Pot Roast….the ultimate comfort food. The instant pot version of Sunday dinner at Mom’s, this instant pot beef pot roast is a tender, juicy version of a classic that cuts the cooking time in half. With this instant pot recipe, you can have Mom’s Sunday dinner any night of the week.
I wanted to recreate my mom’s pot roast recipe, but I wanted to use my instant pot in lieu of a long cook time. Instant pot recipes have been my kick lately. I have a full-time job, 40 plus hours a week corporate gig. I have 2 daughters and 2 months away from giving birth to number 3. Right now, instant pot recipes are my lifesaver. I can put together a whole meal in a manner of minutes then set it and forget it. Clean up is a breeze as I typically only have a cutting board, knife, and the instant pot.
When I first purchased my instant pot, I didn’t think I would really use it. I really have been quite impressed, and I find I use it more and more every week. Using my instant pot alleviates my mom guilt. Without my instant pot, I would probably resort more to frozen foods on those nights when I am just too exhausted to cook. Looking for more instant pot recipes try my Crispy Pork Belly or Beef Short Ribs Instant Pot recipes.
Preparation
Beef Pot Roast is a pretty versatile dish. There are a lot of variations, and it can be tailored to satisfy your taste buds. This Instant Pot Beef Pot Roast is an extension of my mom’s pot roast recipe. I do recommend, as always, make sure you have a good cut of beef. It does make a difference!
Add the meat to the instant pot, then pile all of the ingredients on top and you are done! I like to cut my vegetables in smaller chunks rather than larger but that is just my preference. One herb I always keep on hand is dried bay leaves. It takes just a little to pack a large punch. One small package will last years just don’t forget to remove the bay leaves before serving.
One trick I carried over from my Instant Pot Short Ribs is making gravy before serving. Once you have removed the meat and vegetables to a serving tray, make the gravy right in the instant pot. I add about 2 tablespoons of flavor and whisk until flour is incorporated and the sauce is slightly thickened. The gravy adds a tasty, seasoned addition to spoon over the meat and vegetables.
This Instant Pot Beef Pot Roast is a full meal, full of flavor that can be cooked in an hour with very little prep time. Bringing Mom’s Sunday dinner to any night of the week. Enjoy!
Instant Pot Beef Pot Roast
Ingredients
- 2 – 3 pound beef pot roast
- 1 package dry onion soup mix
- 10.5 ounce can of beef & mushroom soup
- 1/2 cup beef broth
- 3 medium russet potatoes quartered
- 4 medium carrots sliced
- 1 medium yellow onion cut into wedges
- 4 cloves garlic minced
- 2 dried bay leaves
- 2 tablespoon flour
Instructions
- Place pot roast into instant pot. Add all ingredients but flour on top of the pot roast. Cook on high for 55 minutes.
- When roast is finished cooking, remove meat to serving platter. Remove and discard bay leaves. Use a slotted spoon to place vegetables around meat on the platter.
- Add flour to juice remaining in the instant pot. Whisk for 5 to 6 minutes until slightly thicken. Spoon gravy over meat and vegetables.
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