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4.72 from 7 votes

Instant Pot Pot Roast With Vegetables

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.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Servings: 6
Calories: 679kcal
Author: Michelle / Now Cook This!

Ingredients

  • 1 3-pound boneless chuck roast
  • 1 tablespoon kosher salt
  • 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

Instructions

  • 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!

Recipe Notes

  • 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.
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