Instant Pot Classic Pot Roast with Onions and Carrots is the epitome of a wonderful Sunday Night family dinner, with very little effort. Add Radishes instead of Potatoes for a Low Carb/Keto meal.
Instant Pot Classic Pot Roast
Everybody loves a Pot Roast, but everybody doesn’t want to have to spend hours cooking the roast in the oven or on the stove.
Cooking in a Instant Pot, Mealthy MultiPot or Pressure Cooker is a real treat, as it tastes like it was cooked for hours, but it wasn’t. No more do you have to heat up your whole house because you have a pot roast in the oven. In the middle of summer, if you want a pot roast, have it! Your house will stay cool.
Many people remember growing up and having a Pot Roast or Roasted Chicken on Sunday after Church or for a Friday Night Shabbos meal. Mom’s Pot Roast, Mom’s Best Pot Roast, is what kids and family members used to look forward too. You can have your Mom’s Instant Pot Classic Pot Roast any day of the week, using a Pressure Cooker.
Cast of Ingredients for Instant Pot Classic Pot Roast
Ingredients for Instant Pot Classic Pot Roast
- Chuck Roast
- Worcestershire Sauce
- Fish Sauce
- Carrots, Onions and Potatoes
- Salt, Pepper and Onion Powder
- Fresh or dried Thyme and Rosemary
- Beef Broth and Red Wine
With my method, your veggies will be nice and firm, but cooked. No mushy carrots and onions here.
Worcestershire Sauce and Three Crabs Fish Sauce really take this Instant Pot Pot Roast up a whole other level. I learned about Three Crabs Fish Sauce in the early 90’s when I first started going to a Vietnamese Pho joint. I’ve been using it in all kinds of cooking, as an “Umami” flavor booster, ever since. So, for this recipe, pick whichever one you have in your house, or use both. The result is the same.
Trim Fat and Remove Connective Tissue
Type of Roast makes a difference. Lean cuts of meal like a Round, Roast Prime Rib, London Broil Skirt Steak, etc., are not usually meant for the Instant Pot, Mealthy MultiPot or Pressure Cooker as they require a short cook time. However, my Instant Pot Rare Roast Beef, is an exception to that rule, IF PROPERLY COOKED.
Chuck Roast is a cheaper cut of meat. Not only is it cheaper, it is also a very tough cut meat and it needs a long and slow cook time in the oven in order to make it fork tender. Therefore, Chuck Roast is perfect for the Instant Pot, Mealthy MultiPot or Pressure Cooker and what our parents and parents used for their Instant Pot Classic Pot Roast.
Salt and Pepper Both Sides of Chuck Roast
Make sure you cut out the connective tissue in the roast. Connective tissue takes longer to break down than the meat and you don’t want to have to cook your roast longer than necessary. If your Roast is real fatty, cut out some of the fat.
Heat the Pressure Cooker and Brown the Halved Onions
Before adding your Olive Oil, allow the Pressure Cooker to fully heat. On the Instant Pot, Mealthy MultiPot or GoWise it will say HOT. Allowing a Stainless Steel Pot to fully heat, will help make the pot non-stick.
The onions and carrots are caramelized first and then added back in after the Chuck Roast has cooked. This will keep the integrity of the vegetables and also will add lots of extra flavor to the meal. The Onions and Carrots will have a delicious “roasted” taste. A touch of Three Crabs Brand Fish Sauce, adds nice Umami and really takes this Instant Pot Classic Pot Roast up a notch.
Pro Tip: In order for the vegetables to stay in tact, but also have great flavor, the trick is to brown them first. I love onions, so I always use extra.
Brown Carrots in Olive Oil
Cut the Carrots into thirds or in half. Try to get them all about the same side.
After cutting the carrots in half, if some have a really thick bottom, slice them lengthwise.
Remove the Carrots to the Bowl of Onions
After the Carrots have some nice color, remove them from the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot and add them to the Bowl with the Onions.
The bottom of the cooking pot may be a bit dry and if so, add in a little more Olive Oil.
Sear the Meat and Deglaze with Red Wine
If you need a little more Olive Oil, add it into the cooking pot. Sear the Chuck Roast on all sides. It should sear pretty quickly. Use Tongs to hold the meat up, so that you can sear the sides, as well.
Remove the Chuck Roast to the Bowl with the Vegetables and pour in the Red Wine. If you are opposed to using Red Wine, use Beef Broth and a touch of Red Wine Vinegar or Balsamic Vinegar, instead.
Sear the Meat and Deglaze Cooking Pot
With a Spatula, that can handle high temperatures, scrape the brown bits from the bottom of the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. Keep scraping until all the bits are loose, but be careful to not inhale the wine fumes. 🙂
Drop in the Minced Garlic and return the Chuck Roast to the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. Add in the Worcestershire Sauce and a touch of the Fish Sauce. If you have Homemade Beef Stock, use that, as it will add tons of flavor. You’ll have to adjust the Salt, depending on your personal taste. If you don’t have Homemade Bone Broth, add in some Beef Stock or Beef Broth.
Add Back the Roast and Add Liquid and Fresh Herbs
Add in the Fresh Herbs and push them into the Beef Broth. It’s great to have an herb garden and to pick our herbs fresh and as needed
It’s time to cook this Instant Pot Classic Pot Roast!
Push the Vegetables into the Liquid
After the pressure has been released, place the potatoes, carrots. onions into the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. Push them down into the liquid. The cook time is short and the Veggies will be perfectly cook and totally in tack. 🙂
Gravy on Pot Roast
- A thickened gravy is not something that you normally make for a classic pot roast.
- The au jus is simple served alongside and then drizzled over each diners plate.
- However, if you do enjoy a thicker gravy, check the notes section to show how to add one step to the recipe to end up with a delicious thickened gravy as the pot roast cooks, or how to make the gravy after the pot roast has cooked.
Instant Pot Classic Pot Roast
This Instant Pot Pressure Cooker Classic Pot Roast Dinner pairs well with my Pressure Cooker Creamy Mashed Potatoes or for a lower calorie option, try my Pressure Cooker Healthy Potato Carrot Mash. If you want to add small potatoes to this recipe, just add them in with the Carrots and Onions.
More Instant Pot Roast Recipes to Make
- Instant Pot Rare Roast Beef [Deli Style]
- Pressure Cooker Lechón Asado {Cuban Pork with Mojo}
- Pressure Cooker Ken’s A1 Pot Roast
- Pressure Cooker Pork Carnitas {Crispy Mexican Pulled Pork}
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
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Here is the handy printable recipe:
Ingredients
- 3-5 pound Chuck Roast well marbled
- 1 TBL Kosher Salt or to taste
- 2 tsp Freshly Ground Black Pepper or to taste
- 1 teaspoon Granulated Onion Powder
- 2 - 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter (or margarine)
- 2 large Yellow/Brown Onion peeled and halved
- 6-8 large Carrots unpeeled and cut into big pieces
- 1 pound Yukon Gold Potatoes (optional)
- 1/2 cup Red Wine/Cabernet optional
- 3/4 cup Beef Broth
- 1 Tablespoon Premium Fish Sauce optional
- 1 Tablespoon Worcestershire Sauce
- 2 cloves Fresh Garlic minced
- 3 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
Recommended Products
Instructions
- Cut out connective tissues from roast. Rub the salt, pepper and onion powder into the chuck roast. Set aside.
- Cut the onions in half and cut the carrots into thirds.
- Select the Sauté/Browning button and allow the Instant Pot to heat fully.
- Once hot, add 2 Tablespoons oil (and butter if using). The butter (or margarine) adds a bit of richness to the dish.
- Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Add the carrots to the pressure cooker cooking pot and sauté them until lightly browned, about 2-5 minutes. Remove the carrots to the plate with the onions for use later.
- If needed, add a little more oil to the cooking pot.
- Place the chuck roast in the cooking pot and sear it for about a minute on all sides until it is nice and brown. Remove the chuck roast to a plate.
- Toss in minced garlic and give it a mix around.
- Pour in the red wine and deglaze the cooking pot by scraping the bottom with a spatula or whisk so that nothing is stuck to the bottom of the pot.
- Place the chuck roast back into the cooking pot and add the beef stock, fish sauce and Worcestershire sauce.
- Place the fresh herbs into the liquid. If you do not have fresh herbs, add 1 teaspoon of dried thyme and dried rosemary instead.
- Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 50 minutes.
- When beep is heard, wait 10 minutes and then release the rest of the pressure.
Time to Add the Veggies
- Open lid. If the roast has been cut into pieces and is already fork tender (because smaller pieces cook faster), just remove it to a plate and cover, to make more room for the veggies. Otherwise, if it is in whole form, leave it in the pot.
- Add the potatoes (or radish, if making keto) and the reserved onions and carrots to the cooking pot on top of the chuck roast (if the roast has been left in). If using mushrooms, add them now.
- Lock on lid and close the pressure valve. Cook on high pressure for 4 minutes. When beep is heard, wait 10 minutes and then release the rest of the pressure.
- Remove lid and place on a platter and serve.
- For a classic pot roast, most people don't make a gravy as the au jus is very tasty and can be spooned over the roast. However, if you want a thicker gravy, please check the Notes section.
Notes
Low Carb Option
- Add Radishes instead of Potatoes for a Low Carb/Keto meal.
To Make Gravy
- Remove roast and vegetables.
- Strain liquid (if fatty) and place back in cooking pot.
- Press Sauté then add 1/2 cup of red wine (mixed with 1 teaspoon of potato starch) and 4 Tablespoons Butter. Simmer until the liquid has thickened a bit.
- Alternatively, to avoid the above three steps. Dredge chuck roast in potato starch after seasoning and prior to searing and then sear all sides of the roast in the hot pot as indicated in the instructions. This will thicken the liquid as the roast is cooking.
Nutrition
PIN this Pressure Cooker Classic Pot Roast Dinner!
Pressure Cooker Classic Pot Roast Dinner {Umami Boost!}
I would like to try this Instant pot pot roast but what I have is a sirloin tip roast. Do you think that this it will work in the instant pot?
I have tried 2 similar recipes in the IP. EXCEPT – both recipes were done with the cooking on the slow-cook function, not under pressure. Both of the outcomes was tough, dry beef. So, should I convert each of them to try with high-pressure at about 40 min for a 2# beef?? Any help you can provide would be appreciated.
I made this tonight (Sunday night, appropriately), and it was wonderful. My husband isn’t usually a fan of pot roast but he loved this one. I added potatoes, celery, and green pepper to the veggies, and a little bit of Better than Bullion beef to the broth with the meat. Used an English roast so I was afraid it wouldn’t be tender, but it was perfect. For the gravy, I pulled out the broth and mixed it with a roux so it would be thick. I didn’t have to add anything because the flavor is great all on its own. Thank you so much!
Thank you so much, Darlene. Jill
Can you please let me know why the cooking time on the Sunday Night Pot Roast changed from the 50 minutes I’ve been using online to 35 minutes in the new cookbook. I love your recipes and the 50 minutes made a fall apart roast which I’m looking for. I am getting ready to make this dish and want to get it right. Thanks!
Hi Tracy. The recipe in the book is slightly different. When you cut out all the connective tissue and cut the roast into pieces, it won’t need as long a cook time. Please let me know how your pot roast came out with the book method. Jill
Great recipe – I really like the umami that the fish sauce and Worcestershire sauce bring to it.
Our Labradoodle can vouch for it too – it was this recipe that compelled her to jump onto our kitchen counter and eat half a roast.. sigh.
This pot roast dinner for the Instant Pot was an Instant Hit! You knocked it out of the park! With the addition of the red wine, this dinner really had a European flair and we absolutely loved it! Thank you so much for your had work in developing these recipes and adapting others! I haven’t made a single one of your IP recipes that we haven’t loved. Here’s to finding more treasures you have made to share with us! <3 <3
Hi Evelyn. What a beautiful note. Thank you so much. I am glad you are enjoying my recipes. Jill
This recipe is absolutely awesome. I just finished making it..I’m staying glued to your site for more recipes Thanks.
This recipe is absolutely awesome. Thanks.
This is seriously the most amazing pot roast recipe ever. I share it constantly! I break the rules though, I always use lean elk roast (since that is what I always have) and add a little extra oil. I put it in frozen, set it for 45 min and it comes out perfectly.
This is without a doubt the best recipe for pot roast that I have come acrosss. My daughter bought me a instapot for Christmas. I am a veteran cook, but have never used a pressure cooker before and I’m not going to lie-it was a little intimidating. This recipe with a local meat market cut of meat was so delicious. Thank you for posting it!
I have a Power Pressure Cooker XL so does the time, 50 minutes stay the same and do I just go ahead and open the valve to release the steam at the end of the 50 minutes or do I let it sit on KEEP WARM/CANCEL for 10 minutes BEFORE opening the valve? I’m trying to use your Instant Pot recipes in my cooker and I am confused because you don’t give alternate instructions. So far, you haven’t responded to any of my questions – at least I haven’t received any email responses from you.
Made the pot roast for supper and it turned out so tender and the vegetables were perfect. Made it just like your recipe said except I didn’t have fish sauce. For the broth I used better than bouillon vegetable base.
This is fantastic. Have made it many times now and it always comes out great. Thank you for sharing
How can I adapt this recipe for the smaller 3 qt instant pot? Thanks!
I don’t have fish sauce and really want to make this. Should I add a little extra Worchestershire?
Have had such great luck with your recipes. Looking forward to a real comfort meal after all this cold weather and snow!
Thank you for your recipes! I enjoyed making your New York Cheesecake in the IP. It came out delicious!
Tonight I made the pot roast using the Instant Pot recipe, which only called for a 30 minute pressure cook time. The meat was done, but not as tender as I hoped. You pressure cook time must be the answer. I will pressure cook the next one to 50 minutes.
Thanks again!
Enjoy, Kathy. Jill
I’ve made this recipe three times now and cannot believe how insanely great it turns out – every time. And so easy! First time I’ve ever heard “WOW – this is even better than my mom’s! (You have NO idea how high that compliment is!! Haha!)
The only thing I added was the sauce/gravy recipe that is at the end of the recipe that come with the instant pot: strain remaining liquid, press Sauté then add 1c red wine, 4T butter – reduce till half the liquid remains. Perfection…
That gravy sounds wonderful, Suzanne. I am so glad you enjoy this recipe. Jill
Just made this recipe again tonight – once again, perfection! Can’t wait to try more of your recipes.
Is there anything that smells better than browning onions? I am just starting to fix this recipe and already my mouth is watering!
Hi Gail. I love browned, grilled onions too!!! Lots and lots of them. Enjoy your dinner. Jill
Jill, this looks so good. Love the BIG pieces of onion. Yuuummm!!!
Hi Debbie~
Thanks so much. 🙂 Enjoy. Jill
For the first NPR you specify a 15 minute NPR. The second time after adding veggies, you say to NPR, but no time specified. If I have already done the first NPR for 15 min, then added veggies, how short of the second NPR can I get away with, without ruining the meat?
This
Oops so good. I am not sure what close the pressure valve means or how to do this. Thx in advance
Darlene, you have the option to seal or vent the valve. (The little toggle thingy on top of lid.) To close it, put it on “sealing” which is marked on the lid. This closes it so no steam/pressure escapes. Hope this makes sense.
Looks yummy!!!
I have never heard of step 1. Can you explain that to me? Thanks, Jill.