Why Your Life Needs This Instant Pot Pot Roast

Imagine coming home to a meal that tastes like it simmered for hours, but you barely lifted a finger. That’s the magic of an Instant Pot pot roast. No babysitting, no guessing, just tender meat and veggies drowning in flavor.

Your slow cooker? Cute, but it’s 2024—time to upgrade. Even your picky eater will shut up and ask for seconds.

Ready to make dinner your easiest win of the day?

What Makes This Recipe a Game-Changer

This isn’t your grandma’s pot roast (unless she owned an Instant Pot, in which case, respect). The pressure cooker locks in juices, turning cheap cuts of meat into fork-tender perfection in under two hours. No more dry, stringy beef or undercooked potatoes.

Plus, the gravy makes itself while you binge Netflix. It’s lazy cooking without the guilt.

Ingredients You’ll Need

• 3-4 lbs chuck roast (fat = flavor, don’t trim it all)
• 1 tbsp olive oil (or whatever oil you have)
• 1 onion, chopped (tears optional)
• 4 garlic cloves, minced (or 5, we don’t judge)
• 4 carrots, chopped (baby carrots work in a pinch)
• 3 potatoes, cubed (russets or Yukon golds)
• 2 cups beef broth (store-bought is fine, relax)
• 1 tbsp Worcestershire sauce (the secret weapon)
• 1 tsp thyme, 1 tsp rosemary (dried or fresh)
• Salt and pepper (to taste, but be generous)

Step-by-Step Instructions

1. Sear the meat: Hit “Sauté” on your Instant Pot, add oil, and brown the roast on all sides. This isn’t optional—it’s what separates you from sad, gray meat.
2. Deglaze: Remove the meat, toss in onions and garlic, and scrape up the browned bits.

   Pro tip: This prevents the dreaded “burn” warning.

3. Layer the goods: Add carrots, potatoes, broth, Worcestershire, and herbs. Place the roast on top. Don’t stir—let the flavors mingle naturally.
4. Pressure cook: Seal the lid, set to “High Pressure” for 60 minutes.

   Walk away. Seriously, stop peeking.

5. Natural release: Let the pressure drop for 15 minutes, then quick-release the rest. Your patience will be rewarded.
6. Shred and serve: Break the meat into chunks, drizzle with gravy, and pretend you’re a gourmet chef.

How to Store Leftovers (If Any)

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or on the stove—just add a splash of broth to keep it moist. For long-term storage, freeze portions for up to 3 months. Thaw overnight in the fridge, then reheat.

FYI, it tastes even better the next day.

Why This Recipe Wins at Life

It’s fast (for a pot roast), foolproof, and feeds a crowd. You get protein, veggies, and carbs in one pot—minimal cleanup. Plus, it’s budget-friendly.

Chuck roast costs less than filet mignon but tastes just as luxurious after pressure cooking. IMO, it’s the ultimate comfort food hack.

Common Mistakes to Avoid

• Overcrowding the pot: If you double the recipe, cook in batches. The Instant Pot isn’t a TARDIS.
• Skipping the sear: Browning = flavor.

  Don’t cheat yourself.

• Ignoring the natural release: Quick-releasing too soon turns your roast into a chew toy.
• Using lean cuts: Chuck or brisket only. Filet mignon? Save it for date night.

Swaps and Substitutions

No beef broth?

Use chicken or veggie broth. Hate carrots? Swap in parsnips or celery.

Instant Pot not working? Try a slow cooker (8 hours on low). For a keto version, ditch the potatoes and add radishes—they mimic potatoes when cooked.

Yes, really.

FAQs

Can I use frozen meat?

Technically yes, but you’ll need to add 15-20 minutes to the cook time. And searing frozen meat is a pain. Thaw it first if you can.

Why is my roast still tough?

Either you didn’t cook it long enough or you picked a lean cut.

Chuck roast needs time to break down. Give it another 10 minutes under pressure.

Can I add wine?

Absolutely. Replace ½ cup of broth with red wine for extra depth.

Just don’t drink the whole bottle while waiting.

How do I thicken the gravy?

Remove the meat and veggies, set the pot to “Sauté,” and whisk in a slurry of cornstarch and water. Simmer until it coats a spoon.

Final Thoughts

This Instant Pot pot roast is the culinary equivalent of a mic drop. It’s easy, delicious, and makes you look like you tried way harder than you did.

Whether you’re feeding family or meal prepping like a boss, this recipe delivers. Now go forth and pressure-cook your way to glory.