Instant Pot Pot Roast (Tender, Cozy One-Pot Dinner)

This Instant Pot Pot Roast is a cozy, one-pot dinner with fall-apart tender beef, buttery potatoes, sweet carrots, and a rich, savory gravy — all done in a fraction of the time. Easy, comforting, and totally hands-off, it’s the perfect weeknight or Sunday supper.

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Jump to:

• Pull Up A Chair and Let's Chat!
• What You'll Need and Why
• Swaps and Flavor-Boosting Variations
• Tips & Tricks
• Instant Pot Pot Roast Recipe
• Serving Ideas
• Storage & Reheating
• You Asked, I Answered
• You’ll Also Love
• Who’s Stirring the Pot?

Pull Up A Chair and Let's Chat!

There’s nothing cozier than a classic pot roast, but let’s be honest — some days, most of us don’t have six hours to babysit a Dutch oven. This Instant Pot Pot Roast gives you all the same comfort-food magic in a fraction of the time. The beef turns fall-apart tender, the potatoes and carrots soak up all those savory juices, and the gravy becomes rich and silky… all in one pot.

It’s the kind of dinner that feels like a Sunday supper but fits perfectly into a busy weeknight. Minimal prep, simple ingredients, hands-off cooking — and a whole lot of flavor when you lift that lid.

Here’s why this version always delivers:

True one-pot meal — beef, potatoes, and carrots all cook together for max flavor + minimal cleanup.

• Fall-apart tender beef — pressure cooking works its magic in a fraction of the time.
• Rich, silky gravy — the Instant Pot concentrates flavor so it tastes slow-cooked.
• Simple prep, big payoff — sear, stack, press start, walk away.
• Flexible and forgiving — works with different roasts, veggies, and add-ins.
• Leftovers are incredible — even better the next day.

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What You'll Need and Why

For the Pot Roast

• 3–5 lb chuck roast — the best cut for fall-apart tenderness.
• Kosher salt — seasons the beef deeply.
• Granulated garlic — brings savory flavor without burning.
• Granulated onion — adds depth to the seasoning mix.
• Smoked paprika — a subtle smoky note that enriches the gravy.
• Dried dill weed — unexpected, but it brightens and balances the richness.
• Fresh ground pepper — essential for building flavor.
• Tomato paste — adds body and umami to the broth.
• Beef broth — creates the rich, savory base for your gravy.
• Yellow onion, rough chopped — sweetens as it cooks.
• Carrots — cut into chunks so they hold their shape.
• Baby new potatoes — buttery, tender, and perfect for one-pot cooking.
• Worcestershire sauce — salty, savory, and adds incredible depth.
• Bay leaves — classic pot roast aroma.

For Thickening the Gravy

• Cornstarch + water — makes a smooth slurry to thicken the cooking liquid into a silky gravy.

Swaps and Flavor-Boosting Variations

Make this Instant Pot pot roast your own — the Instant Pot is wildly forgiving.

• Swap in any hearty veggies — parsnips, turnips, rutabaga, celery root, or extra carrots hold up beautifully under pressure.
• Add mushrooms — they soak up the broth and add deep, savory flavor to the gravy.
• Try baby tomatoes — they burst into the sauce and bring a subtle sweetness.
• Use cipollini onions if you see them — they get buttery-soft and taste incredible in pot roast.
• Change the seasoning vibe — Cajun for heat, Italian herbs for classic comfort, all-purpose blends for easy flavoring.
• Make it “Mongolian Beef–ish” — soy sauce, ginger, and garlic turn this into a whole different (delicious) roast.
• Add red wine — swap ½–1 cup of broth for wine to deepen the gravy and add richness.
• Use different beef cuts — chuck for fall-apart, arm roast for shredding later, brisket for sliceable tenderness.

Tips & Tricks

These small steps make a HUGE difference in tenderness and flavor.

• Always sear the roast first — the browned crust builds the deep, rich flavor Instant Pot recipes otherwise miss.
• Pat the beef completely dry before seasoning — moisture kills a good sear; a dry surface = golden crust.
• Season generously with kosher salt — it flavors the meat properly and won’t make things overly salty like table salt can.
• Layer ingredients correctly: seared roast → onions → carrots → potatoes → broth. This keeps the veggies intact and the Instant Pot pot roast juicy.
• Cut carrots into large chunks — they hold up better under pressure and won’t turn mushy.
• Skip baby carrots — they’re too small and soften too quickly in the Instant Pot.
• Don’t skip the tomato paste — it adds body, umami, and restaurant-level richness to the gravy.
• Use natural release only — quick release can toughen the meat; natural release lets the fibers relax into tenderness.
• Make it ahead and keep warm — the Instant Pot’s warm setting holds the roast perfectly after natural release.
• Taste and adjust the gravy at the end — an extra splash of Worcestershire, salt, or a touch of reduced red wine can brighten and deepen the final flavor.

Serving Ideas

This Instant Pot pot roast is comfort food royalty, but a few thoughtful pairings take it from “great dinner” to “your family will talk about this for days.”

• Drizzle extra gravy over everything — beef, potatoes, carrots… don’t be shy.
• Serve with crusty bread or warm dinner rolls to soak up every last drop.
• Add a bright simple green salad with a tangy vinaigrette to balance all that cozy richness.
• Sprinkle fresh herbs like parsley or thyme on top for a little freshness.
• Make it a full Sunday supper by adding creamy garlic mashed potatoes alongside the roasted potatoes (yes, double carbs, zero regrets).
• Use leftovers creatively — turn the shredded roast into sandwiches, sliders, burrito bowls, quesadillas, or a next-day soup.

Storage & Reheating

Pot roast might be even better the next day — here’s how to keep it that way.

Storage

• Refrigerate leftovers for up to 4 days in an airtight container.
• Store the beef, veggies, and gravy together so everything stays juicy and flavorful.
• If the gravy thickens in the fridge (it will!), that’s normal — it loosens beautifully when reheated.

Freezing

• Pot roast freezes exceptionally well for up to 3 months.
• Freeze the beef and gravy only — potatoes don’t freeze great and can become grainy.
• Shred or slice the beef before freezing for quicker thawing.

Reheating

• Stovetop: Warm gently in a covered pan over medium-low heat with a splash of broth or water to loosen the gravy.
• Microwave: Heat in small increments, stirring occasionally to distribute the gravy.
• Instant Pot: Add a splash of liquid and use the Sauté (Low) or Keep Warm setting until heated through.

Pro Tip

As the Instant Pot pot roast sits, the gravy absorbs into the meat and becomes even richer — leftover night might just steal the show.

You Asked, I Answered

You’ll Also Love

Keep the cozy dinner vibes going with these easy, flavor-packed meals:

• Easy Oven-Baked Salmon – Flaky, tender, and ready fast — a perfect weeknight win.
• 30-Minute Shrimp Coconut Curry – Creamy, bold, and shockingly simple for busy nights.
• Easy Baked Chicken Taquitos – Crispy, cheesy, family-friendly perfection.
• Ground Beef Stroganoff – Silky, comforting, big-flavor beef in under an hour.
• Mexican Chicken Soup – Warm, brothy, and loaded with bright, cozy flavor.

Who’s Stirring the Pot?

Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.

You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).

If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.

Happy Cooking!

-Ruth aka Rufus