Instant Pot Roast with Carrots & Potatoes

Instant Pot pot roast with carrots & potatoes arranged together on a white serving platter

5 from 1 vote

Instant Pot Roast with Carrots & Potatoes

Using a pressure cooker is the best way to prepare tougher cuts of meat when you're short on time like with this Instant Pot Pot Roast with Potatoes & Carrots. The seasoned meat and veggies cook together, and in under an hour you've got juicy beef pot roast & tender vegetables that literally melt in your mouth!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 788kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

4-5 lb chuck roast trimmed of fat
3 tbsp olive oil divided
1 cup diced white onion
3 cloves garlic minced
2 tbsp tomato paste
1/2 cup dry red wine
2 cups beef bone broth
1 1//2 tbsp Worcestershire sauce
2 cups baby carrots
2 lbs little potatoes
1 1/2 tsp rosemary
1 1/2 tsp crushed, dried oregano
1 1/2 tsp dried thyme leaves
1/2 tsp garlic powder

Instructions

Using a sharp knife, or kitchen shears, trim as much fat/fatty deposits from your roast. Place the prepped meat on a clean cutting board, and pat dry with paper towels. Set aside.
To a small mixing bowl add the rosemary, oregano, thyme, and garlic powder. Stir together to evenly combine.
Liberally season both sides of the roast with salt & pepper. Then pour the seasoning mix out over it, rubbing & pressing it in to all sides to evenly coat.
Press the 'SAUTE' button and adjust it to the more setting. When the pot says 'hot' add the oil to the liner.
Add the prepared roast to the pot, and allow it to sear- about 2-3 minutes. Carefully flip the roast using sturdy tongs, and let the other side sear another 2-3 minutes. Remove the roast to a waiting plate. Set aside.
Hit the 'CANCEL' button. Then press the 'SAUTE' button again, this time leaving it on the normal setting.
Add the onions and garlic to the pot, and let them cook for 2-3 minutes- just until tender.
Add the tomato paste, wine, broth, and Worcestershire sauce to the pot. Stir the mixture together with a sturdy spoon, scraping up any browned bits from the bottom of the pot as you do.
Return the roast to the pot, and then add the potatoes and carrots on top. Do not stir, and it's ok if only the meat is submerged- this is what you want.
Add the lid to the pot, turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH for 35 minutes. Once done- allow the pot to naturally release for 10 full minutes. Carefully open the vent valve, and allow the rest of the trapped steam to completely release. Press CANCEL to turn off the pot.
Carefully scoop out the vegetables and transfer them to a serving dish/platter. Loosely cover the dish with foil to keep the veggies warm, but prevent them from continuing to cook. Set aside.
Carefully remove the beef to a waiting platter. Let is rest for 5-10 minutes, undisturbed.
Using two forks, or meat claws, pull the beef apart into bite sized chunks/pieces.
Serve the shredded beef roast with the vegetables and enjoy!

Nutrition