Best Ever Instant Pot Roast

This Best Ever Instant Pot Roast is the ultimate comfort food. Juicy beef roast is pressure-cooked with onions, carrots, potatoes, and a savory broth until melt-in-your-mouth tender. Unlike traditional oven-baked roasts that take hours, this recipe gives you the same rich flavors in a fraction of the time. Perfect for Sunday dinner, busy weeknights, or when you need a hearty meal to feed the family.

Ingredients

• 3–4 lb beef chuck roast

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 cups beef broth

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 tsp salt (or to taste)

• 1 tsp black pepper

• 1½ lbs baby potatoes (halved if large)

• 4–5 carrots, cut into chunks

• 2 tbsp cornstarch + 2 tbsp cold water (for slurry)

Instructions

Sear the Roast

• Set Instant Pot to Sauté mode and heat olive oil.

• Season roast with salt and pepper.

• Sear roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.

Sauté the Aromatics

• Add onion and garlic to the pot, sauté until fragrant (about 2 minutes).

• Stir in tomato paste, then deglaze with ½ cup beef broth, scraping up browned bits.

Pressure Cook

• Return roast to the pot.

• Add remaining beef broth, Worcestershire sauce, thyme, and rosemary.

• Seal lid and cook on High Pressure for 60 minutes.

• Allow 15-minute natural release, then quick release.

Add Vegetables

• Add potatoes and carrots to the pot.

• Reseal lid and cook on High Pressure for 10 minutes.

• Quick release once finished.

Make the Gravy

• Remove roast and vegetables, set aside.

• Switch pot back to Sauté mode.

• Stir cornstarch slurry into cooking liquid and simmer until thickened.

Serve

• Slice roast and serve with veggies, topped with rich homemade gravy.

Serving Suggestions

• Pair with buttery dinner rolls or mashed potatoes.

• Serve alongside a green salad for freshness.

• Leftovers make amazing sandwiches or beef stew.

Storage & Reheating

• Store in airtight containers in the refrigerator for up to 4 days.

• Freeze cooked roast (without veggies) for up to 3 months.

• Reheat in microwave or simmer gently in gravy.