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Instant Pot Pot Roast

Mouthwatering chuck roast and fork-tender vegetables pressure-cook in an umami-rich broth to make this easy Instant Pot pot roast recipe. The easy, one-pot dinner is one of my family’s favorites!

A whole pot roast surrounded by tender vegetables.

Ingredients You’ll Need

  • Chuck Roast: The success of a roast depends heavily on the beef. We love boneless chuck roast because it is easy to find and affordable. Chuck is naturally tough, so it benefits from being slow or pressure-cooked. When purchasing a beef chuck roast, select one with a good amount of marbling.
  • Salt + Pepper: Generously season the beef with salt and pepper.
  • Olive Oil: Sear chuck roast in olive oil to lock in all the moisture.
  • Vegetables: Onion, carrot, celery, garlic, and potato add textural variation, and they flavor the stew.
  • Tomato Paste: Thicken and add color with tomato paste.
  • Marmite: Whisk marmite into the stew for a salty boost of flavor while highlighting the savoriness of the beef.
  • Worcestershire Sauce: Worcestershire sauce enhances many of the other ingredients.
  • Better than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can also purchase store-bought beef stock and use that instead.
  • Bay Leaves: Bay leaves subtly flavor the dish as it cooks.
  • Thyme Sprigs: Fresh thyme modestly flavors the pot roast with an earthy sweetness.
  • Fish Sauce: This tasty fermented sauce is an added boost to stews and roasts.

How to Make Instant Pot Pot Roast

The full recipe with measurements is in the recipe card below.

Step 1: Generously season the chuck roast with salt and pepper. Set it aside.

Season the beef with salt and pepper.

Step 2: Heat olive oil in an Instant Pot on saute mode until smoking. Then, add the chuck roast to brown. Sear each side for 2-3 minutes to create a nice crust. Set the roast aside.

Beef searing in the instant pot.

Step 3: Warm butter in saute mode and add the onion, carrots, and celery. Cook until the onions become translucent and soften, then add the garlic cloves and cook for another minute.

Onion, celery, carrots sautéing in the Instant Pot.

Step 4: Stir in the tomato paste, marmite, and Worcestershire sauce and cook for 30 seconds until they become aromatic.

Tomato paste added to the sautéing vegetables.

Step 5: Deglaze with water and Better than Bouillon, scraping up the brown bits left by the meat.

Step 6: Nestle the beef into the pot and add the bay leaves, thyme springs, and potatoes.

Secure the lid, and set the Instant Pot to manual high pressure. Allow the meat to cook for 1 hour with a 10-minute natural release.

The beef nestled into the Instant Pot.

Step 7: Unplug the Instant Pot and stir in the fish sauce.

The beef nestled into the Instant Pot.

Expert Tips

  • Select boneless beef chuck with marbling for the best results.
  • Sear the beef in oil to lock in the moisture and create a delicious crust on the roast. 
  • Cut the vegetables the same size to ensure they cook at the same rate.
  • Deglaze the Instant Pot with Better Than Bouillon and water or beef broth, scraping up any burnt bits left at the bottom of the inner pot to avoid a burn notification.

If you enjoy this recipe, try one of these dinner favorites!  

Serving Suggestions

What to do with the Leftovers

  • Refrigerate  Store leftovers in an airtight container for 3-4 days.
  • Freeze  Let the dish cool completely, and transfer the leftovers to a freezer-safe container or bag. Instant Pot pot roast freezes for 2-3 months.
  • Reheat  Warm the leftovers in the microwave or oven until heated through.
  • Repurpose  Use the beef to make a shredded beef sandwich, wrap, or quesadilla.

Frequently Asked Questions

What’s the best cut of meat for a pot roast?

Boneless chuck roast and brisket work the best to make pot roast. You can also use bottom or top round, but they need additional fat to become tender, which is why we stuff the bottom round roast with chorizo to make boliche.

More Easy Dinner Recipes:

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A whole pot roast surrounded by tender vegetables.

Instant Pot Pot Roast

Tressa Jamil
Mouthwatering chuck roast and fork-tender vegetables pressure-cook in an umami-rich broth to make this easy Instant Pot pot roast recipe.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 8 Servings
Calories 629 kcal
Equipment
Ingredients
  
  • 5 pounds chuck roast, boneless
  • Kosher salt, to taste
  • black pepper, coarse ground, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 large white onion, cut into 1-inch chunks
  • 2 medium carrots, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Marmite
  • 1 tablespoon Worcestershire sauce
  • 4 cups water
  • 1 tablespoon Chicken Better than Bouillon
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1 pound Yukon gold potatoes, cut into 1-inch chunks
  • 1 teaspoon fish sauce
Instructions
 
  • Generously season the chuck roast with salt and pepper. Set it aside.
  • Heat olive oil in an Instant Pot on saute mode until smoking. Then, add the chuck roast to brown. Sear each side for 2-3 minutes to create a nice crust. Set the roast aside.
  • Warm butter in saute mode and add the onion, carrots, and celery. Cook until the onions become translucent and soften, then add the garlic cloves and cook for another minute.
  • Stir in the tomato paste, marmite, and Worcestershire sauce and cook for 30 seconds until they become aromatic.
  • Deglaze with water and Better than Bouillon, scraping up the brown bits left by the meat.
  • Nestle the beef into the pot and add the bay leaves, thyme springs, and potatoes. Secure the lid, and set the Instant Pot to manual high pressure. Allow the meat to cook for 1 hour with a 10-minute natural release.
  • Unplug the Instant Pot and stir in the fish sauce.
Notes
Expert Tips:
  • Select boneless beef chuck with marbling for the best results.
  • Sear the beef in oil to lock in the moisture and create a delicious crust on the roast. 
  • Cut the vegetables the same size to ensure they cook at the same rate.
  • Deglaze the Instant Pot with Better Than Bouillon and water or beef broth, scraping up any burnt bits left at the bottom of the inner pot to avoid a burn notification.
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Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 629 kcal | Carbohydrates: 17 g | Protein: 57 g | Fat: 38 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 19 g | Trans Fat: 2 g | Cholesterol: 199 mg | Sodium: 421 mg | Potassium: 1393 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 2763 IU | Vitamin C: 17 mg | Calcium: 86 mg | Iron: 7 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating