Instant Pot Mom’s Pot Roast—pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Get the SLOW COOKER Mom’s Pot Roast Recipe here
Instant Pot Mom’s Pot Roast
Everyone needs a recipe like this in their back pocket. It’s a perfect Sunday dinner that brings me back to childhood. If you didn’t get your slow cooker started early enough don’t worry you can make pot roast in your Instant Pot. It’s definitely not an “instant” recipe but you can have fall apart roast within about 2 hours. That’s a lot quicker than 10 hours in the slow cooker.
Let’s talk about the gravy. I decided to use a flour and butter roux instead of cornstarch and it was the right choice. The gravy was creamy and delicious and I wanted to lick my plate. Just make sure to salt and pepper your gravy a little before serving. It makes the difference between an okay gravy and an amazing gravy.
For this Instant Pot pot roast I pressure cooked the roast for 60 minutes and then used a quick release so I could add in the vegetables. Then I pressure cooked for 5 more minutes and used a natural pressure release. Finishing off the roast with natural pressure release is of the utmost importance. If you quick release the roast it will be like a door stop. Give yourself plenty of time for a natural pressure release. Mine took about 30 minutes. Yes it’s hard to do because your house will smell so good and you’ll just want to eat right away but try your hardest to hold off!
Make this Instant Pot mom’s pot roast for Sunday dinner this week! You and your family will love it!
More Instant Pot Beef Recipes…
Instant Pot BBQ Beef Sandwiches
Instant Pot 3-Ingredient Rump Roast
What Pressure Cooker Did You Use?
To make Instant Pot Mom’s Pot 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.
Instant Pot Mom’s Pot Roast
- Prep Time: 30 minutes
- Cook Time: 65 minutes (plus 20-30 minute NPR)
- Total Time: 2 hours
- Yield: 6–8 servings 1x
Description
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Ingredients
For the roast:
- 2 tsp canola, vegetable or olive oil
- 3 1/2 pounds beef chuck roast, cross rib roast or rump roast
- Salt and pepper
- 3 cups water
- 2 Tbsp Better Than Bouillon Beef Base (or 4 tsp beef bouillon)
- 2 tsp onion powder
- 1/2 tsp parsley flakes
- 1/4 tsp celery seed
- 1/4 tsp paprika
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 Tbsp Worcestershire sauce
For vegetables:
- 1 1/2 pounds Russet, yellow or red potatoes, cut into chunks
- 1 1/2 pounds peeled carrots, cut into chunks or baby carrots
For gravy:
- 5 Tbsp melted butter
- 1/4 cup flour
- Salt and pepper
Instructions
- Cut off excess fat and the silver skin from the roast. Some roasts have more fat than others. I always try to pick the roast with less chunks of fat and more marbling.
- (This step is optional but will help the roast be a lot more flavorful) Turn Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Salt and pepper the roast on all sides liberally. Add in the roast and brown it on each side for about 5 minutes. Remove the roast and deglaze the pot with the water.
- Add in the Better than Bouillon and stir to dissolve. Turn off the saute setting. Add in the roast. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes (for a 3 inch thick roast). If your roast is thicker add 20 minute for each additional inch.
- (If you want to add vegetables you will use a quick release initially, if not adding vegetables use a natural pressure release.) Once the time is up move the valve to venting to quickly release the pressure. Remove the lid. Turn the roast over. Add the potatoes and carrots on top. Replace the lid, move valve to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pressure release naturally for as long as you can (I did 30 minutes). This is an important step. If you quick release the roast it won’t be tender. Remove the lid.
- Scoop the potatoes, carrots and roast onto a platter and let rest. While the meat is resting make a gravy. Turn the Instant Pot to the saute setting. In a small bowl whisk the melted butter and flour together until completely smooth. Stir a cup of the liquid from the Instant Pot into the butter and flour. Whisk until smooth and then stir the whole mixture into the Instant Pot. Whisk until the gravy thickens. Salt and pepper the gravy to taste.
- Slice or shred the roast. Serve the roast, potatoes and carrots with gravy over the top.
- Category: Beef
- Method: Instant Pot
- Cuisine: American
*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.
Just made this for Father’s Day dinner today and it was a home run hit! Everyone loved it, including Dad. I’ve tried a few different pot roast recipes, including your dill roast and the Amish one, and while those are super-good, I think this is the best! Thanks for yet another great recipe Karen!
So glad you liked it Amy! Thanks for the 5 stars!
Omg the best pot roast. I used a Tri Tip toast. Melt in your mouth
Good to know that tri tip worked well for you Ellyn! Thanks!
Oh my gosh, best pot roast recipe and super easy. So much flavor. Was doing the happy dance while eating. Thank you for an excellent recipe.
Oh you are very welcome!!
This is my new go-to IP roast beast recipe!! I made curly egg noodles to serve the roast, veggies, and gravy on, and it was a hit.
I love sweet onions, and cut two large ones up and put them in the pot with the roast, knowing they would “liquidate” during cooking. They did — and I put a little more flour in the roux to accommodate the moisture from the onions. The carrots and potatoes were perfect, and the roast was fall-apart tender.
Thank you for a winner!
Yum, I love the idea of the onions!
Hi Karen.
I have a 3-qt Instant Pot. How much should I reduce this recipe?
Thankas.
George
I’d cut it in half.
I have tried different pot roast recipes in the Instant Pot, this is simply the best! My husband and I ate every delicious morsel. I did not deviate from your recipe one bit and it turned out wonderful!
Thanks Kathy!! This is so great to hear 😊
HI, I just got my instapot and I’m wondering…. For the recipes where you don’t specify (like this one), should I use high or low pressure? Thanks!
Hi Samantha it’s always high pressure unless specifically stated low. High pressure should be your default 🙂
Hello. I have 2 chuck roasts that I want to make at the same time. One is 2.5 lbs and one is 3 lbs. Should I follow the same recipe, or do I need to add more time per extra lb? Also should i use the same amount of liquid? Thank you!
Since they are two separate pieces of meat they will be just fine with the same cooking time. And no need to add extra liquid. Enjoy!
Simply delicious! I am fairly new to my Insant Pot, but we have enjoyed every meal from it so far. I am happy to learn about adding the vegetables after the meat is cooked. The last time my potatoes turned into a gravy thickener! It was wonderful to have firm, tasty veggies instead of mush. I will definitely use this recipe again.
Thanks for sharing your experience Vicky!
This was such a hit. I made Joanna Gaines’ biscuits to go with it and got two thumbs up from my youngest daughter (who normally doesn’t like beef) and a thumbs up from my older daughter’s boyfriend (he only had one free hand at the time). My husband said it was “verrry awesome!” I didn’t have celery seed so I just used Old Bay which I use on almost everything anyway (1st ingredient in it is celery salt/seed). The gravy was so delicious and I love the simplicity of making it right in the pot. I did add a small onion with the veggies because I just like to have onion. 🙂
Thanks so much for this wonderful, versatile, easy recipe!
I’m so glad it was a hit at your house Becky!
Hello! I am excited to try this! I have been thoroughly enjoying my instant pot for over a year now and I use your recipes almost exclusively! They are all amazing! I love that you also adjust the recipes for doubling and tripling!! I still get a little confused about how to figure the time if my roast isn’t exactly the same size that you have. So, if my roast is over 4 pounds, how much time does it need? Thank you so much!
Hi Sharon, check this chart. I use thickness rather than weight: https://www.365daysofcrockpot.com/instant-pot-cooking-times/
3rd time making this. ive tried a couple other recipes but my family loves this! so perfect plenty of gravy. my youngest just looked at me and it, it just has so much flavor. awesome share, thank you 😀
Nice! Glad to hear this Maureen 🙂
Do you put the roast on the metal insert with handles into the intantpot or do you put it directly into the instant pot?
Directly in the Instant Pot.
What should I do if roast is too wide to fit in IP. Weight is correct. Can I cut a piece off and put on top? Thanks
Yes that would work just fine. Often I quarter my roasts. More flavor and more surface area.
Is it still 3 cups of water if you have an 8 qt.? Thanks
I haven’t tried this recipe…yet, but the directions & comments/questions & your answers are really helpful!
Thank you!
You’re welcome. Hope you like it Jan!
I have a 3 qt ip what size roast plus same times as this recipe?
Whatever size will fit without going over the 2/3 fill line. And yes same times 🙂
This was amazing! My hubby was licking the plate! I just did the meat solo in the Instant Pot and served w/ salad and mashed potatoes. Since I didn’t have the veggies in with the roast, I added extra flour to my gravy mix. We had PLENTY of gravy and the the gravy was amazing. It took about 45 minutes of natural release time after the 60 minutes of high pressure for the pressure thingy to go down. It was falling apart as I was picking it up out of the juice. This was my very first Instant Pot recipe and it was a hit! We will definitely be making this the next time chuck roast goes on sale!
I’m so glad you enjoyed it so much Melissa!! Thanks for sharing your experience with the recipe 🙂
When you say natural release what are you doing? I am new to this!
Hi Patricia, this article and video explain it perfectly: https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/
And congrats on trying out the IP. I think you’ll love it! Here are some more FAQs of new users that will probably be helpful to you:
https://www.365daysofcrockpot.com/instant-pot-frequently-asked-questions/
One of the other YouTube recipes for pot roast wrapped their potatoes and carrots in foil and placed them on top of the roast. They cooked them for the full length of time. Do you think they would still be over cooked? It would cancel out the quick release to add the vegetables. What is your take on this?
Thanks, Steve
Steve that seems like it would work. I like the innovation! I would try it out and see. Keep them in large pieces or don’t cut at all.
I love all of your recipes, but this is certainly one of my favorites!! So delicious!! Thanks for sharing!!
So glad you liked it Kim!
Normal or high pressure?
Thanks
High pressure is what I always use.
I followed this recipe pretty close to the mark, but because I am STILL harvesting zucchini, I heated a zucchinni, lifted the pot roast after the meat cooking phase, added the zucchini, then proceed to follow the directions for potatoes, carrots and ultimately the gravy. Ric, thick, flavorful. And the dreaded zucchini undetected by others. A nutritional boost!
Haha! good idea!
Just made this, and it’s the best pot roast I’ve ever made. I’ve always struggled with this, used packaged seasoning mixes. No more. This is my go to. Love every recipe of yours I’ve tried so far! Thank you so much!!!
Terri, how wonderful! Thank you for sharing.
Do you put the roast on the trivet or right into the liquid?
I did right in the liquid but you could do either way.
Very good recipient! The Cut I used was sirloin tip. Maybe not the best choice, but still very tender, used small whole potatoes and they worked well.. This will be my go to pot roast recipient!
Nice! Thanks for sharing Jay!
If I don’t have better than boullain, can I use beef broth? Is so, how much?
Instead of 3 cups of water and the bouillon I’d just the 3 cups of beef broth.
I just read this recipe and forwarded it to my daughter who is away at college. She just moved into a house with 4 other girls and has already impressed them by making chicken breasts. We surprised her with her very own IP.
I know she will love this pot roast with veggies!! I sent her away with a folder filled with your recipes I printed for her.
Thank you!!
How great! What a good mom you are.
Please explain why the roast doesn’t get like a door stop if your first doing a quick release. I would think it would still get tough.
It gets tough if you were to stop the cooking completely right then. But because you bring the pot back up to pressure and cook longer and then finish off with a natural pressure release it works!
This is so far, the best of the Instant Pot recipes I’ve tried for pot roast! It was delicious!! I only made two additions that probably didn’t make that much difference from the recipe as given. I had 1/2 onion in the refrigerator so I chopped it and put it in on the beginning stage. I also had an open bottle of red wine (Malbec) so I poured about 1/4 cup in with the bouillon. Again, I’m not sure if the additions really changed the taste.
I also appreciate that you have a second stage to put the carrots and potatoes in at the end for a quick pressure cook. So many recipes have the users put everything in together and then the vegetables come out as mush. 🙂
Great job on this one! I’m deleting the other Instant Pot pot roast recipes and leaving this as my go to!
Wow so glad you liked it Dave! Thanks for sharing your experience!
If not using veggies how long is the natural release time? Thanks!
As long as you can…up to 30 minutes.
How much time should you add if the roast is frozen? Can you flour the roast before browning it?
No flour for the Instant Pot it will stick to the bottom and burn. If the roast is frozen I would add an additional 20 minutes.
can this recipe be cut in half?
Yes it can. Cut all ingredients in half and keep same cooking time.