Instant Pot Pot Roast for A Crowd

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recipe by Dana Angelo White

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon
based on 4 ratings

It doesn’t get more comforting than this one-pot classic! Fork-tender beef and perfectly cooked vegetables make a delicious meal, without a high-fat gravy or lots of wine.

Inspired by:

recipe updated Jul 9, 2020


  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Chuck roast icon
    Chuck roast
    908 g (about ⅔)
  • Kosher salt icon
    Kosher salt
    1 tsp (about 2.85 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Dried thyme icon
    Dried thyme
    1 tsp (about 1.85 g)
  • Beef broth icon
    Beef broth
    1 ¼ cups (about 300 g)
  • Tomato paste icon
    Tomato paste
    1 tbsp (about 16.5 g)
  • Carrot icon
    3 (about 150 g)
  • Baby potato icon
    Baby potato
    340.5 g (about 6)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)


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

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add olive oil to the inner pot
  3. Place chuck roast on a clean cutting board
  4. Season with kosher salt and black pepper
  5. Transfer meat to inner pot
  6. Sauté each side until lightly browned - approx 2 min 30 sec
  7. Transfer meat to plate then set aside
  8. Add yellow onion, garlic clove and dried thyme to the inner pot
  9. Sauté - 3 min
  10. Add beef broth and tomato paste to the inner pot
  11. Deglaze with a wooden spoon
  12. Return meat to inner pot
  13. Add carrot, baby potato and bay leaves to the inner pot
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 50 min
  16. Natural release
  17. Discard the bay leaf
  18. Serve
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