Go Back

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.