs anything beef or pork

  57. Ron Turbide

    I’m making this for the third time – it is so delicious! You may be interested to know that I substitute a venison roast for the beef and the result was fantastic! I have the Duo Evo Plus here at our Florida home and a Duo Plus (new model) at our home in Northern NY. Both are great. Keep the recipes coming.

  58. Elliot Parsowith

    Jeffrey, only the second dish I made in my Instant Pot Duo Crisp and it was one of the best, most flavorful dishes I ever made. It yells out: “Best comfort food dish ever!” I saw it online, then purchased your “Step by Step Instant Pot” book. Thank you!

  59. Molly

    Every time I read this recipe I laugh at the “ the sauce will turn into something so incredible you may forget your name”. Iv been using your recipe for years im 26 now and always use it to impress dates 😉

  60. Lynn

    This is definitely the best pot roast EVER and yes I could put that gravy in a cup and drink it. However I have created a dilemma by taking it to friends who are recuperating or just need a little boost -they all rave about it and ask for the recipe. The problems is that they do not have instant pots. Do you have any suggestions on how to convert this to traditional oven cooking or crockpot cooking? I surely would appreciate any help you can offer. Thank you and God bless!

  61. Addie

    I’m making this next week for friends, there will be six of us; I’m hoping to find a roughly 4 lb roast. Do I need to increase the amount of veg? I have a 6 qt Ninja Foodi/pressure cooker. If the veg parcels don’t fit should I bake them separately or pc them in my Instant Pot Mini?


  62. Addie

    Hello – I’m making this for six people next week; your “yield” box says 6 but the blog says a 3-4 pound roast will serve 4-5. My rump roast weighs 3.26 lbs. -is that enough for 6 people, only two of which have small appetites? Or should I get a bigger chuck roast?Also, should I increase the veggies, or cook them separately? Please help – I have hyped your recipe to these folks, one of whom has never been able to get a pot roast right (she doesn’t cook much).

  63. Lien

    Hi Jeffrey, How long do I cook if the roast is just over 1 lb? I tried for 25 min last night and it was an epic fail. I read somewhere to cook 20 min per 1 lb.

  64. Dawn L.

    Hi there, we’ve made this a few times and it’s an absolute delight!
    I want to make it again in a few days and I have 3 pounds of beef stew meat I’d like to use. Since it’s already in big chunks, should I reduce the cooking time at all or still go for the full 60 minutes?
    Thank you for your reply. 😀

  65. Jennifer Ford

    I have a family of 8 to feed and we always go back for a 2nd helping. I have an 8 qt. What is the largest cut of beef I can get in there? Also, I’m wondering if I should double the sauce recipe and veggies? Jeff, I have followed you since day ONE. I was in one of the many people who encouraged you through comments to keep making your 2nd to none videos. Thanks for everything and I’m so happy for your success!

    • Veronica

      Did you change the liquid amounts in the 8qt. IP? I just upgraded to the 8qt and want to make this again but didn’t know if anything needed to change for the size 🙂

  66. Lisa Kroeker

    I just made this. I used baby reds and as many potatoes and carrots as would fit. This meal is legit! Thank you. It is wonderful!

  67. KS

    I made this last night and the flavors were absolutely incredible. The sauce, the veggies, the meat, so amazing. It did turn out a little tougher than I expected, did not shred easily like my roasts tend to do when using a slow cooker, but I think it was user error and I overcooked it. Even with a bit of toughness it was still A+++. Having the leftovers tonight and using the meat & sauce for French Dips. Will absolutely be making again and paying closer attention to weight of my roast & necessary cooking time.

  68. Rill Wright

    I’ve tried more pot roast recipes than I can count and THIS one has the absolute BEST FLAVORS ever!!! Next time I’ll use a crock pot or dutch oven. It was a little cumbersome in my 6-qt IP and my roast was only 2 1/2 lbs. But I’ll use ALL Jeffrey’s ingredients for this recipe in whatever other appliance I choose next time I make it. It was over-the-top-delicious!!! Thanks, Jeffrey!

  69. Mary Ann Smith

    I made this dish last night. I had a roast to use and the stove broke. Too late to use crock pot. So I broke out the trusty IP. I’ve had one for years but never ventured into something like this. I have your first two cook books and figured this was the time to jump into the deep end. I did a few tweaks because I was out of things. I used Italian seasoning for the thyme and rosemary and soy for the worshershire. I also was out of wine and beef stock in a box, better than bouillon to the rescue. I used 2 cups chicken stock and subbed in the better than bouillon! I’ve learned over time that hubby likes the carrots and not the sliced potatoes I make with the roast. Son prefers the potatoes. Lol so with making this recipe hubby decided the potatoes were awesome and we had Nothing left!!!!! Not a scrap. Not even enough to hide to make a roast beef sandwich the next day! I’ll make this again for sure!
    I think I need the 8 qt IP. Well my 40th anniversary is coming!
    Thank you Jeffery!

  70. Bill

    Thank you, Jeffrey, for an amazing recipe. I have cooked this recipe a number of times. As a result, I now cook a 3 pound roast for 90 minutes. The roast comes out sooo tender!

  71. Kathy

    Trying it right now. Except without the wine and the mushrooms, hubby doesn’t like either. I just added 1C of water, i was afraid of the sodium content with adding more broth.

  72. kathy

    I made this yesterday, omitted the onions, mushrooms and wine (hubby’s request). I added a cup of water in place of the wine. My roast was only 2.5 lbs, so I cooked it for 45 min instead. All the liquid was gone and the “Food Burn” message came on. It was burned on the bottom. I was glad i used the trivit. Why did it burn even though i had the required amount of liquid – 3 cups?

    • Jeffrey

      I’m thinking your lid wasn’t properly sealed and it never came to pressure. Likely because your sealing ring/gasket wasn’t properly in the lid’s grooves or was left out completely.

  73. Lester Seidl

    I made this for my Family tonight. And you are right. It is EXCELLENT. I used a rolled rump roast from the freezer. But, other than that I followed the directions to a T and it was so good.

    I shared this receipt with my adult family, which is a rarity for me.

    Thank you.

  74. Megan De Santis

    Mine is in the pressure cooker now, and I wish I could speed up time! 😩 I’ve made this recipe more times than I can count! After loving my entire life off of my family pot roast recipe, I’ve finally dooms a new staple that blows what I spent my life thinking was so great, OUT OF THE WATER.

  75. Angus

    Just did this recipe for the first time (of what will be many) tonight.. with a few tweaks out of necessity:

    – used fresh parsley, rosemary and thyme in the rub
    – no mushrooms as I had just used them up the night before
    – no potatoes as we did a scalloped side
    – had also just used our last drops of worcestershire the night before as well so doctored up a substitute with some malt vinegar, hp sauce, siracha, lemon juice and speck of tabasco…

    then I was having issues deglazing so I added a splash (more than intended) of lemon juice and pinch of sugar to offset said overzealous splash… it still turned out fantastic!!! Thank you for putting this recipe up. I have saved it to our home’s “we’re losing recipes” envelope where we keep the hits as this was definitely a hit!!!

  76. DORI

    Made this for me and my husband. Used a 5lb chuck roast and we used 1 packet of AU juice and brown gravy mix and skipped the cornstarch and it was perfect thickness for us. I used the left over for stew the next night and it was delicious also. I also used 3 cups of the beef broth and skipped the wine. I will definitely make this again and again. Awesome recipe, super easy and so good.

  77. Alain

    Hello Jeffrey, just made your best pot roast again today even though I made it a couple times in the last few years I had forgotten how phenomenal it is. nourishes the body deep down at the soul level. High end restaurant level. Thanks .

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