Here’s Chef Ed’s Instant Pot Pot Roast – a comforting, hearty classic packed with tender beef, potatoes, carrots, and aromatic herbs and spices. Perfect for family dinners or meal prep!

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 60 minutes (plus pressure release time)
Total Time: ~1 hour 30 minutes

Ingredients:

  • 3–4 lbs beef chuck roast
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste (optional for richness)
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh rosemary (or ½ tsp dried)
  • 1 teaspoon fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • 1 lb baby potatoes, halved
  • 4 large carrots, peeled and cut into chunks
  • 1 tablespoon cornstarch (optional, for thickening gravy)
  • 1 tablespoon cold water

Chef Ed’s Instant Pot Pot Roast Dinner

Tender beef chuck roast is pressure-cooked with potatoes, herbs, and spices to create a flavorful, melt-in-your-mouth pot roast in just over an hour. After searing the roast in olive oil, sauté onions and garlic, then deglaze with beef broth and Worcestershire. Add thyme, rosemary, and a bay leaf. Pressure cook for 60 minutes, then add halved potatoes and cook another 10 minutes.

For the gravy, remove the roast and veggies. Turn Instant Pot to sauté. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the cooking juices, and simmer until thick. For extra richness, add 1 teaspoon Dijon mustard and a pat of butter.

Serve the pot roast with:

  • Steamed carrots: Lightly salted and buttered, cooked until fork-tender.

  • Steamed green beans: Blanched and finished with garlic and a drizzle of olive oil.

  • Creamy mac and cheese: Elbow pasta with a sharp cheddar cheese sauce, creamy and comforting.

Plate the shredded pot roast over the potatoes, spoon gravy generously over the top, and serve with the warm sides. A true comfort food feast — rich, hearty, and satisfying!

Instructions:

  1. Season the Beef:
    Pat the chuck roast dry with paper towels. Season generously with kosher salt, pepper, garlic powder, and onion powder on all sides. Let it sit at room temperature for about 10 minutes to absorb the seasoning.
  2. Sear the Roast:
    Turn the Instant Pot to Sauté mode and add olive oil. When hot, sear the roast for 3–4 minutes per side until browned. This locks in flavor and creates a rich base for the gravy. Remove roast and set aside.
  3. Sauté the Aromatics:
    Add chopped onions to the pot. Cook for 2–3 minutes, scraping up the brown bits with a wooden spoon. Add garlic and tomato paste (if using) and sauté for 1 more minute until fragrant.
  4. Deglaze:
    Pour in the beef broth and Worcestershire sauce. Stir to combine and continue scraping the bottom of the pot to deglaze fully — this helps prevent the dreaded “burn” notice.
  5. Add Herbs & Roast:
    Return the roast to the pot. Add rosemary, thyme, and the bay leaf. Cancel Sauté mode. Secure the lid and set the valve to Sealing.
  6. Pressure Cook:
    Select Pressure Cook (Manual) and set the timer for 60 minutes at high pressure. Allow the Instant Pot to naturally release pressure for 15–20 minutes, then switch the valve to Venting to release any remaining pressure.
  7. Add Veggies:
    Open the lid and add potatoes and carrots around the roast. Replace the lid, set the valve to Sealing, and cook for an additional 10 minutes on high pressure. Again, allow a 10-minute natural release, then quick release the rest.
  8. Thicken the Gravy (Optional):
    Remove the roast and vegetables. Switch the Instant Pot back to Sauté. In a small bowl, mix cornstarch with cold water to make a slurry. Stir into the pot and simmer for a few minutes until thickened.
  9. Shred & Serve:
    Slice or shred the pot roast. Arrange on a platter with carrots and potatoes. Ladle the savory gravy over the top, and serve hot with crusty bread or a green salad.

Chef Ed’s Tips:

  • Beef Selection: Chuck roast is ideal, but brisket or bottom round work too.
  • Vegetable Timing: Don’t add veggies too early or they’ll turn mushy. Adding them later keeps them tender but intact.
  • Flavor Boost: A splash of red wine or balsamic vinegar adds extra depth.
  • Storage: Leftovers taste even better the next day! Store in an airtight container for up to 4 days or freeze for 2–3 months.

This Instant Pot pot roast recipe is a modern twist on a Sunday dinner classic. With just one pot and minimal prep, Chef Ed delivers big, bold flavors that’ll make your kitchen smell like heaven. Enjoy!