Name: Best Ever Instant Pot Pot Roast
Prep time: 15 min
Cook time: PT-487811H55M5S
Total time: 1 h 30 min
Cuisine: American / Comfort Food
Ingredients: 3 pounds (1.35 kg) chuck roast or rump roast beef; Salt, to taste; Black pepper, to taste; 1 ½ tablespoons olive oil; 1 large onion, peeled and finely chopped; 1 teaspoon minced garlic; 8 mushrooms, sliced; 8 large carrots, cut into 4 parts; 1 ½ cups (355 ml) beef broth; 1 tablespoon balsamic vinegar; 2 anchovies, chopped; 2 teaspoons mixed herbs; 4 sprigs fresh thyme

Why You’ll Love This Recipe

This pot roast delivers restaurant-quality flavor with minimal effort. The Instant Pot dramatically reduces cooking time while locking in juices and tenderness. Carrots, mushrooms, and onions cook alongside the beef, soaking up all the savory notes, while anchovies add subtle umami depth without a fishy taste. The result is a rich, comforting roast perfect for pairing with mashed potatoes, polenta, or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds (1.35 kg) chuck roast or rump roast beef
Salt, to taste
Black pepper, to taste
1 ½ tablespoons olive oil
1 large onion, peeled and finely chopped
1 teaspoon minced garlic
8 mushrooms, sliced
8 large carrots, cut into 4 parts
1 ½ cups (355 ml) beef broth
1 tablespoon balsamic vinegar
2 anchovies, chopped
2 teaspoons mixed herbs
4 sprigs fresh thyme

Directions

Sear the beef: Season the roast with salt and pepper. Turn the Instant Pot to “Sauté” and heat olive oil. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Sauté aromatics: Add onion and garlic to the pot and sauté for 2–3 minutes until fragrant. Add mushrooms and cook another 2 minutes.
Deglaze: Pour in beef broth and balsamic vinegar, scraping up any browned bits from the bottom. Stir in chopped anchovies, mixed herbs, and thyme sprigs.
Pressure cook: Return the roast to the pot along with carrots. Seal the lid and set to Manual/Pressure Cook on high for 60–70 minutes (depending on roast thickness).
Release pressure: Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
Serve: Remove the roast and vegetables, slice or shred the beef as desired, and serve with the cooking juices.

Servings and Timing

Serves: 6–8
Prep time: 15 minutes
Cook time: 60–70 minutes
Total time: 1 hour 30 minutes

Variations

Add potatoes or parsnips for a complete one-pot meal.
Substitute rosemary or sage for thyme for a slightly different herb flavor.
For a richer sauce, remove the roast after cooking and reduce the cooking liquid on “Sauté” mode until slightly thickened.
Use red wine instead of part of the beef broth for a deeper, more complex flavor.

Storage/Reheating

Store leftover roast and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, on the stovetop, or microwave with a splash of broth to maintain moisture.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or rump roast works best for tender results. Brisket or shoulder can also be used.

Can I make this recipe ahead of time?

Yes, cook and refrigerate overnight. Reheat gently before serving.

Can I freeze leftovers?

Yes, store in airtight containers for up to 3 months. Thaw in the fridge before reheating.

Do I have to use anchovies?

No, but they add a subtle umami depth. You can substitute with a teaspoon of soy sauce or miso paste if preferred.

Can I skip searing the roast?

Yes, but searing enhances flavor and adds a beautiful brown crust.

Conclusion

Best Ever Instant Pot Pot Roast is a comforting, flavorful, and tender dish that brings classic pot roast flavors to your table with minimal effort. With savory vegetables, rich broth, and aromatic herbs, this recipe delivers a cozy, satisfying meal perfect for any occasion.