Tender Instant Pot Pot Roast with Vegetables

Making a delicious pot roast doesn’t have to be a long and complicated affair. With the help of the Instant Pot, you can create a tender, flavorful meal in no time. Tender Instant Pot Pot Roast with Vegetables is a comforting dish that brings the warmth of home-cooked meals to your table, perfect for a busy weekday or a cozy family gathering.

Why You Will Love This Recipe

This tender pot roast is a fantastic choice for anyone looking for a hearty meal that doesn’t require hours of cooking. The Instant Pot speeds up the cooking process while ensuring that your roast comes out juicy and tender every time. It’s perfect for a weeknight dinner or a special Sunday family meal, and the one-pot nature of the dish means less cleanup for you!

How This Recipe Comes Together

Ingredients

• 3-4 pounds beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 4 medium carrots, peeled and cut into chunks
• 3 celery stalks, chopped
• 1.5 pounds baby potatoes (Yukon Gold preferred), halved if large
• 2 cups beef broth (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• ½ cup red wine (optional)

Directions

1. Start by patting the chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.
2. Prepare your vegetables: chop the onions, peel and cut the carrots, chop the celery, and halve the baby potatoes if they are large. Mince the garlic.
3. Turn the Instant Pot to “Sauté” mode and add the olive oil. Heat until it shimmers.
4. Once the oil is hot, add the roast to the pot and sear each side for about 3-4 minutes, creating a rich brown crust. Remove the roast and set it aside.
5. Add the sliced onions and minced garlic to the pot, stirring them until they soften and release their fragrant aroma. Be sure to scrape any browned bits off the bottom of the pot to prevent a burn warning.
6. Pour in the beef broth, Worcestershire sauce, and optional red wine. Stir in the dried thyme, dried rosemary, and bay leaves.
7. Nestle the roast back into the pot. Layer the carrots, celery, and potatoes on top.
8. Secure the lid of the Instant Pot, set the valve to sealing, and cook on “Manual” or “Pressure Cook” high pressure for 60 minutes.
9. After cooking, let the pressure release naturally for about 15 minutes. Then quick-release any remaining pressure.
10. Carefully remove the roast and vegetables to a platter. If you like, thicken the gravy by switching the Instant Pot back to sauté and stirring in a slurry of cornstarch and water until you reach your desired consistency. Taste and adjust seasoning as needed.

How to Serve Tender Instant Pot Pot Roast with Vegetables

Serve this hearty pot roast with a ladle of the savory gravy over the meat and vegetables. It pairs beautifully with crusty bread or a side salad for a complete meal. Everyone will enjoy the tender meat and flavorful vegetables in every bite!

How to Store Tender Instant Pot Pot Roast with Vegetables

If you have leftovers, let the pot roast cool completely before storing. Place any remaining roast and vegetables in an airtight container and refrigerate. They will keep well for up to 3-4 days. For longer storage, you can freeze the pot roast in portions for up to 3 months.

Tips to Make Tender Instant Pot Pot Roast with Vegetables

• Ensure that the chuck roast is well-seared to enhance the flavor.
• Don’t skip on the browning step; it makes a big difference in taste.
• Adjust the vegetables according to your preference – feel free to add parsnips or turnips for a different flavor profile.
• If you like a thicker gravy, prepare a cornstarch slurry and stir it in during the final step.

FAQs

Can I use a different cut of meat for this recipe?

Yes, while chuck roast is ideal for its marbling and tenderness, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly.

Is it necessary to use red wine?

The red wine adds depth and richness to the dish, but it is optional. You can replace it with extra beef broth if you prefer not to use wine.

Can I make this recipe without an Instant Pot?

Yes! You can make a traditional pot roast in a Dutch oven or slow cooker. For a Dutch oven, cook at 325°F for about 3-4 hours until the meat is tender. In a slow cooker, you would cook on low for about 8 hours or high for about 4-5 hours. Just adjust the liquid as needed according to your cooking method.

Instant Pot Pot Roast with Vegetables

A quick and easy recipe for a tender, flavorful pot roast made in an Instant Pot, perfect for busy weeknights or family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3-4 pounds beef chuck roast Ideal for tenderness
• Salt and pepper, to taste
• 2 tablespoons olive oil For sautéing
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 3 stalks celery, chopped
• 1.5 pounds baby potatoes (Yukon Gold preferred), halved if large
• 2 cups beef broth (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 leaves bay leaves
• ½ cup red wine (optional) Adds depth to the dish

Method

 

Preparation

1. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Chop the onions, peel and cut the carrots, chop the celery, and halve the baby potatoes if they are large. Mince the garlic.

Cooking

1. Turn the Instant Pot to 'Sauté' mode and add the olive oil. Heat until it shimmers.
2. Add the roast to the pot and sear each side for about 3-4 minutes to create a rich brown crust. Remove the roast and set it aside.
3. Add the sliced onions and minced garlic to the pot, stirring until they soften and release their fragrance. Scrape any browned bits off the bottom of the pot.
4. Pour in the beef broth, Worcestershire sauce, and optional red wine. Stir in the dried thyme, dried rosemary, and bay leaves.
5. Nestle the roast back into the pot, then layer the carrots, celery, and potatoes on top.
6. Secure the lid of the Instant Pot, set the valve to sealing, and cook on 'Manual' or 'Pressure Cook' high pressure for 60 minutes.
7. After cooking, let the pressure release naturally for about 15 minutes, then quick-release any remaining pressure.
8. Carefully remove the roast and vegetables to a platter. If desired, thicken the gravy by switching the Instant Pot back to sauté and stirring in a slurry of cornstarch and water.

Notes

Ensure that the chuck roast is well-seared for enhanced flavor. Adjust vegetables according to preference; feel free to add parsnips or turnips for different flavor profiles. If you prefer a thicker gravy, prepare a cornstarch slurry.