Garlic Herb Pot Roast Recipe
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4.37 from 33 votes

Garlic Herb Pot Roast Recipe

A classic pot roast recipe with garlic and herbs that can be cooked in a pressure cooker or Instant Pot for a fast and delicious meal idea.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main
Cuisine: American
Servings: 6 people
Calories: 516kcal
Author: Katie Wells


Optional Gravy

  • 4 oz fresh mushrooms (chopped)
  • ¼ cup red wine
  • 2 TBSP butter
  • ½ tsp thyme


  • Cut beef into 2-inch cubes. 
  • Place the meat on a plate, sprinkle evenly with spices, and set aside.
  • Turn the Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
  • Thinly slice the onions and add to the melted butter.  
  • Saute for 4-5 minutes until tender and slightly browned.
  • Deglaze the pan with the red wine, if using.
  • Add the roast pieces in a single layer on top of the onions.
  • Pour the broth over the roast.
  • Put the lid on the Instant pot, lock, and seal.
  • Press cancel to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes, making sure the valve is set to seal.
  • While the roast is cooking, chop the carrots into 1-inch pieces.
  • When the roast is finished, release the pressure by pushing the "cancel" button and then carefully turning the valve to "venting" until the pressure is released. 
  • When pressure releases, remove lid and quickly add the chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
  • When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.

Optional Gravy:

  • To create a gravy for this roast, remove the meat and vegetables from the pressure cooker and set aside in a covered container. 
  • Turn on the "Saute" setting, add the chopped mushrooms, extra wine, butter and thyme and let the liquid reduce for about ten minutes while meat rests.
  •  When cooking is finished, you can also whisk in ½ cup sour cream if desired for a creamy gravy.
  • Serve immediately.


  • You can also add 1 pound of chopped potatoes or sweet potatoes at the same cooking stage as the carrots, if desired. We prefer to serve this over white rice.
  • Nutrition info does not include optional gravy


Calories: 516kcal | Carbohydrates: 11g | Protein: 47g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 652mg | Potassium: 1059mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12100IU | Vitamin C: 6.1mg | Calcium: 109mg | Iron: 6mg