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!

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

Ingredients

  • 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)

Instructions

  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

Comments

  1. Mary

    Veggies to be wrapped in foil:
    [email protected]

    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!

  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

    Hi,
    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. 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 😊

  8. 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

  9. 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.

  10. 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

  11. 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.

  12. 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?
    Thanks!!

    • 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. Charlie

    Jeffrey,
    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

  18. 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!

  19. 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.

  20. 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.

  21. 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.

  22. 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?

  23. 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!

  24. 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! ❤️

  25. 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!!

  26. 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.

  27. 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!!

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