Instant Pot Pot Roast with Potatoes and Carrots Recipe

If you’re craving a classic, stick-to-your-ribs meal that’s as comforting as a warm hug, then you’re going to adore this Instant Pot Pot Roast with Potatoes and Carrots Recipe. It’s one of those dishes where the beef becomes so tender it practically melts in your mouth, and the potatoes and carrots soak up all those rich, savory flavors. I’ve made this countless times for family dinners, and trust me—it never disappoints. Stick around, because I’m about to walk you through everything you need to make this seriously delicious pot roast in your Instant Pot, with tips from my own kitchen mishaps and wins.

Ingredients & Why They Work

This recipe is all about simple, quality ingredients working in harmony. Each plays a role in building layers of flavor and ensuring your pot roast is juicy and tender every time. Plus, these are pantry-friendly and grocery store staples, making shopping a breeze.

• Chuck roast: My go-to cut for pot roast thanks to its marbling—it becomes wonderfully tender and flavorful after pressure cooking.
• Kosher salt & black pepper: The basics, but don’t skimp—seasoning well is key to bringing out the beef’s natural flavor.
• Extra-virgin olive oil: Perfect for searing the beef to lock in juices and build a caramelized base for the sauce.
• Onion and garlic: They create a savory foundation and infuse that irresistible aroma into the whole dish.
• Rosemary and thyme: Classic herbs that complement beef beautifully, adding an earthy, fragrant touch.
• Tomato paste: Adds a rich depth and helps thicken that luscious sauce.
• All-purpose flour: Helps develop a nice body in the sauce when combined with the tomato paste and broth.
• Red wine: Just a splash to brighten and add complexity—feel free to use a good basic bottle you’d enjoy sipping.
• Beef broth: The liquid base that melds all flavors; low-sodium lets you control the salt level.
• Worcestershire sauce: A secret weapon for umami richness and that savory punch you’ll crave.
• Baby potatoes and carrots: The perfect veggies to soak up all the pan juices—they cook to tender perfection alongside the beef.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love adding my own spin on this Instant Pot Pot Roast with Potatoes and Carrots Recipe depending on the season and who’s coming to dinner. It’s such a flexible base that you can personalize it to suit your taste buds or dietary preferences.

• Variation: When I want extra depth, I sometimes swap the rosemary for smoked paprika or add a splash of balsamic vinegar for a tangy twist—it never fails to impress!
• Vegetarian Twist: If you prefer veggies, try swapping the beef for hearty portobello mushrooms and boosting the broth with soy sauce—deliciously earthy and satisfying.
• Spice it Up: Add a pinch of red pepper flakes with the garlic for a subtle kick that wakes up the palate without overpowering.
• Seasonal Changes: Swap carrots for parsnips or add celery root in winter for a cozy seasonal touch.

Step-by-Step: How I Make Instant Pot Pot Roast with Potatoes and Carrots Recipe

Step 1: Season and Sear the Chuck Roast

Start by seasoning your chuck roast well—all over with kosher salt and plenty of freshly ground pepper. This is where your flavor foundation begins. Then, set your Instant Pot to sauté mode and heat the olive oil until shimmering. Carefully place the roast in and brown it for about 5 minutes per side, until you have that gorgeous golden crust. Don’t rush this step—it seals in juices and adds so much depth to the final dish. Once seared, remove the roast and set it aside.

Step 2: Build the Flavorful Base

With the beef out, toss in the chopped onion and sauté until it softens—about 5 minutes. Stir occasionally so it doesn’t burn. Then add minced garlic, chopped rosemary, thyme, and tomato paste, cooking until fragrant—just a minute or so. Stir in the flour to help thicken your sauce later. Now, pour in the red wine and whisk to lift all those browned bits from the pot’s bottom—this is where the magic happens. Let it bubble and reduce slightly for about 2 minutes. You’re building flavor layer by layer.

Step 3: Add Broth, Veggies, and Pressure Cook

Time to add beef broth, Worcestershire sauce, halved baby potatoes, sliced carrots, a tablespoon of salt, and a generous crack of black pepper. Nestle the seared chuck roast right on top. Secure the lid, set the valve to sealing, and pressure cook on high for 1 hour. What I love here is the simplicity: everything cooks together, soaking up juicy flavors while the Instant Pot does all the work.

Step 4: Let it Rest and Slice

Once the cooking cycle finishes, carefully perform a quick release following your Instant Pot’s instructions. Wait until all pressure is released before unlocking. Let the roast rest in the sauce for at least 10 minutes; this step lets the juices redistribute, keeping the meat moist. Then slice the beef against the grain—this is non-negotiable for tenderness—and serve it smothered with those luscious drippings alongside your veggies.

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

Garnishes

I love sprinkling this pot roast with freshly chopped parsley right before serving—it adds a pop of color and a fresh herbal note that brightens up the rich sauce. Sometimes I’ll add a few dashes of cracked black pepper on top, too, for a little extra zing.

Side Dishes

Even though this recipe comes with potatoes and carrots, I sometimes serve it alongside a simple green salad with a tangy vinaigrette to cut through the richness. Garlic bread or a warm crusty loaf also makes fantastic partners if you want to mop up every last bit of that sauce.

Creative Ways to Present

For a special occasion, I’ve laid out the sliced roast over a bed of creamy mashed potatoes instead of the baby potatoes, then spooned the veggies and sauce around it like a cozy edible frame. It looks impressive but feels homey and comforting—perfect for family gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just make sure to keep the meat and veggies submerged in the sauce to prevent drying out.

Freezing

If you want to freeze portions, I recommend doing it without the potatoes, as they can get a bit mushy when thawed. Freeze the roast and sauce in freezer-safe bags or containers for up to 3 months—then add fresh potatoes when reheating for the best texture.

Reheating

To reheat, gently warm the pot roast and veggies on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water while reheating helps keep everything moist. Microwave works in a pinch, but I prefer the stovetop for more even heating.

FAQs

Final Thoughts

This Instant Pot Pot Roast with Potatoes and Carrots Recipe is one of those recipes that became a staple in my kitchen because it’s reliable, easy, and downright delicious every single time. The combination of tender beef, flavorful sauce, and hearty veggies feels like coming home from a long day. I hope you give it a try soon—you’ll love how hands-off yet rewarding it is. Plus, nothing beats the smell of this simmering in your kitchen reminding you of slower, cozy days. Trust me, your family will thank you.

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