There’s something about a Sunday roast that just settles your souland this Instant Pot Pot Roast with Vegetables brings all that comfort without the hours of hovering. Tender beef, caramelized carrots, and potatoes that soak up every bit of savory juice, all done in a fraction of the time.
I’ve been testing pressure cooker roasts since 2019, and the trick is searing the meat firstdon’t skip it. That crust locks in flavor and gives the broth a deep, almost wine-like richness. My favorite moment? Opening the lid to that steam cloud that smells like patience, even though it only took 90 minutes.
PrintInstant Pot Pot Roast with Vegetables Easy Recipe
Instant Pot Pot Roast with Vegetables offers a comforting meal featuring tender beef chuck roast cooked with carrots and potatoes in a rich gravy. This easy recipe is perfect for busy weeknights and delivers hearty American flavors quickly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 3 ½ to 4 pound boneless beef chuck roast
- 3 tablespoons olive oil divided
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- ½ cup medium to full-bodied red wine like Cabernet or Zinfandel or Merlot
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 4 carrots peeled and cut into large 2 to 3 inch chunks
- 1 ½ pounds whole baby potatoes
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons dried crushed rosemary
- 1 ½ teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ cup water or as needed
- 2 tablespoons cornstarch or as needed
- 2 tablespoons cold water for the cornstarch slurry
Instructions
- Divide the chuck roast into 4 to 6 pieces, trimming excess fat carefully and patting the meat dry with paper towels.
- Mix together all the seasoning ingredients then rub this mixture evenly over the beef chunks, making sure to press it in well.
- Activate the Instant Pot by selecting SAUTÉ and adjusting to the MORE mode until it reads HOT.
- Pour in 2 tablespoons of olive oil, then brown half the beef pieces for 2 to 3 minutes on each side without overcrowding the pot; remove and set aside.
- Repeat the browning process with the remaining oil and beef pieces, then cancel SAUTÉ.
- Restart SAUTÉ on REGULAR mode, sauté the diced onions and minced garlic until soft about 2 to 3 minutes, then stir in tomato paste and cook while scraping the pot bottom.
- Pour in red wine, beef broth, and Worcestershire sauce, nestle the seared beef into the liquid, then add carrots and potatoes on top without stirring.
- Secure the lid, seal the steam release, and cook on HIGH pressure for 35 minutes. Allow a 10-minute natural pressure release before venting manually and opening the pot.
- Remove carrots and potatoes to a dish covered with foil to keep warm, and transfer beef to a board to rest while preparing the gravy.
- Turn on SAUTÉ on LOW, mix ½ cup water into the cooking juices, then whisk cold water with cornstarch and stir into the pot. Simmer the gravy for about 5 minutes until thickened, stirring regularly, then cancel and unplug the Instant Pot.
- Slice or shred the beef and serve with the vegetables and thickened gravy.
Notes
- This recipe was tested in the 6 Quart Instant Pot DUO60
- other models may have different settings
- Pat the beef dry before seasoning to ensure a good sear
- For thicker gravy, whisk an additional tablespoon of water with cornstarch and simmer further
Nutrition
- Calories: 569 kcal
- Sugar: 3 g
- Sodium: 781 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 68 g
- Cholesterol: 183 mg
Why You’ll Love This Instant Pot Pot Roast with Vegetables
Pressure cooking transforms a tough chuck roast into fork-tender pieces in just 35 minutes under pressureno all-day oven babysitting required. The Instant Pot locks in moisture while building deep, wine-enriched flavor that tastes like it simmered for hours.
Here’s what makes this recipe so reliable:
- Quick enough for weeknights: Total hands-on time is under 30 minutes, with the pot doing the heavy lifting
- One-pot wonder: Sear, simmer, and finish the gravy all in the same potminimal cleanup
- Nostalgia in a bowl: Carrots, potatoes, and beef in rich gravy bring back Sunday dinner memories without the Sunday time commitment
- Beginner-friendly: Clear steps and forgiving timing mean you can’t really mess this up
Key Ingredients & What They Do
Chuck roast is the star hereit’s marbled with collagen that melts under pressure, creating that melt-in-your-mouth texture. Trimming the fat before cooking keeps your gravy silky instead of greasy, which is worth the extra few minutes with a sharp knife.
The seasoning mix is a simple blend of rosemary, thyme, garlic powder, onion powder, paprika, salt, and pepperpressed into the beef before searing. Red wine and beef broth form the base of the sauce, with tomato paste adding body and Worcestershire sauce deepening the savory notes. Carrots and baby potatoes go in whole, soaking up flavor as they steam on top of the meat.
Pro Tip: Blot the beef dry with paper towels before seasoningit sears better and develops a richer crust.
How to Make It: Step-by-Step
Start by cutting the chuck roast into 4 to 6 chunks along the natural seams, then trim away as much fat as you can. Pat the pieces dry, press the seasoning mix into all sides, and set your Instant Pot to sauté on the “More” setting. Sear the beef in batches with olive oilabout 2 to 3 minutes per sideuntil deeply browned. Remove and set aside.
Switch to regular sauté mode and cook the onion and garlic until tender, then stir in tomato paste to scrape up any browned bits. Add the wine, broth, and Worcestershire sauce, nestle the beef into the liquid, and layer the carrots and potatoes on top without stirring. Seal the lid, set to manual high pressure for 35 minutes, then let it naturally release for 10 minutes before venting.
Transfer the vegetables and beef out, then make the gravy by whisking cornstarch slurry into the cooking liquid on low sauté. Simmer until thickenedabout 5 minutesand you’re done.
Timing & Pressure Release Guide
| Step | Time | Notes |
|---|---|---|
| Prep & Searing | 20 minutes | Trim, season, and brown beef in batches |
| Pressure Cooking | 35 minutes | Manual high pressure, sealed |
| Natural Release | 10 minutes | Do not rushkeeps beef tender |
| Quick Release | 1–2 minutes | Vent remaining steam carefully |
| Gravy | 5 minutes | Simmer with cornstarch slurry |
Troubleshooting & Tweaks
If your gravy turns out too thin, whisk together another tablespoon of cornstarch with a tablespoon of cold water and stir it in while simmering on low sauté. If it’s too thick or salty, add water a few tablespoons at a time until it tastes balanced.
Greasy gravy usually means the fat wasn’t trimmed well before cooking. You can skim the surface with a spoon or ladle, or chill the gravy and lift off the solidified fat layer before reheating.
Note: If your beef isn’t fork-tender after 35 minutes, reseal the lid and cook on high pressure for another 10 minutes. Older or leaner cuts sometimes need a bit more time.
Serving & Storage
Shred or chunk the beef and pile it onto plates with the carrots and potatoes. Ladle plenty of gravy over everythingthis is not the time to be stingy. Leftovers get even better the next day as the flavors deepen.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 3–4 days | Store beef, vegetables, and gravy in separate airtight containers |
| Freezer | Up to 3 months | Freeze gravy separately; potatoes may soften slightly when thawed |
| Reheating | Stovetop or microwave | Add a splash of broth or water to keep everything moist |
Pro Tip: Reheat gently over medium-low heat to keep the beef from drying outrushing it will toughen the meat.
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FAQs (Instant Pot Pot Roast with Vegetables)
What cut of beef works best for this recipe?
Chuck roast is the ideal choice because it has enough marbling to stay tender during pressure cooking. Bottom round and rump roast also work well. Avoid lean cuts like eye of round as they can become tough and dry in the pressure cooker.
How long should I sear the meat before pressure cooking?
Sear each side for 3-4 minutes until you get a golden brown crust. This step adds incredible flavor to the final dish. Don’t skip it even though it adds extra time – the depth of flavor is worth every minute.
Can I add potatoes from the beginning?
Yes, but cut them into larger chunks (2-3 inches) to prevent them from getting mushy. Yukon Gold potatoes hold their shape better than Russets. Add them directly to the pot with the other vegetables for best results.
Why is my roast tough after pressure cooking?
The roast likely needs more cooking time. Tough meat means the collagen hasn’t fully broken down yet. Cook for an additional 15-20 minutes on high pressure, then allow natural pressure release for best results.
How do I thicken the cooking liquid into gravy?
Mix 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry. Turn on saute mode, add the slurry to the cooking liquid, and stir for 2-3 minutes until thickened. Season with salt and pepper to taste.
This Instant Pot Pot Roast with Vegetables delivers fork-tender beef and silky gravy in about 90 minutes totalcomfort that tastes slow-cooked but fits your schedule. The steam, the sear, the way those carrots glisten. You’ll love how it turns out.
Try swapping red wine for balsamic vinegar if you’re out, or toss in parsnips alongside the carrots for a sweeter note. Leftovers? Shred the beef into sandwiches or fold it into hash with crispy potatoes. A trick I learned: always let that natural release happenit’s what keeps everything melt-in-your-mouth tender.
If this reminds you of Sunday dinners at your grandmother’s table, I’d love to hear about it. Did you grow up with pot roast nights? Share a photo when you make it, or tuck this recipe away for the next time someone needs a hug in a bowl. Here’s to cozy kitchens and full hearts.
