Instant Pot Pot Roast: An amazingly tender and flavorful pot roast all made in the pressure cooker. Served with potatoes and carrots, this is sure to be a family favorite.
I grew up with family dinners every Sunday at my grandparent’s house. And my papa was known for his Slow Cooker Pot Roast.
His secret ingredient to making the BEST pot roast was prepared horseradish. Not only does the horseradish work to tenderize the pot roast, it also helps to make it incredibly flavorful–so much better than any other pot roast I have ever had.
Instant Pot Pot Roast
I decided to turn my Slow Cooker Pot Roast into Pressure Cooker Pot Roast.
This method for cooking pot roast is every bit as delicious as the original method, but take a fraction of the time. Not to mention, you can use a frozen beef roast, which is a big no-no when cooking in the slow cooker.
How To Make Pot Roast in Pressure Cooker
Step One: Sear Roast
- To sear meat in your instant pot, turn your pressure cooker to Saute and pour in 1 tablespoon oil.
- Wait until your pressure cooker reads Hot.
- Sear roast 3-4 minutes per side or until browned.
- Be sure to scrap up any browned bits on bottom of your inner pot, so that pressure can build appropriately and you won’t get a burn notice.
Step Two: Add beef broth and seasonings
Step Three: Cook Pot Roast
- Cook on high pressure for 20 minutes per pound. (60 minutes for a 3 pound roast).
Step Four: Let Pressure Release
- Let pressure release naturally for at least 10 minutes.
Step Five: Serve Pot Roast
- Slice or shred your pot roast and serve with cooking juices.
Instant Pot Frozen Pot Roast
If your roast is frozen when you want to prepare a Pot Roast, do not worry. You can cook your frozen roast right in the Instant Pot.
- Skip searing the meat.
- Place frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker.
- Pour in beef stock around the roast.
- Add in horseradish.
- Cook on high pressure for 30 minutes per pound (instead of 20 minutes per pound.) For a 3 pound roast that would be 90 minutes.
When do you add Potatoes and Carrots?
For a complete meal, potatoes and carrots always pair perfectly with a tender pot roast.
I do not recommend cooking small potato chunks or baby carrots the entire time you cook your pot roast, as your vegetables will turn to mush.
- Cook your Pot Roast for 20 minutes LESS than total indicated time. So for a 3 pound fresh roast, cook on 40 minutes on high pressure .
- Allow pressure to release naturally for 10 minutes.
- Add potatoes and carrots to pressure cooker.
- Seal pressure cooker and cook for high on 20 minutes.
- Allow pressure to release for at least 10 minutes naturally, do quick release of any remaining pressure, and then serve.
- If you would like to skip the step of adding vegetables mid-cooking, add in large red potatoes and thick chunks of carrots and cook with the beef roast for the entire time allotted.
- If you would like firmer vegetables, I would cook the roast for 50 minutes, and then allow pressure to release. Add in carrots and potatoes and cook on high for 10 minutes. Still be sure to let pressure release naturally though!
What is the best cut of meat for Pot Roast?
Because Pot Roast cooks for a longer period of time, it is the perfect time to use tougher cuts of beef.
The following make great cuts of beef for pot roast:
- Chuck Roast
- Brisket
- Round Roast
My favorite cut of beef is a chuck roast for pot roast.
More Instant Pot Comfort Food Recipes
- Pressure Cooker French Dip Sandwiches
- Instant Pot Chili
- Instant Pot Beef and Barley Soup
- Instant Pot Mac and Cheese
- Instant Pot Lasagna
Instant Pot Roast Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Instant Pot Pot Roast
Ingredients
- 1/2 tablespoon oil
- 3 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- 1/4 cup prepared horseradish
- 4 cups beef stock
- 3 pounds potatoes quartered
- 1 pound carrots peeled and cut into 2 inch chunks
Instructions
Cooking a Fresh Pot Roast (Thawed)
- Season roast with salt and pepper liberally.
- Turn the pressure cooker to saute. Once hot, ad in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from inner pot.
- Pour in beef broth and scrape up any browned bits on bottom of instant pot.
- Add roast back into pressure cooker, along with the onion powder, garlic and horseradish.
- Cook on high pressure for 20 minutes per pound.
- When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
For Frozen Pot Roast
- Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in inner pot of pressure cooker.
- Cook on high pressure for 30 minutes per pound.
- When cook time has elapsed, allow for pressure to release for 10-20 minutes.
Pot Roast with Carrots and Potatoes
- Sear the meat as directed if using a fresh roast.
- Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for 40 minutes on high pressure for FRESH 3 pound Pot Roast or 70 minutes on high pressure for FROZEN 3 pound roast)
- Allow pressure to release naturally for 10 minutes.
- Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes.
- Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.
To Make Pressure Cooker Pot Roast, You May Need
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Kristen Chidsey
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Inspired to cook a frozen roast on a rainy day. Had to improvise on the horseradish, love the stuff but didn’t have it on hand. But I did have a 1/2 jar of cocktail sauce! I love tomato in my pot roast, so covered the top of the meat with cocktail sauce before closing the lid! Along with a red wine deglaze, should be yummy.
Oh I am so intrigued to hear how the cocktail sauce turns out. I hope you enjoy Kathy!
I have a frozen sirloin tip roast….I was hoping to shred the beef for beef on a bun. Will that work?
Hi Cheryl! That will work fine (it won’t be quite as tender though)–however, you may want to follow these instructions for Instant Pot French Dip Sandwiches–that should give you more want you are looking for 🙂
First time I’ve cooked roast from frozen in my IP. Turned out beautifully. Thanks for the recipe.
I am so happy you enjoyed Barbara. The ability to cook frozen roasts in the pressure cooker is one of my favorite features!
As a bachelor, who usually cooks these for himself — This recipe is near the top of my list (for Pot roasts)
Only thing I usually change, is to add onions, peppers and garlic to the roast as it goes for the original 20-25 minutes. (Spices it up a bit)
Other than that, following this recipe exactly will get you some good eats, every time!
I am so glad you enjoy enjoy this so much Rich!
Made this Sunday night with a frozen roast. It was so delicious and tender and the carrots literally turned into candy. I didn’t know I was supposed to spread the horseradish over the roast until it was already cooking and I was going through the comments on here, lol!! So good, thank you!
Oh I am so happy to hear how much you enjoyed this pot roast Ashley! I should clarify that you should spread the horseradish over the roast better–but regardless it is tasty 🙂
Hi, I have a question. I bought a roast from Walmart which may have been my mistake. The roast was not done after the alloted time, I put it in for another 20 minutes and it still was not done. Any ideas? I have the roast only in a small crockpot today so that I can have tonight. This is my first roast in the instapot and am afraid to try again since it kinda ruined dinner but wondering what I could have done wrong? On another note, 20 minutes was a little too long for my carrots and potatoes, next time I will do for 10.
Hi Debbie, I am sorry for your issues. It really depends on the cut of meat. If you have a well marbled chuck roast, pressure cooking will make it fall apart tender. However, if you are using a cut like bottom round roast, or sirloin roast, it is much leaner and takes a lot longer to get tender. For those cuts of meat, I would cut the meat into 2 inch cubes before cooking and proceed with recipe. Cook for 40 minutes on HIGH pressure and then your meat should be tender and delicious. However, since your meat is already cooked, I would cut it up now, throw back in IP and then cook on high for 15 minutes. And be sure to do natural pressure release. Hope that helps!
Hi, Kristen,
I’m planning to use your pot roast recipe for dinner tonight. I’m excited to see what the horseradish does. Does it matter if I use “hot” prepared horseradish which I have on hand or would you advise going with the “regular” version? Thanks!
Hey there!! I would prefer regular, as hot may over power the roast. That said, I am a huge fan of using what you have on hand, so half the amount would probably work well.😊
I am going to be cooking a 2 1/2 pound roast tonight how long do you recommend cooking and should I still add the same amount of liquid? Also, at what point should I at my carrots and potatoes? Thank you!!!
Hi Chantel! First, I would use the same amount of liquid. Cook your Pot Roast for 40 minutes on high pressure. Allow pressure to release naturally for 10 minutes and then add potatoes and carrots to pressure cooker. Seal pressure cooker and cook for high an additional 10 minutes. Allow pressure to release for at least 10 minutes naturally, do quick release of any remaining pressure, and then serve.
Thank you so much!
Do you think this would work for a Rump Roast?
Hi Aneah! This will work, your meat will not be as tender and need to be sliced instead of shredding. Also, be sure to do natural pressure release.
Wow! This was so amazing I am telling everyone I know about it. Thank you for sharing the tips about frozen roasts as well as the cooking time equivalents. Also, I never would have expected the horseradish to make such an amazing flavor profile but it really did! I removed the beef after cooking (veggies were separate), thickened the broth with 6 Tbsp flour and added cooked pot pie noodles in with the shredded beef. It was amazing! Thank you again.
I am SO glad you enjoyed this recipe Jennifer! Thank you for taking the time to share.
I loved this recipe! But i had a terrible accident with cooking this. I’m fairly new to using the instant pot, but I have used it a few times! I allowed the natural release and what not for the roast. I went to go remove the roast from the pot to cut and as I did i got a huge explosion of hot liquid all over my hand. Thankfully it wasn’t awful burns but it’s going to be awhile until it’s healed. I suggest if using the instant pot for fatty or oily substances to shake and or tap your instant pot to release the pressure from the bottom trapped to avoid my situation.
Oh my goodness, I am so glad you are okay. I have never had pressure release like that from piece of meat, or have I heard of that happened. I do suggest letting your meat rest before cutting to allow liquid to redistribute.
For those preferring a faster cook time and especially not wanting to go through the extra steps and time needed for adding veggies later, just cut your roast into smaller chunks before cooking. I usually cut into no larger than 1 lb pieces. That way I only need 20 min. of cook time which is fine for the veggies as well. I do this for other large pieces of meat, like port butt for pulled pork as well. Works great and less time is always a win!
Great tip! Thanks for sharing.
I have an eye of round roast. When I’ve used this cut in the past (using a slow cooker), it usually turns out moist and very tender. I can’t wait to see how it turns out tonight using your recipe in my new IP!!!
I think you will love it! Be sure to let pressure release naturally for tender meat.
I’m just not having the same luck as everyone else. My roast is still super tough. What am I doing wrong?
Hi Amansa–I am sorry you are not having luck with tender meat. 2 things–did you chuck roast? Those are the most tender cuts for pot roast. Secondly, make sure to do natural pressure release as quick release will cause your meat to seize up and become tough.
Made this last night with a 3 lb boneless beef shoulder roast. It had been thawed, so I followed the instructions for a thawed roast with carrots and potatoes. . I rubbed the roast before searing with a little Montreal Steak seasoning, along with the liberal coating of salt and pepper. I left out the onion powder, and I substuted a cup of dry red wine for one cup of the beef broth. The final result was fantastic; juicy, tender (we cut it easily with butter knives), and the horseradish gave it a wonderful flavor. All ready to serve in about an hour and 15 minutes (including the time needed to pressurize, depressurize after 40 minutes to add the veggies, and then re-pressurize). I highly recommend this recipe and will be using it often . Thank you!
Oh I am so glad you enjoyed Walter! Thank you for taking the time to review.
The roast was tasty and moist…yum!
wahoo!!! I love hearing this! Thank you for sharing!
This was my first attempt at fixing something major as I already mastered hard boiled eggs! Bottom line…..the finished product is mouthwateringly delicious! It took longer than anticipated due to waiting for the pot to get to temperature but now I know that is something you have to take into account. I initially prepared the roast with the carrots & potatoes. Listed times are perfect as carrots & potatoes were cooked but not mushy. Meat was tender but not stringy or tough. My chuck roast was only 2.5 lbs so I have tons of veggies leftover but not much meat so now am cooking an additional 3.5 lb roast by itself.
Your step by step directions are spot on……thank you! I look forward to trying more of your IP recipes!
I am so glad you had such great success with this recipe Judy! Thank you for sharing! I hope you enjoy many more recipes!
Can this work just as well with a shoulder roast instead of chuck?
Hi Kristin! A chuck roast is cut from the shoulder–so it will work just the same 🙂
The recipe was delicious. I think I needed more horseradish since I didn’t taste enough of it. I plan to put in prunes or raisins next time. The veggies were too soft so next time I won’t cook them as long.
Thanks so much.
I am so glad you enjoyed!
I separate the pot roasts by section as indicated on the meat and then put them in the freezer. I buy 2 or 3 chuck roasts when I grocery shop. By separating the pot roasts, I get more browning surface when cooking and thus more flavor. This also allows more pieces of meat in the instant pot if planning for leftovers. Thanks for the horseradish tip it is very delicious.
That is a great tip Lolita! Thank you for sharing!
When start the cooking time after you seared it do you have to wait for the instant pot to get to temperature . Obviously I’m new at this instant pot as well
Hi Gen! Yes, you will still need to wait to for your pressure cooker to get to temperature, it may just take a bit less time overall. Here is a great place to start to help you out 🙂 https://amindfullmom.com/instant-pot-101/. I have a course too if you really want a step by step guide: https://instant-pot-101.teachable.com/p/instant-pot-101
So, I made this tonight roast tonight with a FROZEN English Cross Rib roast, with some slight differences in the cooking liquid. It was DELICIOUS and best part was that I didn’t have to remember to take the meat out of the freezer to thaw overnight. I used everything in the cooking liquid with the following additions/deletions…..
I omitted the salt and onion powder and used Lipton Onion Soup mix instead.
I used about 1 tsp of granulated garlic powder instead of the fresh ( I have a hard time with fresh garlic…tummy upset!) I added a generous shake of Worcestershire sauce (aka: “Shaky Shaky…my grandpa called it that!).
I also added a tablespoon or so on “Tones” Beef Soup base. ( I LOVE this stuff…adds a great beefy flavour without that fake boullion flavour. I have to buy it in the U.S. [I’m Canadian and we don’t have this product here] but you could likely use Knorr or something similar…. the chicken one is awesome too). I wanted to beef up (pardon the pun) the beefy flavour since it uses 4 cups of beef broth.
I also added a squeeze of ketchup. ( My secret ingredient to the best gravy every time!)
I cooked my roast for 30 minutes/pound as directed… however, ( Stacey-haha) I did add the potatoes in the final 20 minute. Next time, I wont do that. It added too much time to the cooking and the potatoes were way too soft for my liking…. plus I am not a fan of potatoes cooked with pot roast…everything all tastes alike.
DEFINITELY use the horseradish…. it doesn’t taste like it in the sauce but adds a great tang to the sauce. Trust me on this one…. even if you don’t like horseradish, you won’t be able to tell it is in there! My kids sure didn’t!!!! 😉
Warning, it isn’t the prettiest looking thing, so I wouldn’t want to present it to be carved at the dinner table, but like most thing it’s what is on the inside that counts, not the pretty outside!
I belong to a fb group for new Instant Pot users to post recipes we have tried and recommend, and this frozen method was shared tonight! I can’t wait to browse your other recipes.
I am so glad you enjoyed this and shared with others! I love all your additions and tips as well. I hope you find many more recipes to love here 🙂 Happy cooking!
I plan to make this to serve when our church provides dinner for women and children in crisis. I have an 8 qt Instant Pot. It can handle double the meat. If I double the meat, should I increase the amount of garlic, horseradish, etc? I presume that 4 cups of beef stock would still be a good amount.
Hi Judith! What a wonderful service you provide. If I were to double the meat, I would certainly double the horseradish and garlic. The 4 cups of broth will be enough to cook the roast, but I would prefer extra liquid added to keep the roast juicy, but that is up to you! Enjoy!
I wanted to tell you. This was my first pot roast in my Instant pot adventure. These day I normally cook Weight Watcher type foods but my dear husband was raised on a cattle ranch. Need I say more. He loves meat and potato meals.! He loved it! I did add the Lipton soup packet in addition like some. Next time I need to cut the time on my veggies. They were a bit too soft. I loved them anyway. It was delicious!
HA! Your husband sounds like mine! He is 100% meat and potatoes himself. I am so glad you BOTH enjoyed 🙂
How long do the leftovers last? I followed your recipe perfectly and it was delicious the day of. He served himself some leftovers yesterday and said the meat tasted “funky”. He won’t give me a better description. I just want to determine if it doesn’t last for days or if it was simply meat that was going bad too soon before I cooked it?
Hi Tricia! I am glad you enjoyed the pot roast the night it was prepared. As for leftovers, they should last 3-4 days safely. It may have been that your meat was going bad. Sorry about that!
Fantastic recipe! Excellent flavor. My whole family loved it. Thank you!
I love hearing that! Thank you for taking the time to share with me!
Absolutely delicious. Made it just like the recipe states without changes. Love the horseradish. Definately adds another layer of taste. Simple and easy. This would be great for those new to instant pot cooking. Recommend trying this one
I am so happy you enjoyed Terrie!
I love horseradish, but my wife doesn’t care for it. I assume the characteristic pungency is not noticeable in the final dish? I would love to still add it for the flavor and tenderizing qualities, but I also have a toddler who won’t eat the roast if she detects the spiciness, so I am trying to be cautious.
Hi David! I have 2 picky eaters at my house and they love this pot roast–the horseradish flavor does not overtake this roast at all. If you are worried, just use less, but I really think they won’t notice that pungent kick at the end.
Thanks for a great recipe! I’m still on the IP learning curve, so it took me longer than I thought – still not used to guessing at time to pressurize or release. I used 3 lb. chuck roast & cooked for 55 min. Then added small red potatoes & 2 inch carrots for 10 more minutes & “doneness” was perfect. Added cold water/ corn starch to liquid for a flavorful gravy. I did add a quartered small Vidalia onion. I thought the horseradish flavor would be more pronounced. We added more at the table. Next time, I think I’ll add more herbs as others suggested.
Hi Maureen! I am so glad you have enjoyed this recipe! And the instant pot is a learning curve–but you will get it 🙂
Wow! I’ve cooking 2 -3 pound roasts. That would take 2 hours!! I could cook it in the oven that long! I thought this was supposed to be an “instant” pot! If my roasts are not frozen would it take less time?
Hi Katrina! If you are cooking both roasts together (which I am not sure would fit in the pressure cooker) the cook time would be based on the weight of the largest roast not the combined weight. So for 3 pound roast you would cook for 20 minutes per pound if defrosted or 30 minutes per pound if frozen. And yes, the Instant Pot does make SOME things much faster, but not everything.
this recipe corrects what i learned the hard way NOT to do: cook the veggies at the same time with the beef. i do prefer to thaw my meat overnight and season it an hour or so before cooking it. i also love pearl onions (fresh or frozen). i also throw in a fresh sprig or two of whatever herbs i have on hand, preferably thyme, rosemary and/or tarragon (tarragon can be a bit overpowering so be careful). i keep a chuck roast or three in my deep freeze specifically for pot roast and beef stew.
Hi Chris–I wish you would have found this recipe before you had a fail! BUT glad you found it now. Your flavor additions to Instant Pot Roast sound delicious!
This was fantastic! I oiled and rubbed my roast with salt & seasonings the night before..seared it well and IPotted for 60 mins for my 3.70lb roast with natural release. I was lazy and used 3 cans of beef consume, grated garlic clove and 2 tbsp onion flakes with the horseradish. Crazy great ..ultimate french dip base. Your addition of the horseradish is genius. Thanks for posting!
I am so glad you enjoyed Penelope! Thanks for sharing!
First actual meal I made in the IP. While the roast cooked perfectly, the potatoes and carrots were VERY overcooked and they were even added later like the directions say. Not sure if I should lessen the cook time to 15 instead of 20 or do the quick release earlier next time?
Hi Alena!
I am sorry that you found your vegetables to be overcooked. In the future if you would like firmer vegetables, I would cook the roast for 50 minutes, and then allow pressure to release. Add in carrots and potatoes and cook on high for 10 minutes. Still be sure to let pressure release naturally though! Hope that helps!
This was my 4th recipe in the InstantPot I received for Christmas. I cannot say how amazing this was! I used to make a Pot Roast years ago that had horseradish in it and I forgot all about it until I read this recipe today. It was my Dad’s favorite Pot Roast. This was hands down the best I’ve made in 45 years! I searched for a recipe using Lipton Onion Soup mix and this came up so I tweeked it a little. I had. 2 1/2 pound bottom round. Seasoned and browned in garlic infused olive oil. When browned added 1 large onion quartered, a package of beef onion soup mix in 3 cups hot water and a tablespoon of Kitchen Bouquet. I spread the horseradish on top of the meat and poured the soup around the meat. I sealed the pot and cooked 40 minutes. Released the steam, added a package of baby carrots and cooked 13 minutes more under pressure. When the steam was released the 2nd time I thickened the broth with 2 tablespoons of corn starch mixed in a quarter cup of water and brought to a boil on sauté. Served with mashed potatoes. This is my new go to Pot Roast!! Thank you!!
Bob, this just made my day! I LOVE that my recipe reminded you of your Dad’s pot roast. So glad you enjoyed 🙂 All the best!
I tried this pot roast recipe it it was fantastic. Just made 1 change, I added 2 pouches of onion soup mix into the broth. And when it was all done i removed all ingredients, roast, potatoes and carrots from pot put the insta pot to sauté added a mixture of corn starch and cold water to make a great gravy. The family loved it.
Will definitely be trying this one again.👍
I am so happy Andre that your family and you enjoyed! I hope it will be on your table for years to come!
What a great recipe, thank you for sharing! This was our first meal in our Instant Pot and we’ll definitely be making it again!
I love hearing that Kim, thank you!
Will there be any broth left over? Say to pout over rice?
You can certainly pour your broth over rice. I love to serve it with the potatoes and roast itself. Hope you enjoy!
Is the roast placed on a trivet or directly on the bottom of the pan?
Hi Audrey, the roast is placed directly in pan, so that it cooks with the liquid. Enjoy!
What does the horseradish do? Can it be skipped?
Hi Bonnie! The horseradish adds tremendous flavor and helps to tenderize the meat It can be skipped, but the meal won’t be as flavorful.
Do you add the horseradish to the broth or spread it on the roast itself? I will be using a frozen roast. Thanks!
Hi Jen! I spread it right on the frozen roast 🙂 No worries if some gets into broth though. Enjoy!
What is the serving size for this roast?
Hi Jasmine! The serving size is about 4 ounces of meat with 1 cup veggies
Can I add chopped onions with this recipie?
Absolutely Karen! Sometimes I add quartered onions myself. Either chopped, sliced, or quartered onions will work.
Can I add potatoes and carrots w roast n do it that way? How lomg?
Hi Crystal! It would be so easy to add your potatoes and carrots to cook with your roast, BUT your roast needs longer to cook than carrots and potatoes. If you want fall apart roast and vegetables that aren’t mushy, I suggest following the timing I outlined. Sorry to disappoint.
I like this post
Can I use frozen roast for this receipt?
Yes, the notes walked you through that process–
Skip searing the meat.
Place frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker.
Pour in beef stock around the roast.
Add in horseradish.
Cook on high pressure for 30 minutes per pound (instead of 20 minutes per pound.) For a 3 pound roast that would be 90 minutes.
Enjoy!!!
How do you make prepared horseradish? Or do you buy it?
I have never used it, hence the questions.
Thank ,
Michelle N.
Hi Michelle, prepared horseradish is just refrigerated pre-grated horseradish. It is usually found by eggs at my grocery store.
Thank you Kristen, I appreciate the explanation.
Michelle N.
I followed your basic recipe, but jazzed it up with what i had on hand. OH MY!!! BEST pot roast i have ever made!
I had to defrost my 3.5 lb. Chuck Roast a bit in the microwave so that I could cut it in half to fit in my 6 Qt Instant Pot. 4 cups of beef broth, 1 packet of Lipton onion soup mix, tsp salt, a couple of healthy dashes of pepper, 2 tsp of minced garlic (i buy the kind in the jar from Spice World), a tablespoon of Worcestershire sauce, sprinkling of dried parsley.
I cooked the roast per your recommendation of 30 min/lb from frozen and 20 min NPR. ABSOLUTELY DELICIOUS!!! So tender! I will never go back to the crock pot for roast again!
Thanks for sharing Vicky! I am with you on the most flavorful and tender pot roast ever!!
Usually my kids aren’t big fans of carrots. But since the carrots in this took on the flavor of the meat, they loved them! This recipe seemed too easy to taste so good. Definitely will be becoming a staple of our recipe rotations.
YAY!!! I am not only happy you LOVED this recipe, but that you kids loved the carrots!!! Thanks for sharing your success <3
This roast is soooo delicious! I love that it’s all done in one pot – less mess. Yay!
I am so so glad you enjoyed this roast!
I love that this is made in the Instant Pot! Can’t wait to break mine out to try this recipe!