When it comes to meal prep, you all know how much I love to use my INSTANT POT! This Instant Pot Pot roast recipe is quick to make, has simple ingredients and the flavor is to die for. When you add rosemary and garlic to any dish it’s going to taste amazing and this recipe will not disappoint.

If you have an Instant Pot, but you’re too intimidated to use it, I encourage you to get it out and USE IT! If you don’t have one yet, I highly recommend you GET ONE! There is nothing to fear. It’s only going to make your meal prep so much quicker and more enjoyable. I actually have two pots and often use BOTH of them in one meal.

Check out my other Instant Pot recipes HERE.

Rosemary and thyme are wonderful herbs to grow in your garden. Here are some tips for growing these herbs.

This Instant Pot roast is an easy meal to make because there is little preparation and once you have everything in the pot, you can walk away and go do other things while it cooks. Your house is going to smell fabulous.

If you choose to make gravy, the drippings after cooking will make savory, yummy gravy infused with rosemary. You can add vegetables (potatoes and carrots, etc.) if you choose.

Instant Pot Pot Roast Ingredients

3-4 lbs. chuck roastCoconut oil for browning
1 white or yellow onion
A small handful of fresh thyme
7-8 sprigs
6-7 sprigs of fresh rosemary
9 whole cloves of garlic
2 cups of beef broth (I like to use Better than Bouillon) 2 tsp bouillon/2 cups hot water
Salt and pepper to taste
6 whole peeled carrots (optional)
3-4 potatoes peeled and cut into big chunks

Instant Pot Pot Roast Instructions

Mince the garlic. I LOVE this garlic mincing device!
Peel and cut the onion into thick slices.
Cut and wash the herbs.
Peel and cut veggies. (If using)

Peel and cut the onion into thick slices.
Cut and wash the herbs.
Peel and cut veggies. (If using)

If using the bouillon paste, mix it with 2 cups of hot water.

Press the Sauté setting and allow it to heat up.
While it is heating up, salt and pepper one side of the roast.

While it is heating up, salt and pepper one side of the roast.
Brown both sides for about 5 minutes each (please don’t skip the browning step – it makes all the difference!) Searing the meat will help make the juices/gravy more flavorful and create nice, seared edges on your meat.
Add the coconut oil to the pot, let it melt, and then add the roast, seasoned side down.
Salt and Pepper the other side of the roast while it is browning.

Pour the broth over the meat.
Top with onion, thyme, rosemary, and garlic.

Add the carrots and potatoes to the top. The veggies will get a little mushy, but I like them this way.

If you prefer more crisp veggies, do a QUICK RELEASE 10 MINUTES BEFORE SET TIME, and add veggies. Reseal and cook another 10 minutes. Then natural release as usual.

Apply the lid and secure it in place. Flip the steam valve to pressure.

Now set your Instant Pot to Meat/Stew and adjust the time to 65 minutes.

Once the NATURAL RELEASE of about 20-25 minutes. The pot will start counting the time showing an “L” and the time. Make sure you let it natural release, this is what makes it tender!
Careful removing your chuck roast – it will be falling apart. If by chance the roast is not as tender as you’d like. Bring it up to pressure for a bit more. SOME meat, especially grass-fed organic meat may take a little longer.
Remove the roast to a cutting board. Slice or shred. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.

If you like a thicker gravy, remove the roast and vegetables, strain the juice and add it to a saucepan. Mix 1 tablespoon of corn starch/arrowroot to 3 tablespoons of water and add to juice in the pot and heat and stir until thick.
Yummy, yum!

Enjoy!

Yummy Instant Pot Pot Roast with Rosemary and Garlic

Jan Howell

This Instant Pot Pot roast recipe is quick to make, has simple ingredients and the flavor is to die for. When you add rosemary and garlic to any dish it’s going to taste amazing and this recipe will not disappoint.

Prep Time15 min
Cook Time1 hr 30 min
Total Time1 hr 45 min
Yield6 Servings

Cuisine
- American
Course
- Main Course
- Condiment
Cooking Method
- Instant Pot

Ingredients

3-4 lbs. chuck roast
Coconut oil for browning
1 white or yellow onion
small handful of fresh thyme 7-8 sprigs
6-7 sprigs of fresh rosemary
9 whole cloves of garlic
2 cups of beef broth (I like to use Better than Bouillon) 2 tsp bouillon/2 cups hot water
Salt and pepper to taste
6 whole peeled carrots (optional)3-4 potatoes peeled and cut into big chunks

INSTUCTIONS

Mince the garlic.

Peel and cut the onion into thick slices.

Cut and wash the herbs.

Peel and cut veggies. (If using)

Pour enough sauce on top of the noodles to cover.

Press the Sauté setting and allow it to heat up.

While it is heating up, salt and pepper one side of the roast.

Add the coconut oil to the pot, let it melt and then add the roast, seasoned side down.

Brown both sides for about 5 minutes each.

Salt and Pepper the other side of the roast while it is browning.

Pour the broth over the meat.

Top with onion, thyme, rosemary and garlic.

Add the carrots and potatoes to the top. The veggies will get a little mushy, but I like them this way.

If you prefer more crisp veggies, do a QUICK RELEASE 10 MINUTES BEFORE SET TIME, and add veggies. Reseal and cook another 10 minutes. Then natural release as usual.

Now set your Instant Pot to Meat/Stew and adjust the time to 65 minutes.

Once the NATURAL RELEASE of about 20-25 minutes. The pot will start counting the time showing an “L” and the time. Make sure you let it natural release, this is what makes it tender!

Careful removing your chuck roast – it will be falling apart. If by chance the roast is not as tender as you’d like. Bring it up to pressure for a bit more. SOME MEATS, especially grass fed organic meat may take a little longer.

Remove the roast to a cutting board. Slice or shred. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.

GRAVY

If you like thicker gravy, remove the roast and vegetables, strain the juice and add it to a sauce pan. Mix 1 tablespoon of corn starch/arrowroot to 3 tablespoons of water and add to juice in the pot and heat and stir until thick.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.