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Easy Instant Pot Pot Roast and Potatoes Recipe

Easy Instant Pot Pot Roast and Potatoes

Tender beef chuck roast, baby potatoes, and carrots cook in a savory broth for a hearty one-pot dinner. The vegetables are pressure-cooked after the roast so they retain better texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Boneless beef chuck roast
  • 1 1/2 teaspoons Kosher salt, divided
  • 1 teaspoon Freshly ground black pepper
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, cut into wedges or chopped
  • 4 cloves Garlic, minced
  • 1 cup Low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Tomato paste
  • 1 teaspoon Dried thyme
Vegetables
  • 1 1/2 pounds Baby Yukon Gold or red potatoes, halved if large
  • 4 large Carrots, peeled and cut into 2-inch pieces
Garnish
  • 2 tablespoons Fresh parsley, chopped
Optional Gravy
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water

Method
 

Step-by-Step
  1. Pat the chuck roast dry and season all over with the kosher salt and freshly ground black pepper.
  2. Set the Instant Pot to Sauté. Add the olive oil, then brown the roast for about 3 to 4 minutes per side. Transfer it to a plate.
  3. Add the onion and cook for 2 to 3 minutes. Stir in the minced garlic and cook for about 30 seconds.
  4. Pour in the beef broth and scrape every browned bit from the bottom of the pot. Stir in the Worcestershire sauce, tomato paste, and dried thyme.
  5. Return the roast to the pot. Lock the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes.
  6. Allow a 15-minute natural pressure release, then carefully release any remaining pressure.
  7. Remove the roast temporarily. Add the potatoes and carrots to the cooking liquid, then cook on High Pressure for 5 minutes followed by a quick release.
  8. Slice or shred the roast and serve with the vegetables and cooking liquid. For gravy, combine the cornstarch and cold water, whisk the mixture into the hot liquid, and simmer on Sauté for 1 to 2 minutes.

Notes

Use large vegetable pieces for the best texture. Brown the roast in batches if needed, and thoroughly scrape the pot after adding the broth to help prevent a burn warning. Leftovers should be refrigerated promptly and reheated gently with some cooking liquid.