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    Instant Pot Roast with Potatoes and Carrots

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    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
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    Instant Pot Pot Roast with Potatoes and Carrots

    Recipe by RecipeWikki
    Course: Recipes
    Servings
    +
    –

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    3

    hours 
    Calories

    325

    kcal

    Ingredients

    • 3-4 lb beef chuck roast

    • Salt and black pepper to taste

    • 2 tbsp olive oil

    • 1 l arge 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 l arge carrots, peeled and cut into 2-inch pieces

    • 6-8 small Yukon Gold potatoes, halved

    • 2 bay leaves

    • 1/4 cup cornstarch + 1/4 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.

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