Pressure Cooker Pot Roast

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Rated 4.5 based on 45 customer reviews


For best results, we recommend using:


Mealthy Tip

Nothing else is really needed in this one-pot meal, but some nice crusty bread would be wonderful to sop up the delicious gravy! Sunday dinner is served! Here's a look at more Pressure Cooker Recipes.

For more pressure cooker roast recipes, you might enjoy:

Pressure Cooker Mississippi Pot Roast

Pressure Cooker French Dip Sandwiches

Boneless Beef Chuck Roast

Nutrition Facts

Per Serving: 591 calories; 30g fat; 29.8g carbohydrates; 47g protein; 141mg cholesterol; 641mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 591 Calories from Fat269
% Daily Value*
Total Fat 30g 46%
Saturated Fat11g 57%
Trans Fat1.5g
Polyunsaturated Fat1.6g
Monounsaturated Fat14.9g
Cholesterol 141mg 47%
Sodium 641mg 27%
Total Carbohydrate 29.8g 10%
Dietary Fiber4g 15%
Protein 47g
Vitamin A119% Vitamin C23%
Calcium6% Iron31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(45 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

Anything that has my two young ones walking in the front door and immediately asking "what smells so yummy, Daddy?" is already well on its way to a high review. The fact that both of them ate more beef and potatoes than I've seen them eat in a sitting sealed the deal. Classic flavors worked perfectly here. Tip 1: Start it earlier than you think. Pressure cooker will take a little bit to release naturally and rebuild for veggies. Tip 2: Put the herbs in a cheesecloth bag. Otherwise, you're picking mushy herbs out of everything later. WHOOPS!

Image of Caro Hodgin

Caro Hodgin says:

Woah, so easy and delicious. I can't believe I made this! Will definitely make again, and again, and again.

Image of Tarragon Boi

Tarragon Boi says:

I've been making pot roast in my Dutch oven for years, but I just tried this in my pressure cooker and it turned out great. I didn't think I'd be able to get a good sear on it, but I was! I like my pot roast with more gravy, so I took all the liquid and veggies and pulsed it in a blender. SO GOOD

Image of Tal Levitas

Tal Levitas says:

Who knew that you could make Pot Roast in an hour and a half. My old recipe took 4 and a half hours of slow cooking. Tastes great, and it's perfectly shreddable. I'm going to take this recipe and turn it into a barbacoa beef recipe with a few spice changes!

Image of Steve Failows

Steve Failows says:

hard to go wrong with pot roast, such a comfort food - like one of the other reviewers, I was worried about getting a good sear, but it turned out delicious. Any root veggies are the perfect compliment, I threw parsnips in there and it was a delight.

Image of Katie Hason

Katie Hason says:

My favorite part about this recipe is that you can cook the meat, potatoes, and carrots all at one time. This is the best, easiest pot roast recipe I've ever tried! Amazing flavor, it tastes like my parents and grandparents cooking. It also makes generous portions to feed all your guests.

Image of Sam Dalton

Sam Dalton says:

I love this pot roast recipe. The meat turned out so juicy and tender, it melts in your mouth. The pressure cooker also drastically cut the cooking time. We are going to make this again on Thanksgiving. Definitely a 5-star dish.

Image of Greg Jones

Greg Jones says:

This pressure cooker pot roast is incredible. Perfect, hearty meal for cold weather. The onion, garlic, and fresh herbs give it so much flavor. The meat is under and mouthwatering. This is a must have for your kitchen repertoire.

Image of Kecia Jerome

Kecia Jerome says:

My husband said this was the best pot roast I have made for him. It was tender, juicy and perfectly cooked. Something I used to spend the entire day roasting done in an hour and a half and better that I could have done in the oven. I used the drippings to make a pan gravy which was rich and delicious. I will be making it again for him soon!

Image of Hector Jonass

Hector Jonass says:

Reallly great recipe! The vegetables came out perfect! Followed the recipe as written. Very easy and excellent results. The meat was very, very tender. Served with egg noodles for taking on the gravy made from the drippings. Also, dont' forget a crusty loaf of bread. What a dinner!

Image of Amber  Callahan

Amber Callahan says:

Today was my first use of my Multi Cooker. The pot roast was a big hit with everyone at it only took about an hour. What more can you ask for.

Image of Kelly Hahlbeck

Kelly Hahlbeck says:

The roast was perfect and very flavorful and done in no time. But the video says to cook for 22 mins, the directions say 55 mins, and the recipe book that came with it says 45 mins. Little confusing but still very tasty!

Image of Julija Zi.

Julija Zi. says:

This was my first time making pot roast and it turned out really delicious - the meat was SO tender! I added in a bit of flour to the sauce to thicken it up and I will also add some mushrooms the next time I make this recipe but overall, this recipe was AWESOME!

Image of Dianne Theriot

Dianne Theriot says:

delish...I added 1 tbs of worcestershire sauce, garlic powder, 1 small can of chopped chilies and replaced the carrots with Brussels sprouts and sweet potatoes.. also added 1 tbs of arrowroot to thicken after cooked. Next time want to add mushrooms!

Image of Laura House

Laura House says:

This was the best pot roast I've ever eaten! It came out so moist and tender. I was out of beef broth so I used chicken which didn't seem to make a difference. My pot roast was a little over 3 lbs and I followed the directions exactly and it came out perfect. I'm on a Paleo diet, so I didn't add potatoes, but instead added onions, carrots and zucchini. I didn't have the fresh herbs so added dried, which worked out well, too. Delicious! I'll make pot roast this way from now on.

Image of Barbara Davis

Barbara Davis says:

This pot roast is so incredibly delicious, it’s in heavy rotation at my house. If I don’t have red wine, I find that using a good balsamic vinegar in place of the wine works well and is still amazingly tasty. Also, I live at 7100 feet elevation, so if you’re in the mountains too, add 20 to 30% more time to the cook time— I pressure cook for 80 minutes, not 55; and depending on how many carrots and potatoes I add in the second phase, I cook again for 7 to 9 minutes, not 4, and it turns out perfectly. Thanks, Multi Pot!!

Image of Ruth  Juneau

Ruth Juneau says:

When I read the recipe.... It was hard to believe that the meat could be tender in only 55 min ...... Well, I was definitely proven wrong! Meat was moist, tender & very favorable! I added the potatoes (small Yukon cut in half) and fresh carrots cut in chunks in the last 4 or 5 min as indicated in recipe, because we like our veggies a little crisp & not super soft! My hubby loved this recipe & I loved it because I didn’t have to constantly watch it on my stovetop for 4 hours! Will be making this again soon! Oh by the way .... this was my first meal in my Multipot & it surely exceeded my expectations!

Image of Sharon Harbaugh

Sharon Harbaugh says:

Husband said best pot roast he’s ever had!!! Made in our Motorcoach and didn’t have the fresh herbs...used garlic powder sautéed with a little onion to give extra flavor after browning meat. After reading other reviews I only cooked roast 40 minutes and raised the time to 10 minutes after adding veggies. I added quartered onions and thick sliced baby Bella mushrooms in with potatoes and carrots. After removing meat and veggies I thickened gravy with cornstarch dissolved in water, using sautée setting to bring to a boil. Delicious!! Definitely worthy of a company meal!

Image of Marilyn Boyce

Marilyn Boyce says:

This was my first attempt at using the MealthyPot pressure cooker and I am thrilled. Followed the recipe to a T because I was nervous but there was no need to be. Everything came out so tender and flavorful. This is my new go-to pot roast recipe for sure. My husband couldn’t get enough of it

Image of Ryann Burkart

Ryann Burkart says:

So yummy! I added a little Dijon mustard when deglazing the bottom of the pot. Because we're trying more low carb stuff, we added brussel sprouts instead of the carrots and cooked it for 7 minutes and it was WONDERFUL! Super easy and really satisfying!

Image of Julia Kang

Julia Kang says:

Super delicious. Next time, I'll let it release naturally so the flavor really soaks it up. But overall, it was easy to make and really yummy. The meat was so tender it cut like butter. 5 stars!

Image of Jason Owens

Jason Owens says:

Very good! I now make a better roast than my wife. I was unable to find Yukon golds but used Klondike goldusts and they were tasty. I would next time, change the cooking time to 40-45 mins. Some parts were a little dry.

Image of Jess Goodwin

Jess Goodwin says:

I was hopeful when making this based on the reviews. It was average as I thought the taste to be a bit bland.

Image of Ashley Pekalski

Ashley Pekalski says:

Really great but use a mesh bag for herbs they turn to mush after cooking but best pot roast ever!

Image of Kari G

Kari G says:

I was very skeptical about this one, but made it because the other reviews were so good. I made sure to use plenty of salt and pepper when seasoning the roast. It turned out to be so good. I used a three pound roast for three people and there wasn't but one serving of meat leftover. I will definitely make this one again!

Image of Janice Stephens

Janice Stephens says:

Followed the recipe exactly. Came out AMAZING!

Image of Tanya Larizza

Tanya Larizza says:

Was easy and very tasty, 55 minutes was a bit to long for my liking so next time it try a little less time for the roast

Image of Jason Plowy

Jason Plowy says:

Very good. I did this for my first meal! I had new potato’s needing to be used so I substituted them. It worked out welll so now I’m on to the next recipe.

Image of Susan Emery

Susan Emery says:

I don’t have a Pressure Cooker Pot, so I can’t really give a review. My husband is a meat and potatoes man. So I know he would enjoy a meal like this one! I used to make meals like this in my crockpot and they were delicious!!

Image of Carol Wagner

Carol Wagner says:

Big hit with the family! Made as directed.

Image of Abby Lozinger

Abby Lozinger says:

FABULOUS. We put the thyme and rosemary in a cheesecloth satchel as others recommended - worked well. Cooked 2.75 lb chuck roast for 42 min, then added 30 mini peeled baby carrots and 2 lb mini halved red/gold potatoes and pressure cooked for 5 min. Perfect. Removed meat and veggies, turned pot on saute and added cornstarch mixed with water to the juice to make a gravy. We made a traditional crock pot pot roast a few weeks ago and this was much better and obviously faster. The Mealthy pot also allowed for the addition of WAY more vegetables than our 7 qt slow cooker. We used low sodium beef broth and even though we seasoned the beef with salt/pepper prior to browning, we did need to add a little salt. We'll be making this again, probably tomorrow. :-)

Image of Roselyn Ham

Roselyn Ham says:

I was a little bit anxious to try this cooker for the first time. I even called the help line to ask about frozen meat and was told to try to thaw the meat as much as possible before cooking. My roast was not completely thawed but I started to cook it after searing. When the cooker finished and I took the roast out, what a surprise. I've been cooking beef roast for 50 plus years and have never had one come out so tender and juicy. I'm 72 years old and have been married 50 years. I'm so happy to be using this product!

Image of Kim Roberts

Kim Roberts says:

The flavor was great! I added salt, pepper and cornstarch to liquid and made a gravy. What I didn’t like was that the roast was over cooked. I bought a 3lb chuck roast and cooked just the way the instruction said and it came out over cooked and the meat was tough:( Any suggestions on how to fix this would be appreciated,😊

Image of Chrissy Harris

Chrissy Harris says:

First recipe I’ve tried through the Mealthy app. Based on the reviews, I was expecting it to be far better than the results I got... the meat was actually kind of dry and taste overall was very bland. I had to add more and more salt to get some type of flavor going... very disappointed.

Image of Sue Steinhart

Sue Steinhart says:

Love the recipe flavor. Gravy and veggies came out great! The meat was a little on the tough side though. I followed the recipe exactly other than adding corn starch at the end to make a gravy. Meat weighed just under 3 lbs. Did it cook too long or too little? Would like to know for next time because it was good except for that.

Image of Judith Bullard

Judith Bullard says:

I made this tonight and love it. Have had my Mealthy pot for a few months and haven’t used it much but it has been in almost non stop use since I found the recipe for teriyaki wings. So good and so easy. Back to the pot roast. Even my picky granddaughter loved it and ate until she was stuffed.

Image of Michele Archbell

Michele Archbell says:

I love this recipe! We have made this pot roast at least a dozen times and it is always perfect. I use Montreal steak seasoning in place of salt and pepper on my roast before searing. Also add celery at the end with my carrots and potatoes. I have read some reviews where some have come up with over cooked or tough meat which makes no sense. Chuck roast is the only roast you should be using for pot roast! Don’t use rump or sirloin tip! They should not be used in a pressure cooker. You need a good amount of fat in your chuck roast!

Image of Marina Konko

Marina Konko says:

I loved this recipe, this is my second dish in this mealthy pot. I followed the recipe but the time it took me to cook is twice longer then the recipe indicated. This is the only detail that was not accurate. Also I added salt and garlic powder to potato and carrots before putting it inside the pot with meat. It is very delicious!

Image of Sandra Simons

Sandra Simons says:

Best pot roast ever! Pressure cooked longer because it was a huge roast. Will make again!

Image of Andrew Nevins

Andrew Nevins says:

Delicious!! One thing I’ve learned: if you’re using the sauté setting before sealing it to pressure, open the vent before you lock it, then wait a few seconds before you seal it. It helps to get a better seal before it comes up to pressure. I was today years old when I figured this out LOL I added a few drops of liquid smoke, and it was AMAZING.

Image of Susan McGough

Susan McGough says:

We wanted to love this after reading the reviews. Of course the reviews I saw were from 2 years ago. Followed the instructions and the roast was on the overdone dry side. Sad considering the roast was $22.00. Veggies were good Went to write this review and saw more decent ones commenting on the same results I had. Wish I would have seen these sooner. Advice- reduce your cooking time. I think adding the veggies and then getting back to correct pressure killed the roast.

Image of Laura Rozboril

Laura Rozboril says:

I made this based on 6 servings and it totally destroyed my meat. It was dry and over cooked. 55 min for 2lbs didn’t work, but the instructions didn’t update when I selected 6 servings. Won’t be making again. Ruined a perfectly good roast.

Image of Tori Lee Averett

Tori Lee Averett says:

Our family of three loved this recipe, and it made GREAT leftovers. We served it over basmati rice with a side of green beans and it was delicious. Definitely making this again.

Image of Bill Morrison

Bill Morrison says:

Instructions listed are a bit confusing. THe video says to cook the roast for 55 minutes. But the summary at the top of the page says total cook time = 52 minutes. I wasn’t very good at math but that doesn’t sound right. Can anyone offer clarification? THX

Image of G D

G D says:

Delicious! I reduced the the time to pressure cook the roast down to 40 minutes and released the pressure rather then letting it go on its own. Then did an additional 5 minutes for with the potatoes and carrots. Turned out perfect. The prep/cooking time is significantly underestimated - dinner was served about 40 minutes later then I planned.