Instant Pot Classic Pot Roast

In just an hour and a half you can have this Instant Pot Classic Pot Roast on the table! This easy pot roast has all the traditional flavors and ingredients, without the wait. Perfect for Sunday dinner.

Is there a more classic comfort food than pot roast? It always reminds me of Sunday dinner during the colder weather on my grandma’s and then my mom’s. Pot roast is one of those dishes that every family seems to have their own version of, however similar or different they might be.

Unfortunately, spending hours (especially on the weekend) preparing a dinner just doesn’t fit with my lifestyle – or that of most people I know. That doesn’t mean that we can no longer enjoy country classics like pot roast though.

Thanks to the instant pot, it’s easier than ever to enjoy dinner on a time crunch. This classic pot roast comes together in just under an hour and a half – while that’s longer than many other instant pot meals, that’s certainly much less than cooking it in the oven!

This pot roast cooks with potatoes, carrots, onions and green beans so you have a complete meal when this is done – no side dishes necessary! The roast is perfectly tender and falls apart with a fork, with a mouth-watering gravy made from just a few ingredients.

Once you try this, you’ll never make a roast in the oven again.

🍽  What is Pot Roast?

There are many variations and different recipes for pot roast but what they all have in common is a big, usually tough, chunk of beef that’s browned then roasted with liquid and aromatics.

Vegetables and potatoes are also usually cooked right in with the roast, so the end result is a complete meal.

📋 Ingredient Notes

Extra virgin olive oil – Whatever your go-to for cooking is, is fine!

Chuck roast – You should trim your chuck roast before adding it to the Instant Pot.

Beef bone – Use organic if possible. You’ll use this in two parts of the recipe.

Seasonings – The seasonings here are a combination of salt and pepper, tomato paste, Italian seasoning, cocoa powder and garlic powder. Yes, cocoa powder seems a little random, but it really elevates the flavor! Fresh parsley is also an optional addition before serving.

Vegetables – The best part of pot roast is that it cooks right with the vegetables! I use onion, carrots and green beans for a variety of texture and flavor.

Potatoes – I use multi-colored fingerling potatoes but you can use baby potatoes or even quarter larger potatoes as well.

📖 How to Make Instant Pot Classic Pot Roast

Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.

Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter. Set aside.

Deglaze Instant Pot® inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.

Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.

When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast. 

• Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes. 

• When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure. 

• Carefully remove lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired. Enjoy! 

🔪 What’s the Best Cut of Meat for Pot Roast?

I recommend chuck roast for this Instant Pot pot roast, which is the most common type of meat used in pot roasts.

You’ll see it in the store as chuck roast, shoulder steak, chuck shoulder pot roast and similar variations. Whatever the name, it’s a tough cut of meat from the front part of a cow.

Other cuts of meat that work well in pot roast are brisket and rump roast or bottom round.

Unlike meat that you would be grilling or cooking on the stovetop, you actually want a tough cut of meat for your pot roast.

Does that mean your pot roast will be tough? Not at all – the cooking method actually turns tough meat into tender meat that falls apart!

🥣 How to Store Pot Roast

Store any leftovers in an airtight container in the microwave. Be sure to store the roast in the juices, to avoid drying it out. It will last for up to 5 days in the fridge.

Leftovers can be warmed in the microwave or you can use the meat on sandwiches and wraps for lunch as well.

⭐ Can I Freeze Leftover Pot Roast?

Yes, you can absolutely freeze your pot roast – but you must do so without the vegetables.

Cooked carrots and potatoes will become mushy after freezing and thawing, so it’s best to just enjoy them fresh.

To freeze, allow the roast to cool completely. Then transfer it to an airtight, freezer-safe container with at least some of the juice.

When you’re ready to eat, thaw in the fridge and reheat in the microwave or on the stovetop.

More Instant Pot Recipes:

• Instant Pot Broccoli and Cheese Soup

👩🏻‍🍳 Printable Instant Pot Classic Pot Roast

Instant Pot Classic Pot Roast