If you want a pot roast to rival your grandma's (sorry grandma), give this Instant Pot Pot Roast a whirl! Tender, juicy, and flavorful! Plus, find out which cut of meat is the best below.

If I had to pick a number one most requested recipe since I started this blogging journey, it would be the classic Sunday Pot Roast. Not even kidding. But I reeeeeaaaallly drug my feet on it. To say I got burned out on pot roast as a kid is an understatement. Anyone else's family have that Every. Single. Sunday?

But my love for you all prevailed and with the help of a friend and my little sis, have we ever delivered the goods!

My ability to keep things simple is nonexistent, so I decided to make this classic Pressure Cooker Pot Roast recipe a bit more exciting by testing it on the three most common cuts of pot roast beef: sirloin roast, chuck roast, and rump roast. All this so I could answer the question:

WHAT IS THE BEST CUT OF MEAT FOR A POT ROAST?

Now I know every one of you is probably thinking chuck roast, but read on for my fascinating results . . . Other people do find this fascinating, right? Where my peeps at?

FYI: The toothpicks in these images were put there to help me remember which cut of beef was which.

Here are my results:

Chuck Roast (meat on the left in picture)

Pros: Unmatched in tenderness. So flavorful and fell apart into delicious pieces simply with the touch of a fork.
Cons: So fatty! I trimmed some of the fat from the outside, but after it was cooked there was still so much fat throughout. This results in wonderfully flavorful, tender meat, but by the time I had removed the fat from the meat, I didn't have a whole lot of meat left. I also don't love how greasy it leaves the broth, but that can be remedied with a good fat separator.

Rump Roast (meat in the middle of picture)

Pros: Juicy, tender, and flavorful with MUCH less fat to discard. In the end, I had quite a bit more meat from a 2-pound piece of rump roast compared to the chuck because there was more meat than fat.
Cons: Ever so slightly less tender than the chuck roast, but in a blind tasting, my husband wasn't able to tell which was which (meat snob that he is). More expensive than a chuck.

Sirloin Roast (meat on the right in picture)

Pros: It wasn't fall apart tender, but sliced with ease. It was very flavorful and had a tender, juicy chew that most closely resembled the classic Sunday Pot Roast of my childhood.
Cons: The tenderness of the meat varied throughout the 2-pound chunk. The pieces near fat globs were a lot more tender than the other pieces (which is understandable). It dried out quickly even while sitting on the cutting board. I suggest slicing it and putting it back in the meat juices so it stays moist. It was quite dry the next day when reheated, but storing it in the juices may solve that as well.

So which one is the winner? I was honestly surprised at how delicious they all were and I wasn't sad about any of them. For me, the winner was hands down the rump roast.

A rump roast is definitely not the roast your friendly butcher might suggest. However, my grandma, roast maker extraordinaire, always used a rump roast. The only reason I remember that is because she would giggle every time she said the word rump, haha! I'm carrying on the tradition and will be buying rump roasts whenever I see them at a killer price.

The chuck roast was a very close second and will be your best bet for being tender and fall apart every single time.

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HOW TO MAKE THE BEST PRESSURE COOKER INSTANT POT POT ROAST

Mix up the magical pot roast seasonings
Coat the meat well
Use saute on the pressure cooker to brown each side, set meat aside
Add broth and scrape up the browned bits
Return meat to the pot
Cook for 90 minutes with a full natural release (ideally)
Set meat aside
Strain fat from pot liquid, make gravy
Slice, shred, or chunk meat and enjoy with a big scoop of mashed potatoes!

HOW TO MAKE THE BEST POT ROAST

USE QUALITY MEAT

It took me a couple of years to admit this really mattered, but the quality of meat and overall outcome most definitely depend on where you buy your meat. For my town, I buy it from Smith's Marketplace (bonus: they'll prep my meat for me!). I don't have a Costco near me, but from what I hear, it's pretty unanimous that their meat rocks the house.

I've recently been testing out the home delivery service Butcher Box to see if it was as great as everyone says it is and I've been really surprised how incredibly well the meat handles the pressure cooker. The chicken breast stays tender, the pork is juicy, and the chuck roast made the most incredible pot roast I've ever had.

I'm typically not a huge fan of chuck because of how fatty it is, but my butcher box chuck roasts so far have been a happy medium between the typical fatty chuck roast and a leaner rump roast. I'm very, very impressed!

CUT IT INTO CHUNKS

Take your large roast and cut it down into about 2-pound chunks. The taste and texture of the meat is so much better with this simple step. You get more surface area for seasoning and searing which equals flavor. Do it! Or have your favorite, patient butcher do it. Mine knows me well.

POT ROAST SEASONING

If you learn only one thing on this here blog, let it be this: Meat LOVES seasoning, and the spice mix written in this recipe is OUTSTANDING! This spice blend comes from my brother in laws Grandma “Mac” who is well known for her cooking skills and once you try this roast, you will understand why. I've never in my life tasted a such a flavorful roast!

BROWN MEAT IN THE INSTANT POT

I'm in the club of, “I know browning adds flavor, but I'm willing to sacrifice some flavor so I don't smell like meat.” In this recipe however, I finally gave in to the fact that the flavor was 100% better when I sealed in those spices and achieved a deep brown crust. However, I'll admit, sometimes I sear 2-3 sides and then call it a day.

To brown your roast in the Instant Pot, set saute to high and wait until the pot says “hot”. Then add your oil and meat and DO NOT MOVE THE MEAT for at least 4 minutes. When the meat will release easily from the pot, you know you've formed a good crust. Flip it and repeat on another side. Depending on how many pounds of meat you are cooking, you may need to do this in batches.

COOK MEAT FROM ROOM TEMPERATURE

I don't consider this a deal breaker, but I do believe it helps guarantee a great end result. Let your meat sit at room temp for about an hour before you cook it. It will brown better and be more tender.

LET MEAT REST – USE A NATURAL RELEASE

I know there are differing opinions about this, but I say a natural release is absolutely imperative to tender meat. A quick release sucks all the moisture out of your meat, while a natural release allows the liquids to cool and settle inside the meat. Compare it to a steak that you slice right after it comes off the grill (juices flow everywhere) vs one that you let rest for 10 minutes before cutting (more juices remain inside the steak). Plan for 2 1/2 – 3 hours for this recipe and the pressure cooker will be cooled down and ready to open. I even go one step further with the “resting” stage and let it sit on a cutting board while I make the gravy.

SERVE POT ROAST WITH MASHED POTATOES AND GRAVY

Okay, this tip is from my mom and is non-negotiable for her. I'll happily eat mine with a cup of horseradish, but if you're on my mom's side, I love these Instant Pot Mashed Potatoes.

I will never, and I do mean never, make a pot roast any other way again. An electric pressure cooker makes it so easy to sear and cook a roast to tender perfection, it's just plain revolutionary.

Whether you suffer from pot roast burn out like I did or you're a Sunday Pot Roast die-hard, give this recipe a try and fall in love all over again!

Enjoy!

EXTRA TIDBITS

HOW TO MAKE GRAVY FROM ROAST DRIPPINGS

If you want a dynamite gravy that takes a little extra effort, use this gravy recipe from Mel's Kitchen Cafe. If you want a super easy one that is still wonderfully flavorful, use the one I wrote below. My opinion is that a fat separator is a must to get rid of excess fat in the broth. I really hate greasy gravy, but I'll leave that decision up to you! It's definitely not a deal breaker.

HOW TO COOK MEAT FROM FROZEN IN AN ELECTRIC PRESSURE COOKER

When I cook from frozen, I do 1 1/2 the original cook time. Where this roast already has a longer cook time, I didn't find it necessary to cook it quite that long. See the recipe below for directions. For a roast, the most important thing is to have it cut into 2 – 3 pound chunks before you freeze it instead of one solid 4 – 6 pound chunk. It will cook much more evenly and be more tender and juicy throughout.

HOW LONG TO COOK A POT ROAST IN THE INSTANT POT PRESSURE COOKER

I cut mine into 2 – 3 pound chunks and cook it for 90 minutes every time. I've experimented with numerous times and I do believe 90 minutes is optimal. Whether you are cooking a 2 pound roast or an 8 pound, the cook time remains the same.

HOW TO FIX A TOUGH POT ROAST

To avoid a tough pot roast from the get-go:

Make sure you are using good quality meat (I highly suggest trying out Butcher Box)
Look for a roast with even marbling of fat throughout (not just a huge chunk on an end)
Cook for an appropriate amount of time (I use 90 minutes every time)

If you end up with a tough roast, there are a few things you can do to help it –

Cut it against the grain and put it back into the pot juices to soak up some moisture
Pressure cook it for another 10 – 15 minutes (this works surprisingly well)
Put chunks into a food processor and pulse to shred it. This works good if you're using it for quesadillas, enchiladas, etc

WAYS TO USE LEFTOVER POT ROAST

Instant Pot Tamales or Tamale Pie
Ultimate Mashed Potato bowl piled high with meat, roasted veggies, ranch dressing or gravy, and Red Pepper Crunchy Toppers – leftover lovin' at its finest
Italian Sandwich AKA my favorite sandwich of all time

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT POT ROAST