I’m a Food Scientist with tips for making the best Instant Pot Roast Beef you’ll ever cook. Expect melt-in-your-mouth meat and a rich gravy that’s perfect for spooning over mashed potatoes.

This Instant Pot pot roast delivers classic roast beef flavor with a tender, fall-apart texture. Pressure cooking concentrates the flavors and dramatically reduces cooking time while still producing a roast that’s juicy and satisfying.

Instant Pot Roast Beef Ingredients

These simple ingredients are all you need for a comforting Sunday roast without firing up the oven.

Beef roast (chuck roast, bottom blade or brisket): Picks with good marbling and connective tissue become tender and flavorful as they break down.
Olive oil: For searing and building a savory crust.
Kosher salt and black pepper: Essential for seasoning.
Onion: Thinly sliced to add sweetness and body to the cooking liquid.
Garlic: Adds depth and savory aroma.
Beef broth: The braising liquid that tenderizes and flavors the roast.
Worcestershire sauce: Gives umami and a mild tang.
Dried thyme and rosemary: Earthy herbs that pair well with beef.
Baby carrots: Add color and natural sweetness.
Potatoes: Waxy varieties like Yukon Gold hold their shape and soak up flavor.
Cornstarch slurry: Cornstarch mixed with cold water to thicken the braising liquid into gravy.

Serve with mashed potatoes or roasted vegetables for a complete meal.

Substitutions and Variations

If you need to swap ingredients, here are good alternatives:

Beef roast: Use a round roast if you want leaner meat, though it will be slightly less tender than chuck or brisket.
Oils: Avocado or vegetable oil are fine for searing.
Vegetables: Parsnips, sweet potatoes, turnips, celery, or mushrooms work well instead of or alongside carrots and potatoes.
Broth: Chicken or vegetable broth will lighten the flavor; homemade beef stock makes the dish richer.
Worcestershire sauce: Soy sauce or a splash of balsamic can substitute for umami and acidity.
Herbs: Italian seasoning or a mix of oregano and basil can replace thyme and rosemary. If using fresh herbs, increase the amount.
Thickeners: Arrowroot or tapioca flour can replace cornstarch. You can also make a roux with butter and flour if preferred.
Dietary tweaks: Use gluten-free Worcestershire and cornstarch for a gluten-free version; coconut aminos and arrowroot work for paleo adaptations.

Tools You’ll Need

An Instant Pot (or other electric pressure cooker), a wooden spoon, tongs, a sharp knife, and a cutting board are all you need. For a slow-cooked alternative, follow a classic Dutch oven pot roast method.

How to Make Instant Pot Roast Beef: An Easy Guide

Follow these straightforward steps for tender, flavorful roast beef.

Brown the beef: Set the Instant Pot to Sauté and heat the oil. Season the roast generously with salt and pepper. Sear each side about 4 minutes until caramelized. Remove and set aside.
Sauté aromatics: Add sliced onion and minced garlic; cook 2–3 minutes until softened and fragrant.
Deglaze the pot: Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom. Stir in thyme and rosemary.
Pressure cook: Return the roast to the pot, lock the lid, and cook on high pressure for 60 minutes. Allow a natural pressure release for 10 minutes before carefully venting the rest.
Rest the roast: Remove the roast and tent loosely with foil to rest while you cook the vegetables.
Cook vegetables (optional): Add carrots and potatoes, seal, and cook on high pressure for 5–8 minutes depending on desired tenderness. Use a quick release and remove the vegetables.
Make the gravy: Set the Instant Pot to Sauté. Whisk a cornstarch slurry (cold water + cornstarch) and stir into the hot cooking liquid until the gravy thickens to your liking.
Serve: Slice the roast against the grain and serve with the vegetables and gravy.

Note: Pressure time begins once the pot reaches pressure, which can take 10–20 minutes depending on ingredient temperature.

A Food Scientist’s Tips for the Best Instant Pot Roast Beef

These tips are based on cooking science and practical experience to help you get consistently great results.

Pick tough, marbled cuts: Chuck roast, blade roast, or brisket have connective tissue that converts to gelatin, giving tender meat and silky texture.
Sear well: Browning creates Maillard flavors that deepen the overall taste—don’t skip this step.
Always deglaze: Scraping up fond prevents burn warnings and adds rich flavor to your gravy.
Use a natural release: Let pressure release naturally for at least 10 minutes to help the meat retain moisture.
Rest before slicing: Tent the roast for about 10 minutes so juices redistribute for juicier slices.
Prevent lumpy gravy: Mix starch with cold water first, then whisk into hot liquid for a smooth sauce.

4 Common Mistakes to Avoid

Watch out for these pitfalls when making Instant Pot roast beef:

Skipping the sear: Searing builds the flavor foundation.
Not deglazing: Leaving browned bits on the bottom can trigger burn warnings and wastes flavor.
Choosing the wrong cut: Very lean cuts can dry out—choose well-marbled roasts for best results.
Releasing pressure too fast: Quick release can tighten meat fibers and make the roast tough; do a short natural release first.

Make Ahead and Storage

Refrigerating: Store leftovers in airtight containers for 3–4 days. Keep gravy and vegetables separate when possible to preserve texture.
Freezing: Cool completely, then freeze in freezer-safe containers for up to 3 months. Freezing gravy separately helps maintain quality.
Reheating: Reheat gently with a splash of broth or water to restore moisture. Use the Instant Pot on low/sauté, stovetop, or microwave for individual portions.

FAQs About Instant Pot Roast Beef

Quick answers to common questions:

Why is my roast beef tough in an Instant Pot?

If it’s tough, it likely needs more time. Return it to high pressure and cook an additional 10 minutes, then check for tenderness.

How do I make the gravy thicker?

Mix cornstarch with cold water to form a slurry, then whisk it into the hot cooking liquid while on Sauté. Let it simmer a few minutes until thickened.

Can I make this recipe in a slow cooker?

Yes. Slow-cooking will also yield tender meat—cook on low for 6–8 hours or until fork-tender.

Can I use frozen beef in the Instant Pot?

Frozen beef can be used; increase pressure cooking time by about 50% (for example, 60 minutes becomes ~90 minutes) and ensure the roast reaches a safe internal temperature.

Other Beef Recipes You’ll Love

For more comforting beef dishes, try pressure-cooked stews, beef pot pie, Salisbury steak, meatloaf, or a hearty beef-and-vegetable soup.

Instant Pot Roast Beef (Melt-in-Your-Mouth Tender!)

By: Jennifer Pallian BSc, RD

Prep Time: 15 minutes • Cook Time: 1 hour 15 minutes • Total Time: 1 hour 30 minutes • Servings: 6

Ingredients

3 lb beef roast (chuck or bottom blade)
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 onion, thinly sliced
4 cloves garlic, minced
1 cup beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1½ cups baby carrots (or 3 carrots, chunked)
1 lb potatoes, cut into chunks
Salt and black pepper to taste
Cornstarch slurry: 2 tbsp cornstarch + 2 tbsp cold water

Instructions

Sear the beef: Set Instant Pot to Sauté and heat oil. Season roast with salt and pepper; sear about 4 minutes per side until deeply browned. Remove and set aside.
Sauté the aromatics: Add onion and garlic and cook 3 minutes until softened.
Deglaze: Add beef broth and Worcestershire, scraping up browned bits. Stir in thyme and rosemary.
Pressure cook: Return roast, lock lid, and cook on high pressure 60 minutes. Natural release for 10 minutes, then vent remaining pressure.
Rest: Remove roast and tent with foil to rest.
Cook vegetables: Add carrots and potatoes to the pot; cook on high pressure 5–8 minutes and quick release.
Make gravy: Set to Sauté and whisk in cornstarch slurry until thickened.
Serve: Slice roast against the grain and serve with vegetables and gravy.

Nutrition (approx.)

Calories: 538 kcal • Carbohydrates: 20 g • Protein: 46 g • Fat: 31 g

Nutrition values are estimates and should be used as a guide only.

Tried this recipe? Leave a comment and let others know how it turned out.