Instant Pot Pot Roast with Potatoes and Gravy
This Instant Pot Pot Roast recipe is a family favorite that combines tender, juicy beef with perfectly cooked potatoes, carrots, and onions—all in one pot with minimal effort.
The magic happens when the beef slow-cooks in a savory broth, creating a rich, flavorful gravy that takes this dish to the next level.
It’s a simple, no-fuss meal that guarantees comfort and satisfaction with every bite!
For Pot Roast
- Beef Chuck Roast – The star of the dish, a 3-5 pound roast is best for tenderness.
- Salt – For seasoning the roast and enhancing its natural flavors.
- Onion Powder – Adds a savory depth to the seasoning.
- Garlic Powder – For an aromatic, flavorful base.
- Black Pepper – A basic seasoning to add just the right amount of spice.
- Smoked Paprika – Optional, adds a subtle smoky flavor.
- Baby Red Potatoes – These cook up tender and soak up the savory flavors.
- Carrots – Adds sweetness and color to the dish, chopped into large chunks.
- Yellow Onion – Chopped, to add some savory sweetness and depth of flavor.
- Beef Broth – Provides a rich, flavorful base for the pot roast and the gravy.
- Worcestershire Sauce – Adds umami and a little tang to balance the flavors.
- Cornstarch – Used to thicken the gravy.
For Gravy
- Water – To mix with the cornstarch to create the gravy.
- Cornstarch – Thickens the broth into a smooth, delicious gravy.
Instant Pot Pot Roast with Potatoes and Gravy
Looking for a cozy, satisfying meal that’s quick and easy? This Instant Pot Pot Roast with Potatoes and Gravy delivers melt-in-your-mouth tender beef, flavorful veggies, and rich gravy—all cooked in one pot with minimal prep
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Servings: 6 people
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Ingredients:
- 3-5 pound beef chuck roast (see notes for frozen roast instructions)
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 pound baby red potatoes
- 4 large carrots, chopped into large chunks (see notes for baby carrots)
- 1 large yellow onion, chopped
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons cornstarch
Instructions:
- Season the Roast:
- Turn your Instant Pot to "saute."
- In a small bowl, mix salt, pepper, onion powder, garlic powder, and smoked paprika.
- Rub this spice mix all over the roast to coat evenly.
- Sear the Roast:
- Add oil to the Instant Pot and let it heat for about 30 seconds.
- Use tongs to carefully place the roast into the pot.
- Let it sear for 3-4 minutes without moving it, until browned.
- Flip the roast to another side and sear for another 3-4 minutes, repeating until all sides are browned.
- Pressure Cook:
- Switch the Instant Pot to “pressure cook” on high for 60-80 minutes (60 minutes for a 3-pound roast, 80 minutes for a 5-pound roast).
- Add the potatoes, onions, and carrots around the roast.
- Pour beef broth and Worcestershire sauce over everything.
- Close the lid, ensuring it’s locked, and set the vent to the sealed position.
- Natural Pressure Release:
- Once the cooking time is complete, allow a natural release for 10 minutes.
- Afterward, turn the vent to the venting position and let all steam release before removing the lid.
- Shred the Roast:
- Transfer the roast, potatoes, carrots, and onions to a platter.
- Shred the roast using two forks.
- Use a handheld strainer to remove any solids from the broth in the Instant Pot.
- Make the Gravy:
- Set the Instant Pot to the “soup” setting.
- In a small bowl, whisk together water and cornstarch.
- Once the broth in the pot is boiling, stir in the cornstarch mixture and continue to stir until the gravy thickens.
- Season with additional salt, pepper, and garlic powder to taste.
- Serve:
- Pour the gravy over the shredded roast and vegetables.
- Garnish with fresh thyme or parsley if desired.
Notes:
- If using baby carrots, they will cook faster than large carrots. To prevent them from becoming too soft, reduce the cooking time by 10 minutes and add the baby carrots after the first pressure cook. Set the pot to pressure cook for an additional 10 minutes to cook the carrots.
- For a frozen roast, add 20-30 extra minutes to the pressure cooking time. You can skip the searing step if desired—just rub the spices on the frozen roast and proceed directly to pressure cooking.
Nutrition
Calories: 133 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 1087 mg | Potassium: 672 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 8101 IU | Vitamin C: 12 mg | Calcium: 45 mg | Iron: 1 mg
- Can I use frozen beef for this recipe?
Yes, you absolutely can! Simply skip the searing step and rub the spices directly on the frozen roast. Set the Instant Pot to cook for an additional 20-30 minutes, depending on the size of your roast. It’s a great shortcut when you forgot to thaw! - How can I make sure my pot roast is super tender?
For a melt-in-your-mouth roast, make sure you’re using a good cut of beef like a chuck roast. If your roast turns out a bit tough, simply add more time to the pressure cook cycle. Give it an extra 10-20 minutes, and you’ll be amazed at how tender it gets! - Can I cook the vegetables with the roast?
Definitely! Add potatoes, carrots, and onions around the roast before pressure cooking. But keep in mind, larger vegetable chunks work better since smaller ones might turn mushy. For perfectly cooked veggies, chop them into big pieces. - How do I thicken the gravy if it’s too thin?
Easy fix! Just whisk together some water and cornstarch to create a slurry, then stir it into the boiling broth. The gravy will thicken right up in no time. Adjust with more cornstarch if needed! - What if my Instant Pot isn’t searing well?
If you’re not getting a good sear on your roast, try letting the pot heat up longer before adding the oil. If it still isn’t working, don’t worry—sear the roast on the stovetop, then transfer it to the Instant Pot to finish cooking.
