This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.
Pot roast is a classic dinner that takes several hours to cook on the stove, in the oven, or in a slow cooker.
Worth it? Absolutely.
But with an Instant Pot pressure cooker, you can cut down on the time it takes and still end up with a super flavorful, melt-in-your-mouth pot roast that’ll knock your socks off!
Although pot roast is a wonderful dinner any night of the week, it will always be Sunday dinner to me. Growing up, my mom only made pot roast on Sunday because it took such a long time to make.
The house smelled so good all day while it was cooking, and then we would all gather at the table to eat together. Oh, happy days!
If you love comfort food, this pot roast has it all – meat, potatoes, carrots, and (the best part!) gravy. Plus, it’s really easy to make, most of the time is hands-off, and you cook it all in one pot (less dishes – yay!).
It’s a total winner!
I have made pot roast on the stove, in the oven, and in the slow cooker, and let me tell you that this pot roast made in the Instant Pot is, hands down, the best pot roast ever – the most tender and the most flavorful!
Plus, it only takes about two hours!
INGREDIENTS YOU NEED:
- Boneless chuck roast
- Garlic powder
- Onion powder
- Olive oil
- Beef broth (I use water and Better Than Bouillon Roasted Beef Base)
- Potatoes (see note below)
I recommend using a waxier potato like red or Yukon gold, as they hold up much better. Starchier potatoes like russets tend to get a bit mushy and will more easily fall apart and lose their shape.
HERE’S A QUICK LOOK AT HOW TO MAKE INSTANT POT POT ROAST:
TIPS AND TIDBITS:
- Don’t be afraid to aggressively season the meat! That’s a big piece of meat you’ve got there, and it needs flavor. Plus you’ll also be flavoring lots of carrots and potatoes as well. Use it all!
- Don’t skip the step of browning the meat before cooking. It adds color, flavor, and texture to your pot roast.
- For the cooking liquid, I prefer to use Better Than Bouillon Roasted Beef Base (#notsponsored) and water because I think it has so much more flavor than most canned or boxed beef broth. However, use your favorite (homemade would be super awesome!).
- You can use pre-cut baby carrots to cut down on prep time.
- I recommend using regular white, red, or Yukon gold potatoes rather than russet potatoes in this recipe because they hold up better when pressure cooking. Plus, the skins are nice and thin, so you can leave them on if you want (I usually do).
- Those little baby potatoes would be great here, too, either left whole or halved depending on their size.
- I don’t make a super-thick gravy for my pot roast, but if you would like a thicker gravy, just add more of the cornstarch slurry.
This recipe makes enough for six servings, but if you’re a small household like ours (it’s just the two of us most days), don’t let that hold you back from making this. The leftovers are fabulous!
We like to change it up a bit and make hot open-faced pot roast sandwiches with gravy with the vegetables on the side. Sooo delicious!!
Of course, if you wanted to make not quite as much, you could use a smaller chuck roast and less carrots and potatoes (reduce the amount of seasoning accordingly).
I would keep the broth at 3 cups (more gravy!), but don’t do less than 2. Cook the roast in the broth for 15 minutes per pound, and then follow the rest of the recipe as instructed.
I hope you try this recipe for Instant Pot Pot Roast and love it as much as I do. Thanks for visiting today!
Instant Pot Pot Roast With Vegetables
- 1 3-pound boneless chuck roast
- 1 tablespoon kosher salt
- 1½ teaspoons black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil, or vegetable oil
- 3 cups beef broth , I use 3 cups water plus 3 teaspoons Better Than Bouillon Roasted Beef Base
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 2 pounds Yukon gold or red potatoes, cut into 1-inch pieces, peeled if desired
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Season the chuck roast on all sides with all of the seasoning mixture.
- Using the Instant Pot SAUTE function at its highest heat setting, heat the olive oil until the Instant Pot reads HOT. Add the chuck roast and sear on both sides until very nicely browned, about 4 minutes per side.
- Remove the roast from the Instant Pot to a plate.
- Add the beef broth to the Instant Pot. Using a wooden spoon, scrape up all of the browned bits from the bottom of the pot.
- Return the roast to the Instant Pot. Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 45 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, immediately and carefully quick-release the pressure.
- Add the carrots and potatoes to the Instant Pot. Press the vegetables down into the broth as best as you can (it's okay if they are not all covered). Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 5 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, turn off the Instant Pot and allow the pressure to naturally release for 20 minutes, then quick-release any remaining pressure.
- Remove the meat, carrots, and potatoes to a serving dish. Using two forks, shred the meat. Cover with foil and keep warm.
- Using the SAUTE function of the Instant Pot, bring the broth to a boil.
- In a small bowl, combine the cornstarch and cold water to make a slurry. While constantly stirring the broth, add the slurry. Cook, stirring occasionally, for 2 to 3 minutes or until the gravy has thickened slightly. Note: I don't make a super-thick gravy. If you would like your gravy thicker, just add more cornstarch slurry.
- Serve the pot roast, carrots and potatoes with the gravy and ENJOY!
- If you would like to make a smaller roast, cook the roast in the broth for 15 minutes per pound, then proceed with the recipe. Be sure to adjust the amount of seasoning accordingly and reduce the amount of carrots and potatoes to what you would like to make. I would still use 3 cups of broth (but no less than 2).
- This recipe was tested using an 8-quart Instant Pot, and it will also work in a 6-quart Instant Pot. It will not fit in the 3-quart Instant Pot Mini.