Instant Pot Pot Roast

There’s nothing quite like digging into a hearty pot roast dinner after a long day.

Those tender, melt-in-your-mouth bites of beef and buttery-soft veggies swimming in rich gravy?

They’re the epitome of down-home comfort food that warms you right down to your soul.

But as satisfying as a classic oven-braised pot roast is, who has hours upon hours to devote to the process nowadays?

That’s where your Instant Pot comes in to save the day (and dinner!). This magical gadget transforms an all-day cooking affair into a one-pot, 60-minute marvel.

You’re just about to become a pot roast pro in record time!

I’ll never forget how skeptical I was the first time I attempted this recipe.

There was no way a tough braising cut like chuck roast could get remotely tender in under an hour, right?

Oh how wrong I was! One taste of this Instant Pot pot roast and its luscious, shreddable beef and I was an instant believer (pun very much intended).

The secret lies in the Instant Pot’s pressure cooking abilities.

By trapping in heat and moisture, it transforms even the toughest slabs of meat into buttery, fall-apart tender bites. And all those concentrated cooking juices left behind?

They morph into the richest, silkiest gravy you’ve ever tasted with hardly any effort at all.

Dare I say this pot roast is even better than the original low-and-slow version?

However you serve it up, I guarantee this Instant Pot pot roast is about to become a weekly tradition! With hardly any prep work, you get all the nostalgic, home-cooked flavors of the classic dish, streamlined for busy weeknights.

Let’s get cooking!

Ingredients

3-5 pound boneless beef chuck roast
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
1 large yellow onion diced
4 cups beef broth
2 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch
Chopped parsley or thyme for garnish optional