This Instant Pot Roast is made with chuck beef, carrots, potatoes, onion soup mix, and beef broth—a cozy, all-in-one pressure cooker dinner.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So let me tell you about the day I almost cried over dinner. Not like a dramatic, sobbing cry—but the kind where you open the fridge, see a raw roast staring back at you like, you forgot about me again, and you just… sigh. You know that sigh? The one where you’re two seconds from cereal and giving up on adulthood entirely?
It was Tuesday. I was tired. The kids had homework spread across the counter, my inbox had exploded, and I’d completely spaced on defrosting the chicken I thought I was making. And that’s when the Instant Pot roast idea hit me—more out of desperation than brilliance.
I yanked that chuck roast out of the fridge, dumped in broth, potatoes, and a packet of onion soup mix (because that’s what I had), crossed my fingers, and slammed the lid shut. I didn’t even sear it that first time. No ceremony. Just me, my Instant Pot, and low expectations.
But then—the smell. Thirty minutes in, my house smelled like someone’s grandmother had come over and taken control in the best way possible. An hour later, I was spooning fork-tender roast onto plates, and one of my kids literally said, “Mom, this tastes like something you’d get at a cozy cabin.” I mean, okay?? I’ll take it.
So yeah, that’s how this Instant Pot Roast became a regular. It’s now what I make when I need dinner to take care of me for a change.
Why You’ll Love This Instant Pot Roast Recipe?
Look, this isn’t some magazine spread pot roast that requires fresh rosemary sprigs and three hours of your day. It’s the kind of meal that works with you—not against you. It’s low-effort, high-reward, and doesn’t judge you for wearing pajama pants at 6pm.
Here’s what I love about it:
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It cooks a tough cut of meat like chuck roast into something that practically falls apart when you breathe on it.
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The potatoes and carrots cook with the meat—no extra pans, no side dish planning, just one big comfort-filled pot.
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That onion soup mix? Say what you want, but it’s flavor insurance. It works, and that’s what matters.
Plus, it just… feels good. It smells like someone did something kind for you. And sometimes, that someone needs to be you.
Ingredient Notes:
You know how some recipes make you Google four things and drive to three stores? Not this one. Everything here is simple, affordable, and already in your kitchen if you’re lucky.
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Chuck Roast (4 lbs): This is the MVP. It’s not glamorous, but it’s fatty in the best way and perfect for pressure cooking. Go lean and you’ll regret it.
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Olive Oil (4 tbsp): Two for searing the meat, two for coating the veggies. Could you measure? Sure. Do I always? Not really.
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Beef Broth (2 cups): Adds depth, keeps things juicy. I’ve used water + bouillon cubes in a pinch. It still worked.
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French Onion Soup Mix (1 packet): No shame. It gives you flavor like you tried. And sometimes that’s enough.
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Yellow Onion (1, chopped): Totally optional, but I love the way it melts into the broth like a whisper.
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Baby Carrots (1 lb): Lazy-girl gold. No peeling. No chopping. Just toss ’em in and let the pot do the rest.
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Baby Red Potatoes (1 lb, quartered): You don’t even have to peel them. They’re like the sidekick every hero roast deserves.
How To Make Instant Pot Roast?
Step 1: Sear (if you remember to).
Turn your Instant Pot to sauté and get that oil hot. Drop in your roast and let it brown for about 5 minutes per side. Unless you forget this part, like I did the first time. It’ll still taste amazing. But the sear adds that “I know what I’m doing” flavor.
Step 2: Broth it up.
Pour in the beef broth and scrape up any bits from the bottom of the pot. This is where your flavor lives. And hey, less cleanup later.
Step 3: Veggie toss.
In a big zip bag (or bowl if your bag drawer is also a mess), mix the carrots, onion, potatoes, and the soup mix with the remaining oil. Shake it, stir it, whatever gets the job done.
Step 4: Add everything to the pot.
Nestle the veggies around the roast. They don’t need to be perfect. They just need to be in there.
Step 5: Pressure time.
Seal the lid, make sure your valve is on “sealing” (learned that one the hard way), and set it for 70 minutes on high pressure. Walk away. Let the pot take over.
Step 6: Release, but gently.
Once time’s up, do a natural release for 10 minutes. Then quick release the rest—but use a towel or spoon to nudge the valve unless you like facial steam treatments.
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Step 7: Shred and devour.
Carefully take the roast out, shred it with two forks, and spoon on those buttery veggies. If you don’t sneak a bite straight from the pot, are you even cooking?
Storage Options:
This roast makes enough to feed a small army—or two days of meals. Either way, it reheats like a dream.
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Fridge: Store leftovers in a container for up to 4 days. Warm with a splash of broth for best results.
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Freezer: Freeze the meat and veggies in portions. Future you will cry happy tears.
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Best Use: Shredded roast + toasted bun + melty provolone. Thank me later.
Variations and Substitutions:
Let’s be real—sometimes you improvise. This recipe? Totally allows it.
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No chuck roast? Use brisket, rump, or even pork shoulder. Just keep the fat content up for flavor.
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No onion soup mix? Add a combo of garlic powder, onion powder, and a little soy sauce or Worcestershire.
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Add garlic cloves, mushrooms, celery, or turnips for a more “rustic” feel. Or because that’s what’s left in your fridge.
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No Instant Pot? This works in a slow cooker. Just cook it on low for 8 hours. But you’ll miss the speed and drama.
What to Serve with Instant Pot Roast?
But if you want ideas:
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Crusty Bread: Because gravy. Enough said.
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Green Beans: Adds color. Also makes you feel like you tried.
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Mashed Potatoes (if you’re skipping the reds): This gravy belongs on mashed potatoes.
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Wine or Sweet Tea: Depending on the vibe.
Frequently Asked Questions:
Can I use a frozen roast?
Yes. Skip the sear, add 15-20 minutes to cook time. It’s not quite as flavorful, but it’ll do the job.
Can I skip the soup mix?
Sure. But you’ll need to add seasoning—salt, pepper, onion powder, garlic, and maybe a dash of whatever you love.
Can I make this ahead?
Absolutely. It reheats beautifully and somehow tastes even better the next day. Like most comfort food does.
And there it is. My go-to Instant Pot Roast, the weeknight hero I didn’t know I needed until I was drowning in laundry and late emails. It’s cozy, forgiving, and just shows up when you need it to.
Give it a go—and when you do, shoot me a message or leave a comment. Did you forget the onion? Add hot sauce? Eat it straight out of the pot in your fuzzy socks? Tell me everything. I’m here for it.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Roast
Ingredients
- 4 lbs chuck beef roast
- 4 tablespoons olive oil divided
- 2 cups beef broth
- 1 packet French onion soup mix
- 1 yellow onion chopped
- 1 lb baby carrots
- 1 lb baby red potatoes quartered
Instructions
Prepare the Instant Pot.
- Activate the “Sauté” function on the Instant Pot. Add 2 tablespoons of olive oil and allow it to heat.
Sear the roast.
- Once the oil is hot, place the chuck roast in the pot. Sear for approximately 5 minutes per side, until a golden-brown crust forms. This step enhances the overall flavor of the dish.
Deglaze and add broth.
- Pour the beef broth into the pot to deglaze the bottom. Gently scrape up any browned bits to incorporate into the liquid.
Season the vegetables.
- In a large mixing bowl or zip-top bag, combine the baby carrots, chopped onion, and quartered baby potatoes. Add the remaining 2 tablespoons of olive oil and the French onion soup mix. Toss or shake until the vegetables are evenly coated.
Arrange the vegetables.
- Place the seasoned vegetables around and on top of the seared roast inside the Instant Pot.
Seal and cook.
- Secure the lid and ensure the steam release valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 70 minutes on High Pressure.
Release pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining steam.
Serve.
- Carefully open the lid. Remove the roast and shred it using two forks. Serve with the cooked vegetables and ladle broth over the top, if desired.
Notes
- French onion soup mix: Replace with a certified gluten-free variety or a homemade blend using gluten-free bouillon, onion flakes, and seasonings.
- Beef broth: Use broth labeled gluten-free to avoid hidden sources of gluten.
All remaining ingredients are naturally gluten-free, but always check labels to ensure no cross-contamination. Cooking times and methods remain the same.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
