Juicy Instant Pot Beef Roast with Garlic and Herbs

This Instant Pot pot roast becomes melt-in-your-mouth tender in a fraction of the time it would take if you were to cook it in the oven.

Pot roast always makes me think of family dinners at my grandmother’s house. The house would fill with a warm, savory aroma that made everyone eager to sit down and eat. That same comforting feeling is what I aim for with this recipe: a well-seasoned chuck roast, carrots and onions, and a gravy made from the cooking juices.

How to make Instant Pot Pot Roast

Season and brown the beef. Use a 3 to 3½ pound beef chuck roast, seasoned generously with kosher salt and coarse black pepper. Use the Instant Pot’s Sauté function (or a hot heavy pan) to brown the roast on all sides. That seared crust adds a lot of flavor and improves the final sauce.

Sauté the vegetables. Remove the roast and set it aside while you quickly sauté the onions and carrots just until they begin to soften. This step develops the vegetables’ flavor without turning them to mush.

Deglaze with red wine. Pour in dry red wine (Merlot or Cabernet work well) and use a wooden spoon to scrape all the brown bits from the bottom of the pot. Deglazing not only adds depth of flavor but also helps prevent a burn error on many pressure cookers. If you prefer not to use alcohol, replace the wine with an extra half cup of beef stock.

Add broth and seasoning. Add beef stock, Worcestershire sauce, a sprig of rosemary, a couple of thyme sprigs, and a bay leaf. Nestle the browned roast back into the pot on top of the vegetables and liquids.

Pressure cook. Seal the Instant Pot and select High Pressure for 60 minutes. Allow the pot to come to pressure, which can take 10–15 minutes. When cooking completes, let the pressure release naturally for 15 minutes before venting the remaining pressure. This rest helps keep the roast tender and juicy.

Including the browning and prep steps, total time is still much shorter than an oven roast and the process is mostly hands-off once the pot is sealed. While the roast cooks, you’ll have time to prepare mashed potatoes or another side.

Make the gravy. When the roast is done, skim off excess fat from the top of the cooking liquid. To thicken the juices into a gravy, whisk together cornstarch and water, then stir it into the hot liquid and cook until the gravy is slightly thickened. Taste and adjust seasoning as needed.

Serve. Slice or shred the roast and serve with the gravy and mashed potatoes. This pot roast is also excellent chilled and thinly sliced for sandwiches.

Make this pot roast recipe your own

• Alcohol-free: Skip the red wine and add an extra 1/2 cup of beef broth for deglazing.
• Dried herbs: If you don’t have fresh rosemary or thyme, use 1/2 teaspoon dried crushed rosemary and 1/2 teaspoon dried thyme.
• Add potatoes: You can add quartered potatoes to the pot, but they may become very soft. Cooking potatoes separately gives firmer results and prevents them from absorbing too much grease.
• Paleo / Whole30: Use beef broth in place of wine, a compliant Worcestershire sauce or omit it, and thicken the gravy with arrowroot powder instead of cornstarch.
• Onion soup mix option: For a different flavor profile, use a packaged onion soup mix in place of some seasonings—reduce other herbs and adjust salt to taste.
• Slow-cooking alternative: If you prefer an all-day method, you can adapt similar ingredients for a low-and-slow oven roast or a slow cooker; reduce added liquid and cook until fork-tender.

Reheating & Storage Tips

Refrigerate/Freeze: Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. If frozen, thaw overnight in the refrigerator when possible.

Reheat: Reheat gently in a covered skillet over medium-low heat to preserve tenderness and moisture. Microwaving can dry and toughen the meat. Cold sliced pot roast is excellent on sandwiches.

Instant Pot Recipes