There is something incredibly comforting and satisfying about a hearty pot roast, especially when it’s made quickly and effortlessly in a pressure cooker. This Instant Pot Pot Roast with Carrots and Potatoes Recipe is a game-changer for anyone craving tender, flavorful beef surrounded by perfectly cooked vegetables, all drenched in rich, savory gravy. Whether you’re a seasoned home chef or new to the Instant Pot world, this recipe combines simple ingredients and smart cooking techniques to deliver a classic meal that feels like it took hours but is ready in no time.
Ingredients You’ll Need
This Instant Pot Pot Roast with Carrots and Potatoes Recipe relies on a handful of everyday ingredients that come together beautifully, each adding its own layer of flavor and texture. The secret really is in keeping it simple and letting quality ingredients shine.
- Beef chuck roast (3-4 pounds, boneless): This cut becomes wonderfully tender and juicy under pressure, perfect for pot roast.
- Salt & pepper: Essential seasonings to enhance the natural beef flavor.
- Olive oil (2-3 tablespoons): Used for searing the meat and sautéing the aromatics, bringing depth to the dish.
- Onion (1 large, sliced): Adds sweetness and a subtle savory base to the stew.
- Garlic (4 cloves, minced): Provides aromatic warmth that complements the beef and veggies.
- Red wine (1 cup): Brings acidity and richness, helping to tenderize the roast and add complexity.
- Beef broth (1 cup): The foundation of the cooking liquid, keeps everything moist and flavorful.
- Worcestershire sauce (1 tablespoon): Adds umami and a slight tanginess to the gravy.
- Italian seasoning (1/2 teaspoon): A subtle herb mix that enhances the overall flavor without overpowering.
- Carrots (4 large, peeled and chunked): They add sweetness, vibrant color, and a lovely texture contrast.
- Yukon Gold potatoes (1.5 pounds, halved or quartered): Creamy potatoes that soak up the juices and give the dish hearty substance.
- Cornstarch (3 tablespoons): A key ingredient for thickening the gravy to silky perfection.
How to Make Instant Pot Pot Roast with Carrots and Potatoes Recipe
Step 1: Prepare and Sear the Meat
Start by cutting the roast into two halves and seasoning each generously with salt and pepper. Adding 2 tablespoons of olive oil to the Instant Pot, set it to sauté mode and brown the roast pieces on all sides until you get a beautiful golden crust. This step not only locks in flavor but also creates those savory browned bits that contribute to your gravy’s richness. Once seared, transfer the meat to a plate so you can focus on building your sauce.
Step 2: Sauté the Aromatics
Add another tablespoon of olive oil if needed, then toss in the sliced onions. Let them sauté for about five minutes until softened and lightly caramelized. This brings a natural sweetness and depth to the dish that’s absolutely essential. Add minced garlic next and cook just until fragrant—about 30 seconds—to avoid bitterness but keep the flavor bright.
Step 3: Deglaze and Build the Sauce
Pour in the red wine, beef broth, Worcestershire sauce, and sprinkle in Italian seasoning. Stir everything gently to let it start simmering. Use a wooden spoon to scrape up all those golden brown glaze bits stuck to the bottom of the pot—you don’t want those flavors to go to waste, and this also helps prevent any burn warnings on your Instant Pot.
Step 4: Pressure Cook the Roast
Return the seared roast halves to the pot, submerging them into the flavorful liquid. Close the lid and set the valve to sealing. Pressure cook on high for 60 minutes if your roast is about 3 pounds, or extend to 70 minutes for a larger 4-pound cut. This method tenderizes the beef to fall-apart perfection without the hours of waiting typical to stove or oven cooking.
Step 5: Release Pressure and Prepare the Vegetables
Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully quick release any remaining steam. This gentle release keeps the beef moist. While waiting, peel and cut your carrots and potatoes into chunky pieces—they will be added next to soak up all those lovely beef juices.
Step 6: Add Carrots and Potatoes, Pressure Cook Again
Place the carrots and potatoes right on top of the meat inside the Instant Pot, reseal the lid, and set it to high pressure for 5 minutes. This quick cook will soften the vegetables while retaining their shape and fresh flavor, making each bite satisfying.
Step 7: Release Pressure After Vegetables Cook
Allow another natural pressure release for 10 minutes once cooking finishes, then perform a quick release to let out any leftover steam. This step ensures the veggies stay tender but not mushy—a balance that’s delightfully pleasing.
Step 8: Remove and Shred the Meat
Skim off any excess fat from the surface of the cooking liquid using a spoon, tossing it aside. Carefully take out the meat and veggies to a serving dish. Use two forks to shred the beef into bite-sized, melt-in-your-mouth pieces. Shredding makes it easier to mix everything later and ensures every bite is coated in that luscious gravy.
Step 9: Thicken the Gravy
Combine 3 tablespoons of cold water with the cornstarch to make a smooth slurry, then pour this mixture into the Instant Pot. Switch the pot back to sauté and stir continuously until the gravy thickens to a velvety consistency. Taste and adjust seasoning with salt and pepper, because a perfectly seasoned stew is pure comfort.
Step 10: Combine and Finish Cooking
Return the shredded beef, carrots, and potatoes to the pot. Toss them gently so everything is coated with the thickened gravy. Let the pot roast heat through for a few minutes on the sauté setting before serving. This final melding of flavors truly brings the dish together.
How to Serve Instant Pot Pot Roast with Carrots and Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a burst of freshness and color, brightening up the deep, savory tones of the pot roast. For a little extra indulgence, a dollop of horseradish cream on the side can give it an exciting zing that pairs beautifully with the beef.
Side Dishes
This hearty pot roast stands well on its own, but if you want to add variety, consider a simple green salad with a light vinaigrette or some crusty bread to soak up extra gravy. Roasted Brussels sprouts or steamed green beans offer a vibrant, crunchy contrast that balances the meal perfectly.
Creative Ways to Present
For a cozy family-style meal, serve this Instant Pot Pot Roast with Carrots and Potatoes Recipe in a large rustic bowl or cast iron skillet placed right on the table. For something more elegant, plate individual portions alongside a swirl of creamy mashed potatoes or polenta, brushing the sides with the luscious gravy for a restaurant-quality touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover pot roast and vegetables in an airtight container and refrigerate. It keeps beautifully for up to 4 days, making it ideal for quick lunches or second-day dinners that taste even better once the flavors meld.
Freezing
You can freeze this dish for longer storage—pack the pot roast, carrots, and potatoes into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop in a covered saucepan with a splash of beef broth to prevent drying out. Alternatively, microwave in intervals, stirring occasionally, until warmed through. The tender beef and veggies will stay moist and flavorful even when reheated.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal due to its balance of fat and connective tissue that break down beautifully under pressure, you can use brisket or shoulder roast as alternatives. Just adjust cooking times slightly based on the thickness and size.
Is red wine necessary for this pot roast?
Red wine adds acidity and depth, enriching the sauce, but if you prefer not to use alcohol, you can substitute with additional beef broth and a splash of balsamic vinegar or a teaspoon of red wine vinegar to maintain that tangy richness.
How do I prevent the Instant Pot from burning?
Make sure to thoroughly scrape up all the browned bits from the bottom of the pot after adding liquid, as these can trigger the burn warning. Also, don’t overcrowd the pot so the steam can circulate properly.
Can I make this recipe vegetarian?
This particular Instant Pot Pot Roast with Carrots and Potatoes Recipe is meat-based, but you can create a similar comforting meal using hearty vegetables and plant-based meat substitutes combined with vegetable broth and umami boosters like soy sauce or mushrooms.
How tender will the roast be after cooking?
The roast becomes incredibly tender and easy to shred with forks thanks to the high-pressure cooking. The 60 to 70 minutes under pressure transforms a tough cut into something melt-in-your-mouth delicious.
Final Thoughts
If you’re looking to impress your family or just treat yourself to a comforting classic without spending all day in the kitchen, this Instant Pot Pot Roast with Carrots and Potatoes Recipe is your new best friend. The combination of tender beef, sweet carrots, creamy potatoes, and rich gravy is pure comfort food magic. Give it a go, and get ready to enjoy a meal that tastes like it took hours but only a fraction of the time to make!
