Instant Pot Pot Roast
If there is one meal I make often it is Pot Roast. Before I purchased my Instant Pot, this delicious meal would take me 5-6 hours to make. The trick to getting the perfect pot roast is cooking it low and slow for an hour per pound. This allows the connective tissues to break down rendering that mouth-watering, fall apart perfection that is a pot roast.
If I haven’t praised my Instant Pot enough I must tell you it is the most amazing kitchen appliance I have ever owned… apart from my KitchenAid mixer. I am in love with my Instant Pot and when I adapted my traditional pot roast recipe for the instant pot I fell even deeper in love. I no longer have to have my oven running for 5-6 hours, no more pre-planning and starting our dinner at 11am. My Instant Pot Pot Roast is done in about 2 hours and is the same perfect pot roast we have grown to love.
Today I am going to share my pot roast recipes. Both my traditional, in the oven method, and my adapted recipe for the instant pot, as I know not everyone owns an Instant Pot.
Perfect Instant Pot Pot Roast
If you are looking for the perfect Instant Pot Pot Roast recipe look no further. It was the first meal I cooked when my Instant Pot arrived and it is pure perfection. The flavour is insane, it falls apart with little effort, and we can now enjoy this meal year-round without heating up the house.
Perfect Instant Pot Pot Roast
Ingredients
- 4-5 lb Roast (Chuck, Boneless Blade, or Pot Roast)
- Olive Oil
- Salt & Pepper to taste
- 5 Cloves of Garlic Chopped
- 1 Onion Diced
- 8 Cups of Water
- 2 Packages ClubHouse Slow Cookers Pot Roast Mix
- 1 Onion Quartered (optional)
- 4-6 Carrots Peeled and cut into medium size pieces
- 5-6 Potatoes, Peeled and Quartered
Instructions
- Remove the lid from your Instant Pot and press the sauté button, add in a splash of olive oil and let heat.
- While the pot is heating, season your roast on all sides with salt and pepper. Rub into the meat well.
- Once your pot is hot place the roast inside. Sear the roast on all sides to lock in the juices. When finished searing remove and set aside.
- Next place in your diced onion and garlic, cooking for about 2-3 minutes.
- Mix each one packet of Clubhouse Pot Roast mix with 4 cups of water and pour into your Instant Pot. With a wooden spoon, scrape the bottom of the pan to remove any bits stuck to the bottom.
- Place your roast back into your Instant Pot and press the Stew/Soup button, adjust the time to 85 minutes.
- When it is done cooking, quick release the pressure.
- Add in your carrots and quartered onion, pushing them down into the liquid. Using the Manual button set it for 8 minutes. Once done quick release the pressure. Remove the roast and tent with foil, also remove the carrots and onion and set aside.
- Place your potatoes into the liquid and using the Manual button set it for 7 minutes. Once done quick release the pressure. Remove the potatoes to a serving dish and turn off the Instant Pot.
- Make a roux with butter and flour. Melt about 3/4 cup of butter and add in a spoonful of flour at a time. Mix well after each addition until you get a not too thick but not too thin consistency.
- Slowly add in a bit of your roux. Stir well after each addition until you get the gravy consistency you enjoy.
- Shred your pot roast with two forks and serve.
Notes
Remember the cook time does not include the time it takes for your pressure cooker to come to pressure. The time it takes to come to pressure will vary. My initial cook of the pot roast took about 15 minutes to come to pressure before cooking for the 85 minutes. The last two rounds for the carrots, onions, and potatoes took only 5 minutes to come back to pressure as the liquid inside the pot was already hot.
This recipe was made using the 8 Quart Instant Pot. If you have a smaller Instant Pot you may need to adjust the liquid to 4-6 cups vs 8 so you do not overload your Instant Pot. Still make the ClubHouse packets 1 packet to 4 cups water. This is to ensure it doesn't turn into gravy while cooking and scorch as it is meant to thicken while cooking in a slow cooker when done by the package instructions.
Traditional Pot Roast
If you don’t own an Instant Pot don’t fret, below I am share my original pot roast recipe with you. This is how I made our pot roast meals prior to purchasing the Instant Pot. Not everyone is ready for a pressure cooker, although I must say the Instant Pot is not your grandma’s pressure cooker. It it electric, has great safety features, and is a lot less scary, actually not scary at all. But if you are not ready to plunge in to the world of pressure cooking that is perfectly ok.
Traditional Pot Roast
Ingredients
- 4-5 lb Roast (Chuck, Boneless Blade, or Pot Roast)
- Olive Oil
- 5 Cloves of Garlic Chopped
- 1 Onion Quartered
- 4-6 Carrots Peeled and cut into medium size pieces
- 8 Cups of Water
- 2 Packages ClubHouse Slow Cookers Pot Roast Mix
- 5-6 Potatoes Peeled and Quartered
- Salt and Pepper to taste
Instructions
- Preheat your oven to 275 degrees.
- In an oven safe large pot add a splash of olive oil and turn on to medium heat.
- While your pot is heating season your roast on all sides with salt and pepper. Rub it into the meat well.
- Once your pot is hot add your carrots and brown. When done remove and set aside on a plate.
- Add in your onions and brown. Once done remove and set aside with the carrots.
- Next place the roast inside the pot and sear on all sides to lock in the juices. Once seared remove and set on plate with carrots and onions.
- Quickly sauté your garlic before adding in the liquid in the next step.
- Mix each one packet of ClubHouse Pot Roast mix with 4 cups of water and pour into your pot. Using a wooden spoon, scrape the bottom of the pot to remove any stuck on bits.
- Place your roast back into the pot, then add in your carrots and onions. Put the lid on your pot and place into the oven.
- You will need to cook your roast for 1 hour per pound. A 3 lb roast will take 3 hours, 4 lb 4 hours and so on. Do not open the oven at any point as you will release heat and the cooking time will need to increase. The trick to getting a perfect pot roast in the oven is cooking it low. slow, and leaving it alone.
- About 30-40 minutes before your roast is done cook your potatoes in a separate pot on your stove.
- Once your potatoes are done, mash and set aside. If you want garlic mash you can roast garlic in tinfoil with some olive oil, salt, and pepper while your pot roast cooks then mash and add to your potatoes.
- When your pot roast is done remove the pot to the top of your stove. Remove the carrots and onions to a serving dish. Remove the roast to another serving dish and tent while you make the gravy.
- Make a roux with butter and flour. Melt about 3/4 to 1 cup of butter and add in a spoonful of flour at a time. Mix well after each addition until you get a not too thick but not too think consistency.
- Slowly add in a bit of your roux. Stir well after each addition until you get the gravy consistency you enjoy.
- Shred your pot roast using two forks and serve your meal.
Notes
Do not follow the instructions on the ClubHouse packets. You must dilute 1 packet to 4 cups water. This is to ensure it doesn't turn into gravy and scorch while cooking as it is meant to thicken while cooking in a slow cooker when done by the package instructions.
For more delicious recipes visit the recipe section on the blog!
Will you be trying out either of these pot roast recipes? If you do, be sure to come back and let others know what you think in the comment section below!
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Kathleen says
Yum pot roast. Thanks for including the original recipe, I’m not sure I’m ready for pressure cooking yet. I’m glad to see you included 5 cloves of garlic, I LOVE adding lots of garlic to most of my dishes. I’ve been wanting to try that mix from Club House but wasn’t sure if I’d like it. Maybe I’ll try it for the next roast, thanks.
Aimee Geroux says
It’s amazing (the ClubHouse mix), gives so much flavour to the dish!
paula schuck says
I will pin this because I have a Breville variation of an instant pot and I love to make pot roast. My issue with pot roast is that sometimes I have no idea what to buy really. Like which cut is best kind of thing. I see that you have mentioned that here a bit so I will have a good reference for next time I go shopping for pot roast. Also I am looking for these instant pot recipes all the time. Awesome – thank you!
Nancy says
Going to try your oven roast recipe. I didn’t know what cut of beef to buy so now I know thanks to you.
I am interested in your crockpot pot roast recipe if you wouldn’t mind sharing it again. Tia
Crystal W says
Yum, my family would love this!
Julie says
Yummy!!!
Robin Love says
I can’t wait to try your IP version. I have made a roast before but I can see the answer to tender soft is using the stew/soup setting!
Treen Goodwin says
This looks and sound delish , thanks for sharing the recipe a must try 🙂
Victoria Ess says
This looks so juicy!
Allison says
Can the roast be frozen?
Aimee Geroux says
I have never cooked a roast from frozen in the IP beacuse your results are much better if you use a thawed piece of meat. If cooking from frozen skip the searing and you will need to add on 5 mins per pound to your cooking time.
Travelbuds says
This sounds so good. I have a slow cooker so I’m going to try to adjust and cook in that.
Kurt says
Making this now, as it looks and sounds delicious. In step 11 of the IP recipe you say “Slowly add in a bit of your roux. Stir well after each addition until you get the gravy consistency you enjoy.” What are you saying to add the roux to? I’m assuming the vegetables?
Thanks,
kg
Aimee Geroux says
Sorry, Kurt just seeing this now. You add the roux to the liquid after removing the vegetables/roast to make your gravy “stir well after each addition until you get the gravy consistency you enjoy”. Vegetables don’t make gravy 🙂
Clare Z says
Am I supposed to use the rack in the instapot? For the meat?
Aimee Geroux says
You don’t have to, I don’t but you certainly can to help with removing the roast once done.