A classic comfort dish reinvented for the Instant Pot, this tender pot roast simmers with hearty vegetables in a rich, savory broth. Perfect for busy weeknights or lazy Sundays, it delivers fall-apart beef and perfectly cooked veggies in a fraction of the time.
Origin Instant Pot Pot Roast with Potatoes and Carrots
Pot roast has long been a cornerstone of American comfort food, traditionally slow-cooked to tenderize tough cuts of beef. The Instant Pot modernizes this method, using pressure cooking to achieve deep flavor and melt-in-your-mouth texture in under 90 minutes.
What I Love About This Recipe
This dish is a masterclass in efficiency without sacrificing flavor. The Instant Pot seals in moisture, creating a luscious gravy while infusing the beef and vegetables with garlic, rosemary, and thyme. It’s a one-pot wonder that’s equally satisfying served over mashed potatoes or with crusty bread.
Also Read : Orange-Maple Roasted Carrots and Fennel
Instant Pot Pot Roast with Potatoes and Carrots
Course: Recipes8
servings30
minutes3
hours325
kcalIngredients
3-4 lb beef chuck roast
Salt and black pepper to taste
2 tbsp olive oil
1 large onion, quartered
4 cloves garlic, minced
2 cups beef broth (low-sodium recommended)
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
4 large carrots, peeled and cut into 2-inch pieces
6-8 small Yukon Gold potatoes, halved
2 bay leaves
¼ cup cornstarch + ¼ cup water (optional, for thickening gravy)
Directions
- Season the roast generously with salt and pepper. Set the Instant Pot to Sauté mode (high heat). Add olive oil and sear the roast for 3-4 minutes per side until browned. Remove and set aside.
- Add onion and garlic to the pot; sauté for 2-3 minutes until softened. Stir in beef broth, Worcestershire sauce, tomato paste, rosemary, and thyme, scraping up any browned bits from the bottom.
- Return the roast to the pot. Arrange carrots and potatoes around the meat. Add bay leaves.
- Secure the lid, set the valve to Sealing , and cook on Manual/Pressure Cook (high) for 60 minutes . Allow a 15-minute natural release , then carefully quick-release any remaining pressure.
- Remove the roast and vegetables; tent with foil. Strain the cooking liquid into a saucepan (optional: thicken with cornstarch slurry over medium heat for 2-3 minutes). Slice the roast against the grain and serve with vegetables and gravy.
Notes
- For extra tenderness, trim excess fat from the roast before searing.
- Substitute sweet potatoes or parsnips for a seasonal twist.
