Learn to make beef chuck roast in the instant pot in just an hour! Our instant pot roast beef cooks with potatoes, carrots, and onions creating a complete meal with a flavor that your whole family will love. Gluten-free.
Our recipe for instant pot roast beef makes a roast that is juicy, tender, and falls apart easily. The days of tough roast and overcooked vegetables are over. With a delicious homemade gravy to flavor the dish, this will definitely become a top requested meal in your home!
For other instant pot beef recipes that are packed full of flavor, add Instant Pot Beef and Noodles and French Dip Sandwiches (Instant Pot) to the menu rotation!

This meal can easily be made any night of the week. Gather the equipment and ingredients below to get started!
Equipment
- instant pot
- plate
- paper towel
- measuring cups and spoons
- tongs
- small bowl
- whisk

Ingredients
- 3 pound chuck roast, patted dry with paper towel
- 2 tablespoons canola oil
- 2 small onions, quartered
- 8 carrots peeled
- 10 medium red potatoes, scrubbed
- 4 cups chicken or beef broth, divided
- 1/4 cup Worcestershire sauce
- 2 springs fresh rosemary
- salt and pepper
For Gravy (optional)
- 2 tablespoons cornstarch
- 3 tablespoons cold water

How To Make
Follow the step-by-step instructions below to have homemade pot roast ready within the hour! If this is your first time using an instant pot, check out our How To Use An Instant Pot: A Beginners Guide to learn all the tips and tricks behind instant pot cooking.


Brown the roast
Start by turning the instant pot to sauté then wait until it says “HOT”. Next, add the oil to the bottom of the instant pot and wait one minute for it to heat.
While you are waiting for the oil to heat, season the chuck roast really well with salt and pepper on both sides. Then, add the chuck roast to the instant pot and brown on each side for three minutes. Remove the seared roast and place it onto a plate.


Deglaze the instant pot
Then, add 1 cup of chicken or beef broth to the hot instant pot, whisking to get the browned pieces from the bottom of the pan blended in. This is the process of deglazing, which adds SO much flavor to the pot roast and will be the base for the gravy. Once deglazed, place the roast back into the instant pot.
Add the rest of the ingredients
Pour the Worcestershire sauce on top of the roast. Add the onion, potatoes, carrots, rosemary, and remaining 3 cups of broth.
Mix It Up: Add another root vegetable such as parsnips, sweet potatoes or turnips if desired.
Then, place the lid onto the instant pot and turn the valve to the sealing position. Turn to high pressure for 50 minutes. Once the cooking time is up, do a quick release and carefully remove the vegetables and meat. Set aside.


Make the gravy
Turn the instant pot to sauté after the meat and veggies have been removed. Mix the cornstarch and water in a small bowl then whisk it into the remaining sauce in the instant pot. Continue whisking the gravy until it thickens, about 1-2 minutes.
Pro Tip: It is important that you make the cornstarch slurry before adding to the instant pot to prevent the cornstarch from clumping.
Serve the pot roast
Before serving, remove any visible fat from the chuck roast. Serve with the cooked vegetables and homemade gravy. We also like to serve this pot roast recipe with a batch of Gluten-Free Dinner Rolls.

Frequently Asked Questions
A chunk roast is going to be the top pick when it comes to making pot roast because it is a cut of meat with lots of marbling (fat). A round roast or brisket can also be used in place of the chuck roast if preferred.
You are likely to end up with leftovers from this recipe depending on the size of your family, which can be a blessing and a curse. You can only eat leftovers so many nights! While you have the option to freeze leftovers, you can also turn leftover pot roast into Patty Melts, Shepherds Pie, or Mexican Style Crock Pot Chuck Roast Enchiladas.
Yes, simply add any leftover beef to an air-tight container or freezer bag once completely cooled then place in the freezer for up to 3 months. We do not recommend freezing leftover potatoes and carrots with the beef as these veggies don’t freeze well and often become mushy when reheated.
If storing leftover pot roast in the fridge, you can keep the beef, potatoes and vegetables for up to 5 days.

More Instant Pot Meals
- Instant Pot Spaghetti and Meatballs
- Instant Pot Chicken Stir Fry
- Beef Pho in Instant Pot
- Instant Pot Chicken & Rice Soup
- Instant Pot Chicken Spaghetti
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chuck Roast in the Instant Pot
Ingredients
- 3 pound chuck roast, patted dry with paper towel ✅
- 2 tablespoons canola oil
- 2 small onions, quartered
- 8 carrots peeled
- 10 medium red potatoes, scrubbed
- 4 cups chicken or beef broth, divided ✅
- 1/4 cup Worcestershire sauce ✅
- 2 springs fresh rosemary
- salt and pepper
For Gravy (optional)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- ⭐️ Brown the roast. Turn the instant pot to saute and wait until it says HOT. Add oil and wait one minute for it to heat. Season the chuck roast really well with salt and pepper on both sides. Add chuck roast and brown on each side for three minutes. Remove the roast and place it onto a plate.
- ⭐️ Deglaze the instant pot. Add 1 cup of chicken or beef broth to the hot instant pot, whisking to get the browned pieces from the bottom of the pan blended in. Place the roast back into the instant pot.
- ⭐️ Add the rest of the ingredients. Pour the Worcestershire sauce on top of the roast. Add the onion, potatoes, carrots, rosemary, and broth. Place the lid onto the instant pot and turn the valve to the sealing position. Turn to high pressure for 50 minutes. Once the cooking time is up, do a quick release and carefully remove the vegetables and meat. Set aside.
- ⭐️ Make the gravy. Turn the instant pot to saute. Mix the cornstarch and water in a small bowl then whisk it into the remaining sauce in the instant pot. Continue whisking until it thickens, about 1-2 minutes.
- Serve the pot roast. The roast should fall apart easily. Remove the visible fat. Serve with vegetables and gravy.
Notes
Nutrition
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