This Instant Pot Chuck Roast recipe results in the best pot roast dinner ever! Made with only a handful of ingredients, the Instant Pot creates an amazingly tender and flavorful pot roast that is served alongside perfectly cooked potatoes and carrots for a family-favorite recipe made fast!
When it comes to cozy, hearty meals that feel like a hug, what is better than a tender, flavorful pot roast dinner? How about speeding up the process WITHOUT sacrificing any flavor? Now we are talking!
I took my Papa's famous recipe for Slow Cooker Pot Roast and made it Instant Pot-Friendly creating what is now a top-rated recipe for Instant Pot Pot Roast!
Why Use an Instant Pot for Pot Roast?
- It is simple and fast. This recipe for instant pot chuck roast is made with only 5 key ingredients and in a fraction of the time of classic pot roast recipes. It puts a flavorful dinner on the table with minimal effort and quickly!
- Can start with a a frozen roast. Because of how fast the Instant Pot heats up, you can safely cook a frozen beef roast in the Instant Pot.
- Unbelievably tender and flavorful. My Papa's secret ingredient to achieving the BEST pot roast was to add horseradish. Just like in my recipes for Instant Pot Beef Stew and Vegetable Beef Soup, the horseradish is key to tenderizing the pot roast and adding a subtle, irresistible flavor.
- Perfectly cooked vegetables. This recipe for Instant Pot Pot Roast, just like my recipe for Instant Pot Corned Beef and Cabbage, includes directions for a two-step cooking process to keep the potatoes and carrots from becoming overcooked. No mushy vegetables here!
Two Key Ingredients for the Best Pot Roast
This recipe is made with simple ingredients. No flavor packets or expensive seasoning blends. While you can play around with the ingredients if desired, I do recommend not omitting the horseradish and using a chuck roast for best results.
- Chuck Roast: For a tender roast, you want to select a cut of beef that is well-marbled, like a chuck roast. A round roast or brisket will work, but won't be as tender. Chuck roast is always my preferred choice when making pot roast.
- Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish comes in a jar in the refrigerated section of the grocery store (usually by deli meat), and is simply grated horseradish, water, vinegar, and salt.
How to Make the BEST Instant Pot Pot Roast
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
Sear the Chuck Roast
Using the sauté function to sear the beef roast will help to seal in the juices of the roast and add a bit of texture to the final product. While you technically don't have to sear the meat, if you have a few extra minutes, it is worth the extra step to sear your chuck roast before pressure cooking.
Starting with a frozen roast? Skip this step! You should never sear a frozen cut of meat.
Deglaze the Inner Pot
Anytime you sear ANYTHING in the inner pot, it is crucial to scrape up any browned bits off the bottom of the inner pot. This will allow pressure to build appropriately and prevent a burn notice from occurring. For this pot roast recipe, I find it is best to remove the seared beef from the inner pot, add in about ½ cup of the beef broth, and use a spatula or wooden spoon to scrape up the browned bits on the bottom of the inner pot.
Top With Horseradish
To season the chuck roast, sprinkle with salt, pepper, and onion powder. Top the roast with minced garlic and horseradish.
Pressure Cook with Natural Pressure Release
Chuck roast needs to be cooked on high pressure for 20 minutes per pound (30 minutes per pound if frozen). It is also crucial you let the pressure release naturally for at least 10 minutes after pressure cooking, as this will help ensure the roast stays super tender and does not seize up. Do not ignore this advice. If you quickly release pressure, your meat will likely become tough.
Seriously, I am begging you NOT to do a quick release of pressure, it WILL result in a tough pot roast. And no one likes that!
Cook Potatoes and Carrots
For a complete meal, potatoes and carrots always pair perfectly with a tender pot roast. However, I do not recommend cooking small potatoes or carrots the entire time you cook your pot roast, as your vegetables will turn to mush. Instead, it is best to cook your potatoes and carrots AFTER the roast has cooked while the meat is resting. They cook super fast and because your pressure cooker is already warm, it won't take long to come to pressure again.
Instant Pot Pot Roast Video
If you learn better through video, watch my video below where I walk you through how to make pot roast using your instant pot.
Storage Instructions
- Refrigerate: Store any leftover pot roast with the leftover cooking liquid in a sealed container for up to 3-4 days in the refrigerator. The liquid will help keep the meat from drying out. Leftover potatoes and carrots can be stored with the leftover meat as well.
- Freeze: Allow the pot roast and vegetables to cool fully. Transfer to a freezer-safe container, leaving 1 inch of space for expansion. Freeze for up to 3 months.
- Reheat: If needed, thaw overnight in the refrigerator. For best results, place the leftovers in a baking dish, covered with foil, and bake at 350 degrees F for 20-30 minutes to warm through. Alternatively, place the pot roast in a heat-safe bowl, cover with a damp paper towel, and heat in 60-second intervals in the microwave until warmed through.
Commonly Asked Questions
It is best to cook a chuck roast for 20 minutes per pound if thawed and 30 minutes per pound if frozen.
You can easily prepare a pot roast using a frozen chuck roast when cooking in the Instant Pot. Unlike slow cookers, the Instant Pot will get hot enough in a short amount of time to safely cook frozen meat. Skip searing the meat, as you can not sear a frozen cut of meat. Place the frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker. Pour in beef stock around the roast, then top the roast with horseradish. Cook on high pressure for 30 minutes per pound.
Yes! Cut your chuck roast into large 2-inch chunks. Sear as directed and cook for 20 minutes on high pressure with a full natural pressure release.
While I find that this Instant Pot Pot Roast is so flavorful and juicy, there is no need for gravy, you certainly can prepare gravy using the remaining cooking liquid. And you can do this right inside your Instant Pot! Yay for one-pot meals! After cooking the roast and vegetables, strain off the cooking liquid. Turn the Instant Pot to sauté and let heat up. Add 2 tablespoons of butter to the inner pot and let melt. Once the butter is melted, add in 2 tablespoons of flour and whisk together, to form a roux.
Let the flour mixture cook for 30 seconds and then slowly whisk in 1 to 2 cups of the strained liquid. Cook, whisking constantly until the mixture is thickened.
Not at all! The horseradish works to tenderize the meat and give it a subtle flavor, but will not make the roast spicy. Nor will it have an overpowering flavor of horseradish.
More Instant Pot Beef Recipes
- Instant Pot French Dip Sandwiches
- Instant Pot Chili
- Instant Pot Beef and Barley Soup
- Instant Pot Italian Beef
- Instant Pot Lasagna
- Instant Pot Mississippi Pot Roast
If you enjoyed this easy recipe for Instant Pot Pot Roast, please be sure to leave a comment and review below!
Instant Pot Pot Roast
Ingredients
- ½ tablespoon oil
- 3-4 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ¼ cup prepared horseradish NOT horseradish sauce
- 4 cups low-sodium beef stock
- 3 pounds potatoes cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch chunks
For Optional Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
Pot Roast Directions
- Turn the pressure cooker to sauté, add the oil, and let heat.
- While the oil is heating, season the roast with salt and pepper liberally on both sides. Once seasoned, add the roast to the heated oil and sear the meat on all sides, 3-4 minutes per side. Once the meat is browned, remove it from the inner pot. And turn the Instant Pot off.
- Pour in about ½ cup of the beef broth and scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice from happening--so don't skip this step.
- Add roast back into the pressure cooker, along with the remaining beef broth. Sprinkle with onion powder and a pinch of salt and pepper. Top the roast with minced garlic and horseradish.
- Place the lid on the pressure cooker, being sure the vent knob is pointed toward sealed. Set the cooking time by hitting the manual or pressure cook button, and set it to cook on high pressure for 20 minutes per pound. Once the cooking time has elapsed, allow for pressure to release for at least 15 minutes.
- Once the pressure has been released, open the inner pot and remove the roast, and place it on a cutting board or platter. Tent with foil and let rest for 10-15 minutes before cutting.
Cook Carrots and Potatoes
- If cooking carrots and potatoes, add them to the inner pot after you remove the beef from the pressure cooker. Close the lid and cook on high pressure for 5 minutes for just tender vegetables or 10 minutes for softer potatoes and carrots.
- Once the cooking time has elapsed, let the pressure release for 5 minutes and then do a quick release of pressure. Serve the potatoes, carrots, and roast with the cooking liquid.
Gravy (optional)
- After the roast and vegetables are cooked, strain the cooking liquid from the inner pot and then return the inner pot to the instant pot.
- Turn the Instant Pot to sauté and add 2 tablespoons of butter. Once the butter has melted, whisk in 2 tablespoons of flour and then let cook for 1 minute.
- Slowly whisk in 1-2 cups of the leftover cooking liquid, whisking well. Let bubble and thicken for several minutes, whisking constantly. Serve with pot roast and vegetables.
Equipment Needed
Notes
Nutrition
This recipe was originally published in 2018 and updated in 2023.
Corliss
I've avoided eye round roast for years because when I was growing up, my mother always managed to turn it into shoe leather, but it was on sale last week, so I took a chance. So glad I did! This is the first time I've ever had this cut come out tender! Mine was only partially frozen, so I probably could have shortened the cook time by 5 minutes per pound, since it was closer to well done than I like, but wow, I am sold. Adding it to our rotation for sure.
Diana Tabor
Do you have to cut the roast into smaller sections to cook, or are you able to put the whole roast in?
Kristen Chidsey
I place mine in whole with great results.
Beverly Sides
I would like to follow your site. I couldn’t find a follow button. I excited to try the roast. I did one in the IP and the meat was tough.
Kristen Chidsey
Hi Beverly! I am so glad you are enjoying my site and I hope you enjoy the roast. I added your email to my email list for you to follow along. You can also follow me on Facebook, Instagram, Youtube, and Pinterest.
Courtney
I'm trying this recipe right now, but ran into a question. I cut my 3 lb roast into 3 sections while de-fatting it. I would estimate two chunks are .75 lb and the third is 1.5 lb. I appears that cook time is based not on total poundage, but on individual chunks pounds. Is it a problem that they're not equally cut? Would I cook for maybe 30 min total instead of 60? If I cook under pressure for too long, will the meat get tough, even though it's submersed in broth? Thanks for the recipe!
Kristen Chidsey
Hi Courtney! I would cook your chunks for 40 minutes.
Jill
Hi there! I can't seem to find horseradish root to make 'prepared horseradish' to add in this recipe. Is the store bought jar kind just not do it? I hesitate to substitute without some guidance. Thanks so much! Love your recipes.
Kristen Chidsey
Hi Jill! You should be able to find a bottle of prepared jarred horseradish, like this, in the refrigerated section of your grocery store. You just don't want to use horseradish sauce.
Joy
I made this adding vegetables last 20 minutes as suggested and it turned out perfect. Best pot roast ever!
Stephanie
First thing I made in my instant pot was your roast. It tasted so good, my husband and I were both speechless. Thank you.
Kristen Chidsey
I am honored! So happy you enjoyed Stephanie and let me officially welcome you to Instant Pot Cooking.
Juanita
Thanks so much for the recipe. I was looking for help doing this roast today! We plan to have it while watching the Browns play! Wish me luck
Kristen Chidsey
Enjoy the pot roast! You don't need luck, it will be delicious! But the Browns may 😉😬 Go Browns!
April
This was so good! Made on the weekend and had a 3lb roast so did the 60 min total (20 min/pound). Next time we'll do maybe ~13 min per pound as it was very well done. But still tasted amazing. Thank you!
Kristen Chidsey
Hi April! So glad you enjoyed! I would just caution if you cook less the meat may not be as tender.
Jennifer
Really enjoyed this! Are there any other veggies you would recognize trying? My husband was thinking asparagus.
Kristen Chidsey
Hi Jennifer, I think the asparagus may flavor the broth a bit bunch and become pretty mushy. But adding rutabaga chunks, parsnips, etc are all classic additions.
Rich
Trivet or no Trivet?
Kristen Chidsey
For this recipe, I don't use it. The liquid keeps the meat really juicy and tender.
Gerry
Thank you for such clear easy directions. The roast is in now I’m cooking it now better late than never!
Kristen Chidsey
I hope you enjoy!
Whitney
I am making this tonight. I only have hot creamy horseradish. Should I use more than suggested to get the flavor to blend well..?
Kristen Chidsey
I would actually just serve on the side. The sauce may curdle under pressure.
Rebecca Beth
I am trying this right now!
Kristen Chidsey
I hope you enjoy!
Patricia
I’m an Instant Pot newbie and this was my vey first recipe. My husband loves pot roast and he swears this is the best version he’s ever had! The meat was unbelievably tender — more tender than any other way I’ve prepared a pot roast. Searing it first is a must for flavor! I left the veggies in for the full 20 minutes and they were too soft for my taste, but hubby loved them. Next time I’ll try 15 minutes to see if that suits both our tastes. My only change was to add Worcestershire sauce, which gave it some depth — it’s my mom’s “secret ingredient” for many recipes! (BTW, the most amazing Worcestershire sauce is from Black Sheep Gastronomy, made in Holland, Michigan.) Great recipe — thank you!
Kristen Chidsey
I love hearing how much you and your husband enjoyed Patricia! Thank you so much for sharing!
Nancy
I have used this recipe several times to make the pot roast portion without the carrots and potatoes and we love it. In fact, I would love to be able to cook more roast at a time. Would it be possible to cook two roast at one time? Can they be placed on top of each other or do they have to be cut into pieces?
Thank you!
Kristen Chidsey
Hi Nancy! You can cook two roasts no problem and no change in time. I would just double the broth and seasonings.
Andre Molnar
Made this for my date. She liked it so much
kim
I have a beef arm roast ... will that still come out as tender and fall apart? Do I need to make any changes to time or liquid to ensure it? Also, I am in Colorado at an eleveation of 6400 feet ... have you found that makes a difference when using the instantpot? I'm determined to use my instant pot more this year! Thank you for your wonderful recipes!
Kristen Chidsey
Hi Kim! First of all a beef arm roast is not going to get as tender. I would suggest cutting into 3 inch pieces and cooking for 60 minutes on high pressure. But you will also need to account for elevation change and I have an elevation conversion chart that will help you with all Instant Pot recipes--it makes a huge difference. For this recipe, I would cook on high pressure for 75 minutes given your altitude. Hope you enjoy!