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You are here: Home / All Recipes / Instant Pot Pot Roast [Slow Cooker Option]

February 19, 2018 By Nancylynn 48 Comments

Instant Pot Pot Roast [Slow Cooker Option]

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This Instant Pot Pot Roast cooks in record time, making it perfect for a weeknight dinner or a stress free special occasion!  This post contains affiliate links for products for products I’m obsessed with. 

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Omg, you guys.

My love for the Instant Pot has hit an all time high with this dinner.

I mean…we ate this oh so delicious Sunday dinner style Pot Roast on a Wednesday night recently.  And a damn busy one, too.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

And while I wouldn’t say this is the quickest Instant Pot meal ever, it certainly was the quickest Pot Roast I ever made and I was able to walk away from my pot, hang with the kids, help with homework, get basketball clothes ready, make lunches and do all the after school things while this meal was cooking.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

I used my 8 quart for this one, but it would easily fit into the 6.  And I started by giving my Chuck Roast a good sear on both sides.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Then I threw in some roughly chopped onions and minced garlic.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Then added my meat back in along with some beef broth and tomato paste.  You can also use some gluten free Worcestershire sauce or coconut aminos in there, but I have done it with and without and love it the same.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Next I washed up some carrots and baby potatoes using my Norwex fruit and veggie cloth.  Baby potatoes with the skin still on work perfectly for this recipe.  You don’t need to cut or peel them and they are super tender, but not mushy because the skins keeps everything in tact.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Just throw them right in!

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Your carrots will be on the softer side, so you want to be sure to cut them thick.  No baby carrots for this recipe!  And if this is a dealbreaker, you could easily make them in your microwave or roast them separately.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

I also used this awesome Steamer Basket because I didn’t want the carrots to get lost in the gravy.  I got mine on amazon and it came with two different size baskets.  I use them all the time for veggies!

That’s all you have to do to prep the roast.  Now just lock the lid, set it for 60 minutes, and let it sit for a natural release.  My reward after cooktime?

This gorgeousness.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

You all know I love to make a quick gravy in the IP.  I just can’t help myself with this saute setting, you know?  So I thickened my cooking stock with some arrowroot.

Best part?  I only had one pot to clean after my daughter’s basketball game.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Such a dude pleasing meal, too.  My husband was in love. I certainly know the way to that man’s heart.

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Simple and delicious.

Going to try this Instant Pot Beef Roast?  Let me know what you think!  I love it when you guys tag me on social with your creations!

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

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Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast

★★★★★ 5 from 3 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
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Description

This Instant Pot Beef Pot Roast cooks in record time, making it perfect for a weeknight dinner or a stress free special occasion!


Ingredients

Scale
  • 4 tsp olive oil, divided
  • 2 lbs boneless chuck roast, trimmed
  • 1/2 onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups organic, low sodium beef broth or stock
  • 2 T tomato paste
  • 6 carrots, chopped thick and on a diagonal
  • 3 cups of baby potatoes, skin left on
  • Himalayan or sea salt
  • thickener of your choice – tapioca, arrowroot, rice flour, or cornstarch
  • optional – 1 T Worcestershire sauce or coconut aminos

Instructions

  1. Trim all fat from chuck roast steak, then sprinkle salt on each side. Set IP to sauté and and wait until the screen reads “hot.” Add 2 tsp of the olive oil and sear meat on both sides. Remove roast from pot.
  2. Add remaining 2 tsp olive oil to pot and add onions and garlic. Saute for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce, if using, and stir well. Get all those brown bits up from the bottom of the pot to flavor your meat and veggies and make a killer gravy!
  3. Add roast back to pot, along with potatoes. Place carrots in a steamer basket on top of meat and potatoes. Lock lid and set for 60 minutes.
  4. After cook time, do a natural release. It took my pot about 15 minutes to release all the pressure. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you will be good.
  5. Remove roast and veggies after cook time. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing with 1 T of your thickener. Add this slurry back to the IP and place pot on sauté. Simmer until the gravy thickens to your liking, stirring frequently.
  6. Fixers – use your containers to measure your portions. Enjoy!

Notes

Serves 6
1 Red, 1 Yellow, 1 Green, 1 tsp each

For Slow Cooker – cook on low 8-10 hours

Keywords: beef, pot roast, dinner, instant pot, gluten-free, high-protein

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

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Filed Under: All Recipes, Beef, Cooking Method, Courses, Dairy Free, Diet, Dinner, GF + DF, Gluten Free, Ingredient, Kid Friendly, Pressure Cooker, Seasonal, Slow Cooker, Winter + Christmas

Reader Interactions

Comments

  1. RL Johnson says

    February 19, 2018 at 6:51 pm

    just interesting tidbits.. realized recently that when it comes to Worcestershire Sauce, only the original Lee & Perrins brand has no corn products – i also found a homemade version that uses low salt soy sauce = the gluten is from barley malt from those who have that concern there is soy sauce in the product and anchovies. – so depending on what food allergies one has some of you can still use this lovely sauce

    Reply
  2. Jennifer Doschadis says

    February 26, 2018 at 11:55 pm

    I could have eaten this whole thing myself and toddled away from the table blissfully happy. Unfortunately there’s the pesky thing called portion control. Grrrr. Absolutely wonderful recipe – thank you!

    Reply
    • Nancylynn says

      February 27, 2018 at 12:03 am

      This made me laugh out loud, Jennifer!!! I’m SO happy to hear it was a hit…I, too, could eat my weight in Pot Roast! Darn Autumn and her containers! <3 <3

      Reply
  3. Kari says

    February 28, 2018 at 7:25 pm

    When you say set time for 60 mins do you mean pressure cook time or stew/meat?

    Reply
    • Nancylynn says

      March 1, 2018 at 5:10 pm

      I use the manual/pressure cook setting!

      Reply
      • Lee says

        February 13, 2020 at 4:03 am

        I made this tonight I used the stew/meat setting and quick release. It was AMAZING! I’m not on insta.

        Reply
        • Nancylynn says

          February 19, 2020 at 7:26 pm

          Awesome!!! <3

          Reply
  4. Shannon says

    March 5, 2018 at 4:03 am

    This was amazing, cooked it tonight and it was a huge hit!

    Reply
    • Nancylynn says

      March 5, 2018 at 1:37 pm

      YAY!! Thank you, Shannon!!

      Reply
  5. Sam says

    March 6, 2018 at 1:46 am

    If chuck roast is not available, what can you use?

    Reply
    • Nancylynn says

      March 10, 2018 at 4:56 pm

      I would ask the butcher! Stew meat is really good – but I haven’t experimented with too many other types in the IP.

      Reply
  6. Kristen says

    March 11, 2018 at 10:55 pm

    This was a hit! My both my husband and picky-eater kiddos loved it! Thanks for such great directions, too. This was my first meal in my new instant pot and it was super easy, even for a not so great cook, like myself.

    Reply
    • Nancylynn says

      March 13, 2018 at 1:23 am

      Yay!! This makes me really happy!!

      Reply
  7. Leslie says

    March 27, 2018 at 12:19 am

    If I do not have a steamer basket, is that ok?

    Reply
    • Nancylynn says

      March 28, 2018 at 12:38 pm

      Yes! You could also use your trivet or just throw everything together!

      Reply
  8. Angie says

    April 9, 2018 at 4:56 pm

    When doing it in the crockpot should I still follow what you did or just throw everything in there?

    Reply
    • Nancylynn says

      April 10, 2018 at 5:42 pm

      It’s fine to throw everything in there, but if you have the time, searing it first would be delish!

      Reply
  9. Tiffany says

    April 11, 2018 at 5:15 pm

    Excited to try this!! what is the serving size for the 21day fix container count suggested? says use your containers to measure your portion, so are you measuring the meat out of the stew and so one to get the container count? or is it 1 cup of stew?

    Reply
    • Nancylynn says

      April 11, 2018 at 6:38 pm

      Hi! Yes – use your red to measure the meat, then divide the veggies and potatoes into 6 servings.

      Reply
  10. Monica says

    May 3, 2018 at 2:50 pm

    Can you cook this with frozen meat? If so for how long?

    Reply
    • Nancylynn says

      May 3, 2018 at 3:00 pm

      It should be the same amount of time!

      Reply
  11. Kristin says

    July 31, 2018 at 6:52 pm

    Hi! If I do this in a slow cooker, do I need to sear the meat or do I just put everything in and cook for 8-10 hours on low? Or what would you recommend? Thanks!

    Reply
    • Nancylynn says

      July 31, 2018 at 8:39 pm

      Hi! You certainly don’t have to sear it first, and to be honest, I probably wouldn’t because then I would have to wash another dish. BUT, if you do, it will be even yummier at the end!

      Reply
      • Kristin says

        August 1, 2018 at 6:03 pm

        Okay, sounds good. Can’t wait to try this! Thank you!

        Reply
        • Nancylynn says

          August 1, 2018 at 10:57 pm

          So welcome! Enjoy!

          Reply
  12. Stephanie says

    August 12, 2018 at 10:28 pm

    How would you cook this for a Power Pressure cooker XL? Would it be the same 60 minutes?

    Reply
    • Nancylynn says

      August 12, 2018 at 11:38 pm

      I believe so, but I am not 100% sure…

      Reply
  13. Andrea Stevens says

    October 22, 2018 at 5:29 pm

    Made this yesterday – started the IP then flying out the door for soccer games, not to return for 6 hours. I guess it did a natural release and then kept warm the rest of the time. It. Was. Delicious. Perfectly cooked, tender meat – mine was mostly frozen when I “seared” it. Still fantastic. My husband commented that using the IP is the only way we should ever cook our Pot Roast from now on. I’m still pretty new using the IP, but wow, what an easy, delicious Pot Roast recipe. THANK YOU!

    ★★★★★

    Reply
    • Nancylynn says

      October 22, 2018 at 8:31 pm

      You just made my whole day, Andrea!!!

      Reply
  14. Ellie says

    December 23, 2018 at 2:51 pm

    Have u ever tried doubling the recipe? Or 1.5? Unfortunately the store only had a 3+ lb roast. Wondering if I should change any times as well? Thanks!

    Reply
    • Nancylynn says

      December 23, 2018 at 4:21 pm

      Hi! You can add an extra 15-20 minutes!

      Reply
  15. Kelly says

    January 10, 2019 at 8:06 pm

    I think my instant pot might be a different model, but what pressure do you recommend? Low or high? I don’t have a manual option.

    Reply
    • Nancylynn says

      January 10, 2019 at 11:04 pm

      High pressure!

      Reply
  16. Madison Parris says

    February 25, 2019 at 12:11 am

    I’m cooking this tonight! Question, for the 60 minute cook time do you keep on sauté or change to slow cook? This is my first time with an insta pot as well.

    Reply
    • Nancylynn says

      February 25, 2019 at 12:27 am

      Hi! You should change it to pressure cook- using the pressure or manual setting!

      Reply
  17. Lindsey says

    May 22, 2019 at 12:31 am

    My IP doesn’t have a manual setting, what should I use, it doesn’t say high/low pressure either?😬 it’s a Bella pro series, I’ve tried looking up the manual for it, but it didn’t help. Also is there anything else to sub the tomato paste? Husband doesn’t like red sauce very much, I thought it was delicious!!

    Reply
    • Nancylynn says

      May 22, 2019 at 4:00 pm

      Hi! You can just leave the tomato paste out if you want! Does your IP have a pressure cook button? If so, I would use that!

      Reply
      • Lindsey says

        May 22, 2019 at 8:11 pm

        I went without the tomato paste and it was just as yummy, thank you! I wish I could put up a pic of what the front of my IP looks like, but no there’s no pressure cook or manual button. There’s a slow cook button.

        Reply
  18. lizz says

    June 3, 2019 at 8:31 pm

    Hey! If making in slow cooker- how is the gravy made??

    Reply
    • Nancylynn says

      June 3, 2019 at 10:31 pm

      Hi! In a pot – just follow the saute instructions for your IP but use a small saucepan.

      Reply
  19. Wendy Graff says

    August 4, 2019 at 11:31 am

    Shouldn’t there be more liquid added to avoid the burn notice. I have always been under the impression you have to deglaze after sauteeing and add at least 1 cup of liquid when cooking under pressure.

    Reply
    • Nancylynn says

      August 18, 2019 at 7:03 pm

      There’s plenty of liquid! I promise!

      Reply
  20. Lisa F says

    December 15, 2019 at 9:35 pm

    Will the potatoes stay firm after 60 minutes? I know when I make potato salad, I cook the potatoes for 4 minutes and they’re done. I want to avoid “mushy” potatoes. Thanks so much.

    ★★★★★

    Reply
    • Nancylynn says

      December 16, 2019 at 11:44 pm

      If you use small potatoes that stay whole, then yes!!!!

      Reply
  21. Sue says

    April 20, 2020 at 12:23 am

    Thanks for the delicious recipe NancyLynn!

    Reply
  22. EJ says

    April 27, 2020 at 11:23 am

    Hello! Any chance you know the nutritional info for this recipe?
    Calories, protein, fat, carbs..?

    Thanks!

    Reply
    • Nancylynn says

      June 11, 2020 at 12:39 am

      I love myfitnesspal for this type of information

      Reply
  23. Monica says

    March 9, 2021 at 11:08 pm

    This is a favorite at our house. Perfect every time!

    ★★★★★

    Reply

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