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Best Pot Roast Ever (Instant Pot Recipe)

The best healthy Instant Pot pot roast - This simple and easy recipe is quick and great for weeknight meals or Sunday dinner with a one pot gravy. Gluten-free with potatoes and carrots.

Before Joe and I were married, we used to go with my mom and sister to a local private club. It was pretty shady in a lot of ways, but their food was super cheap and really, really good. One of my favorite meals there was pot roast.

Their pot roast reminded me of my mom's from my childhood. (She had pretty much stopped cooking by that time.) It was tender and flavorful, and it was accompanied by mashed potatoes with copious amounts of gravy.

The recipe below makes an amazing, tender, and flavorful pot roast, too, though it suggests making potatoes and carrots alongside it in the Instant Pot. I don't generally eat potatoes, but my family does and I'm sure would prefer them mashed. Totally up to you.

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The Best Instant Pot Pot Roast Recipe
I LOVE pot roast. It's truly one of my favorite meat dishes. This particular recipe, created by Nancylynn Sicilia from Confessions of a Fit Foodie, combines classic pot roast flavor with the quick and easy preparation of the Instant Pot (my husband and cook's favorite kitchen tool!), and it is one of the 1,000 recipes found in the Healthy Meal Planning Bundle on sale now.
The best healthy Instant Pot pot roast - This simple and easy recipe is quick and great for weeknight meals or Sunday dinner with a one pot gravy. Gluten-free with potatoes and carrots.
Servings
servings
Ingredients
Servings
servings
Ingredients
The best healthy Instant Pot pot roast - This simple and easy recipe is quick and great for weeknight meals or Sunday dinner with a one pot gravy. Gluten-free with potatoes and carrots.
Instructions
  1. Trim all the fat from the chuck roast steak, then sprinkle salt on each side. Set Instant Pot to sauté and and wait until the screen reads “hot.” Add 2 tsp of the olive oil and sear meat on both sides. Remove roast from pot.
  2. Add remaining 2 tsp olive oil to the IP and add onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce, if using, and stir well. Get all those brown bits up from the bottom of the pot to flavor your meat and veggies and make a killer gravy!
  3. Add the roast back to IP, along with potatoes. Place carrots in a steamer basket on top of meat and potatoes. Lock lid and set for 60 minutes.
  4. After cook time, do a natural release. It took my pot about 15 minutes to release all the pressure. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you should be good.
  5. Remove roast and veggies after cook time. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing it with 1 T of your thickener. Add this slurry back to the IP and place pot on sauté. Simmer until the gravy thickens to your liking, stirring frequently.
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Healthy Meal Planning Bundle

This recipe appears with over a thousand others in the Ultimate Healthy Meal Planning Bundle 2019 which is currently on sale for $49.97. It includes:

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Healthy Meal Planning Bundle 2019

The best healthy Instant Pot pot roast - This simple and easy recipe is quick and great for weeknight meals or Sunday dinner with a one pot gravy. Gluten-free with potatoes and carrots.

© 2019, Tara Ziegmont. All rights reserved.

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4 thoughts on “Best Pot Roast Ever (Instant Pot Recipe)”

  1. Hey Tara,
    Thanks for the wonderful recipe! I’ll definitely give it a try.
    I was wondering how you liked the instant pot versus the slow cooker. I don’t like to cook meat in the slow cooker, because it changes the texture and makes it drier and tougher, even if there’s liquid all the time. I would imagine that instant pot doesn’t have this issue, but I’ve tasted a few dishes that were cooked in an instant pot, and the meat got an odd taste. Any insights, or tips on how to avoid that? I’ll also check the bundle, I am off home for work for 10-14 days at a time, back home for 4-6 days, so meal planning is a huge help. Thanks so much!

    • There is definitely a difference between meats cooked in the IP and meats cooked in the oven. I would say it’s similar to what you would get in the slow cooker. Chicken, for example, comes out a little drier and a little denser than if you baked or fried it on the stovetop. I wouldn’t say it’s entirely dry and tough, but it is different. I’ve also never noticed that the IP meats had a different flavor, so I can’t speak to that.

  2. Thanks for your input, Tara! I guess I’m not very adventurous, and I will prepare your recipe in a regular pot, it should work perfectly if I’m not in a hurry.

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