This Instant Pot Perfect Beef Pot Roast Recipe is a staple at our house! This recipe turns out perfect every single time!
This Instant Pot Perfect Beef Pot Roast Recipe is a staple at our house! This recipe turns out perfect every single time!
It’s so easy and fool proof! We love to serve this with our Make-Ahead Mashed Potatoes and these delicious Honey Roasted Carrots!
You can also make this Perfect Beef Pot Roast in the Slow Cooker, find the recipe HERE!
Place roast back into Instant Pot. Add onion, carrots, and celery and spread all around the roast.
Looking for more Pot Roast Recipes?! Try our Slow Cooker Mississippi Pot Roast!
Ingredients needed for the Perfect Beef Pot Roast and Gravy:
- 4poundbeef pot roast3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work)
- 2Tablespoonsolive oil
- 1teaspoonsalt(more to taste – be generous)
- ½teaspoonblack pepper(more to taste – be generous)
- ½teaspoongarlic salt(more or less to taste)
- 2cupsbeef broth, divided
- 1onionroughly chopped into large pieces
- 1poundbaby carrots
- 3celery stalksroughly chopped into large pieces
- 3garlic clovesminced
- 3TablespoonsWorcestershire sauce
- 2Tablespoonsbalsamic vinegar
- 1Tablespoonsoy sauce
- 1teaspoondried thyme(more or less to taste)
- 1teaspoondried rosemary leaves(more or less to taste)
Gravy:
- 4cupsdrippings from slow cooker(liquid) from the slow cooker after roast is done cooking
- 4Tablespoonsbutter
- 3Tablespoonsflour
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How to make the Perfect Beef Pot Roast:
Press the SAUTE button on your Instant Pot and allow it to heat up.
Add 2 Tablespoons of olive oil to the bottom of the Instant Pot.
Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
Depending on the shape of your pot roast, you can sear the other sides if you choose. Press CANCEL button to turn off the saute feature.
Remove the roast from the Instant Pot and place on a plate.
Pour 1/2 cup beef broth into the bottom of the Instant Pot and with a wooden spatula, scrape the burnt brown bits off the bottom of the pot (this is called “deglazing” and will keep you from getting the burn notice when it cooks).
Add garlic on top of roast and vegetables.
Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 80 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
Serve with mashed potatoes and the cooked carrots on the side.
If you want to make gravy:
When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the slow cooker. To make gravy, you will want to get at least 3 cups of drippings from the Instant Pot.
If you don’t have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it’s a little more flavorful).
Place a small saucepan on the stovetop over medium heat.
Add butter to the saucepan and let it melt.
Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).
Pour in the drippings, whisking the entire time.
Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.
Serve roast with gravy on top and on top of mashed potatoes.
Make this Instant Pot Perfect Beef Pot Roast a Freezer Meal:
- Place roast, salt, pepper, garlic salt, onion, carrots, celery, garlic, Worcestershire sauce, balsamic vinegar, and soy sauce into a gallon-sized freezer bag (you don’t need to add the olive oil because we are not searing this roast). Place freezer bag into freezer and it will last there up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE for at least one hour when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Want more Freezer Meals?! Check out 100+ of the BEST Instant Pot Freezer Meals Recipes
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- Slow Cooker Perfect Pot Roast Recipe (and Homemade Gravy)
- Melt in Your Mouth Slow Cooker Pot Roast Recipe
- Three Envelope Pot Roast Sliders Recipe
- Instant Pot Mississippi Pot Roast Recipe
- Instant Pot Texas Roadhouse Pot Roast
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Serves: 8
Instant Pot Perfect Beef Pot Roast Recipe
5 from 1 vote
This Instant Pot Perfect Beef Pot Roast Recipe is a staple at our house! This recipe turns out perfect every single time!
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Pressurize Time/Release Time 1 hour hr 10 minutes mins
Total Time 2 hours hrs 40 minutes mins
PrintPin
Ingredients
- 4 pound Beef Pot Roast 3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work)
- 2 Tablespoons olive oil
- 1 teaspoon salt (more to taste – be generous)
- ½ teaspoon black pepper (more to taste – be generous)
- ½ teaspoon garlic salt (more or less to taste)
- 2 cups beef broth divided
- 1 onion roughly chopped into large pieces
- 1 pound baby carrots
- 3 celery stalks roughly chopped into large pieces
- 3 garlic cloves minced
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon dried thyme (more or less to taste)
- 1 teaspoon dried rosemary leaves (more or less to taste)
Gravy
- 4 cups drippings from Instant pot(liquid) from the Instant Pot after roast is done cooking
- 4 Tablespoons butter
- 3 Tablespoons flour
Instructions
Press the SAUTE button on your Instant Pot and allow it to heat up.
Add 2 Tablespoons of olive oil to the bottom of the Instant Pot.
Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
Depending on the shape of your pot roast, you can sear the other sides if you choose. Press CANCEL button to turn off the saute feature.
Remove the roast from the Instant Pot and place on a plate.
Pour 1/2 cup beef broth into the bottom of the Instant Pot and with a wooden spatula, scrape the burnt brown bits off the bottom of the pot (this is called "deglazing" and will keep you from getting the burn notice when it cooks).
Place roast back into Instant Pot. Add onion, carrots, and celery and spread all around the roast.
Add garlic on top of roast and vegetables.
Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 80 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
Serve with mashed potatoes and the cooked carrots on the side.
If you want to make gravy . . .
When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the Instant Pot.
To make gravy, you will want to get at least 3 cups of drippings from the Instant Pot. If you don't have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it's a little more flavorful).
Place a small saucepan on the stovetop over medium heat.
Add butter to the saucepan and let it melt.
Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).
Pour in the drippings, whisking the entire time.
Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.
Serve roast with gravy on top and on top of mashed potatoes.
Notes
- Our favorite mashed potato recipe: Make Ahead Mashed Potatoeshttps://www.sixsistersstuff.com/recipe/make-ahead-mashed-potatoes/
Freezer meal instructions:
- Place roast, salt, pepper, garlic salt, onion, carrots, celery, garlic, Worcestershire sauce, balsamic vinegar, and soy sauce into a gallon-sized freezer bag (you don’t need to add the olive oil because we are not searing this roast). Place freezer bag into freezer and it will last there up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE for at least one hour when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Nutrition
Calories: 449 kcal · Carbohydrates: 11 g · Protein: 52 g · Fat: 21 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 162 mg · Sodium: 1113 mg · Potassium: 1016 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 8012 IU · Vitamin C: 4 mg · Calcium: 75 mg · Iron: 6 mg
Equipment
Skillet
Instant Pot
Saucepan
Baster
Whisk
Recipe Details
Course: Main Course
Cuisine: American
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Join The Discussion
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Samantha Sampsell says:
Oh my goodness! This is delicious! My picky husband even ate a few carrots because the juices are so good!
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Therese says:
I am going to try this but I was wondering if park shoulder is okay to use? Still new to this cooking game (: never to late to join though!
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Therese says:
Pork shoulder*
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Momma Cyd says:
Yes, welcome to Instant Pot cooking. Pork Shoulder cooks for about 1 hour in the Instant Pot. Let it do a natural release for a about 15 minutes. Pork is a leaner cut of meat so be careful to not overcook it or it will be very dry. For a boneless pork shoulder 15 minutes per pound is recommended for the cooking time. Hope this helps.
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Reta Hansen says:
Can you use a frozen pot roast? and if so, what time adjustment should one make?
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Momma Cyd says:
Set time for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE for at least one hour when the timer is done. Longer is even better on the natural release.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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