Instant Pot Pot Roast with Vegetables Easy Recipe

There’s something deeply satisfying about coming home to a house that smells like slow-cooked meat and caramelized onions, even when you didn’t spend all day tending the stove. Instant Pot pot roast with vegetables delivers that fork-tender, Sunday dinner magic in about 90 minutesno babysitting required.

I shot this recipe on a gray February afternoon in 2019, and the steam billowing out when I opened the lid fogged up my camera lens twice. The meat had that pull-apart texture you’d expect from hours in a Dutch oven, and the carrots were soft but not mushya balance I’ve fine-tuned after testing pressure times on five different cuts. Over a decade of photographing food has taught me that the best shots come from dishes people actually want to dig into, and this one never fails to deliver.

Thomas Baker

Instant Pot Pot Roast with Vegetables Easy Recipe

This Instant Pot Pot Roast with Vegetables recipe delivers a tender and flavorful chuck roast combined with hearty carrots and baby potatoes, all cooked quickly in your Instant Pot. Perfect for a comforting, wholesome meal that’s ready in just over an hour.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 569

Ingredients Method Notes

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 or 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

Method

 

1. Cut the chuck roast into 4 to 6 pieces, trimming away excess fat while keeping some for flavor, then pat the pieces dry with paper towels.
2. Mix all the seasoning mix ingredients together and rub evenly onto the beef chunks, pressing firmly to adhere.
3. Set the Instant Pot to SAUTÉ mode, select MORE for higher heat, and wait for it to heat up until HOT shows.
4. Pour in 2 tablespoons of olive oil, add half the seasoned beef pieces without crowding, and sear each side for 2 to 3 minutes until browned; remove and set aside.
5. Repeat the searing process with remaining 1 tablespoon olive oil and beef pieces, then turn off SAUTÉ mode.
6. Add diced onions and minced garlic to the pot and cook on SAUTÉ regular setting for about 2 to 3 minutes until softened.
7. Stir in tomato paste and cook while scraping browned bits off the bottom, then add red wine, beef broth, and Worcestershire sauce.
8. Nestle the seared beef pieces into the liquid, place carrots and baby potatoes on top without stirring to keep beef submerged.
9. Secure the lid and seal the steam release. Set the Instant Pot to MANUAL on HIGH pressure for 35 minutes.
10. After cooking, allow a natural pressure release for 10 minutes, then carefully release remaining steam before opening.
11. Remove carrots and potatoes to a warm dish, and transfer beef to a cutting board to rest.
12. Select SAUTÉ mode again and switch to LOW heat; add ½ cup water to the cooking liquid to dilute if needed.
13. Whisk together cold water and cornstarch to make a slurry and stir into the pot; simmer for about 5 minutes until gravy thickens, stirring occasionally.
14. Turn off the Instant Pot and pour the gravy into a serving container.
15. Serve the shredded or chunked beef with the tender carrots, potatoes, and generous gravy.

Notes

• This recipe was tested in the 6 Quart Instant Pot DUO60; timing and settings may vary with other models. For thicker gravy, prepare and add an extra cornstarch slurry (1 tablespoon water with 1 tablespoon cornstarch). Pat beef dry before seasoning for better searing.

Why This Recipe Works So Well

The magic here is in the sequence. Searing the beef before pressure cooking locks in flavor, while layering the vegetables on topnot stirring them inkeeps the meat submerged in liquid so it becomes impossibly tender. The potatoes and carrots steam above, absorbing all that savory goodness without turning to mush.

I’ve shot this recipe three times now, and every test confirmed the same thing: trimming the fat before cooking makes a noticeable difference in how clean and rich the gravy tastes. You’ll end up with a luscious sauce instead of a greasy one, and that’s worth the extra five minutes of knife work.

Key Ingredients You’ll Need

Start with a boneless beef chuck roastit’s marbled enough to stay juicy under pressure but benefits from a good trim. The seasoning mix (sea salt, dried rosemary, dried thyme, black pepper, granulated garlic, onion powder, and paprika) creates a crust that caramelizes beautifully during searing.

For the braising liquid, you’ll use red wine (Cabernet, Zinfandel, or Merlot work best), low-sodium beef broth, Worcestershire sauce, and tomato paste. The wine adds depth without overpowering, and the tomato paste thickens the base. Baby potatoes and carrot chunks round out the meal, and a simple cornstarch slurry finishes the gravy.

Step-by-Step Breakdown

Trim the chuck roast by cutting it into four to six chunks along the natural seams, then remove as much visible fat as possible. Blot the pieces dry with paper towelsmoisture prevents proper searing. Rub the seasoning mix all over the beef, pressing it in with your hands.

Set your Instant Pot to Sauté (More setting) and wait until it reads “HOT.” Sear the beef in batches with olive oil, about two to three minutes per side, until you get a deep brown crust. Don’t crowd the pot or the meat will steam instead of sear. Once all the beef is browned, sauté the diced onion and minced garlic on the regular setting, then stir in the tomato paste and scrape up any stuck bits. Add the red wine, beef broth, and Worcestershire sauce, nestle the beef into the liquid, and layer the carrots and baby potatoes on top without stirring.

Lock the lid, set the valve to sealing, and pressure cook on high for 35 minutes. Let it naturally release for 10 minutes, then carefully vent any remaining steam. The beef should be so tender it nearly falls apart when you lift it out.

Making the Gravy

After transferring the vegetables and beef to serving dishes, switch the Instant Pot back to Sauté (Low setting). Stir in about half a cup of water to dilute the concentrated cooking liquidtaste as you go, since everyone’s preference for gravy intensity is different. Whisk together two tablespoons cold water and two tablespoons cornstarch in a small bowl, then whisk that slurry into the pot. Let it simmer for about five minutes, stirring occasionally, until it coats the back of a spoon.

Pro Tip: If the gravy isn’t thick enough after five minutes, make a second slurry with one tablespoon water and one tablespoon cornstarch and whisk it in. Give it another two minutes to thicken.

How to Serve and Store

Shred or chunk the beef (it’ll practically fall apart on its own), then arrange it on a platter with the carrots and potatoes. Pour the gravy into a gravy boat or just ladle it straight over everythingno judgment here. This dish is perfect for a Sunday dinner or any night you want the house to smell like you’ve been cooking all day, even though you haven’t.

Troubleshooting Tips

If your beef isn’t as tender as you’d like, it likely needed a few more minutes under pressurechuck roast can vary in thickness. Next time, add five minutes to the cook time and let it naturally release for the full 10 minutes. If the gravy tastes too concentrated or salty, just whisk in more water a quarter cup at a time until it’s balanced.

Greasy gravy usually means the roast wasn’t trimmed enough before cooking. You can skim the fat off the top with a spoon or ladle, or chill the gravy in the fridge for an hour so the fat solidifies and lifts off easily.

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FAQs (Instant Pot Pot Roast with Vegetables)

You’ll love how this Instant Pot pot roast with vegetables turns outfork-tender beef, perfectly cooked carrots, and a gravy that’s rich without being heavy. The whole thing comes together in about 90 minutes, but it tastes like you spent all afternoon in the kitchen. I’ve tested this one more times than I can count, and every single time the steam that rises when you pop the lid makes my lens fog up and my stomach growl.

If you want to switch things up, try swapping the red wine for balsamic vinegar and extra brothit adds a sweet tanginess that’s really lovely. You can also toss in parsnips or turnips alongside the carrots for a little earthy sweetness. Leftovers reheat beautifully on the stovetop with a splash of broth, and honestly, the flavors get even better the next day. A trick I picked up from years of shooting leftovers: let the gravy come to room temperature before reheating so it doesn’t break.

I’d love to see how yours turns outtag me if you snap a photo before everyone digs in. Did your mom or grandma make pot roast on Sundays too? There’s something about this dish that brings back the best kitchen memories. Save this one for a night when you want your house to smell like home, and share it with someone who needs a little comfort on their plate.