Instant Pot All-American Pot Roast

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
  • Calories icon
based on 6 ratings

This recipe is like a road map because you can customize the root vegetables to whatever you prefer. The classics, of course, are carrots and potatoes; but there’s no need to go with the same-old, same-old. Look around the supermarket for a selection of roots. Just remember the rule: The vegetables have to be in fairly large, 2-inch chunks so they cook evenly (and don’t turn to mush). And remember that it’s best to pair a “sweet” winter-keeping vegetable like butternut or winter squash with something a little more earthy or even bitter, like potatoes, turnips, or rutabaga. We give the second cooking, the one after the root vegetables are added, only HIGH pressure (not MAX) to keep them a little less mushy. Note that these are fresh, not frozen, root vegetables. The fresh will yield a better flavor and texture with this timing. We call for a lot of Worcestershire sauce in our recipes. It adds more flavor than salt, an umami richness that fills out a sauce better than some of the chemical “browning” enhancers on the store’s shelves. If you want to go over the top, we’ve got an amazing recipe for homemade Worcestershire sauce on our website, Beyond • To thicken the sauce, remove the meat and the vegetables from the pot. Skim the sauce of any surface fat with a flatware spoon. Then bring the sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Whisk 1 1/2 tablespoons cornstarch with 2 tablespoons water in a small bowl until uniform, then whisk this slurry into the simmering sauce. Cook, whisking all the while, until somewhat thickened, about 1 minute. Turn off the SAUTÉ function and serve the thickened sauce on the side. • For a more complex stew, use a 50-50 combo of broth and either red wine or a dark beer. • And for an even more complex stew, also add up to 1 tablespoon minced fresh sage leaves. fridge.)

Inspired by:

recipe updated Jul 9, 2020


  • White onion icon
    White onion
    ½ cup (about 81.6 g)
  • Beef broth icon
    Beef broth
    1 ½ cups (about 360 g)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 tbsp (about 17.4 g)
  • Garlic icon
    2 tsp (about 5.7 g)
  • Chuck roast icon
    Chuck roast
    1.589 kg (about 1 ¼)
  • Mild paprika icon
    Mild paprika
    1 tsp (about 5 g)
  • Onion powder icon
    Onion powder
    1 tsp (about 2.65 g)
  • Dried thyme icon
    Dried thyme
    1 tsp (about 1.85 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Potato icon
    454 g (about 2 ⅔)
  • Carrot icon
    454 g (about 9)


  • kCook icon Instant Pot
  • kCook icon Cutting board
  • kCook icon Inner pot
  • kCook icon Rack

Step preview

  1. Mix beef broth, white onion, worcestershire sauce and garlic into the inner pot
  2. Place a clean rack in the inner pot
  3. Place chuck roast on the rack
  4. Sprinkle with mild paprika, onion powder, dried thyme and black pepper
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Manual, High, 1 hr 30 min
  7. Release pressure -
  8. Remove rack, letting meat fall into the sauce
  9. Scatter potato and carrot over the inner pot
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 10 min
  12. Natural release
  13. Transfer roast to cutting board and let cool
  14. Slice
  15. Serve with vegetables and sauce
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