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Beef Pot Roast - Instant Pot

Savory and moist - this Beef Pot Roast will warm your soul (and stomach too)!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner
Cuisine American
Servings 8
Calories 491 kcal


  • 3 pounds Beef Chuck Roast
  • 1 1/2 pounds Yukon Gold Potatoes - quartered
  • 1 large Yellow Onion - quartered
  • 2 cups Baby Carrots
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Fresh Thyme - chopped finely
  • 1 tsp Fresh Rosemary - chopped finely
  • 1 tsp Fresh Sage - chopped finely
  • 2 tsps Onion Powder
  • 2 tsps Garlic Powder
  • 2 tbsps Worcestershire Sauce
  • 1/2 cup Cooking Red Wine
  • 2 cups Beef Broth
  • 2 tbsps Corn Starch
  • 4 tbsps Olive Oil


  • In a small bowl, combine: 1 tbsp Salt. 1 tsp Black Pepper, 1 tsp Fresh Thyme, 1 tsp Fresh Rosemary, 1 tsp Fresh Sage, 2 tsps Onion Powder, 2 tsps Garlic Powder.
  • Pat the chuck roast dry with paper towels. Rub the spice mix all over the roast, including the sides.
  • With the Instant Pot on the sauté setting, heat 3 tbsps of Olive Oil. Once hot, place the seasoned chuck roast and brown on all sides (about 2 minutes each side).
  • Carefully remove the chuck roast and set aside momentarily. Add the final 1 tbsp of Olive Oil into the pot and add the quartered Yellow Onion.
  • Sauté the onion for just 1-2 minutes to slightly soften it. Turn off the sauté setting.
  • Add the chuck roast back in. Add the 1 1/2 pounds quartered potatoes, 2 cups baby carrots, 2 tbsps Worcestershire Sauce, 2 cups Beef Broth, and 1/2 cup Red Wine.
  • Place the lid on with the vent sealed. Cook on the beef setting or manual high pressure setting for 50 minutes.
  • Allow the Instant Pot to naturally release the pressure for 5 minutes before releasing the rest of the pressure. Remove the roast, potatoes, carrots, and onions and cover with foil to keep warm.
  • Stir together the 2 tbsps of Corn Starch with 2 tbsps of Water in small bowl. Placing the pot back on the sauté setting, add the corn starch slurry. Allow the gravy to come to a boil and thicken - about 2-3 minutes. Salt and pepper to taste.
  • Serve with spoonful's of gravy over the top of the meat, potatoes and carrots. Also, highly recommend a little butter on the potatoes and enjoy!
Keyword beef, instant pot, pot roast
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