If you’re looking for a comforting, hearty dinner that basically makes itself, this Instant Pot Pot Roast and Veggies is it. We’re talking tender, juicy beef, perfectly cooked veggies (not mushy, promise!), and a rich, savory gravy, all done in about an hour, thanks to the magic of pressure cooking.
It’s our favorite kind of meal: low effort, high reward. No need to break a sweat or hover over the stove. Just toss it all in the Instant Pot and let it do its thing. And don’t worry, you can totally skip the searing step if you’re short on time (or energy). We’ve all been there.
Why We’re Obsessed
- It’s fall-apart tender. Like, “you can barely lift it without it shredding” kind of tender.
- The gravy is packed with flavor. Searing the meat and sautéing the onions is optional, but it levels things up big time.
- The veggies are just right. No sad, overcooked carrots here. We add them after the roast cooks so they stay tasty and tender, not mushy.
What You’ll Need
- A 3–4 lb beef roast (chuck roast is our go-to)
- Salt, pepper, garlic powder, onion powder, thyme
- A splash of oil for searing (optional, but yum)
- Onion and garlic
- Beef broth, Worcestershire sauce, and tomato paste for the gravy base
- Baby potatoes and carrots (toss in the little pre-washed ones to save time!)
Let’s Make It
1. Season + Sear (Optional, but highly recommended)
Cut your roast into 1-pound chunks and rub them with salt, pepper, and your favorite seasonings. Heat the Instant Pot on Sauté and sear each piece in a bit of oil until browned all over. Don’t stress if you skip this, it still turns out delicious!
2. Sauté the Good Stuff
Remove the beef and toss in chopped onion. Sauté for a few minutes ‘til soft, then stir in the garlic for just a minute—don’t let it burn!
3. Make That Gravy Base
Still on Sauté, add your broth, Worcestershire sauce, and tomato paste. Give it a good stir and scrape up any browned bits from the bottom of the pot (this step = flavor city).
4. Add the Roast + Pressure Cook
Pop the beef back in. Lock the lid and pressure cook on high for 60–65 minutes. (Smaller chunks cook faster, and give you more surface area for flavor!)
5. Natural Release + Add Veggies
When the timer goes off, let the pressure release naturally, this keeps the meat super juicy. Once the pin drops, carefully open the lid, remove the beef if you want to shred it now, and toss in the potatoes and carrots.
6. Cook Veggies
Pressure cook the veggies for just 3 minutes on high. Quick release when done.
7. Finish + Serve
Thicken the gravy if you want (just switch to Sauté and stir in a cornstarch slurry), then serve it all up hot and cozy.
Tips for the Best Pot Roast
- Always add veggies after the beef cooks to avoid turning them into mush.
- Searing adds major flavor, but it’s fine to skip if you’re in a rush.
- Want to save time? Cut the roast into smaller chunks (or use stewing beef) and cook for 40–50 minutes.
FAQ
Cozy, Fall-Apart Instant Pot Pot Roast and Veggies
If you’re looking for a comforting, hearty dinner that basically makes itself, this Instant Pot Pot Roast is it. We’re talking tender, juicy beef, perfectly cooked veggies (not mushy, promise!), and a rich, savory gravy, all done in about an hour, thanks to the magic of pressure cooking.
- Total Time: 2 hours
- Yield: 8 servings 1x
Ingredients
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon black pepper
3 lb beef chuck roast cut into 1lb chunks
2 tablespoons canola oil
1 medium onion (finely chopped)
3 garlic cloves (finely minced)
2 cups low sodium beef broth
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 1/2 lb Creamer potatoes (or baby potatoes) whole
3 large carrots peeled and cut into thick slices
1 tablespoon ketchup (or honey)
2 tablespoons corn starch
2 tablespoons water
Instructions
In a small bowl, stir together some seasoning salt, garlic powder, dried parsley, onion powder, and pepper. Rub this blend all over your roast, make sure it’s nicely coated. We’re building flavor from the start!
Turn your Instant Pot to the Sauté setting and wait for it to say HOT. Add a bit of oil, then place the roast in, don’t touch it for 2–3 minutes. It should release easily when it’s ready to flip. If needed, add a little more oil and work in batches to get all the pieces browned. Once everything’s got a nice crust, take the meat out and set it aside.
Toss in the chopped onion and cook, stirring occasionally, until softened. If the pot looks dry, just splash in a little more oil. Stir in the garlic and let it cook for about a minute, just until fragrant (don’t let it burn!).
Now pour in your broth, a splash of vinegar, tomato paste, and Worcestershire sauce. Use a wooden spoon to scrape up any brown bits stuck to the bottom, that’s pure flavor and keeps you from getting the dreaded burn notice later. Give everything a good stir.
Add the seared roast back to the pot, pop the lid on, and turn the valve to Sealing. Hit Manual or Pressure Cook and set it for 65 minutes on high (or 90–100 minutes if your roast is frozen solid). Then sit back and let the Instant Pot do its thing.
Once the cook time is up, turn the Instant Pot off and let it release pressure naturally, this takes about 10–15 minutes. It’s the key to keeping the roast juicy and fork-tender. When the pin drops, open the lid.
Carefully take the roast out and let it rest, covered, on a plate. Toss the potatoes and carrots into the pot, seal the lid again, and set it to cook for just 3 minutes on high pressure.
While the veggies cook, shred the beef using two forks (or your hands if it’s cool enough). Keep it warm while you finish things up.
Once the veggies are done, let the pressure release naturally for 5 minutes, then carefully quick release the rest. Remove the potatoes and carrots and plate them up with the roast.
Want to give the gravy a little kick? Stir in a spoonful of ketchup—it adds a nice tangy contrast to all that savory richness. If you want it thicker, whisk together a little cornstarch and cold water, then stir it into the pot.
Turn the Instant Pot back to Sauté and let the gravy simmer, stirring often, until it thickens to your liking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
