Name: Instant Pot Pot Roast with Potatoes and Carrots Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3–4 lb chuck roast; 1 onion, quartered; 4–5 carrots, chopped; 3–4 potatoes, cubed; 3 cloves garlic, minced; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp thyme; Salt and pepper, to taste

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If you’re looking for a hearty, comforting meal that feels like a warm hug on a plate, this Instant Pot Pot Roast with Potatoes and Carrots Recipe is exactly what you need. Imagine a succulent chuck roast, seared to lock in those rich flavors, then pressure-cooked to tender perfection alongside tender potatoes and sweet carrots—all swimming in a savory, aromatic gravy that will make your kitchen smell incredible. It’s the kind of recipe that transforms a simple dinner into a memorable occasion, and best of all, it comes together so quickly with the magic of the Instant Pot. This dish offers the perfect balance of tender meat, vibrant vegetables, and deeply satisfying flavors that make for an easy, rewarding meal any night of the week.

Ingredients You’ll Need

The image shows several cooking ingredients arranged on a white marbled surface. In the bottom right, a single raw large steak with deep red color and marbling lies on a yellow tray. Just above it is a whole brown onion with rough skin. To the left of the onion, a metal cup holds several bright orange baby carrots. Above the carrots is a white bowl with golden yellow olive oil. In the top left, a large clear glass measuring cup filled with brown broth is placed. Next to the broth is a white bowl filled with several small, light brown potatoes. To the right of the potatoes are two small clear glass containers: one with dark brown liquid, the other with almost black thick sauce. At the bottom right, a white bowl holds a mix of white salt, black and green pepper, and garlic cloves. The whole scene is well lit and clear, photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each one playing a crucial role in shaping the delicious taste, texture, and color of your Instant Pot Pot Roast with Potatoes and Carrots Recipe. From the savory depth of chuck roast to the earthiness of fresh vegetables, everything comes together for a classic dish that’s both nourishing and flavorful.

3–4 lb chuck roast: The star of the dish, this cut becomes wonderfully tender and juicy when pressure-cooked.
1 onion, quartered: Adds sweetness and depth to the broth as it cooks.
4–5 carrots, chopped: Brings natural sweetness and vibrant color to the pot.
3–4 potatoes, cubed: Absorbs all the wonderful juices and adds satisfying texture.
3 cloves garlic, minced: Infuses the dish with aromatic warmth and an irresistible savory kick.
2 cups beef broth: Essential for braising the roast and creating a rich gravy base.
1 tbsp Worcestershire sauce: Adds umami complexity and a hint of tanginess.
1 tsp thyme: Offers an herbal note that complements the beef perfectly.
Salt and pepper: Basic but vital seasonings to enhance every flavor layer.

How to Make Instant Pot Pot Roast with Potatoes and Carrots Recipe

Step 1: Sear the Roast

Start by heating your Instant Pot on the sauté setting until it’s hot. Carefully place the chuck roast in and sear it on all sides until it’s beautifully browned. This step is key because it locks in the juices and adds a deep, caramelized flavor base that elevates the entire dish.

Step 2: Add Aromatics and Broth

Once the roast is seared, add the minced garlic, quartered onion, beef broth, Worcestershire sauce, thyme, salt, and pepper. These ingredients build the rich, savory broth that will infuse the roast with flavor as it cooks. Give everything a gentle stir to combine while keeping the roast nestled right in the center.

Step 3: Pressure Cook the Roast

Seal your Instant Pot lid and set it to cook on High pressure for 60 to 70 minutes, depending on your roast’s size and how tender you’d like it. After the cooking cycle ends, allow the pressure to release naturally—this helps the meat stay juicy and tender without drying out.

Step 4: Add Potatoes and Carrots

Carefully open the lid and add your chopped carrots and cubed potatoes around the roast. Replace the lid and cook on High pressure for an additional 10 minutes. This step ensures your vegetables become fork-tender while soaking up all that delicious flavor from the broth and roast.

Step 5: Finish and Thicken the Gravy

Remove the roast and vegetables with tongs or a slotted spoon, setting them aside to rest. If you prefer a thicker gravy, use the sauté setting again to reduce the remaining broth, stirring occasionally until it reaches your desired consistency. This luscious gravy is the perfect finishing touch for your hearty meal.

How to Serve Instant Pot Pot Roast with Potatoes and Carrots Recipe

A white bowl filled with a hearty stew showing three thick pieces of dark brown shredded meat spread across the center and right side. Around the meat are several whole baby carrots with a bright orange color scattered mainly on the right and bottom edges. Five large, light brown whole mushrooms are placed, three on the left side, one near the top center, and one to the right. Fresh sprigs of green rosemary are scattered on top of the meat and vegetables, adding a touch of green color. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or thyme not only adds a pop of color but brings a fresh, herbal note that brightens the rich flavors of your pot roast. For an extra touch of comfort, a spoonful of horseradish sauce alongside the plate can add a subtle kick that complements the beef beautifully.

Side Dishes

This dish is already a full meal in one pot, but if you want to round it out, consider a simple green salad with a zesty vinaigrette or steamed green beans for a burst of freshness. Crusty bread or warm dinner rolls are also incredible for sopping up every last bit of that savory gravy.

Creative Ways to Present

For a cozy family dinner, serve the roast sliced with the potatoes and carrots arranged on the side, drizzled generously with gravy. For a more elegant presentation, plate individual portions with the vegetables stacked neatly and garnish with fresh herbs. You could even serve the meat shredded on soft buns to make comforting slider sandwiches!

Make Ahead and Storage

Storing Leftovers

Your Instant Pot Pot Roast with Potatoes and Carrots Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Make sure to store the roast and vegetables together to maintain that flavorful broth, which tastes even better after the flavors have mingled overnight.

Freezing

This pot roast freezes beautifully, making it perfect for meal prepping or saving for a busy night. Portion the roast, vegetables, and broth into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Be sure to thaw in the refrigerator overnight before reheating for best results.

Reheating

Reheat portions gently in the microwave or on the stovetop over low heat to preserve the tenderness of the meat. If the gravy has thickened too much in the fridge or freezer, add a splash of beef broth or water to loosen it up as you reheat. This helps keep every bite moist and delicious.

FAQs

Can I use a different cut of beef?

While chuck roast is ideal because of its marbling and tenderness after pressure cooking, you can also use brisket or rump roast for this recipe. Just keep in mind cooking times might vary slightly with different cuts.

Is it necessary to sear the roast first?

Searing isn’t absolutely required, but it makes a huge difference in flavor by creating that rich, caramelized crust. It also adds depth to your gravy, so I highly recommend not skipping this step if you have a bit of extra time.

Can I add other vegetables?

Absolutely! Feel free to add parsnips, turnips, or even pearl onions in step 4 along with the potatoes and carrots. Just make sure the pieces are roughly the same size so they cook evenly.

How do I make the gravy thicker?

After pressure cooking, simply switch your Instant Pot to sauté and simmer the liquid until it reduces and thickens naturally. You can also stir in a slurry of cornstarch and water to speed up this process and achieve a glossy finish.

Can this recipe be doubled for a larger group?

It can, but keep in mind the size of your Instant Pot limits how much you can cook at once. If doubling, you may need to cook in batches or use a larger pressure cooker to accommodate more ingredients safely.

Final Thoughts

There is nothing quite like the comforting magic of the Instant Pot Pot Roast with Potatoes and Carrots Recipe to bring warmth and satisfaction to your dinner table. It’s a timeless classic made effortlessly modern with the Instant Pot, and I truly believe it’s worth every minute of your time and love in the kitchen. So go ahead, gather those simple ingredients, follow these steps, and enjoy the delicious, tender results that will have everyone asking for seconds!