There are some meals that just feel like Sunday dinner, and pot roast with creamy mashed potatoes and plenty of gravy is absolutely one of them.
This is my version of a classic, traditional pot roast. I’m not reinventing anything here because, quite frankly, a good pot roast doesn’t need reinventing. You want deeply browned beef that practically falls apart when you touch it, tender root vegetables, and a rich, savory gravy that deserves to be spooned over everything on the plate.
The only real shortcut I take is using the Instant Pot. Instead of letting the roast braise in the oven for hours, I pressure cook it until incredibly tender, then reduce the cooking liquid into the most flavorful gravy.
And yes, I still start everything in my braiser. That initial sear is where so much of the flavor happens, so we are absolutely not skipping it.
Why You’ll Love This Pot Roast
The beauty of this recipe is that it tastes like the pot roast you remember, just made a little more efficiently. The beef is simply seasoned, the vegetables and tomato paste get browned before pressure cooking, and fresh herbs, Worcestershire and soy sauce give the broth that deep, slow-cooked flavor.
The Instant Pot handles the long braise for us, but the extra steps before and after pressure cooking are what make this taste like a proper Sunday pot roast rather than just meat cooked under pressure.
Serve it over buttery mashed potatoes, spoon that reduced gravy generously over the top, and finish with fresh parsley. This is the kind of plate you shower before eating because once you’re done, you’re going straight to bed.
Ingredients
- 1 (3½ to 4-pound) chuck roast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Kinder’s Salt, Pepper & Garlic Seasoning, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons neutral oil, for searing
- 1 large yellow onion, roughly chopped
- 1 large leek, white and light green parts only, thoroughly cleaned and sliced
- 3 large carrots, cut into large pieces
- 2 celery stalks, cut into large pieces
- 3 to 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 3 cups beef broth, plus more if needed
- 1 tablespoon Better Than Bouillon Beef Base
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 bouquet fresh herbs, such as rosemary and thyme
- 4 tablespoons butter, optional
- Fresh parsley, finely chopped, for serving
For Serving
- Creamy mashed potatoes
- Reduced pot roast gravy
How to Make the Perfect Instant Pot Pot Roast
1. Season the roast
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt, black pepper, Kinder’s Salt, Pepper & Garlic Seasoning and smoked paprika.
Don’t rush past drying the meat. A dry surface gives you a much better sear, and that deep brown crust is the beginning of the flavor we’re building for the gravy.
2. Sear the beef
Heat the oil in a large braiser or heavy-bottomed skillet over medium-high heat.
Once the pan is hot, add the roast and sear it on every side until a deep brown crust develops, about 3 to 4 minutes per side. Don’t forget the edges.
Transfer the browned roast to the Instant Pot.
3. Build the flavor base
After removing the seared roast, add the onion, leek, carrots and celery to the braiser. Sauté until the vegetables begin to soften and develop some color.
Add the tomato paste and cook for 1 to 2 minutes, until it darkens slightly. Add the garlic and cook for about 30 seconds, until fragrant.
Sprinkle 1 tablespoon of flour over the vegetables and stir well to coat. Cook for about 1 minute to remove the raw flour taste. Slowly pour in the beef broth, stirring and scraping up all of the browned bits from the bottom of the pan.
4. Pressure cook
Transfer the vegetable mixture and braising liquid to the Instant Pot with the seared roast. Stir in the Better Than Bouillon Beef Base, Worcestershire sauce and soy sauce, then add the fresh herb bouquet.
For an extra-rich finish, add 4 tablespoons of butter to the pot. This is optional, but it adds richness and gives the finished gravy an especially silky texture.
Secure the lid and cook on High Pressure for 1 hour and 15 minutes, followed by a natural pressure release.
5. Strain the vegetables
Carefully transfer the roast to a serving platter and tent loosely with foil.
Strain the cooking liquid, separating the softened root vegetables and herb stems from the broth. At this point, the vegetables have done their job: they’ve flavored that beautiful braising liquid.
Discard the herb stems. You can serve the vegetables alongside the roast if you like, but for the smooth, rich gravy pictured here, I strain them out.
6. Reduce the gravy
Transfer the strained cooking liquid to a saucepan or back into your braiser and bring it to a steady simmer.
Let it reduce until the liquid becomes concentrated, glossy and gravy-like. Taste as it reduces before adding any additional salt—the soy sauce, Worcestershire and seasoned beef have already contributed plenty of savory flavor.
If you prefer a thicker gravy, you can whisk in a small cornstarch slurry at the very end, but I love simply letting the cooking liquid reduce naturally.
How I Serve It
This is one of those meals where mashed potatoes aren’t optional for me.
Spoon a generous amount of creamy mashed potatoes into a shallow bowl, add large pieces of the tender pot roast on top, then ladle that rich gravy all over everything. Finish with freshly chopped parsley for a little color and freshness.
That’s it. No complicated sides required.
The Secret to Really Good Pot Roast
There are three things I wouldn’t skip: searing the beef, browning the tomato paste and reducing the gravy.
Pressure cooking makes the beef tender, but those extra steps are what create depth. Browning the roast gives you fond in the pan, cooking the tomato paste takes away its raw flavor and intensifies its sweetness, and reducing the cooking liquid concentrates everything into a gravy that tastes like it’s been simmering all afternoon.
The Worcestershire and little glug of soy sauce are also intentional. Neither makes the roast taste like Worcestershire or soy sauce—they simply add another layer of umami and make the beef taste even beefier.
Can I Make This Without an Instant Pot?
Absolutely. Follow the recipe through searing the vegetables and building the braising liquid, then return the roast to a Dutch oven or oven-safe braiser.
Cover tightly and braise in a 325°F oven for about 3 to 4 hours, or until the roast is fork-tender and pulls apart easily. The exact cooking time will depend on the size and thickness of your roast.
Then strain and reduce the gravy exactly as directed above.
Tips for the Best Pot Roast
- Use chuck roast. Its marbling and connective tissue make it ideal for this style of cooking.
- Get a real sear. You’re looking for deep brown color, not gray meat. Give each side enough time in the pan.
- Don’t cut the vegetables too small. They’ll be under pressure for more than an hour, so large pieces work best.
- Let the pressure release naturally. A quick release isn’t worth rushing here.
- Taste the gravy after reducing. Reduction concentrates salt along with flavor, so wait until the end to adjust your seasoning.
- Make enough mashed potatoes. You’re going to want something to catch every bit of that gravy.
4 Ways to Make This Pot Roast
While I love the Instant Pot when I want to get pot roast on the table faster, this recipe works beautifully using several cooking methods. If you have the time, the Dutch oven is my favorite method for the absolute best texture. The long, gentle braise gives the chuck roast time to slowly break down while staying incredibly juicy and tender.
No matter which method you choose, start by seasoning and searing the roast on all sides, then sauté the vegetables, tomato paste and garlic as directed above. From there, use one of these cooking methods.
Dutch Oven Pot Roast (Best Overall Texture)
If I have the time, this is my preferred method. A low-and-slow oven braise gives you incredibly tender beef while still allowing the roast to hold its shape instead of completely falling apart.
Preheat the oven to 325°F. After searing the roast and building the vegetable and tomato paste base, return the beef to a large Dutch oven. Add the beef broth, Worcestershire sauce, soy sauce and fresh herb bouquet.
The liquid should come partway up the sides of the roast without completely covering it.
Cover tightly and transfer to the oven. Braise for 3 to 4 hours, depending on the size of your roast, until the beef is fork-tender and pulls apart easily.
Remove the roast and set it aside to rest. Strain the root vegetables and herbs from the cooking liquid, then simmer the liquid on the stovetop until it reduces into a rich, glossy gravy.
Best for: The most tender, succulent texture and a traditional Sunday pot roast when you’re not in a rush.
Stovetop Pot Roast
You can also make the entire recipe on the stovetop using a heavy-bottomed Dutch oven or braiser.
After searing the beef and building the flavor base, return the roast to the pot and add the beef broth, Worcestershire, soy sauce and herbs.
Bring the liquid just to a gentle simmer, then reduce the heat to low and cover tightly. Cook for approximately 3 to 4 hours, turning the roast once or twice during cooking.
The key here is keeping the heat low. You want a very gentle simmer rather than a boil, which can make the meat tougher and cause the liquid to evaporate too quickly.
Once the beef is fork-tender, remove it from the pot. Strain the vegetables and herbs, then increase the heat and reduce the cooking liquid until you have a concentrated gravy.
Best for: Making traditional pot roast without turning on the oven.
Slow Cooker Pot Roast
The slow cooker is perfect when you want to prep everything earlier in the day and let dinner cook while you do everything else.
I still recommend searing the roast and sautéing the vegetables and tomato paste first. It adds a little extra work upfront, but the flavor payoff is worth it.
Transfer everything to your slow cooker and add the broth, Worcestershire sauce, soy sauce and fresh herbs.
Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the roast is very tender.
For the best texture, I prefer cooking chuck roast on LOW.
Once cooked, carefully remove the roast. Strain the root vegetables and herbs from the cooking liquid. Transfer the liquid to a saucepan and simmer on the stovetop until reduced into a rich gravy.
Best for: An easy, mostly hands-off pot roast and all-day cooking.
Instant Pot Pot Roast (Best When You’re Short on Time)
For my Instant Pot method, transfer the seared roast, sautéed vegetables and all of those flavorful browned bits into the pressure cooker. Add the broth, Worcestershire, soy sauce and fresh herbs.
Cook on High Pressure for 1 hour and 15 minutes, followed by a natural pressure release.
Once the pressure has completely released, remove the roast and strain out the root vegetables and herbs. Reduce the cooking liquid until it’s concentrated and gravy-like.
Best for: Getting that classic pot roast experience on the table much faster.
Which Pot Roast Method Is Best?
If you’re deciding between them, here’s how I think about it: Dutch oven wins for texture, slow cooker wins for convenience, Instant Pot wins for speed, and stovetop is a great traditional option when you don’t want to use the oven.
But regardless of the method, don’t skip the sear and don’t skip reducing that gravy. Those two steps are what take this from simply tender beef to a really good pot roast.
Perfect Pot Roast
Ingredients
- 1 3½ to 4-pound chuck roast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Kinder’s Salt, Pepper & Garlic Seasoning, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons neutral oil, for searing
- 1 large yellow onion, roughly chopped
- 1 large leek, white and light green parts only, thoroughly cleaned and sliced
- 3 large carrots, cut into large pieces
- 2 celery stalks, cut into large pieces
- 3 to 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 3 cups beef broth, plus more if needed
- 1 tablespoon Better Than Bouillon Beef Base
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 bouquet fresh herbs, such as rosemary and thyme
- 4 tablespoons butter, optional
- Fresh parsley, finely chopped, for serving
Instructions
- Pat the chuck roast dry on all sides with paper towels. Season the entire roast generously with salt, black pepper, Kinder’s Salt, Pepper & Garlic Seasoning and smoked paprika. Press the seasonings into the meat so they adhere.
- Heat the oil in a large braiser, Dutch oven or heavy-bottomed skillet over medium-high heat. When the oil is hot and shimmering, carefully add the roast. Sear without moving it for 7-10 mins per side, or until a deep brown crust forms. Turn and repeat on every side, including the edges. Transfer the roast to the Instant Pot. Cut roast into 4 pieces to fit nicely into the instant pot.
- Reduce the heat under the braiser to medium. Add the onion, leek, carrots and celery to the same pan. Cook, stirring occasionally, for 4 to 5 minutes, until the vegetables begin to soften and pick up some of the browned bits from the bottom of the pan.
- Add the tomato paste and stir it into the vegetables. Cook for 1 to 2 minutes, stirring frequently, until the tomato paste darkens slightly. Add the garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour evenly over the vegetables. Stir well so the flour coats the vegetables and cook for 1 minute. This cooks out the raw flour taste and will help thicken the gravy later.
- Slowly pour in about 1 cup of the beef broth while stirring. Use a wooden spoon to scrape the bottom of the pan to loosen all of the browned bits left behind from searing the roast. These browned bits add lots of flavor to the gravy.
- Carefully pour the vegetables and liquid from the braiser into the Instant Pot with the roast. Add the remaining beef broth, Better Than Bouillon Beef Base, Worcestershire sauce and soy sauce. Stir the liquid around the roast until the beef base dissolves. Add the fresh herb bouquet and the butter, if using. The roast does not need to be completely covered with liquid.
- Secure the lid on the Instant Pot and make sure the steam-release valve is set to **Sealing**. Select **Pressure Cook/Manual** and cook on **High Pressure for 1 hour and 15 minutes**. The Instant Pot will take approximately 15 to 20 minutes to come to pressure before the 1-hour-and-15-minute cooking timer begins.
- When the cooking time is complete, do not immediately open the steam-release valve. Allow the Instant Pot to **naturally release for 20 to 30 minutes**. Once the pressure indicator has dropped, carefully open the lid away from your face.
- Carefully lift the roast from the Instant Pot and transfer it to a large platter or cutting board. The meat should be very tender and pull apart easily with a fork. Loosely cover it with foil while you prepare the gravy.
- Pour the cooking liquid through a fine-mesh strainer set over a large bowl or saucepan. Press gently on the vegetables to release some of their liquid, then discard the cooked vegetables and herb stems. For an extra-smooth gravy, avoid pressing the vegetables too firmly through the strainer.
- Pour the strained cooking liquid into a saucepan or back into the braiser. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for **10 to 15 minutes**, stirring occasionally, until the gravy has reduced and thickened to your liking. Keep in mind that the gravy will thicken slightly as it cools. You can add 1 tbsp cornstarch to thicken the gravy and finish with 1 tbsp butter.
- Taste the gravy before adding any additional salt. The Better Than Bouillon, soy sauce, Worcestershire sauce and seasonings all contain salt, and their flavors become more concentrated as the gravy reduces. Add salt and black pepper only if needed.
- Break the pot roast into large, tender pieces and serve over creamy mashed potatoes. Spoon plenty of the hot gravy over the roast and potatoes and finish with freshly chopped parsley.
Notes
Cook’s Notes
- Don’t skip the sear. A deep brown crust on every side of the roast is key to building the rich, beefy flavor that carries through to the gravy.
- Watch the salt. Kinder’s seasoning, Better Than Bouillon, soy sauce and Worcestershire all add salt. Wait until the gravy has reduced before tasting and adding any additional salt.
- Don’t rush the natural release. Allow the Instant Pot to naturally release for 20 to 30 minutes. This helps the roast stay tender and juicy instead of tightening up.
Nutrition information is automatically calculated, so should only be used as an approximation.
P.S. Check out my last recipe here.
Truly delicious!!! Made today and it set the tone for a fall day!! Thanks for the recipe!! A house favorite!
It doesn’t say how much tomato paste in the ingredients just in the instructions. Was making this now but don’t know how much
I’ll update! Sorry about that. Just a tbsp works great.
How much tomato paste do you add? I’m making it now so I’m going to guess 2 tbsp, but I wanted to check.
So sorry! It’s in my video but I didn’t end writing it in the recipe. Good catch! I used about 1 tbsp.
Do you think an instant pot can be used for this recipe?
Made this recipe tonight and my family asked for seconds! This was such an amazing and filling meal. Looking forward to cooking more recipes by you!