Instant Pot Pot Roast

The Best Instant Pot Pot Roast with Potatoes

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2 tbsp olive oil

3 pounds beef chuck roast

1 medium onion, chopped

3 garlic cloves, minced

½ cup red wine

1 ½ cups beef stock

2 tbsp tomato paste

½ tsp dried rosemary or 3 sprigs fresh rosemary

½ tsp dried thyme or 3 sprigs fresh thyme

2 bay leaves

1 pound baby red potatoes

4 medium carrots, cut diagonally into 2-inch pieces

3 tbsp water

2 tbsp cornstarch

fresh parsley, chopped (optional)

salt and black pepper to taste


  1. Season the roast with salt and black pepper.
  2. Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
  3. Add the olive oil.
  4. Add the roast and brown 4-5 minutes per side.
  5. Remove the roast from the Instant Pot.
  6. Add the onion and cook, stirring occasionally, for 2-3 minutes.
  7. Add the garlic and cook for 30 seconds.
  8. Add the stock and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
  9. Add the tomato paste, red wine and stir to combine.
  10. Press the CANCEL button.
  11. Stir in the rosemary, thyme, bay leaves, potatoes and carrots.
  12. Season with salt and black peeper to taste.
  13. Top with beef.
  14. Close and seal the Instant pot.
  15. Turn the venting knob to SEALING.
  16. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  17. Adjust the timer to 60 minutes (see Note*).
  18. When finished cooking, release pressure naturally according to manufacturer’s directions.
  19. Open the lid.
  20. Remove the beef and vegetables from the Instant pot.
  21. Discard the bay leaves, rosemary and thyme sprigs (if using).
  22. In a small bowl combine the cornstarch and water.
  23. Press the SAUTE button on the Instant pot.
  24. Add the cornstarch mixture and stir to combine.
  25. Cook, stirring frequently, until the liquid is thickened into a gravy.
  26. Press the CANCEL button.
  27. Taste and add more salt and black pepper if necessary.
  28. Pour the gravy over the meat and vegetables, garnish with parsley and serve.

If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 20 minutes.

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