Juicy Instant Pot Pot Roast with Onion Soup Mix

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Getting a tender, flavorful pot roast on the table used to mean watching the oven for hours on end – not exactly ideal when you’re juggling work deadlines, after-school activities, and everything else life throws your way. Between monitoring temperatures and adjusting cooking times, making a classic pot roast felt like more hassle than it was worth.

That’s why this Instant Pot pot roast with onion soup mix has become my go-to recipe for busy weeknights. It delivers all the rich, comforting taste of a traditional pot roast, but with hardly any hands-on time and consistently great results thanks to the magic of pressure cooking.

What Kind of Beef Roast Should I Use?

For a tender, flavorful pot roast, you’ll want to choose a cut that has good marbling and plenty of connective tissue that breaks down during cooking. Chuck roast (also called chuck shoulder or shoulder roast) is the most popular choice, but bottom round, brisket, or rump roast can work well too. The key is to look for a piece of meat that has some fat running through it – this helps keep the meat moist during the long cooking process. If you’re at the store and aren’t sure what to pick, just ask your butcher for their recommendation for a pot roast cut – they’ll point you toward something that will work perfectly in your Instant Pot.

Options for Substitutions

This pot roast recipe is pretty adaptable – here are some helpful swaps if you need them:

• Beef roast: While chuck roast is ideal, you can use other cuts like bottom round, brisket, or rump roast. Just keep in mind that fattier cuts like chuck will give you the most tender results.
• Onion soup mix: No onion soup mix? Make your own by mixing 1/4 cup dried onion flakes, 2 teaspoons beef bouillon granules, 1/4 teaspoon onion powder, and a pinch each of celery salt and black pepper.
• Beef stock: You can use chicken stock or even water with extra beef bouillon. For each cup of beef stock, use 1 cup water plus 1 teaspoon beef bouillon.
• White onion: Yellow or red onions work just fine here. You can even use shallots for a milder onion flavor.
• Cornstarch: To thicken the gravy, you can use flour instead (use 4 tablespoons mixed with cold water), or instant potato flakes (start with 1/4 cup).
• Cream: Since this is optional, you can skip it entirely, or use half-and-half, whole milk, or even coconut cream for a dairy-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot pot roast is skipping the searing step – taking those extra 5 minutes to brown the meat on all sides creates a rich flavor base that makes all the difference in your final dish. Another common error is adding the vegetables at the beginning of cooking, which can turn them into mush – instead, cook your meat first, then add the vegetables during the last 10-15 minutes of pressure cooking. To avoid a thin, watery sauce, don’t forget to pat your meat dry before searing and avoid overcrowding the pot, as this can cause the meat to steam rather than brown. For the most tender results, always cut your meat against the grain when serving, and let it rest for 10-15 minutes after cooking to help the juices redistribute throughout the roast.

What to Serve With Pot Roast?

Since this pot roast already comes with potatoes and carrots, you’ve got your main dish and sides covered in one pot! For some extra sides that go perfectly with pot roast, warm dinner rolls or crusty bread are great for soaking up all that tasty gravy. A simple green vegetable like steamed broccoli or roasted Brussels sprouts adds nice color to the plate and balances out the richness of the meat. If you want to round out the meal even more, try serving a fresh green salad with a light vinaigrette dressing – it adds a nice crisp contrast to the tender, slow-cooked meat.

Storage Instructions

Keep Fresh: This pot roast is even better the next day! Place it in an airtight container with all the veggies and gravy, then pop it in the fridge for up to 4 days. The flavors continue to blend together, making each serving more tasty than the last.

Freeze: Got leftovers? This pot roast freezes really well. Just put it in a freezer-safe container with some of the cooking liquid to keep it moist, and it’ll stay good for up to 3 months. I like to portion it out before freezing – it makes for super easy weeknight dinners later on!

Warm Up: When you’re ready to enjoy your leftover pot roast, heat it slowly in a covered pot on the stove or in the microwave. If it seems a bit dry, add a splash of beef broth. For frozen pot roast, thaw overnight in the fridge before reheating. The meat should be just as tender and flavorful as when you first made it!

Preparation Time	10-15 minutes
Cooking Time	70-80 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

• 2 tablespoons cooking oil
• 4-pound beef roast
• 1/2 teaspoon seasoning salt
• 1 packet dry onion soup mix
• 2 tablespoons tomato concentrate
• 2 cups beef stock or broth
• 1 large white onion, diced into big pieces
• 2 cups potatoes, peeled and chopped into large segments
• 1 cup carrots, chopped into sections
• 1/4 cup water
• 2 tablespoons cornstarch
• 2 tablespoons cream (optional)

Step 1: Prepare the Roast

Let the roast come to room temperature to ensure even cooking and lightly salt both sides.

This step enhances the flavor of the meat.

Step 2: Brown the Roast

Set your Instant Pot to the sauté mode.

Heat up the vegetable oil until it shimmers, and then brown both sides of the roast.

This should take about 6 to 7 minutes per side, creating a flavorful crust on the meat.

Step 3: Add Ingredients and Cook the Roast

Add the onion soup mix, tomato paste, and beef stock or broth to the Instant Pot.

Secure the lid and set the pot to high pressure for 60 minutes.

This will tenderize the roast and meld the flavors together.

Step 4: Add Vegetables

After the roast is done cooking, perform a quick release to safely release the pressure.

Open the lid and add the onion, potatoes, and carrots.

Reset your Instant Pot to high pressure for an additional 4 minutes.

Once again, perform a quick release after cooking.

Step 5: Make the Gravy

Use a strainer to remove any vegetable bits or herbs from the cooking liquid, creating a smoother gravy.

Select the sauté setting on your Instant Pot and choose high heat.

Bring the liquid to a boil and allow it to reduce by a quarter, about 2 to 5 minutes.

Step 6: Thicken and Finish the Gravy

Whisk together the cornstarch and water to create a slurry, and gradually whisk this into the boiling liquid until the gravy thickens.

For a richer, creamier gravy, you can add some cream.

Turn off the pressure cooker, season the gravy to your taste, and serve it alongside the roast and vegetables.