This Instant Pot pot roast features tender, juicy beef chuck roast cooked with carrots, baby potatoes, and a rich homemade gravy. Quick and easy to prepare, this pressure-cooked pot roast delivers classic comfort food flavors in a fraction of the traditional cooking time. Perfect for family dinners, weeknight meals, or gatherings.

Ingredients

For the Pot Roast:

3 ½ to 4 pound boneless beef chuck roast
3 tablespoons olive oil, divided
1 cup diced onion
2 teaspoons minced garlic
2 tablespoons tomato paste
½ cup medium to full-bodied red wine (Cabernet, Zinfandel, or Merlot)
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
4 carrots, peeled and cut into large 2–3 inch chunks
1 ½ pounds whole baby potatoes

For the Pot Roast Seasoning Mix:

1 ½ teaspoons sea salt
1 ½ teaspoons dried crushed rosemary
1 ½ teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic or garlic powder
1 teaspoon onion powder
½ teaspoon paprika

For the Gravy:

½ cup water, or as needed
2 tablespoons cornstarch
2 tablespoons cold water (for cornstarch slurry)

Instructions

1. Prepare the Beef

Cut the chuck roast into 4–6 chunks along natural seams to expose fat deposits. Trim excess fat, leaving a little for flavor. Pat dry with paper towels.
Combine seasoning mix ingredients in a small bowl. Rub the mixture evenly over the beef chunks.

2. Sear the Beef

Press the SAUTÉ key on the Instant Pot and toggle to MORE. Wait until “HOT” appears.
Add 2 tablespoons olive oil and sear half of the beef chunks for 2–3 minutes per side until browned. Transfer to a plate and repeat with the remaining oil and beef. Set all seared beef aside.

3. Prepare the Sauce

Press CANCEL, then select SAUTÉ and ADJUST to REGULAR.
Sauté onions and garlic for 2–3 minutes until tender.
Stir in tomato paste, scraping up browned bits from the bottom.
Add red wine, beef broth, and Worcestershire sauce.

4. Cook the Roast

Nestle seared beef into the liquid. Top with carrots and potatoes without stirring.
Close the lid, set the valve to SEALING, and press MANUAL (HIGH) for 35 minutes.
Allow a 10-minute natural release, then carefully vent any remaining steam.

5. Rest and Prepare Gravy

Transfer carrots and potatoes to a serving dish and tent with foil. Move beef to a cutting board and let rest.
For the gravy, press SAUTÉ and adjust to LOW. Stir ½ cup water into the pot to dilute the cooking liquid.
Whisk together 2 tablespoons cold water and cornstarch. Stir into the pot and simmer 5 minutes until thickened. Transfer to a gravy boat.

6. Serve

Shred or cut the beef into chunks. Serve with carrots, potatoes, and generous amounts of gravy.

Why You’ll Love This Recipe

This Instant Pot pot roast is tender, flavorful, and packed with vegetables. The savory gravy and perfectly cooked beef make it a comforting, hearty meal that’s ready in a fraction of the time of traditional oven-roasted pot roast.

Tips

Sear the beef well to enhance flavor and color.
Don’t stir the vegetables into the liquid; keeping them on top prevents overcooking.
Use a digital thermometer to check meat doneness if needed.

Variations and Substitutions

Substitute baby potatoes with Yukon Gold or red potatoes.
Swap carrots for parsnips, turnips, or celery root for a different flavor.
Use chicken or vegetable broth for a lighter variation.
Add mushrooms or pearl onions to the pot for extra flavor and texture.

FAQs

Can I make this pot roast ahead of time?
Yes, you can prep the beef and seasoning in advance. Cook the roast just before serving.

Can I cook this recipe without red wine?
Yes, simply replace red wine with additional beef broth.

Is this recipe gluten-free?
Yes, if using gluten-free Worcestershire sauce and cornstarch for the gravy.

Serving

Serve the shredded or chunked beef with the cooked carrots, potatoes, and gravy for a classic comfort meal.

Suggestions

Garnish with fresh parsley for color.
Pair with crusty bread to soak up extra gravy.
Leftovers are perfect for sandwiches, beef hash, or stews.