Best Ever Instant Pot Roast

 Best Ever Instant Pot Roast – A Melt-in-Your-Mouth Classic Comfort Recipe

If you’re looking for the kind of hearty, soul-warming dish that fills your home with mouthwatering aroma and delivers flavor in every bite, this Instant Pot Roast is exactly what you need. It’s a classic family recipe transformed for the modern kitchen — ready in a fraction of the time but with all the depth and richness of a slow-cooked meal. 

Why You’ll Love This Recipe

• Ready in under 2 hours (instead of 6+ with traditional methods)
• Fork-tender beef, deeply flavorful and juicy
• Perfectly seasoned vegetables and rich gravy
• One-pot meal — minimal cleanup
• Great for leftovers (even better the next day!)

• Ingredients

For the Roast:

• 3 to 4 lbs chuck roast (marbled with fat)
• 2 tbsp olive oil
• Salt & pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste

Aromatics:

• 1 large onion, sliced
• 4 cloves garlic, minced

For the Liquid:

• 2 cups beef broth (low sodium preferred)
• ½ cup red wine (optional, but adds rich flavor)
• 1 tbsp balsamic vinegar (for depth)

Vegetables (add after pressure cooking the meat):

• 4 carrots, peeled and cut into chunks
• 4 medium potatoes, quartered (Yukon gold or red potatoes)
• 2 stalks celery, chopped

For Thick Gravy (optional):

• 2 tbsp cornstarch + 3 tbsp cold water (slurry)

• Instructions

1. Season & Sear the Beef

Start by patting the roast dry. Season generously on all sides with salt, pepper, garlic powder, onion powder, and paprika.

Turn your Instant Pot to “Sauté” mode. Add the olive oil. Once hot, sear the roast for about 3–4 minutes per side until browned. Remove and set aside.

2. Build the Flavor Base

In the same pot, add a bit more oil if needed. Sauté onions until golden (about 5 minutes), then add garlic, Worcestershire sauce, tomato paste, and stir well to deglaze and lift all those brown bits (that’s flavor!).

Pour in the beef broth, red wine, and balsamic vinegar. Scrape the bottom of the pot to fully deglaze.

3. Pressure Cook the Roast

Place the roast back in the pot. Lock the lid, set the valve to Sealing, and cook on “Manual” or “Pressure Cook” for 60–70 minutes depending on thickness.

Allow 15–20 minutes natural pressure release before opening the lid.

4. Add Vegetables

Once the roast is cooked and tender, remove it temporarily and add the potatoes, carrots, and celery.

Place the roast back on top. Pressure cook for an additional 5 minutes, then do a quick release.

5. Make Gravy (Optional but Recommended!)

Remove the roast and veggies to a platter. Turn Instant Pot to “Sauté” again. Mix cornstarch and cold water in a bowl, then stir into the hot liquid to thicken it into a silky beef gravy (about 3–5 minutes).

Taste and adjust seasoning as needed (a splash more balsamic or a pinch of salt can boost flavor).

Serving Suggestions

• Serve over creamy mashed potatoes, egg noodles, or crusty bread
• Garnish with fresh thyme or parsley
• Don’t forget extra gravy on top!
• Storage & Reheating

• Fridge:

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

• Freezer: Freeze meat and veggies (without gravy) for up to 2 months.
• Reheat: In microwave or on stovetop with a splash of broth or water to keep it moist.

• Tips for Success

• Chuck roast is best. Avoid lean cuts — they won’t be as tender.
• Sear well. Don’t skip browning the meat — it creates deep flavor.
• Layer flavor. Tomato paste, Worcestershire, and balsamic give umami.
• Don’t overcook vegetables. Add them after the meat cooks, or they’ll be mushy.