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INSTANT POT POT ROAST WITH VEGETABLES centered hero view, clean and uncluttered
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
Cook Time 35 minutes
Total Time 1 hour 15 minutes
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.