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…
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.
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
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
- 1 1/2 pounds Russet, yellow or red potatoes, cut into chunks
- 1 1/2 pounds peeled carrots, cut into chunks or baby carrots
- 5 Tbsp melted butter
- 1/4 cup flour
- Salt and pepper
- 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.