Instant Pot Pot Roast with Vegetables Easy Recipe

Picture this: tender beef that falls apart at the slightest touch, carrots and potatoes soaking up all that rich, savory goodness. That’s what you get with Instant Pot Pot Roast with Vegetablescomfort food magic without the all-day wait.

I photographed this dish during a cold snap last February, and the steam rising off that perfectly browned meat made the whole kitchen feel like a hug. After documenting over 200 recipes in our test kitchen, I’ve learned that searing the beef first isn’t just for looksit locks in flavor that pressure cooking alone can’t replicate. One bite and you’ll see why this has become our most-requested Sunday dinner.

Thomas Baker

Instant Pot Pot Roast with Vegetables Easy Recipe

Enjoy a hearty and tender Instant Pot Pot Roast with Vegetables that cooks up in a fraction of the traditional time. This recipe combines succulent beef chuck roast with vibrant carrots and baby potatoes, all smothered in a rich, flavorful gravy perfect for a comforting main course.

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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 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 beef chuck roast into 4 to 6 pieces, trimming excess fat and pat dry with paper towels.
2. Mix all the seasoning mix ingredients in a bowl and thoroughly coat the beef pieces with the seasoning.
3. Turn on the Instant Pot to SAUTÉ and set to MORE, wait until it displays HOT.
4. Pour 2 tablespoons olive oil into the pot, add half the seasoned beef, and sear each side for 2 to 3 minutes until browned. Remove to a plate.
5. Repeat searing with the remaining 1 tablespoon olive oil and beef pieces, then set all beef aside.
6. Cancel SAUTÉ mode and start it again on REGULAR. Add diced onions and minced garlic, cooking for 2 to 3 minutes until softened.
7. Stir in tomato paste, cooking while scraping the pot bottom to lift browned bits.
8. Pour in the red wine, beef broth, and Worcestershire sauce.
9. Nestle the seared beef chunks into the liquid, then arrange the carrots and potatoes on top without stirring.
10. Seal the Instant Pot lid, set to MANUAL at HIGH pressure for 35 minutes, ensuring the steam valve is in SEALING position.
11. After cooking completes, allow a natural pressure release for 10 minutes, then quick-release any remaining steam before opening.
12. Remove carrots and potatoes to a serving dish and cover with foil to keep warm.
13. Transfer beef to a cutting board and let it rest while preparing the gravy.
14. Set Instant Pot to SAUTÉ on LOW, stir ½ cup water into the remaining cooking liquid and adjust dilution to taste.
15. In a separate bowl, mix 2 tablespoons cold water with cornstarch to form a slurry.
16. Whisk the slurry into the pot, simmer for about 5 minutes until the gravy thickens, stirring occasionally.
17. Cancel the Instant Pot and unplug it, then pour gravy into a gravy boat.
18. Serve shredded or chunked pot roast alongside carrots, potatoes, and plenty of the savory gravy.

Notes

• This recipe was tested on the 6 Quart Instant Pot DUO60. Cooking times and settings may vary with different models. Drying the beef before searing improves browning. If the gravy isn’t thick enough, whisk and add additional cornstarch slurry (1 tablespoon cornstarch with 1 tablespoon water) to reach desired consistency.

Why You’ll Love This Recipe

This is the kind of dinner that makes you feel like you’ve got your life togethereven on a Tuesday. The Instant Pot does the heavy lifting, turning a tough cut of beef into something so tender it practically melts on your fork. No babysitting a pot on the stove for hours.

• One-pot wonder: Everything cooks together, so cleanup is blissfully simple
• Comfort meets convenience: You get that slow-cooked flavor in a fraction of the time
• Family-approved: Carrots, potatoes, and gravyit’s the kind of meal that brings everyone to the table without complaints
• Makes amazing leftovers: The beef gets even more flavorful the next day

What You’ll Need

Most of these ingredients are probably already hanging out in your pantry and fridge. The star here is the boneless beef chuck roastit’s marbled with just enough fat to stay juicy under pressure, and it’s usually budget-friendly at the grocery store.

You’ll also need a few humble vegetables: whole baby potatoes and chunky carrots. The seasoning mix is a simple blend of dried rosemary, thyme, paprika, and a few other pantry staples that create layers of flavor without any fuss. Red wine adds depth to the gravy, but if you don’t have any open, beef broth does most of the work anyway.

Pro Tip: Blot your beef dry with paper towels before seasoning. It might seem fussy, but dry meat sears better and develops that gorgeous caramelized crust that makes all the difference.

How the Magic Happens

The secret to perfect Instant Pot Pot Roast with Vegetables is in the layering. You’ll sear the seasoned beef chunks firstthis step builds flavor that pressure cooking alone can’t replicate. Then you sauté onions, garlic, and tomato paste to create a rich base before adding the liquids.

Here’s where it gets smart: the beef goes on the bottom, submerged in that flavorful broth mixture, while the carrots and potatoes sit on top. This keeps the vegetables from turning to mush while the meat gets perfectly tender. After 35 minutes of pressure cooking and a quick natural release, you’ve got a complete meal waiting for you.

The gravy comes together right in the pot using a simple cornstarch slurry. No extra pans, no complicated rouxjust a few minutes of simmering and you’re done.

Tweaks and Swaps

One of the best things about this recipe is how forgiving it is. If you can’t find baby potatoes, regular russets or Yukon golds work beautifullyjust cut them into large chunks so they don’t fall apart. Not a fan of carrots? Try parsnips or even chunks of butternut squash for a slightly sweet twist.

The red wine adds richness, but you can absolutely skip it and use all beef broth instead. I’ve done this plenty of times when I don’t have a bottle open, and it’s still delicious. Just add a splash of balsamic vinegar if you want a little extra depth.

Serving and Storing

I like to shred the beef into big, rustic chunks and pile everything onto a platter family-style. Pour that gravy into a pretty pitcher if you have oneit makes the whole meal feel a little more special, even on a weeknight. Serve with crusty bread for soaking up every last bit of sauce, or keep it simple and let the vegetables shine.

Leftovers are a gift. Store the beef, vegetables, and gravy separately in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, making next-day lunches something to actually look forward to. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy has thickened too much.

Freezer-Friendly: The beef and gravy freeze beautifully for up to 3 months. I usually skip freezing the potatoes since they can get a little grainy, but the carrots hold up just fine.

Troubleshooting Tips

If your gravy turns out thinner than you’d like, don’t panic. Just whisk together another tablespoon of cornstarch with a tablespoon of cold water and simmer it in for a few more minutes. On the flip side, if it’s too thick, a splash of beef broth or water will loosen it right up.

Greasy gravy usually means there was too much fat left on the beef. Next time, spend an extra minute trimmingit makes a noticeable difference. You can also skim the fat off the top of the finished gravy with a spoon, or use a fat separator if you have one.

Note: If your vegetables are mushier than you’d like, try cutting them into larger chunks next time, or reduce the pressure cooking time by 5 minutes and add a couple extra minutes to the natural release.

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FAQs ( Instant Pot Pot Roast with Vegetables )

You’re Going to Love This

You’ll love how this Instant Pot Pot Roast with Vegetables turns outtender beef, silky gravy, and vegetables that soak up every bit of that savory goodness. It’s the kind of meal that fills your kitchen with the most incredible aroma and brings everyone to the table without a single complaint. Total time from start to finish is just over an hour, but it tastes like you’ve been fussing over it all day.

Want to switch things up? Try adding a few sprigs of fresh rosemary in the last five minutes for an extra burst of fragrance, or toss in some mushrooms alongside the carrots for earthy depth. Leftovers reheat beautifullyjust add a splash of broth to loosen that gravy. A trick I learned while photographing this beauty: let the beef rest for a few minutes before shredding so those juices redistribute and every bite stays moist.

I’d love to see how yours turns outsnap a photo and share it with me! Did you grow up with Sunday pot roast dinners like this? There’s something about this meal that brings back those cozy, around-the-table memories. Save this recipe for the next time you need comfort in a bowl, or share it with someone who could use a warm hug in dinner form.