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This Instant Pot Pot Roast recipe makes fall-apart tender chuck roast meat. It’s cooked with potatoes and carrots right in your Instant Pot and makes your home smell incredible. Pure cozy comfort food perfection!
Are you ready to talk about cozy dinner ideas? Because that’s what this recipe is my friends – ultimate comfort food! We’re talking about tender chuck roast meat that literally falls apart when it’s done cooking.
This easy recipe cooks from start to finish in your Instant Pot along with carrots and potatoes. All you have to do is briefly sear the meat in the Instant Pot, then add everything to your pot and walk away.
The first time I made this instant pot pot roast I asked my family if they liked it. My son said: On a scale of 1 to 10, it’s a 20! Then they cleaned their plate and asked for a second helping.
I hope you enjoy this recipe as much as we do. It’s a go-to dinner idea when we want something hearty and satisfying, especially during the colder winter months.
Why You’ll Love This Instant Pot Pot Roast Recipe
- Easy. This recipe is incredibly easy. Everything cooks right in your Instant Pot, which means you only have to clean up one cooking dish after dinner.
- Flavorful. I cannot emphasize this enough – the flavor in this pot roast recipe is out of this world!
- No sides needed. Because this pot roast is cooked along with carrots and potatoes, you don’t need to make a side dish to serve with it. You can if you want to, but this recipe really is a meal in itself.
What You’ll Need
Here’s a quick overview of what you’ll need to make this pot roast recipe in your instant pot. Be sure to scroll down to the recipe card for specific amounts.
- Beef chuck roast: Make sure it is not frozen.
- Olive oil
- Seasonings: Kosher salt, onion powder, garlic powder, ground black pepper
- Spices: Dry oregano and dry thyme
- Veggies: Onion, potatoes, and carrots. I recommend peeling the potatoes and carrots before roughly chopping them.
- Liquid: Vegetable broth and water.
- Manischewitz matzo ball soup mix
- Cornstarch: This will thicken the juices before serving.
- Garnish: Sprigs of fresh thyme to place on top of of your roast for serving, this is optional but pretty.
Why Matzo Ball Soup Mix?
I like to add a packet of matzo ball soup mix when I make this recipe. It adds flavor and is an easy way to use up extra soup packets.
I usually have some in the pantry because when I make matzo ball soup I’m only after the dumpling mix – I make the soup base itself from scratch. So as a result, I end up with extra soup mix packets that I refuse to throw away. It’s much more fun and frugal to find tasty ways to use them!
Note that you will only be using the soup mix base for the pot roast, not the matzo mix that’s used for the dumplings. 🙂
What Kind of Meat is Best for Pot Roast?
I usually use a chuck roast when making Instant Pot pot roast. Chuck roast is a cut of meat from the should and neck region of a cow. It has a bit more fat than a brisket round, so it makes for a more flavorful pot roast. I prefer to use a piece of meat that is about 3-4 lbs.
How to Make This Instant Pot Pot Roast Recipe
- Make the herb seasoning. In a small bowl mix the salt, onion powder, garlic powder, pepper, oregano, and thyme.
- Season the meat. Rub the herb seasoning all over both sides of your chuck roast.
- Sear the meat. Set your instant pot to saute and add the 2 tablespoons olive oil. Tilt the instant pot insert so that the bottom is well coated with oil. Add the seasoned chuck roast meat and sear on each side for 3-4 minutes without moving the meat. Use tongs to flip the meat over.
- Add the veggies. Turn off the saute function. Add the veggies around your meat.
- Add soup mix and liquid. Sprinkle the soup mix on top of the meat, then pour the broth and water on top of the mix to distribute it.
- Seal and cook. Cover your instant pot and make sure the vent is sealed. Set to high pressure for 90 minutes.
- Natural release. When the time is up, let your instant pot do a natural release for 15 minutes before venting.
- Remove the meat and veggies. Turn the knob on your instant pot to release the rest of the pressure, then remove the lid. With tongs and a slotted spoon, remove the meat and veggies to a large mixing bowl. Place the meat on one side of the bowl and shred it with two forks.
- Make the gravy. Set your instant pot to soup mode and remove 2 cups of the broth to a medium bowl. Add the cornstarch and whisk until combined. Add about 1/4 cup of the cooked potatoes and gently mash them. Add this back to the instant pot. Mix well, then simmer for 5 minutes. This will not be a very thick gravy, it’s just thick enough to coat the meat and veggies.
- Serve. Place sliced pork roast on plates with cooked veggies and top with spoonfuls of the gravy mixture. Garnish with sprigs of fresh thyme if desired.
What Size Instant Pot to Use?
Because chuck roast is a large cut of meat – and we’ll also be adding veggies and broth – it’s important to use an Instant Pot that is large enough. I use a 6-quart Instant Pot but you could also use a 10-quart one. I would not recommend using the smaller 3-quart size.
Serving Suggestions
Even though this recipe includes potatoes, I sometimes like to serve it on top of a bed of homemade mashed potatoes or mashed cauliflower.
And because there is a fair amount of gravy to sop up, something bready like sweet potato biscuits, cornbread or popovers is always an excellent idea! Cornbread muffins (shown above) are another favorite accompaniment and only take 20 minutes to make.
How to Store and Reheat Leftover Pot Roast
- Fridge: Let your leftovers cool then transfer them to an airtight container and store them in the fridge for up to 4 days.
- Freezer: Once your extras have cooled, place them in an airtight, freezer-safe container and store them in the fridge for up to 3 months. Leave at least one inch of space at the top so there is room for the food to expand in the freezer. Thaw overnight in the fridge before reheating.
- Reheat: I recommend spooning the desired amount into a small pot and reheating over medium-low heat until warmed through. You can also reheat individual servings in a microwave-safe bowl until it reaches your desired temperature. This usually takes about 2 minutes, pausing halfway through to stir the food.
Instant Pot Pot Roast with Carrots and Potatoes
Ingredients
- 4-5 lb beef chuck roast, not frozen
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon dry oregano
- ½ teaspoon dry thyme
- 1 lb new potatoes, roughly chopped
- 2-3 large carrots, peeled and roughly chopped
- 1 large yellow onion, roughly chopped
- 3 cups vegetable broth
- 1 packet Manischewitz matzo ball soup mix, just the soup mix, not the matzoh ball mix
- ½ cup water
- 3 tablespoons cornstarch
- Sprigs of fresh thyme for garnish
Instructions
- Make the herb seasoning. In a small bowl mix the salt, onion powder, garlic powder, pepper, oregano, and thyme.
- Season the meat. Rub the herb seasoning all over both sides of your chuck roast.
- Sear the meat. Set your instant pot to saute and add the 2 tablespoons olive oil. Tilt the instant pot insert so that the bottom is well coated with oil. Add the seasoned chuck roast meat and sear on each side for 3-4 minutes without moving the meat. Use tongs to flip the meat over.
- Add the veggies. Turn off the saute function. Add the veggies around your meat.
- Add soup mix and liquid. Sprinkle the soup mix on top of the meat, then pour the broth and water on top of the mix to distribute it.
- Seal and cook. Cover your instant pot and make sure the vent is sealed. Set to high pressure for 90 minutes.
- Natural release. When the time is up, let your instant pot do a natural release for 15 minutes before venting.
- Remove the meat and veggies. Turn the knob on your instant pot to release the rest of the pressure, then remove the lid. With tongs and a slotted spoon, remove the meat and veggies to a large mixing bowl. Place the meat on one side of the bowl and shred it with two forks.
- Make the gravy. Set your instant pot to soup mode and remove 2 cups of the broth to a medium bowl. Add the cornstarch and whisk until combined. Add about 1/4 cup of the cooked potatoes and gently mash them. Add this back to the instant pot. Mix well, then simmer for 5 minutes. This will not be a very thick gravy, it's just thick enough to coat the meat and veggies.
- Serve. Place sliced pork roast on plates with cooked veggies and top with spoonfuls of the gravy mixture. Garnish with sprigs of fresh thyme if desired.
I really like your writing style, good info. : D.
Thank you!