The Ultimate Instant Pot Pot Roast: Quick, Tender, and Flavorful Dinner

Transform your dinner routine with the magic of the Instant Pot! Preparing a succulent pot roast, traditionally a long and slow affair, becomes incredibly fast and effortlessly delicious with this versatile kitchen appliance. Say goodbye to hours of waiting and hello to a tender, melt-in-your-mouth pot roast in a fraction of the time. This Instant Pot pot roast recipe simplifies classic comfort food, making it perfect for busy weeknights or a cozy Sunday family meal without the all-day commitment.

At its heart, pot roast is a straightforward, comforting dish: a generously seasoned piece of beef braised in liquid, often accompanied by root vegetables like carrots and potatoes, creating a complete and satisfying meal. While there are countless ways to cook a pot roast, our recipe stands out with its exceptional flavor profile. The secret lies in a simple yet powerful combination of ketchup and Montreal steak seasoning, which elevate any cut of beef to new heights. The resulting aroma filling your kitchen is simply divine! Our goal was to craft a robustly flavorful roast using a short ingredient list, staying true to the beloved classic while enhancing its taste.

What is Pot Roast?

Pot roast is more than just a dish; it’s a cooking method. It involves braising a large, often tougher, cut of beef in a covered pot with liquid, typically broth or wine, until it becomes incredibly tender and flavorful. This slow, moist cooking process breaks down connective tissues in the meat, resulting in a fall-apart texture. Historically, pot roast was a way to make less expensive cuts of beef palatable and delicious, often stretched into a complete meal with the addition of staple vegetables like carrots, potatoes, and onions, all cooking together in the rich, savory liquid.

Why Cook Pot Roast in an Instant Pot?

The Instant Pot has revolutionized how we prepare classic dishes, and pot roast is a prime example. Here’s why it’s the ideal tool for this beloved comfort food:

• Speed: Traditional pot roast can take 3-4 hours in the oven or 6-8 hours in a slow cooker. The Instant Pot drastically reduces this to about 75 minutes of pressure cooking time for a 3-pound roast, making it achievable even on a busy weeknight.
• Tenderness: Pressure cooking forces moisture and heat deep into the meat, breaking down tough fibers quickly and efficiently. This results in an incredibly tender, juicy roast that practically shreds itself, often more consistently tender than other methods.
• One-Pot Meal: The Instant Pot allows you to sauté the meat, deglaze the pot, and then pressure cook the roast and vegetables all in the same pot. This means less cleanup and a more integrated flavor profile.
• Consistent Results: The sealed environment of a pressure cooker ensures even cooking and prevents moisture loss, leading to reliably delicious results every time.
• Energy Efficiency: By cooking faster, the Instant Pot uses less energy compared to keeping an oven on for several hours.

Can I cook a pot roast in the slow cooker?

Absolutely! The slow cooker is another excellent way to achieve a tender pot roast, though it requires more time. For melt-in-your-mouth results, place your seasoned, thawed meat into the slow cooker with at least 2 cups of liquid (water or beef broth works well). Popular seasonings include garlic powder, onion salt, liquid smoke for a smoky depth, or a pre-made roast seasoning blend. For vegetables like carrots and potatoes, it’s generally best to add them during the last 4-5 hours of cooking to prevent them from becoming too mushy. If you’re starting with frozen beef, cook on high for the first 4-6 hours, then reduce to a low setting for the remainder of the cooking time, often overnight, until the meat is fork-tender.

What is the best cut of beef for Pot Roast?

Choosing the right cut of beef is crucial for a successful pot roast. The best cuts contain a good amount of connective tissue and marbling, which break down during slow or pressure cooking to create rich flavor and tenderness. Here are the top three:

1. Beef Chuck Roast: This is arguably the most popular and recommended cut for pot roast. Taken from the shoulder area, beef chuck roast is boneless, features excellent marbling (streaks of fat within the muscle) which keeps it incredibly moist and juicy, and is generally more affordable than cuts from the sirloin or loin. Its rich marbling and connective tissue are ideal for braising. Other cuts from the same area that work well include chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross rib roast, or seven bone roast.
2. Beef Brisket: Cut from the lower chest of the cow, brisket is a leaner but flavorful cut. It’s known for its long, tough muscle fibers which become incredibly tender and shreddable when slow-cooked. Brisket can be pricier than chuck but offers a distinct texture and beefy flavor. It’s often divided into two parts: the “flat” (leaner) and the “point” (fattier).
3. Bottom Round Roast: Hailing from the rear part of the cow, the bottom round is leaner than chuck or brisket. While it can still achieve tenderness through braising, it has less marbling, so it benefits from being cooked gently and thoroughly. This cut may also be labeled as bottom round, rump roast, or London broil (when sliced for specific preparations). It’s a good choice if you prefer a less fatty roast.

No matter which cut you choose, look for a piece with good marbling and a uniform shape for even cooking.

How do I make pot roast in the oven?

For oven-braised pot roast, plan for a longer cooking time. Begin by generously seasoning your chosen roast on all sides. Next, sear the meat in an oven-safe Dutch oven or heavy-bottomed pot on the stovetop until browned on all sides; this creates a flavorful crust. Transfer the seared roast to a roasting pan (or continue in the Dutch oven), adding your desired herbs, spices, and chopped vegetables around the meat. Pour in about 2 cups of liquid, such as beef broth, red wine, or water, ensuring it comes about halfway up the sides of the roast. Cover the pan tightly with a lid or aluminum foil and roast in a preheated oven (typically 300-325°F or 150-160°C) until the meat is fork-tender. This usually takes around 3 hours for a 3 lb roast and 4-5 hours for a 4-5 lb roast. The key is low heat and slow cooking to achieve that signature tenderness.

How long do you cook a roast in an Instant Pot?

The general rule of thumb for cooking pot roast in an Instant Pot is 20-25 minutes per pound on high pressure. So, if your roast weighs 3 lbs, you would set the Instant Pot to cook for approximately 75 minutes (3 lbs x 25 minutes/lb). For a 4-5 lb roast, you’d cook it for 100-125 minutes. Always allow for a natural pressure release for at least 10-15 minutes after the cooking cycle to ensure maximum tenderness and juicy results before performing a quick release.

Can I roast potatoes or veggies with my pot roast?

Yes, absolutely! Adding hearty vegetables like potatoes and carrots directly to the Instant Pot with your pot roast creates a complete, comforting meal in one pot. The vegetables absorb the rich flavors of the broth and seasonings, making them incredibly delicious. For Instant Pot cooking, you’ll add them along with the liquid and beef before sealing the lid and beginning the pressure cooking cycle. This ensures they cook thoroughly and become tender alongside the meat.

Key Ingredients for Instant Pot Pot Roast:

Our recipe uses a concise list of ingredients to maximize flavor without overcomplicating things:

• 3-5 lb beef roast: We recommend chuck roast for the best results.
• 4 tbsp canola oil: For searing the meat and building a flavorful base.
• 1 1/2 tsp salt & 1/2 tsp ground pepper: Essential seasonings to enhance the beef’s natural flavor.
• 2 tsp Montreal Steak Seasoning: A robust blend of spices that adds incredible depth and savory notes.
• 1 onion, quartered: Provides aromatic sweetness and a foundational flavor to the broth.
• 8 small golden potatoes: Or equivalent, for a hearty addition.
• 2 cups baby carrots: Sweet and tender, they complete the classic pot roast experience.
• 1 bay leaf: Infuses subtle, savory aroma into the cooking liquid.
• 1 cup beef broth: The primary liquid for braising, ensuring moisture and richness. (See notes for substitution options.)
• 3 TBSP ketchup: Our secret ingredient! Ketchup adds a touch of tang, sweetness, and umami that really boosts the beefy flavor.
• 1 TBSP Worcestershire sauce: Enhances savory notes and adds a complex, slightly tangy depth.

How to Make EASY Pot Roast in the Instant Pot or Pressure Cooker:

Follow these simple steps for a perfect Instant Pot pot roast:

1. Sear the Meat: Start by selecting the “Sauté” function on your Instant Pot and add 4 tablespoons of canola oil. While the pot heats, generously season all sides of your beef roast with salt, pepper, and Montreal steak seasoning. Once the oil is shimmering, carefully place the seasoned roast into the hot pot and sear for about 4 minutes on each side until a beautiful golden-brown crust forms. This crucial step locks in flavor and creates depth.
2. Deglaze and Add Ingredients: After searing, press “Cancel” to turn off the sauté function. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot – this is called deglazing and prevents a “Burn” error while adding immense flavor to your gravy. Then, add the quartered onion, small golden potatoes, baby carrots, bay leaf, ketchup, and Worcestershire sauce around and on top of the roast.
3. Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 75 minutes on high pressure for a 3-pound roast (adjust based on your roast’s weight, 25 minutes per pound).
4. Release Pressure: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This helps the meat absorb juices and become even more tender. After 10 minutes, carefully switch the sealing valve to the “Venting” position for a quick release of any remaining pressure. Once the float valve drops, it’s safe to open the lid.
5. Serve: Carefully remove the incredibly tender beef roast and vegetables from the liquid. Slice or shred the beef, arrange it with the cooked vegetables, and serve immediately. Don’t forget to make a delicious gravy from the pan juices!

How to make Instant Pot Pot Roast Gravy:

A pot roast isn’t complete without a rich, savory gravy! To create a delicious gravy directly in your Instant Pot:

1. After removing the cooked beef and vegetables, leave the flavorful liquid in the Instant Pot.
2. Select the “Sauté” button to bring the mixture to a gentle simmer.
3. Meanwhile, prepare a cornstarch slurry: In a small bowl, whisk together an even mixture of cornstarch and cold water (e.g., 1/4 cup cornstarch with 1/3 cup cold water, as noted in the recipe card, for a thicker gravy).
4. Slowly pour the slurry into the simmering liquid in the Instant Pot, whisking continuously. The liquid will begin to thicken almost immediately. Continue to simmer and whisk for 1-2 minutes until the gravy reaches your desired consistency.
5. Taste and adjust seasonings if needed. Serve this glorious homemade gravy generously over your pot roast and vegetables.

Tips for the Best Instant Pot Pot Roast:

• Don’t skip the sear: Browning the meat before pressure cooking adds a crucial layer of flavor and color.
• Deglaze properly: Always scrape up the browned bits from the bottom of the pot after searing. This prevents the “Burn” message and adds incredible depth to your gravy.
• Natural Release is key: Allowing for a natural pressure release for at least 10 minutes helps the meat reabsorb juices, making it more tender and moist.
• Adjust cooking time for larger roasts: Remember the 20-25 minutes per pound rule. When in doubt, err on the side of a longer cooking time for tough cuts.
• Customize your veggies: Feel free to add other root vegetables like parsnips or celery, or even some mushrooms for extra umami.

Serving and Storage Suggestions:

This Instant Pot pot roast is a complete meal on its own, especially with the included potatoes and carrots. However, it pairs beautifully with a side of crusty bread to soak up the gravy, a simple green salad for freshness, or mashed potatoes if you prefer them over roasted. Leftover pot roast is fantastic! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats wonderfully in the microwave or gently on the stovetop, making it perfect for meal prep.

Conclusion

The Instant Pot truly makes pot roast a hassle-free and incredibly rewarding experience. By embracing this modern cooking marvel, you can enjoy a deeply flavorful, fork-tender beef roast with accompanying vegetables and a luscious gravy, all in a fraction of the traditional cooking time. This recipe is not just a meal; it’s a celebration of comfort food made accessible for today’s busy lifestyles. Dive in and savor the rich, hearty goodness of your homemade Instant Pot pot roast!