Instant Pot Pot Roast with Vegetables Easy Recipe

There’s something deeply satisfying about a tender roast that falls apart at the touch of a fork, surrounded by soft carrots and potatoes that soaked up all the savory goodness. Instant Pot Pot Roast with Vegetables turns that slow-cooked Sunday feeling into a weeknight realityno babysitting required.

I started testing pressure cooker roasts back in 2016 when my kids were little and dinner chaos peaked around 5 p.m. The first time I lifted that lid and saw how the collagen had melted into silky, rich gravy in under two hours, I actually gasped. Now I always sear the meat firstit adds a depth you just can’t skipand use that same pot to build all the flavor without dirtying another pan.

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Why You’ll Love This Cozy Pot Roast

The beauty of pressure cooking is how it transforms a tough cut of beef into something so tender it practically melts. Instant Pot Pot Roast with Vegetables brings all that Sunday-dinner comfort without tying up your afternoon.

• One-pot simplicity: Everything sears, simmers, and finishes in the same vesselminimal cleanup, maximum flavor.
• Tender in under two hours: What used to take all day now happens while you fold laundry or help with homework.
• Built-in gravy: The cooking liquid becomes a luscious sauce with just a quick cornstarch slurry at the end.
• Family-friendly vegetables: Carrots and baby potatoes cook right alongside the beef, soaking up all that savory goodness.

Key Ingredients That Make It Work

A boneless beef chuck roast is your secret weapon hereit has enough marbling to stay juicy under pressure but benefits from trimming visible fat deposits before seasoning. Blotting the meat dry with paper towels before searing makes all the difference for that deep, caramelized crust.

The seasoning mixsea salt, dried rosemary, dried thyme, black pepper, granulated garlic, onion powder, and paprikacreates a savory rub that clings to every crevice. Medium to full-bodied red wine (like Cabernet or Zinfandel) adds depth, while low-sodium beef broth and Worcestershire sauce build the foundation for gravy. Tomato paste and sautéed onion and garlic round out the flavor without overpowering the beef.

How the Instant Pot Changes Everything

Searing the meat first on the “Sauté/More” setting locks in flavor and creates those browned bits (fond) on the bottom of the pot. After deglazing with red wine, you build layers of taste that a slow cooker just can’t replicate. Nestling the beef into the liquid and stacking the carrots and potatoes on top ensures the meat stays submerged while the vegetables steam perfectly above.

The 35-minute high-pressure cook time, plus a 10-minute natural release, gives the collagen time to break down into silky richness. That short resting period also prevents the gravy from becoming greasytrimming excess fat before cooking is key.

Step-by-Step Breakdown

Step	What to Do	Time
1. Prep & Season	Cut chuck roast into 4–6 chunks, trim fat, blot dry, rub with seasoning mix	10 min
2. Sear Beef	Brown in batches on Sauté/More with olive oil, 2–3 min per side	8 min
3. Build Sauce	Sauté onion and garlic, stir in tomato paste, add wine, broth, Worcestershire	5 min
4. Pressure Cook	Nestle beef in liquid, top with carrots and potatoes, seal and cook 35 min high	35 min + 20 min pressurize/release
5. Make Gravy	Remove vegetables and beef, whisk cornstarch slurry into liquid, simmer 5 min	5 min
6. Serve	Shred or chunk beef, plate with vegetables, pour gravy over everything	2 min

Troubleshooting & Quick Fixes

Gravy too thin? Mix another tablespoon of cornstarch with a tablespoon of cold water and whisk it in while simmering on the low sauté setting. Give it a few extra minutes to thicken.

Vegetables too soft? Next time, cut your carrots into larger 3-inch chunks and choose baby potatoes on the firmer side. They’ll hold their shape better under pressure.

Beef still tough? If your roast was especially thick or lean, add another 5–10 minutes of pressure time. After years of testing pressure cooker roasts, an extra few minutes always beats underdone meat.

Smart Swaps & Variations

Ingredient	Swap Option
Red wine	Extra beef broth + 1 tbsp balsamic vinegar
Baby potatoes	Yukon gold or red potatoes, cut into 2-inch chunks
Carrots	Parsnips, turnips, or halved sweet potatoes
Fresh garlic	Use the granulated garlic already in the rub; skip minced garlic if needed
Cornstarch	All-purpose flour (use 3 tbsp flour to 3 tbsp water for slurry)

How to Serve & Store

Shred the beef with two forks or cut it into thick slices if you prefer rustic chunks. Arrange everything on a big platter, pour the gravy into a gravy boat (or just drizzle it straight from a measuring cupno judgment here), and serve with crusty bread or buttered egg noodles to soak up every drop.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The flavors deepen overnight, making next-day lunches even better. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy thickens too much.

Freezing: Pack cooled beef, vegetables, and gravy in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat slowly to keep the texture intact.

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How I Finally Perfected My Instant Pot Pot Roast with Vegetables

The first time I made this Instant Pot Pot Roast with Vegetables, I forgot to add enough liquid and ended up with a very confused dinner. After tweaking the timing and learning exactly when to add the vegetables so they stay tender but not mushy, I finally nailed it.

FAQs ( Instant Pot Pot Roast with Vegetables )

You’ll love how this Instant Pot Pot Roast with Vegetables turns outfork-tender beef, silky gravy, and vegetables that practically melt on your tongue. It takes under two hours start to finish, but tastes like you fussed all day. The aroma alone will have everyone asking when dinner’s ready.

For extra depth, add a sprig of fresh thyme during cooking and fish it out before serving. If you’re reheating leftovers, a splash of broth keeps everything moist and brings back that just-cooked texture. Try serving it over creamy mashed potatoes or with a thick slice of sourdough to soak up every bit of that gravya trick learned from Sunday suppers past.

Share your pot roast photos or let me know what vegetables you added to make it your own. Did this remind you of a favorite family dinner growing up? Save this recipe for the next time you need a cozy, no-fuss meal that brings everyone to the table with smiles.