Instant Pot Pot Roast with Potatoes and Carrots

With an Instant Pot and simple ingredients like carrots and potatoes, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.

Quick Benefits

Time-Saving: Instant Pot significantly reduces cooking time compared to traditional slow cooking methods.
Flavorful: Pressure cooking helps infuse flavors deeply into the meat and vegetables.
Nutritious: A well-balanced meal packed with protein, fiber, and essential vitamins.
Convenient: Uses easily available ingredients and requires minimal hands-on time.

Essential Ingredients

4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon freshly ground black pepper

Preparation Steps

Sear the Meat: Heat 2 tablespoons oil in an Instant Pot set to Sauté mode. Brown the roast on all sides for 4-5 minutes per side.
Add Broth: Pour in the beef broth.
Prepare Vegetables: In a resealable plastic bag, combine potatoes, carrots, onion, soup mix, and remaining oil. Shake to coat evenly.
Pressure Cook: Add vegetable mixture to the pot. Secure the lid, set to high pressure, and cook for 60 minutes. Allow 10-15 minutes for pressure buildup.
Quick Release: Carefully release pressure using the quick-release method (about 5 minutes).
Make the Gravy: Remove roast and vegetables. Turn on Sauté mode, bring drippings to a boil, and stir in a cornstarch-water mixture. Cook until thickened (2-3 minutes).
Serve: Season gravy with garlic salt and pepper, slice the roast, and serve with vegetables and gravy.

Health Benefits

High in Protein: Essential for muscle growth and repair.
Rich in Vitamins: Carrots provide vitamin A, potatoes offer vitamin C and potassium.
Balanced Meal: Includes a good mix of protein, fiber, and carbohydrates.
Low in Added Sugars: A naturally wholesome meal without excessive processed ingredients.

Serving Suggestions

Serve with warm dinner rolls or crusty bread to soak up the delicious gravy.
Pair with a side salad for added freshness.
Garnish with fresh parsley or thyme for extra flavor.

Creative Variations

Spicy Kick: Add red pepper flakes or smoked paprika for a hint of spice.
Herb Infusion: Use rosemary and thyme for an earthy, aromatic taste.
Wine Flavor: Substitute ½ cup of beef broth with red wine for a deeper flavor profile.
Different Veggies: Swap out baby potatoes for sweet potatoes or add mushrooms for variety.

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and store for up to 3 months.
Reheat: Warm in the microwave or stovetop with a little extra broth to maintain moisture.

Pro Tips

Choose the Right Cut: Chuck roast is ideal as it becomes tender and flavorful under pressure.
Brown the Meat: This enhances flavor by creating a deep, caramelized crust.
Don’t Overcrowd: Ensure there’s enough liquid and space for even cooking.
Use Natural Release for Tender Meat: If time allows, a natural release can make the meat even more tender.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Brisket or bottom round roast can also work, but chuck roast is best for tenderness.

How can I thicken the gravy further?

Add more cornstarch slurry (equal parts cornstarch and water) and simmer until thickened.

Can I make this recipe without an Instant Pot?

Yes! Use a slow cooker on low for 8 hours or bake at 325°F for 3-4 hours in a Dutch oven.

What if my roast is tough?

Cook for an additional 10-15 minutes under high pressure for a more tender result.

Can I add other vegetables?

Absolutely! Try parsnips, celery, or bell peppers for additional flavors and textures.

Enjoy your delicious, easy-to-make Instant Pot Pot Roast with Potatoes and Carrots!