Instant Pot Grandma’s Sunday Roast–get fall apart roast paired with potatoes, carrots, green beans and gravy made quickly in your pressure cooker. A perfect Sunday dinner just like Grandma used to make.
Get the SLOW COOKER version of the recipe here
Instant Pot Grandma’s Sunday Roast
Pot roast is just one of those old fashioned comfort foods. Mom and Grandma would be proud of this recipe. They’d also be surprised at how fast you can make a tender roast. The Instant Pot makes the process of getting roast tender very fast and really quite easy.
You may wonder why you can’t add the vegetables in with the meat at the beginning. It’s just because the meat takes much longer to get tender and the vegetables would be a mushy mess. If you don’t want the vegetables you can just leave them out. Just make sure to use a natural pressure release for the meat. This will ensure you get tender roast.
Make sure to use a beef chuck roast or beef chuck steak for this recipe. It works so well with the moist environment.
More recipes you’ll love…
Instant Pot Beef and Cheddar Sandwiches
Instant Pot Salisbury Steak with Mashed Potatoes
What Pressure Cooker Did You Use?
To make Instant Pot Grandma’s Sunday Roast I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Instant Pot Grandma’s Sunday Roast
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
Get fall apart roast paired with potatoes, carrots, green beans and gravy made quickly in your pressure cooker. A perfect Sunday dinner just like Grandma used to make.
- 2–3 pounds chuck steak or chuck roast, trimmed of excess fat
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp crushed rosemary
- 1/2 tsp smoked paprika
- 1 Tbsp canola or olive oil
- 3 cups beef broth or 3 cups water and 3 tsp Better than Bouillon beef base
- 2 pounds yellow or red potatoes
- 1 pound baby carrots
- 1 pound green beans
- 2 Tbsp worcestershire sauce
- 2 Tbsp cornstarch + 2 Tbsp cold water
- Press all the seasonings (kosher salt, onion powder, garlic powder, rosemary and paprika) onto the beef. Rub the seasonings into all sides of the beef.
- Turn your Instant Pot to the saute function. When it says HOT on the display add in the oil. Swirl the pot around to coat the bottom of the pot with the oil. Place the beef into the pot and let it sit for 3 minutes. Then use tongs to flip it to the other side and let it sit and brown for 3 more minutes.
- Move the meat to one side of the pot and deglaze the pot with the beef broth.
- Cover the pot and secure the lid. Set the valve to sealing. Set the manual/pressure cook button 30 minutes for beef chuck steak or 60 minutes for beef chuck roast.
- Prepare your vegetables. Wash and cut your potatoes into large chunks. Wash the green beans and trim off the ends.
- When the timer beeps move the valve to venting. Once you can, open the pot and add in the vegetables on top of the beef. Drizzle the worcestershire sauce over the top. Cover the pot and set the manual/pressure cook button to 5 minutes (for softer vegetables) or 4 minutes (for firmer vegetables). Make sure valve is set to sealing. When the timer beeps let the pot sit there until the pressure naturally releases completely or if you’re in a time bind you can release the pressure after 10 minutes.
- Remove the lid and scoop the vegetables and meat onto a platter. Loosely tent with foil.
- Make gravy with the liquid in the pot. Turn the Instant Pot to the saute function. In a small bowl stir together the water and the cornstarch until smooth. Stir the mixture into the liquid in the Instant Pot. Whisk the mixture until it thickens. Depending on how thick you like your gravy you could add in more cornstarch/water slurry. Salt and pepper the gravy to taste.
- Serve meat and vegetables that are on the platter with the gravy. Salt and pepper to taste.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe is GLUTEN-FREE! Just check your broth to be sure it does not contain gluten.
- Category: Beef
- Method: Instant Pot
Keywords: roast, one pot meal, instant pot, beef
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
John M. says
I made this recipe today for Sunday lunch and it was fantastic! It really was like Grandma would make, although she might have chucked a turnip into it. I made it exactly as written, but halved the recipe for my 3 qt. IP Mini (the ‘1/2x’ button was very handy for the mathematically challenged among us). Thanks again, Karen. This one is a keeper.
A few notes for readers: I’m so tired of the tough, old, stringy green beans at the produce section. This time, I used frozen petite whole green beans that had already been trimmed and the difference was remarkable.. Tender and flavorful! Never going back again. I used a 1.3 lb. chuck flatiron steak as it was all I could find and it worked great. I pressure cooked it for 45 min. and it was fall apart tender and delicious. I added a pinch of oregano to the gravy, and tripled the cornstarch slurry for a thicker gravy. Finally, after reading Karen’s advice to a commenter whose IP wouldn’t pressure up quickly after the meat was done and ended up with mushy veggies — after tossing in the room temp. veggies and Worcestershire sauce as quickly as I was able and closing the lid, the IP was only halfway pressured up after about 8 minutes, so I shut ‘er down and let it naturally release. That worked great! I had perfectly tender veggies and learned another good tip here.
Thanks for the tips John! And the 5 stars 🙂
Mickey Zimmer says
You forgot to mention to turn the valve back to sealing after adding the veggies.
oops! Just corrected it.
Mickey Zimmer says
It turned out great!
Glad to hear it! 😊
This recipe is absolutely delicious. I added pepper,oregano, and a little red pepper flakes. It turned out perfectly and so much flavor. Everything was cooked to perfection.
Glad you hear it Julie!
I am totally new to the Instant Pot and I would love to try this recipe….
How much would I change this recipe using an 8 quart? Also can I exchange some of the vegetables (no potatoes but add mushrooms, onions, celery, carrots and maybe parsnips) and add an extra (quantity wise)vegetables to this recipe?
For an 8 quart keep the recipe the same. And for the vegetables that sounds so great! Add as much as you want.
Tessa Rose says
The times on this recipe are perfect! The roast was fall apart tender (couldn’t find chuck roast but found a bottom round roast. Worked great!). I cooked the veggies for 5 minutes with full natural release and they were good! A little on the fall apart side but I’ll take that over hard potatoes any day. Overall great recipe!
So glad you liked it Tessa!
Can I use a 5lb top round roast and if so for how long?
Top round is pretty lean. Are you wanting a roast that is shreddable or one that you can slice?
I have a question! When I opened the lid to put in the vegetables, it took my pressure cooker another 10 minutes to re-pressurize before starting the 4 minute count down. I ended up with unrecognizable carrots, and green beans. The potatoes however were perfect. Any recommendations on how to fix this so the veggies aren’t mush?
I’m sorry! My pot always comes back to pressure so fast. I’m not sure why yours didn’t. Next time I would just keep a watch on the clock and turn off the pot after 5-6 minutes regardless if it has reached pressure (the second time) or not.
Donna B. says
This recipe turned out absolutely delicious! I will be making this a go to Sunday staple!!
Awesome Donna! so glad you liked it 🙂
Myra G. says
Can you post a recipe for Jewish style brisket ( thin ) cut made in the Instant Pot. I have the 8 quart pot.
Thank you for your great recipes.
Do you have a non-IP recipe for this? I could look and see if I could convert it to a IP recipe.
Eric Sikking says
Best recipe yet. Added a few different seasonings. It came out amazing. Times were perfect. Roast just fell apart. Loved it.
So happy to hear this Eric!
Great Eric! Let us know what seasonings you used 🙂
We love this pot roast! So easy, but makes me feel fancy 🙂 Thank you Karen! You have made using the instant pot easy!!!
You’re welcome Tiff!! I’m glad you are using your Instant Pot.
Can I use a rumproast?
yes you can!
Can you put the roast in frozen?
yes but I would bump the time up to 80 or 90 minutes.
ABSOLUTELY AMAZING!!!! I have made twice now with each meat both are delicious!!!
My husband LOVED it! The best Pot Roast my family has ever had! Used a beef shoulder roast, and followed the recipe as printed using my own IP Beef Bone Broth.
So happy you liked it Lynn!
So, to clarify, you’re quick-releasing the pressure to put in the veggies, but doing a natural release at the end? Does the quick release for vegetables not make the meat tough? Thanks!
Exactly. The meat turns out great!
I have 4 pound roast, how much time should I give it?
I’d halve the roast and cook for 60 minutes. It’ll be yummy!
I’m not sure if I missed it, but was this cooked on high or low pressure?
Can you use frozen roast? If so what changes should I make for cooking it?
I would pressure cook for 80 minutes.
Is the rosemary dried or fresh?
Sorry for the confusion. I used dried rosemary.
Did I miss when to add the worchestire sauce.
it’s in step 6, with the vegetables.
Patricia Hawn says
I don’t see when you put the meat back in the IP. Can you edit this, please?
I tried to make it clearer. Hopefully you understand the recipe.