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!
THE Roast
You might be thinking what’s so great about this roast? Well let me tell you! It’s full of flavor but there are no packets or envelopes or cream of soups. It comes out full of flavor and is so tender it falls apart with a fork. It doesn’t require a ton of steps. Mostly you just brown the roast, add the seasonings and let the Instant Pot do its thing. If you’re someone who can never get roast to turn out just follow the steps below and you’ll be able to have success!
What kind of roast should I use in the Instant Pot or Crockpot?
The type of roast that I’ve had the most consistent success with in the Instant Pot and Crockpot is the chuck roast. It has even marbling and turns out great every time. Make sure to let the chuck roast cook long enough. If it’s not tender, it hasn’t cooked long enough. Also make sure to use a natural pressure release with roast…or else it won’t be tender. I often wait until chuck roast is on sale and then stock up and freeze. It makes great stew meat as well…just cut it into cubes and use in beef stew.
Can I cook frozen roast in the Instant Pot?
Yes you can. Follow the recipe below. However instead of pressure cooking for 70 minutes pressure cook for 90 minutes.
What ingredients do I need to make roast?
- Canola oil–or vegetable oil, olive oil, etc. This is for browning the roast. Browning the roast is one extra step but I think you will find it is well worth it. It adds lots of flavor and color too. With the Instant Pot it’s so easy to brown the roast before pressure cooking. Just use the sauté (“more”) setting.
- Chuck roast–trimmed of extra fat. You can also use a rump roast.
- Seasonings: black pepper, onion powder, garlic powder, dried oregano, dried parsley, kosher salt, dried basil, dried thyme leaves, dry onion flakes
- Water
- Better than Bouillon Beef Base
- Cornstarch–to thicken the gravy. You can also use arrowroot or flour.
- Optional: baby carrots and potatoes–I eyeballed how many I wanted to use.
How do I make roast in the Instant Pot?
- Brown the roast using the sauté setting.
- Deglaze the pot.
- Pressure cook the roast with a natural pressure release. Remove the roast and shred.
- If you want cook potatoes and carrots pressure cook them in the juices remaining in the Instant Pot. The pot will come to pressure really quickly because it’s already heated up.
- Make the gravy by thickening the juices with cornstarch.
- Serve and enjoy!
Notes/Tips
- If you want to cook the roast faster you can quarter the roast before adding it into the Instant Pot. You’ll be able to use a shorter pressure cooking time of 50 minutes with a full natural pressure release.
- Serve roast with potatoes, carrots and gravy. Serve with a side of green beans and a roll with butter.
- I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot. Halve the recipe in the 3 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 Better than Bouillon Beef Base are Instant Pot Beef And Barley Soup and Instant Pot Roast Beef Commercial.
More Instant Pot Roast Recipes…
Instant Pot Dill Pickle Roast
Make this easy, 3-ingredient BBQ beef recipe with a pickle twist and enjoy tender, shreddable roast that can be served on buns or eaten however you desire.
Instant Pot French Onion Pot Roast
Tender pieces of chuck roast with caramelized onions and gravy. This roast is addicting!
Instant Pot Garlic Herb Pot Roast
This easy pot roast cooks in the Instant Pot and creates an incredibly delicious garlic herb gravy! The finished meat is fall apart tender.
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.
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.
THE Roast (Instant Pot or Crockpot)
- Prep Time: 25 minutes
- Cook Time: 70 minutes (plus 15 minute NPR)
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
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!
Ingredients
- 1 Tbsp canola or vegetable oil
- 2–3 pound chuck roast
- 1 tsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 tsp dried oregano
- 1 Tbsp dried parsley
- 1 tsp kosher salt
- 1 tsp dried basil
- 1/2 tsp dried thyme leaves
- 2 Tbsp dry onion flakes
- 2 cups water
- 3 Tbsp Better than Bouillon Beef Base
- 3 Tbsp cornstarch + 3 Tbsp water
- Optional: baby carrots and potatoes cut into wedges
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil. Pat the roast dry and add it into the pot. Let it brown on one side for 5 minutes. Flip it over and brown on the other side for 5 more minutes. Turn off sauté setting.
- While roast is browning add pepper, onion powder, garlic powder, oregano, parsley, salt, basil, thyme and onion flakes to a small bowl. Stir together.
- Pour the water into the pot with the roast and scrape bottom of pot so nothing is sticking. Stir in the bouillon with the water to dissolve. Sprinkle the seasonings over the roast.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up allow for a full natural pressure release. Remove the lid.
- Move the roast to a cutting board.
- If you want potatoes and carrots add them into the pot and cover the pot. Turn valve to sealing. Set the manual/pressure cook button to 8 minutes. when time is up move the valve to venting.
- Shred the roast and discard any excess fat. Move roast to a serving platter
- Use a slotted spoon to move the carrots and potatoes to serving platter. Turn Instant Pot to sauté setting. In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot to thicken the gravy. Once it has thickened turn off the Instant Pot.
- Serve roast with vegetables and gravy.
Slow Cooker Instructions:
- Heat a pan over medium high heat on the stove. Add in the oil. Pat the roast dry and add it into the pan. Let it brown on one side for 5 minutes. Flip it over and brown on the other side for 5 more minutes. Add roast to the slow cooker.
- While roast is browning add pepper, onion powder, garlic powder, oregano, parsley, salt, basil, thyme and onion flakes to a small bowl. Stir together.
- Pour the water into the slow cooker with the roast. Stir in the bouillon with the water to dissolve. Sprinkle the seasonings over the roast.
- Cover and cook on low for 8-12 hours, until tender. If you want potatoes and carrots you can add them in halfway through the cooking time.
- Move the roast to a cutting board.
- Shred the roast and discard any excess fat. Move roast to a serving platter
- In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the slow cooker and turn slow cooker to high. Cook until gravy has thickened.
- Serve roast with vegetables and gravy.
- 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.
what time for natural release?
I would say at least 15 minutes but a full natural pressure release if you can.
Karen, you out-did yourself with this one, girl! Was absolutely the easiest roast I’ve ever done. Just delicious. Seasonings were perfect. I stir-fried some yellow squash, zucchini & onion to go with it. My husband is over there belly-up in his lounger with a HUGE grin on his face. Best. Compliment. Ever.
★★★★★
Haha! I love it Kim. I like your idea for the zucchini too. That sounds like a great side.
Hi! How much beef broth would you add if you didn’t want to use a bouillon base – 1 cup? and would you adjust any of the seasonings?
I would use 2 cups of broth instead of the water and bouillon.
If I want to substitute Pork But how do I adjust the time? Right now Pork is much cheaper than Beef and is just as good if not better
If it’s a pork butt/shoulder I would use the same amount of time. If it’s a pork loin it will be much less time, probably around 25 minutes.
I am 82 yrs of age and I have no way to brown the roast. I only have an air fryer, slow cooker and a toaster oven, Do you have any suggestions. thanks, Donald Heard
Donald I think it would be nearly as good without browning it
Donald,
What Linda says is true. But if you still want to brown it, you can just do it in a frying pan on the stove & then finish cooking in slow cooker. I did that for years, before there were Instant Pots. I just browned the roast in frying pan & finished it off in my “old timey” pressure cooker.