Do you long for the hearty, comforting flavours of a classic Sunday roast but find you just don’t have a whole afternoon to dedicate to cooking? We understand completely. The allure of a succulent, fork-tender beef roast, swimming in a rich gravy alongside perfectly cooked vegetables, is undeniable. However, the demands of modern life can make such leisurely cooking seem impossible. What if we told you it’s possible to capture that cherished, slow-cooked taste in a mere fraction of the time? With our guide to making Instant Pot Pot Roast Classic Flavors, we’re making the beloved Sunday dinner an achievable reality, any night of the week.

This recipe brilliantly utilises your electric pressure cooker to turn a standard cut of beef into an exquisite culinary experience. The intense pressure tenderises the meat, breaking down tough connective tissues to yield a roast so succulent it tastes as though it has been simmering gently for hours. Say goodbye to long waiting times; we’re talking about a complete, satisfying meal on your table in less than two hours. Let’s begin this journey to rediscover the joy of a proper pot roast, reimagined for today’s busy lifestyle.

Why You’ll Love This Recipe

• Fall-Apart Tender Meat: Your pressure cooker performs wonders on tougher beef cuts, making them incredibly tender in a remarkably short period. You achieve that slow-simmered texture without the day-long wait.
• Effortless One-Pot Meal: Every step, from searing the beef to simmering the gravy, is done within the single Instant Pot liner. This simplifies the entire process and means far less washing up afterwards.
• A Rich and Savoury Flavour Profile: We carefully construct layers of flavour by first searing the meat, then sautéing aromatic vegetables, and finally deglazing the pot to lift every last tasty brown bit. This method creates a truly unforgettable gravy.
• Perfectly Tender Vegetables: We add the vegetables towards the end of the cooking cycle. This simple trick ensures they are cooked through but retain their texture, creating the ideal classic vegetable beef harmony without becoming mushy.
• Ideal for Busy Weeknights: This recipe brings a weekend-quality meal to your table with the speed required for a typical Tuesday. It’s the ultimate comfort food for your hectic schedule.

Ingredients

• 1.2–1.5 kg boneless beef chuck roast (or brisket/silverside), trimmed of excess fat
• 2 tablespoons olive oil
• 2 medium onions, roughly chopped
• 4 medium carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 5 cloves garlic, minced
• 120ml dry red wine (like Merlot or Cabernet Sauvignon), or extra beef broth
• 700ml beef broth, preferably low-sodium
• 2 tablespoons tomato purée
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 900g baby potatoes, halved
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons cornflour mixed with 2 tablespoons cold water (for the gravy)
• Fresh parsley, chopped, for garnish

Mastering Your Instant Pot Pot Roast: A Step-by-Step Guide

Creating a truly impressive pot roast in your Instant Pot comes down to a few essential techniques. We will guide you through every stage to guarantee a flawless result each time. If you’re searching for another simple weeknight meal, our Garlic Parmesan Chicken Pasta Recipe is a consistent crowd-pleaser.

Step 1: Prepare and Sear the Beef

This initial step is absolutely vital for developing the deep, savoury notes associated with a traditional beef roast. Begin by patting your chuck roast completely dry with paper towels, as this is key to achieving a superb brown crust. Season it liberally on all sides with salt and freshly ground black pepper—don’t hold back!

Select the ‘Sauté’ function on your Instant Pot and set it to high. When the display indicates ‘Hot’, pour in the olive oil. Gently lower the seasoned beef into the pot and sear for 4-5 minutes on each side until a deep brown crust has developed. Avoid moving the meat too much during this process. Once seared, transfer the beef to a plate and set it aside for now.

Step 2: Build the Flavour Base

With the beef resting, add the chopped onions, carrots, and celery to the hot pot. Sauté for approximately 5 minutes, stirring periodically, until the onions become soft and translucent. Add the minced garlic and continue to cook for one more minute until it becomes wonderfully fragrant. This aromatic base is the very soul of our pot roast’s flavour.

Next, pour in the red wine to deglaze the pot. Using a wooden spoon, scrape up the delicious browned bits (the fond) from the bottom; this is concentrated flavour! Allow the wine to simmer and reduce by about half. Finally, stir in the tomato purée and Worcestershire sauce.

Step 3: Pressure Cook the Roast

Cancel the ‘Sauté’ function. Place the seared beef back into the Instant Pot. Pour over the beef broth and add the dried thyme, rosemary, and bay leaves. The liquid should reach approximately halfway up the roast.

Lock the lid in place, making sure the steam release valve is turned to the ‘Sealing’ position. Choose the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 60 minutes on high pressure. If your roast is on the larger side (around 1.5kg), we suggest extending the time to 70 minutes to create a genuinely quick and tender pot roast.

Step 4: Add the Vegetables and Finish Cooking

After the pressure cooking cycle has finished, allow the pressure to release naturally for at least 15 minutes. This gentle process helps keep the meat fibres relaxed, moist, and tender. Following this period, you can safely turn the valve to ‘Venting’ to release any residual steam.

Carefully open the lid and add the halved baby potatoes to the pot, arranging them in the liquid surrounding the beef. Secure the lid once more, set the valve back to ‘Sealing’, and pressure cook on high for an additional 10 minutes. When the timer goes off, perform a quick release by turning the valve to ‘Venting’.

Step 5: Make the Silky Gravy

Gently transfer the beef and vegetables to a serving platter, covering them with foil to keep everything warm. Fish out and discard the bay leaves from the cooking liquid. Re-select the ‘Sauté’ function and bring the liquid to a lively simmer.

In a separate small bowl, whisk the cornflour and cold water together until you have a smooth slurry. Gradually pour this mixture into the simmering liquid, whisking continuously as the gravy thickens. Allow it to bubble for a minute to cook out any starchy flavour. Adjust the seasoning with salt and pepper to taste. Drizzle this beautiful gravy over the beef and vegetables, garnish with fresh parsley, and serve right away.

Choosing the Right Cut of Beef

The foundation of any great pressure cooker pot roast is selecting the appropriate cut of beef. We recommend a cut that contains a good amount of marbling and connective tissue, such as collagen. These elements melt away during pressure cooking, resulting in that classic tender texture and deeply savoury taste. Our number one choice is a chuck roast (often called braising steak). Other fantastic options include brisket or silverside. For more in-depth advice on meat cuts, a great resource is the Simply Beef and Lamb guide.

FAQ

The Perfect End to a Perfect Meal

And there we have it—a dependable method for achieving the rich, comforting flavour of a slow-cooked roast in significantly less time. This Instant Pot Pot Roast recipe truly delivers on all its promises: exceptionally tender beef, flavour-infused vegetables, and a luxurious, velvety gravy that brings the whole dish together. It serves as delicious proof that you don’t need to dedicate an entire day to the kitchen to produce a memorable and nourishing meal for your loved ones.

If you have an appreciation for comforting, wholesome meals that simplify your life, you may also enjoy our easy and tasty Low Carb Chicken Casserole. We do hope you’ll try this Instant Pot Pot Roast. When you do, we’d love it if you could leave a comment below to share how it went. Hearing about your culinary triumphs always makes our day!

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Prep: 15 mins
Cook: 1 hr 55 mins
Serves: 6-8

Ingredients

• 1.2–1.5 kg boneless beef chuck roast (or brisket/silverside), trimmed of excess fat
• 2 tablespoons olive oil
• 2 medium onions, roughly chopped
• 4 medium carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 5 cloves garlic, minced
• 120ml dry red wine (like Merlot or Cabernet Sauvignon), or extra beef broth
• 700ml beef broth, preferably low-sodium
• 2 tablespoons tomato purée
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 900g baby potatoes, halved
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons cornflour mixed with 2 tablespoons cold water (for the gravy)
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the roast dry and season liberally with salt and pepper. Using the ‘Sauté’ function on high, heat the olive oil. Sear the beef for 4-5 minutes per side until deeply browned. Transfer the seared beef to a plate.
2. Sauté the onions, carrots, and celery in the pot for 5 minutes until soft. Add garlic and cook for 1 minute more. Pour in the red wine to deglaze, scraping the bottom of the pot. Allow it to reduce by half, then stir in the tomato purée and Worcestershire sauce.
3. Cancel ‘Sauté’. Return the beef to the pot and add the beef broth, thyme, rosemary, and bay leaves. Lock the lid, set valve to ‘Sealing’, and pressure cook on high for 60-70 minutes.
4. After the initial cook, allow a 15-minute natural pressure release before venting the remaining steam. Open the lid, add the halved baby potatoes to the pot. Secure the lid and pressure cook on high for an additional 10 minutes, followed by a quick release.
5. Transfer the beef and vegetables to a platter and cover to keep warm. Discard the bay leaves. Select ‘Sauté’ and bring the cooking liquid to a simmer. Whisk in the cornflour slurry and simmer for a minute until thickened. Season with salt and pepper. Serve the roast and vegetables drizzled with gravy and garnished with parsley.