Instant Pot Roast Beef

There’s something deeply comforting about a pot roast, and when you can have all that slow-cooked flavor in a fraction of the time, it becomes a weeknight miracle. This Instant Pot Roast Beef is fall-apart tender, swimming in a savory, rich gravy with soft potatoes and sweet carrots nestled right in. It’s the kind of meal that fills the house with the scent of home and hugs your belly with every bite.

Behind the Recipe

This recipe came from a chilly Sunday afternoon when I craved the coziness of my grandma’s roast beef but had zero time to wait hours. Out came the Instant Pot, and what started as an experiment turned into a weeknight staple. It captures everything I loved about that nostalgic dish—deep flavor, melt-in-your-mouth beef, and that gravy—but with a modern shortcut.

Recipe Origin or Trivia

Pot roast has roots across many cultures, but the classic American version traces back to New England, where it’s lovingly called a “Yankee Pot Roast.” Traditionally made with tougher cuts of meat, it was designed to cook low and slow until fork-tender. The pressure cooker revolutionized this by turning a half-day dish into a one-hour wonder, without compromising that old-school comfort.

Why You’ll Love Instant Pot Roast Beef

Get ready to fall in love with this cozy classic. Here’s why it deserves a spot in your rotation:

Versatile: Serve it over mashed potatoes, rice, or tuck it into sandwiches.

Budget-Friendly: Uses affordable chuck roast and everyday veggies.

Quick and Easy: The Instant Pot slashes hours off cooking time.

Customizable: Swap the veggies or seasonings to suit your taste.

Crowd-Pleasing: Always a hit at family dinners and gatherings.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Perfect for sandwiches, tacos, or hash.

Chef’s Pro Tips for Perfect Results

You’re just a few tricks away from roast beef greatness:

• Brown the beef first: Don’t skip the sauté step, it deepens the flavor.
• Deglaze the pot: Use broth to lift those browned bits for a richer gravy.
• Cut veggies larger: This keeps them from turning to mush under pressure.
• Use natural pressure release: It helps the beef stay tender and juicy.
• Thicken at the end: Use a cornstarch slurry for that perfect gravy finish.

Kitchen Tools You’ll Need

Keep it simple with these essentials:

Instant Pot: The star of the show, cuts cooking time dramatically.

Tongs: For turning and removing the beef safely.

Wooden Spoon: Ideal for deglazing the pot without scratching.

Measuring Cups & Spoons: Precision makes everything better.

Small Bowl & Whisk: For mixing your cornstarch slurry.

Ingredients in Instant Pot Roast Beef

Every element here plays its part in creating a balanced, flavorful dish. Let’s break it down:

1. Chuck Roast: 3 to 4 pounds – The perfect cut for juicy, tender results after pressure cooking.
2. Salt and Pepper: to taste – Basic seasoning that brings out the beef’s flavor.
3. Olive Oil: 2 tablespoons – Helps with browning and adds richness.
4. Yellow Onion: 1 large, sliced – Adds natural sweetness and depth.
5. Garlic: 4 cloves, minced – Brings bold, aromatic flavor.
6. Beef Broth: 2 cups – Forms the base of your savory gravy.
7. Tomato Paste: 2 tablespoons – Adds umami and richness to the sauce.
8. Worcestershire Sauce: 2 tablespoons – Boosts depth with a tangy edge.
9. Carrots: 4 large, cut into chunks – Sweetens the dish and adds color.
10. Yukon Gold Potatoes: 4 medium, quartered – Holds shape well and soaks up flavor.
11. Bay Leaf: 1 – Infuses a subtle herbal background note.
12. Cornstarch: 2 tablespoons – Used to thicken the gravy at the end.
13. Water: 2 tablespoons – Mixed with cornstarch to create a slurry.

Ingredient Substitutions

Cooking what you have is always the best approach. Try these swaps if needed:

Chuck Roast: Brisket or bottom round roast.
Yukon Gold Potatoes: Red potatoes or russets, peeled.
Beef Broth: Chicken broth or vegetable broth in a pinch.
Worcestershire Sauce: Soy sauce with a splash of vinegar.
Tomato Paste: A small amount of ketchup for sweetness and acidity.

Ingredient Spotlight

Chuck Roast: This is the king of pot roast cuts. It has the perfect marbling and connective tissue that breaks down beautifully under pressure.

Worcestershire Sauce: Don’t overlook this pantry gem. It adds a tangy, savory backbone to the gravy that just works magic.

Instructions for Making Instant Pot Roast Beef

Alright, let’s get cooking. Here are the exact steps to turn your roast beef dreams into reality:

1. Preheat Your Equipment:
Set your Instant Pot to sauté mode. Let it get hot before adding anything in.

2. Combine Ingredients:
Season your beef generously with salt and pepper. Add olive oil to the pot, then sear the beef on all sides until nicely browned. Remove and set aside.

3. Prepare Your Cooking Vessel:
In the same pot, add onions and garlic. Sauté for a couple of minutes. Stir in tomato paste and Worcestershire sauce. Deglaze with beef broth, scraping up those golden bits.

4. Assemble the Dish:
Return the beef to the pot. Add carrots, potatoes, and bay leaf on top. Close the lid and set to sealing.

5. Cook to Perfection:
Pressure cook on high for 60 minutes. Let the pressure release naturally for 15–20 minutes before opening.

6. Finishing Touches:
Remove beef and veggies. Set Instant Pot to sauté. Mix cornstarch and water, stir it in, and simmer until thickened to a rich gravy.

7. Serve and Enjoy:
Slice or shred the beef, spoon over that luscious gravy, and serve with the tender veggies.

Texture & Flavor Secrets

The beef comes out fork-tender, juicy, and full of deep umami from the broth and tomato paste. The carrots offer a subtle sweetness, while the potatoes are perfectly soft without falling apart. And that gravy—thick, rich, and savory—is the real star of the plate.

Cooking Tips & Tricks

Here are a few extra tips to boost your confidence:

• Cut vegetables into larger chunks to prevent overcooking.
• Always use natural release for tender meat.
• Add a touch of fresh herbs like thyme or rosemary for added aroma.
• For a deeper gravy, add a splash of balsamic vinegar at the end.

What to Avoid

Here are a few pitfalls and how to dodge them:

• Don’t rush the browning: It builds flavor in your final dish.
• Don’t quick-release the pressure: It can toughen the meat.
• Don’t overcrowd the pot: Stick to the size guidelines for best results.

Nutrition Facts

Servings: 6
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This roast beef is fantastic when made ahead. In fact, it gets even better after sitting overnight in the fridge. Store leftovers in an airtight container for up to 4 days. You can also freeze portions for up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth to keep things juicy.

How to Serve Instant Pot Roast Beef

Pile it onto a plate with the veggies and a generous drizzle of gravy. Or spoon it over creamy mashed potatoes, buttery egg noodles, or a thick slice of crusty bread. Add a sprinkle of chopped parsley for color and freshness.

Creative Leftover Transformations

Don’t let those leftovers go to waste. Here are some fun ideas:

• Shred and stuff into sandwiches or sliders.
• Dice and fry into a savory hash with eggs.
• Use the gravy and meat as a quick stew base.

Additional Tips

Here’s a little more inspiration to keep things delicious:

• A splash of red wine in the broth adds bold depth.
• Add mushrooms for an earthy twist.
• Serve with a bright green salad to balance the richness.

Make It a Showstopper

Presentation goes a long way. Serve in a deep white bowl, let the beef sit atop the veggies, and spoon gravy just before serving. A sprinkle of fresh parsley or thyme gives it that polished, just-out-of-a-bistro look.

Variations to Try

• Spicy Kick: Add a pinch of red pepper flakes or chipotle powder.
• Rustic French Style: Add pearl onions and thyme.
• Italian Twist: Use Italian seasoning and replace broth with marinara.
• Low Carb: Skip the potatoes and serve with mashed cauliflower.
• Slow Cooker Version: Cook on low for 8 hours if using a crockpot.

FAQ’s

Q1: Can I use a frozen roast?

A1: Yes, but skip searing and add 10–15 minutes to the pressure cooking time.

Q2: Can I skip the potatoes?

A2: Absolutely. You can use other root vegetables or leave them out entirely.

Q3: How do I make the gravy thicker?

A3: Add more cornstarch slurry and let it simmer until it reaches your desired thickness.

Q4: What if I don’t have Worcestershire sauce?

A4: Soy sauce with a dash of vinegar works well in its place.

Q5: Can I double the recipe?

A5: Only if your Instant Pot has enough space. Don’t fill past the max line.

Q6: How long is natural release?

A6: It usually takes 15–20 minutes. Let the pot depressurize on its own.

Q7: Can I add mushrooms?

A7: Yes, they add a great earthy flavor and hold up well in the Instant Pot.

Q8: What cut of beef is best?

A8: Chuck roast is ideal, but brisket or bottom round also work well.

Q9: Can I make this dairy-free?

A9: Yes, this recipe is naturally dairy-free.

Q10: Is this gluten-free?

A10: As long as your broth and Worcestershire are gluten-free, yes.

Conclusion

This Instant Pot Roast Beef brings all the coziness of a Sunday dinner into your busiest weeknights. Tender beef, hearty veggies, and soul-warming gravy—it’s everything you love about comfort food without the wait. Trust me, you’re going to love this one. It’s hearty, it’s easy, and it’s worth every bite.

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