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Instant Pot Pot Roast with Potatoes and Carrots Recipe

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4.8 from 4 reviews

This Instant Pot Pot Roast & Potatoes recipe delivers tender, flavorful beef with perfectly cooked baby potatoes and carrots in a rich, savory sauce. Using the Instant Pot ensures a hearty comfort meal ready in just 1 hour 30 minutes.

Ingredients

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Beef and Seasonings

  • 3 lb. chuck roast
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil

Vegetables and Aromatics

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. chopped rosemary
  • 1 tsp. chopped thyme
  • 1 lb. baby potatoes, halved
  • 4 medium carrots, peeled and sliced on the bias into thick chunks

Sauce Ingredients

  • 3 Tbsp. tomato paste
  • 2 Tbsp. all-purpose flour
  • 1/2 cup red wine
  • 3 cups low-sodium beef broth
  • 1 Tbsp. Worcestershire sauce

Instructions

  1. Season and Sear Beef: Season the chuck roast generously with kosher salt and freshly ground black pepper. Turn the Instant Pot to the Sauté setting and heat the extra-virgin olive oil until shimmering. Add the beef and sear each side until browned, about 5 minutes per side. Remove the beef and set aside.
  2. Sauté Vegetables and Make Sauce: Add chopped onion to the Instant Pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic, chopped rosemary, chopped thyme, and tomato paste. Cook until fragrant, about 1 minute. Sprinkle in flour and stir to combine. Whisk in red wine, bringing the mixture to a boil and cooking until slightly thickened, about 2 minutes.
  3. Add Broth and Vegetables: Pour in the low-sodium beef broth and Worcestershire sauce. Add the halved baby potatoes, sliced carrots, 1 tablespoon of kosher salt, and a generous amount of freshly ground black pepper. Place the seared chuck roast on top of the mixture.
  4. Pressure Cook: Lock the Instant Pot lid and set it to pressure cook on high for 1 hour. Follow the manufacturer’s instructions for a quick release once cooking completes.
  5. Rest and Serve: After releasing the pressure, carefully remove the lid. Let the beef rest in the sauce for at least 10 minutes to absorb flavors. Slice the roast against the grain and serve with the cooking drippings and vegetables.

Notes

  • For a thicker sauce, remove the roast and vegetables after cooking and simmer the liquid using the Sauté function to reduce.
  • If red wine is unavailable, substitute with additional beef broth or grape juice for flavor depth.
  • Use baby potatoes for even cooking and tender texture; regular potatoes can be cut into smaller pieces.
  • Resting the roast before slicing helps retain juices and improves tenderness.
  • Adjust seasoning at the end as needed since broth and Worcestershire sauce add saltiness.

Find it online: https://yummelle.com/instant-pot-pot-roast-with-potatoes-and-carrots-recipe/