Instant Pot Classic Pot Roast

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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.

Instant Pot Classic Pot Roast | realmomkitchen.com

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

Instant Pot Classic Pot Roast

Real Mom Kitchen

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  • 3-4 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


  • Coat the chuck roast with 1 tsp of salt on all sides.
  • Turn the instant pot o the the saute function and add the oil.
  • 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.
  • 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.
  • Place the lid on the pot and seal. 90 minutes.
  • After allow the pressure to release naturally for 15 minutes, then use the quick release on the lid to release any excess pressure.
  • 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.
  • Meanwhile, turn the pot on saute and bring the liquid remaining in the pot to a boil.
  • In a small bowl, combine the cornstarch and water until blended.
  • Whisk in the mixture into the juices in the pot. Turn off saute and cooked to the desired consistency.
  • Taste and add in additional salt and or pepper if needed.
Tried this recipe?Let us know how it was!

Recipe adapted from The Kitchen Whisperer.


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