Easy Instant Pot Pot Roast Recipe

The Secret is in the Sizzle

I love the sound of onions and carrots hitting a hot pot. That sizzle! It means something wonderful is starting. It fills the whole kitchen with a warm, happy smell. Doesn’t that smell amazing?

Browning the veggies first is my little trick. It gives them a sweet, deep flavor. This matters because it builds the taste for the whole dish. It’s like laying a strong foundation for a house.

A Little Story About My Grandpa

This recipe makes me think of my Grandpa Joe. He was a farmer who loved a good, simple meal. He said a well-seared roast showed you cared. I still laugh at that.

He taught me to pat the meat dry. A dry roast sears better than a wet one. This little step makes a big difference. It gives you a beautiful, brown crust.

Let the Magic Happen

Once you close that lid, the magic begins. The Instant Pot does the hard work for you. You can just walk away. What do you like to do while you wait for dinner to cook?

Fun fact: Cooking with pressure makes the meat incredibly tender. It works fast by trapping steam and heat. This is why an hour in the pot is like hours in an old oven.

The Most Important Step

When the timer beeps, you must wait. Let the roast rest for a few minutes before you slice it. This matters more than you might think.

If you cut it right away, all the tasty juices run out. Letting it rest keeps those juices inside the meat. This makes every single bite moist and delicious. Have you ever noticed how resting meat changes it?

Your Turn in the Kitchen

This pot roast is a perfect Sunday dinner. It feels like a big, warm hug from the inside. I love serving it with mashed potatoes.

It’s a meal that brings everyone to the table. That’s the best part of cooking, don’t you think? What is your favorite meal to share with your family?

Ingredients:

Ingredient	Amount	Notes
roast	2.5 – 3 lb
butter	3 tablespoons
carrots	5 or 6 whole	cut in large chunks
onions	2 medium	peeled and cut in half
salt	1 teaspoon
garlic powder	1/2 teaspoon
fresh black pepper	Several grindings
water or beef broth	2 cups
fresh parsley		optional, for garnish

My Cozy Kitchen Pot Roast

Oh, pot roast just feels like a big hug from the kitchen. It reminds me of Sunday dinners with my whole family. The house would fill with the most wonderful smell. My grandkids say the same thing about my kitchen now. Doesn’t that smell amazing? Let’s make one together in my Instant Pot. It’s so much faster than the old way.

• Step 1: Turn your pot to the sauté setting. Let it get nice and hot. Peel your onions and cut them in half. Chop your carrots into big, chunky pieces. They will cook down so soft later. I still laugh at the time I used baby carrots. They almost disappeared!
• Step 2: Melt two tablespoons of butter in the pot. Add your onions and carrots. Cook them until they get a little brown color. This makes them extra sweet. Then put them in a bowl for a little rest. (A hard-learned tip: Don’t skip this step! It adds so much flavor.)
• Step 3: Now, let’s get our roast ready. Rinse it with cold water and pat it dry. Sprinkle it with salt, garlic powder, and pepper. Place it in the hot pot. We need to sear it on all sides. This gives the meat a beautiful, tasty crust.
• Step 4: Put the vegetables back in the pot around the meat. Pour in your two cups of water or broth. Now, put the lid on and set it for 60 minutes on high pressure. Make sure the little knob is set to “Sealing.” What’s your favorite cozy meal to come home to? Share below!
• Step 5: When the timer beeps, it’s time for the quick release. Carefully turn the knob to “Venting.” Let the roast sit for a few minutes before you slice it. This keeps all the good juices inside. I like to sprinkle on a little fresh parsley. It looks so pretty on the table.

Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s wonderful just as it is. But it’s also happy to try new things. Sometimes I like to play with the flavors. It keeps dinner exciting for everyone. Here are a few of my favorite ideas.

• Hearty Veggie Swap: Use big pieces of potato and mushrooms instead of the roast. It makes a warm, filling meal for my vegetarian friends.
• A Little Sweet & Spicy: Add a spoonful of brown sugar and a pinch of red pepper flakes. It gives the gravy a sweet little kick.
• Italian Garden Style: Stir in a can of diced tomatoes and some dried oregano. It tastes like a sunny day in a bowl.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about what to serve with your beautiful roast. I love to spoon the gravy over everything. It’s the best part. A pile of creamy mashed potatoes is my go-to side. They are perfect for soaking up that delicious juice. Buttered egg noodles work just as well. They are so simple and comforting.

For a drink, a cold glass of milk is always a good choice. It just feels right. For the grown-ups, a dark red wine like a Cabernet is lovely. It sips nicely with the rich meat. Which would you choose tonight?

Making Your Pot Roast Last

Let’s talk about keeping your pot roast tasty for later. It stores beautifully in the fridge for three days. Just pop it in a sealed container with the juices. The flavors get even better the next day.

You can also freeze it for a cozy future meal. I let the roast and veggies cool completely first. Then I pack everything into a freezer-safe bag. Squeeze out all the air before sealing it tight.

I once forgot to label a frozen bag. We had a fun mystery dinner that night. Now I always write the date. Batch cooking like this saves you time on a busy week.

Reheating is simple for a fast, hearty meal. Warm it gently on the stove with a splash of broth. This keeps the meat from drying out. It feels good to have a homemade meal ready to go.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pot Roast Problems

Sometimes our cooking doesn’t go as planned. That is perfectly okay. Here are some easy fixes for common troubles.

Is your meat a little tough? It probably needed more time under pressure. Just put the lid back on and cook it a bit longer. I remember when my first roast was too chewy. A little more patience gave me fall-apart tender meat.

Getting the flavor right matters for a happy belly. If the gravy tastes bland, add a pinch more salt. This wakes up all the other flavors. Your family will notice the difference.

Are your vegetables too mushy? Next time, cut them into bigger chunks. They will hold their shape better during the long cook. Solving these small issues builds your cooking confidence.

Which of these problems have you run into before?

Your Pot Roast Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is. Just be sure your broth is labeled gluten-free.

Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day.

Q: What can I use instead of onions?
A: Try chopped celery or leeks. They add a lovely flavor.

Q: Can I double the recipe?
A: Do not double the size of the roast. But you can add more carrots. They cook down nicely.

Q: Is the parsley necessary?
A: It is optional. It just adds a fresh, pretty look on top. *Fun fact: Parsley is packed with vitamin C!

Which tip will you try first?

Sharing Your Kitchen Success

I hope this recipe brings warmth to your table. It is a classic for a good reason. Nothing beats a meal made with love.

I would love to see your creation. Your photos inspire me and other readers too. It is so fun to share our cooking journeys.

Have you tried this recipe? Tag us on Pinterest! I always look for your wonderful dishes. Thank you for cooking with me today.

Happy cooking!
—Fiona Brooks.