You’ve Been Making Pot Roast Wrong (Until Now)

Picture this: tender, fall-apart beef, savory veggies, and a rich gravy that makes you want to lick the plate. And guess what? You don’t need to babysit it for hours.

The Instant Pot just turned pot roast from a weekend project into a weeknight hero. No more dry meat, no more guessing games—just stupidly good results every time. Why waste a Sunday when you can have the same magic in under 90 minutes?

Let’s fix your life.

Why This Instant Pot Pot Roast Slaps

First, speed. Traditional pot roast takes 4+ hours. This one?

Done in a fraction of the time. Second, the Instant Pot locks in flavor like a jealous ex—no escaping that richness. Third, it’s foolproof.

No stirring, no basting, just set it and forget it (until the timer beeps, obviously). And finally, the leftovers? Even better.

The flavors meld like a perfectly awkward family reunion.

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 (yellow or white, no one’s judging)
• 3 carrots, chopped (or baby carrots if you’re lazy)
• 3 celery stalks, chopped (it’s not soup, but close enough)
• 4 garlic cloves, minced (or 2 tbsp pre-mined, we won’t tell)
• 2 cups beef broth (low-sodium, unless you love salt)
• 1 tbsp Worcestershire sauce (try pronouncing it, we’ll wait)
• 1 tsp thyme (dried is fine, fresh is fancy)
• 1 tsp rosemary (see above)
• Salt and pepper (to taste, aka until your ancestors whisper “enough”)

Step-by-Step Instructions

1. Sear the roast: Hit “Sauté” on the Instant Pot, add oil, and sear the roast on all sides until browned (3–4 mins per side). Don’t skip this—it’s the flavor foundation.
2. Sauté the veggies: Remove the roast, toss in onions, carrots, celery, and garlic. Cook until slightly soft (3–4 mins).
3. Deglaze: Pour in beef broth and Worcestershire sauce, scraping the bottom to release any stuck bits.

   This avoids the dreaded “burn” warning.

4. Pressure cook: Add the roast back in, sprinkle with thyme, rosemary, salt, and pepper. Seal the lid, set to “High Pressure” for 60 mins, then natural release for 15 mins.
5. Shred and serve: Remove the roast, shred it, and return it to the pot. Stir to coat in the juices.

   Boom. Done.

How to Store This Beauty

Let the pot roast cool slightly, then transfer it to an airtight container. It keeps in the fridge for 3–4 days or in the freezer for up to 3 months.

Reheat on the stove or microwave (though the stove keeps it from getting soggy). Pro tip: Freeze the gravy separately for maximum freshness.

Why This Recipe Wins at Life

It’s fast. It’s flavorful.

It’s nearly impossible to mess up. Plus, it’s a complete meal—protein, veggies, and gravy all in one pot. IMO, it’s the ultimate comfort food with zero guilt (unless you eat the whole thing, which, same).

Common Mistakes to Avoid

• Overcrowding the pot: Sear the roast in batches if needed.

  Steam ≠ flavor.

• Skimping on searing: Brown = flavor. Pale = sadness.
• Ignoring the “natural release”: Quick release = tough meat. Patience, grasshopper.
• Using lean cuts: Chuck roast or bust.

  Filet mignon belongs elsewhere.

Swaps and Subs

No beef broth? Use chicken broth or even water (but add extra seasoning). Veggies flexible?

Swap potatoes for carrots or add mushrooms. Instant Pot not your thing? Slow cooker works (8 hrs on low), but who has time for that?

FAQs

Can I use a different cut of meat?

Yes, but stick to fatty cuts like brisket or short ribs.

Lean cuts (sirloin, round) will turn into shoe leather. FYI.

Why natural release?

Instant pressure release shocks the meat, making it tough. Natural release lets the fibers relax.

Science, baby.

Can I add potatoes?

Sure, but chop them large or add them halfway. Otherwise, they’ll turn to mush. Nobody wants mashed potatoes by accident.

How do I thicken the gravy?

Mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the pot, and hit “Sauté” for 2–3 mins.

Easy peasy.

Final Thoughts

This isn’t just pot roast. It’s a time-saving, flavor-packed revolution. The Instant Pot does the work, you take the credit.

Serve it to friends, family, or just yourself with a side of smug satisfaction. Now go forth and conquer dinner.