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Instant Pot Pot Roast with Vegetables Easy Recipe

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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.

Ingredients

Scale
  • 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

  1. Divide the chuck roast into 4 to 6 pieces, trimming excess fat carefully and patting the meat dry with paper towels.
  2. Mix together all the seasoning ingredients then rub this mixture evenly over the beef chunks, making sure to press it in well.
  3. Activate the Instant Pot by selecting SAUTÉ and adjusting to the MORE mode until it reads HOT.
  4. 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.
  5. Repeat the browning process with the remaining oil and beef pieces, then cancel SAUTÉ.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://www.amgroyal.com/instant-pot-pot-roast-with-vegetables/