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Instant Pot Pot Roast recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Instant Pot Pot Roast with Vegetables Warm Satisfying Way to Make Real Comfort

This Instant Pot Pot Roast with Vegetables is an easy dinner option perfect for weeknight or family dinners. Featuring tender beef and vegetables cooked in a pressure cooker, it delivers comforting flavors and a rich, seasoned gravy that makes every bite satisfying.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Calories: 447
Ingredients Notes

Ingredients
  

  • 2 teaspoons seasoning salt (I use Lawry's)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 3 lb beef chuck roast cut into 1lb chunks
  • 2 tablespoons canola oil
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (finely minced)
  • 2 cups low sodium beef broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 ½ lb Creamer potatoes (or baby potatoes) whole
  • 3 large carrots peeled and cut into thick slices
  • 1 tablespoon ketchup (or honey)
  • 2 tablespoons corn starch
  • 2 tablespoons water

Notes

  • *UPDATED December 3, 2021. I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened. I added a sauteed onion and garlic to the gravy. You can skip this if you didn't miss it :) I increased the broth to 2 cups from 1 cup -
  • this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match. I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. I added a tablespoon of ketchup to the gravy -
  • this just brightens the flavors and adds a subtle touch of sweetness.