Instant Pot Roast Beef (Melt-In-Your-Mouth Tender!)

Substitutions and Variations

You can use a couple of alternative ingredients in this recipe if you need to:

• Beef roast: If you prefer a leaner cut, swap the chuck or bottom blade roast with a round roast. These cuts will still cook well in the Instant Pot, though they may be slightly less tender. Save the Top Sirloin and Eye of Round roast for the oven (or my air fryer roast beef recipe!).
• Olive oil: For a different flavor, you can use avocado oil or vegetable oil for searing the roast.
• Vegetables: Swap the baby carrots and potatoes with other root vegetables like parsnips, sweet potatoes, or turnips. You can also add celery or mushrooms.
• Beef broth: If you prefer a lighter broth, you can use chicken or vegetable broth instead. For a richer flavor, opt for a beef stock or homemade bone broth.
• Worcestershire sauce: Soy sauce or balsamic vinegar can be used as a substitute for Worcestershire sauce. Try adding a splash of red wine, apple cider vinegar or lemon juice for a more tangy profile.
• Herbs: If you don’t have thyme and rosemary, you can use Italian seasoning or a blend of herbs like oregano, basil, and marjoram. Fresh herbs can also be used; double the amount.
• Cornstarch slurry: If you don’t have cornstarch, arrowroot powder or tapioca flour can be used to thicken the gravy. You can also make a roux with butter and flour, cooking it briefly before adding to the liquid.
• Dietary adjustments: For a gluten-free version, be sure to use a gluten-free Worcestershire sauce and substitute the cornstarch slurry for flour. To make it paleo, you can use coconut aminos instead of Worcestershire sauce and arrowroot powder for the gravy thickening.
• Mexican style: For a spicier, shredded version, try my Shredded Beef recipe instead.

Tools to Grab

You’ll need your Instant Pot and a wooden spoon to make this recipe. A pair of tongs, a knife, and a cutting board, and you’re golden!

Prefer the old-fashioned way? Use the low-and-slow oven method in my Dutch Oven Pot Roast recipe.

A Food Scientist’s Secrets to the Best Instant Pot Roast Beef

Here are my science-backed tips for perfect results every time:

• Choose tough cuts: Beef chuck roast, blade roast, or brisket work best. Their connective tissue breaks down into gelatin under pressure, making the meat silky-tender.
• Sear for flavor: The Maillard reaction creates complex flavors when you brown the meat at high heat. Don’t skip this step! (It’s also key in my Instant Pot Steak recipe.)
• Deglaze the pot: Scraping up the browned bits (fond) prevents a burn warning and adds incredible depth to the gravy.
• Use natural release: Allowing pressure to release naturally for at least 10 minutes helps the meat retain moisture and prevents it from toughening up.
• Rest before slicing: Tent the roast with foil for 10 minutes so juices redistribute throughout the meat.
• Avoid lumpy gravy: Mix cornstarch with cold water first before stirring into hot liquid.

Make Ahead and Storage

• Refrigerating: Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3-4 days. Keep the vegetables and gravy in separate containers to preserve their texture.

Freezing

• If you want to freeze the leftover pot roast, let it cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months. For best results, store the frozen roast and gravy separately to maintain quality.

Reheating

• To reheat, place the roast and vegetables in an Instant Pot with a bit of broth or water to help retain moisture. Reheat on low until warmed through, using the “Sauté” function or on the stovetop. You can also reheat individual portions in the microwave.