Home Main DishBeef Instant Pot Classic Pot Roast

Instant Pot Classic Pot Roast

0 comment

This post may contain affiliate links.

I got an Instant Pot pressure cooker for Christmas. I have never used a pressure cooker in my life and loved the idea of cooking things in record time like this Instant Pot Classic Pot Roast.

With moving, I have been so busy that I didn’t even dare attempt to try and learn a new appliance. However, with in the last month, life has settled a bit and I was ready to unbox that baby.

I have now tried a handful of recipes and this Instant Pot Classic Pot Roast was my first. It’s a classic pot roast that includes carrots and liquid that can be turned into gravy.

Usually when I make gravy, I use a slurry made from flour to thicken it. This recipe uses cornstarch as the thickener and I decided to roll with it. I liked it but my family all said they prefer to have the gravy made with flour. So I will be making this from now on with my usual flour slurry, but I included the cornstarch version in this recipe.

Instant Pot Classic Pot Roast | realmomkitchen.com

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Classic Pot Roast


Units Scale
  • 34 lb chuck roast
  • 1 Tbsp olive oil
  • 2 tsp kosher salt, divided
  • 1 Tbsp minced garlic
  • 1 large yellow onion, diced
  • 4 whole carrots, cut into 3” sections
  • 3 cups beef broth
  • 2 Tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 1 Tbsp parsley, dried
  • 1 tsp thyme, dried
  • 2 Tbsp corn starch
  • 2 Tbsp water


  1. Coat the chuck roast with 1 tsp of salt on all sides.
  2. Turn the instant pot o the the saute function and add the oil.
  3. Sear the roast in the pot on each side. Turn off the saute setting and place the place the garlic, onions, and carrots on top.
  4. In a bowl whisk together the stock, Worcestershire sauce, remaining salt, pepper, thyme and parsley. Pour this over the meat and vegetables in the instant pot.
  5. Place the lid on the pot and seal. 90 minutes.
  6. After allow the pressure to release naturally for 15 minutes, then use the quick release on the lid to release any excess pressure.
  7. Remove the lid and remove the carrots to a serving dish and cover to keep hot. Remove the roast from the pot and tent with foil and allow to rest for 15 minutes.
  8. Meanwhile, turn the pot on saute and bring the liquid remaining in the pot to a boil.
  9. In a small bowl, combine the cornstarch and water until blended.
  10. Whisk in the mixture into the juices in the pot. Turn off saute and cooked to the desired consistency.
  11. Taste and add in additional salt and or pepper if needed.
Recipe Card powered byTasty Recipes

Recipe adapted from The Kitchen Whisperer.


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

* By using this form you agree with the storage and handling of your data by this website. Your email address will not be published.