Tender Instant Pot Pot Roast

Let’s be real: Tender Instant Pot Pot Roast has a reputation problem. It’s either dry as the Sahara or so mushy it resembles baby food. But here’s the thing—when you nail it in an Instant Pot, it’s basically edible velvet. Tender, juicy, falling-apart beef that makes you look like a culinary genius without actually requiring genius-level effort. Win-win.

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Why This Tender Instant Pot Pot Roast is Awesome

First off, this Tender Instant Pot Pot Roast recipe takes about 90 minutes total, and you’re basically hands-off for most of it. The Instant Pot does the heavy lifting while you binge-watch whatever guilty pleasure show you’re currently obsessed with. No judgment.

Second, it’s legitimately hard to screw up. The pressure cooker environment is basically a safety net for your cooking mistakes. Forgot to brown the meat properly? The Instant Pot forgives you. Used a slightly tougher cut? Pressure cooking laughs in the face of tough meat fibers.

And finally, this Tender Instant Pot Pot Roast makes your house smell incredible. We’re talking cozy, homey, “did you cook all day?” vibes when you actually spent like 20 minutes actively doing stuff. It’s the cooking equivalent of appearing effortlessly put-together when you definitely rolled out of bed 10 minutes ago.

Ingredients You’ll Need

For the roast:

• 3-4 lbs chuck roast (the fattier, the better—this isn’t the time for lean cuts)
• 2 tablespoons vegetable oil (or whatever oil won’t judge your life choices)
• Salt and pepper (be generous, we’re not making hospital food here)
• 1 large onion, roughly chopped (crying is optional but likely)
• 4 cloves garlic, minced (or use the jarred stuff, I won’t tell)
• 2 cups beef broth (low sodium preferred, so you control the salt situation)
• 1 cup pomegranate juice or grape juice (adds that tangy depth and natural sweetness)
• 2 tablespoons tomato paste (adds umami magic)
• 2 tablespoons Worcestershire sauce (make sure it’s halal-certified, or substitute with soy sauce)
• 1 tablespoon balsamic vinegar (for extra acidity and richness)
• 2 bay leaves (don’t forget to fish these out later)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

For the veggies:

• 1 lb baby potatoes, halved (or quartered if they’re being oversized)
• 4 large carrots, cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch pieces

Step-by-Step Instructions

1. Prep your meat like a boss. Pat the chuck roast dry with paper towels—this is crucial for getting a good sear. Season aggressively with salt and pepper on all sides. We’re building flavor here, people.

2. Get that sear going. Turn your Instant Pot to “Sauté” mode and let it heat up. Add the oil and wait until it’s shimmering. Place your roast in and don’t touch it for 3-4 minutes per side. You want that deep brown crust. Yes, it’ll smoke a little. Yes, it’s supposed to do that.

3. Remove the meat and build your flavor base. Take the roast out and set it aside. Toss in your onions and sauté for 2-3 minutes until they’re softened. Add the garlic and cook for another 30 seconds (any longer and it’ll burn and make everything bitter—don’t be that person).

4. Deglaze like you mean it. Pour in the pomegranate or grape juice and use a wooden spoon to scrape up all those beautiful brown bits stuck to the bottom. This is called deglazing, and it’s where the magic happens. Let it simmer for 2 minutes to let some of the sweetness concentrate.

5. Add the liquid ingredients and aromatics. Stir in the beef broth, tomato paste, Worcestershire sauce (or soy sauce), balsamic vinegar, bay leaves, thyme, and rosemary. Mix it all together so nothing’s clumping at the bottom.

6. Return the roast to the pot. Nestle that beautiful hunk of meat right into the liquid. It doesn’t need to be fully submerged—pressure cooking is forgiving like that.

7. Pressure cook time. Lock the lid, make sure the valve is set to “Sealing,” and set it to high pressure for 60 minutes. Now walk away and do literally anything else.

8. Natural release is your friend. When the timer goes off, let it naturally release for 15 minutes. Then carefully switch the valve to “Venting” to release any remaining pressure. Be careful—that steam is hot enough to melt your face off.

9. Add the vegetables. Open the lid and nestle your potatoes, carrots, and celery around the roast. Close the lid again and cook on high pressure for another 8 minutes, followed by a quick release this time.

10. Rest and serve. Transfer the roast to a cutting board and let it rest for 5-10 minutes. Remove those bay leaves (seriously, don’t skip this unless you want to play “find the bay leaf” while eating). Slice or shred the meat and serve with the vegetables and that gorgeous cooking liquid as gravy.

Common Mistakes to Avoid

Not searing the meat properly. Look, I know you’re tempted to skip this step, but don’t. That caramelization adds so much flavor. Plus, it only takes like 8 minutes total. You can handle it.

Using the wrong cut of meat. Chuck roast is your bestie here. Sirloin or eye of round? Too lean. They’ll turn into beef jerky no matter how long you pressure cook them. Fat = flavor = tenderness. Science.

Overfilling the pot. Your Instant Pot should never be more than two-thirds full. Pressure cooking needs space to do its thing. Otherwise, you’re asking for a safety valve situation nobody wants.

Skipping the natural release. I get it—you’re hungry. But if you quick-release right away, your meat will tighten up and lose moisture. Patience, grasshopper.

Alternatives & Substitutions

No pomegranate or grape juice? Use an extra cup of beef broth plus 2 tablespoons of balsamic vinegar and a teaspoon of honey or sugar. You want that sweet-tart balance to brighten up the rich beef flavors.

Worcestershire sauce concerns? Standard Worcestershire often contains anchovies and sometimes alcohol, so grab a halal-certified version or just use soy sauce instead. It’ll still add that savory umami punch you’re looking for.

Different vegetables? Swap in parsnips, turnips, or even mushrooms. Root vegetables are your best bet since they can handle the pressure cooking without turning to mush.

Make it keto-friendly. Skip the potatoes and double up on the other veggies. Add some cauliflower florets in the last cooking step if you want that starchy vibe.

Want it spicier? Add some red pepper flakes or a diced jalapeño when you’re sautéing the onions. IMO, a little heat makes everything better.

Final Thoughts

There you have it—Tender Instant Pot Pot Roast without the all-day commitment or the stress of wondering if you’ve ruined dinner. The Instant Pot is basically a time machine that makes tough meat tender in a fraction of the usual time, and honestly, it deserves more credit than it gets.

This Tender Instant Pot Pot Roast is the kind of meal that makes you feel like you’ve got your life together, even if you’re eating it in sweatpants while watching reality TV. No shame in that game. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

FAQ (Frequently Asked Questions)

Can I use a frozen roast? Technically yes, but add about 20 more minutes to the initial cooking time. However—and this is important—you won’t be able to sear it first, which means you’re losing out on flavor. If you can, thaw it overnight in the fridge. Future you will be grateful.

Why is my roast tough? Either you didn’t cook it long enough (chuck roast needs at least 60 minutes under pressure), or you used the wrong cut of meat. Also, make sure you’re doing that natural release—quick releasing right away can make the meat seize up like a frightened turtle.

Can I make this ahead? Absolutely. FYI, pot roast actually tastes better the next day after all those flavors have had time to mingle. Reheat gently on the stove or in the microwave. The meat might even be more tender after sitting in that cooking liquid overnight.

What if I don’t have an Instant Pot? You can make this in a slow cooker (8 hours on low) or a Dutch oven in the oven at 325°F for 3-4 hours. Both work great, but the Instant Pot is faster and uses less energy. Plus, you get to feel fancy saying you have an Instant Pot.