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Instant Pot Pot Roast-- A Sunday dinner-worthy meal made in about an hour thanks to the Instant Pot and just a handful of ingredients.

Instant Pot Pot Roast (Tavern Style)

 A Sunday dinner-worthy meal made in about an hour thanks to the Instant Pot and just a handful of ingredients.
Course Main Course
Cuisine American
Keyword beef chuck roast, Cooked in beer, Instant Pot
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Pressure Release 15 minutes
Total Time 1 hour 40 minutes
Servings 4 Servings
Calories 922kcal


  • 3 tablespoons oil canola or vegetable
  • 3 pound beef roast chuck or rump are my favorites
  • ½ cup all purpose flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 whole large onion thinly sliced
  • 24 ounces beer your favorite
  • 1 cup beef broth
  • 4 carrots peeled and cut into chunks
  • ¼ cup or 1 packet brown gravy mix I like McCormick brand
  • ¼ cup cream
  • french fried onions and parsley to serve


  • Set Instant Pot on "Saute" mode and allow to heat until the display reads "HOT".
  • Meanwhile, combine flour salt and pepper in a large bowl and place beef into the seasoned flour, coating the entire roast. Reserve remaining flour.
  • Add oil to the Instant Pot, heat until it shimmers, and add roast to the pan, cooking until it's browned on all sides. Add remaining flour to the pot, followed by the onions. Stir to combine and cook until onions start to become tender and flour starts to brown. 
  • Pour the beer and beef broth over the meat and onions, followed by the carrots. Stir to combine and place lid on the Instant Pot. 
  • Set the Instant Pot to cook for 65 minutes (for a 3 lb roast) more or less depending on how large your roast is. Follow the cooking time recommendations in your manual for best results. Allow the Instant Pot to release pressure naturally or wait at least 10 minutes before doing a manual release. 
  • Remove roast from the post and place on a cutting board. Set aside.
  • Combine gravy mix with cream and whisk until combined. Slowly whisk gravy mixture into the juices in the pot and bring to a simmer to thicken.
  • Cut meat into smaller portions and place back into the gravy. Serve over mashed potatoes, pasta or rice and top with french fried onions and chopped fresh parsley. 


Serving: 1serving | Calories: 922kcal | Carbohydrates: 25g | Protein: 69g | Fat: 55g | Saturated Fat: 21g | Cholesterol: 255mg | Sodium: 1508mg | Potassium: 1430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10455IU | Vitamin C: 3.6mg | Calcium: 98mg | Iron: 8.1mg