Instant Pot Rocky Mountain Roast–go from a frozen solid to a fork tender roast beef in a couple of hours with the help of your Instant Pot. Roast, potatoes, carrots and gravy is a classic meal that never goes out of style!
This recipe can also be made in your slow cooker. Instructions are listed in the recipe card below.
Instant Pot Rocky Mountain Roast
This roast is so good! You can use a fresh or frozen solid roast. The recipe doesn’t call for browning the roast. And there are no packets used but there is a lot of flavor. You can make the roast all by itself or you can add in potatoes and carrots to make it a full meal. My family loved this roast dinner and I think you will love it too!
Ingredients/Substitution Ideas
- Beef broth–or water and Better than Bouillon beef base
- Red wine vinegar
- Bay leaf
- Chuck roast–fresh or frozen
- Kosher salt
- Black pepper
- Dried thyme
- Garlic powder
- Onion powder
- Dried parsley
- Ketchup–or tomato paste
- Worcestershire sauce
- Carrots–or baby carrots
- Yellow and/or red potatoes–or peeled russet potatoes
- Cornstarch
Steps
Add broth, vinegar and bay leaf into Instant Pot. Add in the chuck roast (I used a frozen chuck roast).
In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire.
Spoon the mixture over the top of the roast.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 80 minutes for frozen roast or 60 minutes for fresh roast. When time is up let pot sit for a full natural pressure release. Remove the lid.
Move the roast to a cutting board and set aside.
Add the carrots and potatoes into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
Stir cornstarch together with 3 Tbsp water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the gravy.
Slice the roast and serve with the potatoes, carrots and gravy. (I stirred the cut up roast into the pot with everything else).
Notes/Tips
- If you’d like, skip the peeling and cutting…use baby carrots instead of regular carrots.
- Make sure to salt and pepper to taste.
- Want to add more depth of flavor? Try browning the roast in a little oil before pressure cooking or slow cooking.
- You can use blade roast, cross-rib/shoulder roast, rump roast, bottom roast, and boneless chuck roast. My roast was trimmed of excess fat.
- The second time pressure cooking goes really quick because the pot is already warmed up so it comes to pressure fast.
- This recipe can be gluten-free if you use gluten free Worcestershire sauce.
- This recipe is dairy-free.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with carrots are Instant Pot Homestyle Chicken And Vegetables and Instant Pot Broccoli Cheddar Soup.
- Recipe adapted from Cook with Lars.
More Instant Pot Roast Recipes…
Instant Pot Yankee Pot Roast
A homey, comforting fall apart roast that has loads of fall flavor. This is a low carb recipe that can be served over mashed cauliflower (or if you’re in the not caring about carbs camp serve it over mashed potatoes).
Instant Pot 3-Ingredient Rump Roast
An easy beginner recipe for the Instant Pot. Beef pot roast is cooked until tender in the electric pressure cooker. If desired you can also make carrots and potatoes with the roast.
THE Roast
A recipe for the best Instant Pot or Crockpot roast! The roast is tender, moist and full of flavor. This may be the last roast recipe that you ever need!
Marry Me Roast Beef
Marry Me Roast Beef is an Instant Pot or Crockpot recipe for savory, saucy, plate-licking good roast beef and gravy.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Rocky Mountain Roast
- Prep Time: 25 minutes
- Cook Time: 60-80 minutes
- Total Time: 45 minute
- Yield: 6 servings 1x
Description
Go from a frozen solid to a fork tender roast beef in a couple of hours with the help of your Instant Pot. Roast, potatoes, carrots and gravy is a classic meal that never goes out of style!
Ingredients
- 2 cups beef broth
- 2 Tbsp red wine vinegar
- 1 bay leaf
- 2 1/2 pound chuck roast, fresh or frozen
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/4 cup ketchup
- 2 Tbsp Worcestershire sauce
- 4 carrots, peeled and cut into large chunks
- 1 pound yellow and or red potatoes, quartered
- 2–3 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Add broth, vinegar and bay leaf into Instant Pot. Add in the chuck roast.
- In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire. Spoon the mixture over the top of the roast.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 80 minutes for frozen roast or 60 minutes for fresh roast. When time is up let pot sit for a full natural pressure release. Remove the lid.
- Move the roast to a cutting board and set aside.
- Add the carrots and potatoes into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Stir cornstarch together with 3 Tbsp water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the gravy.
- Slice the roast and serve with the potatoes, carrots and gravy. (I stirred the cut up roast into the pot with everything else). Salt and pepper to taste.
Slow Cooker Instructions:
- Add broth, vinegar and bay leaf into slow cooker. Add in the chuck roast.
- In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire. Spoon the mixture over the top of the roast.
- Cover slow cooker and cook on low for 4 hours. Add in the carrots and potatoes and cook on low for 4-5 more hours, or until roast and vegetables are tender.
- Stir cornstarch together with 3 Tbsp water until smooth. Stir the slurry into the pot to thicken the gravy. Cook on high for 10 minutes without the lid to thicken.
- Slice the roast and serve with the potatoes, carrots and gravy. Salt and pepper to taste.
Notes
If your roast is larger than 2 ½ pounds or is very thick you will want to increase cooking time by 10-20 minutes. It’s hard to overcook a chuck roast so don’t be nervous about increasing the cooking time.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*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.
I couldn’t find my roast beef recipe so I just wing it, and it came out super great. After making it I see you just came out with this recipe which is exactly the ingredients I used. So now I know I was on the right track! I substituted some potatoes with yams and turnips for lower carbs. Than I used potato starch as an thicker as I think it gives a great potato soup like flavor. Great recipe!
★★★★★
Great minds think alike!
Hi Karen. I’m always looking for pork roast recipes. Would this work with pork?
yep! totally!