Instant Pot Pot Roast with Carrots and Potatoes

Looking for a hearty meal that doesn’t take hours of your day? This Instant Pot pot roast is your answer. Tender beef, perfectly cooked vegetables, and rich gravy all come together in under an hour.

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This recipe captures the depth of flavor of a traditional pot roast but slashes the cooking time. It’s perfect for busy weeknights or when you want a comforting meal without spending all day in the kitchen.

Essential Ingredients for the Best Instant Pot Pot Roast

• Chuck roast or cross rib roast – The star of the show, known for its tenderness when slow-cooked.
• Beef broth – Adds depth and moisture, helping to create a rich base for the gravy.
• Steak seasoning (or salt and pepper) – Enhances the natural flavors of the beef, delivering savory goodness.
• Baby potatoes or Russet potatoes – A starchy companion to the roast, absorbing flavors while staying hearty.
• Carrots – Sweet and earthy, they balance out the richness of the meat and broth.
• Vegetable oil – Necessary for searing the meat and locking in that incredible flavor.

How to Create the Perfect Instant Pot Pot Roast

Start by generously seasoning your roast with your favorite steak seasoning or a simple blend of salt and pepper. Set your Instant Pot to the “Sauté” setting and brown the roast in hot oil, ensuring all sides are seared to perfection. This step locks in flavor and helps create a more robust gravy.

Next, add the beef broth to the pot, secure the lid, and set the Instant Pot to “Pressure Cook” for 50 minutes. Once the timer is up, quickly release the pressure and toss in the carrots and potatoes. Reseal and cook for an additional five minutes.

Finally, shred the roast into tender chunks or leave it whole for slicing. For the perfect finishing touch, turn the leftover juices into a smooth, flavorful gravy by whisking in a cornstarch slurry. Serve with the gravy poured over the roast and vegetables.

Tips for the Perfect Pot Roast Every Time

For the best texture, add the vegetables after the roast has finished cooking. This ensures they stay firm and don’t turn mushy. If you prefer cooking the potatoes with the roast from the beginning, opt for larger chunks to avoid overcooking.

You can also adjust the gravy thickness by using either cornstarch or a flour slurry. Cornstarch will give you a glossy, smooth gravy, while flour creates a heartier texture. Experiment to find your preferred consistency.

Storing and Reheating Leftovers

Leftover pot roast can be stored in an airtight container in the refrigerator for up to four days. For reheating, gently warm the meat and vegetables in a covered dish at 300°F until heated through. The gravy may thicken in the fridge, so feel free to add a splash of beef broth when reheating to loosen it up.

Alternatively, freeze individual portions of the roast, vegetables, and gravy in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat gently to maintain the tender texture.

Instant Pot Pot Roast with Carrots and Potatoes

This succulent pot roast captures the rich, savory flavor of a traditional roast but is made more efficiently in the Instant Pot. It cooks quickly and leaves fewer dishes to clean, making it a perfect choice for a hearty and easy meal.

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Course: Main Course

Cuisine: American

Keyword: Instant Pot Pot Roast with Carrots and Potatoes

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Ingredients

• 2 cups beef broth
• 1-2 teaspoons steak seasoning or salt and pepper
• 2-3 cups baby potatoes or 2-3 Russet potatoes peeled and chopped
• 2-3 pound chuck roast or cross rib roast
• 3-4 medium carrots peeled and cut into large chunks
• Vegetable oil for browning

Instructions

• Generously season the roast by rubbing it with your preferred steak seasoning or simply use salt and pepper, ensuring even coverage across all sides.
• Set the Instant Pot to the “Sauté” function and heat 1-2 tablespoons of vegetable oil. Sear the roast in the hot oil, browning each side to lock in flavor.
• Once browned, pour the beef broth into the pot.
• Secure the lid on the Instant Pot, set it to “Pressure Cook” for 50 minutes. After cooking, perform a quick pressure release by carefully flipping the valve.
• Open the lid, arrange the carrot chunks and potatoes around the roast, reseal the lid, and pressure cook for an additional 5 minutes. Once again, perform a quick release of the pressure.
• Use two forks to gently shred the roast or cut it into chunks, ready for serving.
• To prepare gravy, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.
• Remove the meat and vegetables from the Instant Pot, then switch the machine back to “Sauté.” Bring the cooking juices to a simmer, and slowly whisk in the cornstarch mixture. Continue simmering until the gravy thickens. If needed, add more cornstarch slurry (cornstarch mixed with water) to reach your desired consistency.
• Serve the roast and vegetables with the gravy drizzled over or on the side.

Notes

To prevent the vegetables from becoming mushy, add them after the roast has cooked. If you prefer cooking the potatoes with the roast from the beginning, cut them into very large chunks to ensure they don’t overcook before the roast is ready. Alternatively, you can thicken the gravy using a flour and water slurry instead of cornstarch.