If you’re craving a hearty, comforting meal that practically cooks itself, look no further than this Instant Pot Pot Roast and Veggies recipe. With tender, juicy beef, perfectly cooked vegetables, and a rich, savory gravy, this dish is a weeknight dinner hero. Thanks to the magic of pressure cooking, you can have this delicious meal on the table in about an hour.
This recipe is all about low effort and high reward. No need to break a sweat or hover over the stove. Just toss everything into your Instant Pot and let it work its magic. And if you’re short on time, you can even skip the searing step, though it does add an extra layer of flavor.
The result? A fall-apart tender roast, flavorful gravy, and veggies that are cooked just right, not mushy. It’s the kind of meal that brings everyone to the table with smiles.
Why You’ll Love This Pot Roast and Veggies
Growing up, pot roast and veggies dish was a Sunday staple in my family. The aroma wafting through the house as it cooked was enough to make our mouths water. Now, with the Instant Pot, I can recreate that same comforting meal any night of the week, without spending hours in the kitchen.
Here’s why this recipe is a keeper:
- Quick and Easy: Ready in about an hour, making it perfect for busy weeknights.
- One-Pot Meal: Less cleanup means more time to relax after dinner.
- Flavorful: The combination of beef broth, Worcestershire sauce, and tomato paste creates a rich, savory gravy.
- Tender Meat: The beef becomes so tender, it practically melts in your mouth.
- Perfect Veggies: Adding the vegetables after the meat ensures they’re cooked just right
Ingredients Breakdown
Let’s take a closer look at what you’ll need:
Variations & Substitutions
Customize this recipe to suit your preferences:
STEP BY STEP INSTRUCTIONS
1. Season and Sear the Beef (Optional)
Cut the roast into 1-pound chunks and season with salt, pepper, garlic powder, onion powder, and thyme. Using the Sauté function on your Instant Pot, sear each piece in a bit of oil until browned on all sides. This step adds depth of flavor but can be skipped if you’re short on time.
2. Sauté Onions and Garlic
Remove the beef and add chopped onions to the pot. Sauté until softened, then add minced garlic and cook for an additional minute, being careful not to burn it.
3. Prepare the Gravy Base
Still on Sauté, add beef broth, Worcestershire sauce, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot to incorporate all that flavor.
4. Pressure Cook the Beef
Return the beef to the pot, secure the lid, and set the Instant Pot to pressure cook on high for 60–65 minutes. Smaller chunks cook faster and absorb more flavor.
5. Natural Pressure Release and Add Vegetables
Allow the pressure to release naturally. Once the pin drops, open the lid carefully, remove the beef if desired, and add baby potatoes and carrots to the pot.
6. Pressure Cook the Vegetables
Secure the lid and pressure cook on high for 3 minutes. Perform a quick release when done.
7. Thicken the Gravy (Optional)
If you prefer a thicker gravy, switch the Instant Pot to Sauté and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Cook until the gravy reaches your desired consistency.
A Few Helpful Tips
Serving Suggestions & Pairings
This Pot Roast and Veggies recipe is basically a full meal in one pot, but if you’re feeling extra or feeding a hungry crew, here’s how to round it out:
Top your bowl with a little chopped parsley or even a dollop of sour cream to bring the flavors together.
Storage, Reheating, and Freezing Tips
Leftovers of this Pot Roast and Veggies are seriously a gift. Here’s how to make the most of them:
Pro tip: If you’re meal prepping, store the meat and veggies in one container and keep the gravy separate to maintain texture.
FAQ
Enjoying This Pot Roast and Veggies
There’s something so nostalgic about the smell of pot roast cooking, it always takes me back to Sunday dinners growing up. But now, with the Instant Pot doing the heavy lifting, I get all that comfort in a fraction of the time. Whether it’s a cozy weeknight dinner or a lazy weekend meal, this dish always delivers big on flavor and feels like a warm hug in a bowl.
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Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
Cozy, Fall-Apart Instant Pot Pot Roast and Veggies
- Total Time: 2 hours
- Yield: 8 servings
Description
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.
Ingredients
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ 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 ½ 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
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- USDA – Food Safety and Inspection
- Harvard T.H. Chan School of Public Health – Nutrition Source
- America’s Test Kitchen – Science of Cooking Section
