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Instant Pot Pot Roast with Vegetables Recipe

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3.9 from 65 reviews

A hearty and flavorful Instant Pot Pot Roast recipe featuring a tender beef chuck roast cooked with savory vegetables and rich seasonings. This easy one-pot meal is perfect for a comforting dinner, combining tender meat with carrots, potatoes, and a savory broth made with tomato paste and Worcestershire sauce.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 3 pounds beef chuck roast

Seasonings and Oil

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

Vegetables

  • 1 large onion, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered

Liquids and Sauces

  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce

Instructions

  1. Season the Roast: Season the beef chuck roast evenly on all sides with salt, black pepper, dried thyme, and garlic powder, ensuring the flavors penetrate the meat.
  2. Brown the Meat: Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the roast and brown it on all sides, approximately 3-4 minutes per side, to develop a rich crust. Remove the roast and set aside.
  3. Sauté Aromatics: Add the onion wedges to the pot and sauté for about 2 minutes until fragrant and slightly softened. Stir in the tomato paste and Worcestershire sauce to combine well with the onions.
  4. Add Broth and Deglaze: Pour in the beef broth, scraping the bottom of the pot to lift any browned bits. These add flavor and prevent the burn warning on the Instant Pot. Return the browned roast to the pot.
  5. Add Vegetables and Pressure Cook: Arrange the peeled and chopped carrots and potatoes around the roast inside the pot. Secure the lid, seal the vent, and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ on high pressure for 60 minutes.
  6. Release Pressure and Serve: Once cooking is complete, allow a natural pressure release for 10 minutes to keep the meat tender, then carefully quick release any remaining pressure. Remove the roast and vegetables, slice the roast, and serve hot with the vegetables and pan juices spooned over.

Notes

  • For extra flavor, marinate the roast with the seasonings overnight.
  • You can add other root vegetables like parsnips or turnips if desired.
  • Use a meat thermometer to ensure the roast reaches at least 145°F for safety.
  • Leftovers reheat well and make great sandwiches or stew additions.
  • For a thicker gravy, remove roast and vegetables and use the ‘Sauté’ function to reduce the cooking liquid.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://flavorhug.com/instant-pot-pot-roast-with-vegetables-recipe/