instant pot pot roast

Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 6 serving(s)
Cuisine: American
Ingredients: Kosher salt; freshly ground black pepper; 3 pound(s) chuck roast; 2 tablespoon(s) olive oil; 2 medium yellow onions, chopped; 3 clove(s) garlic, sliced; 1/2 cup(s) dry red wine; 2 cup(s) low-sodium beef broth; 2 teaspoon(s) Worcestershire sauce; 2 tablespoon(s) tomato paste; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 bay leaves; 1 1/2 pound(s) baby yellow potatoes; 4 large carrots, peeled and cut into 1 - 1 1/2 inch chunks; 2 tablespoon(s) corn starch; 2 tablespoon(s) cool water

5 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on May 11, 2026

This tasty Instant Pot pot roast combines onions, potatoes, carrots, and tender chuck roast in an easy, mind-blowing gravy made right in the Instant Pot. Comfort food doesn’t get better than this.

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Instant Pot Pot Roast on a white platter with a serving fork.

prep time 15 Min

cook time 1 Hr 15 Min

method Pressure Cooker/Instant Pot

yield 6 serving(s)

Ingredients

Kosher salt
freshly ground black pepper
3 pounds chuck roast
2 tablespoons olive oil
2 medium yellow onions, chopped
3 cloves garlic, sliced
1/2 cup dry red wine
2 cups low-sodium beef broth
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
4 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
1 1/2 pounds baby yellow potatoes
4 large carrots, peeled and cut into 1 - 1 1/2 inch chunks
2 tablespoons corn starch
2 tablespoons cool water

How To Make instant pot pot roast

Step 1

Season the roast with salt and black pepper. Add 1 1/2 tablespoons olive oil to the Instant Pot. Turn the Instant Pot to saute. Once the oil is very hot, add the chuck roast and sear it on both sides. Remove the roast and plate it.

Step 2

If needed, add a little more oil. In sauté mode, cook the onions until soft. stirring frequently. Press the cancel button. Add the garlic and cook using the residual heat, stirring frequently.
Step 3

Place the browned chuck roast on top of the onions. Add the red wine, beef broth, Worcestershire sauce, and tomato paste. Place the fresh herbs and bay leaves on top of the roast. Seal and cook on high pressure for 45 minutes. Slow-release for 10 minutes, then quick-release to remove any pressure.
Step 4

Add the baby potatoes and carrots. Seal and cook on high pressure for 8 minutes, then quick-release. Plate the vegetables and the chuck roast. Fish the bay leaves and sprigs out of the pot. Trim the fat and cartilage from the chuck roast.
Step 5

Turn the Instant Pot to saute. Mix the corn starch and water. Whisk it into the broth and cook until thickened, stirring often. Serve the gravy over the chuck roast, potatoes, and carrots.
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