Name: Instant Pot Pot Roast with Vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs beef chuck roast; 1 tbsp olive oil; 1 1/2 tsp salt; 1 tsp black pepper; 1 large onion, cut into wedges; 4 cloves garlic, minced; 4 large carrots, cut into chunks; 1 1/2 lbs baby potatoes, halved; 2 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 tsp dried thyme; 2 tsp dried rosemary

Hey y’all! If you’re craving a warm, comforting dinner that comes together quickly and fills your kitchen with savory aromas, this Instant Pot Pot Roast with Vegetables is exactly what you need. With melt-in-your-mouth beef and perfectly tender veggies, this dish satisfies everyone at the table—whether it’s a cozy Sunday supper or a weeknight meal. Ready for a one-pot wonder you’ll make on repeat? Let’s get cooking!

Why You’ll Love This Instant Pot Pot Roast with Vegetables

The Instant Pot transforms tough beef into fork-tender roast in a fraction of the usual time.
Everything cooks together, letting flavors soak deep into meat and vegetables.

Clean-up is a breeze since it’s all made in one pot.
Perfect for leftovers—flavors get even better the next day!
Customizable with your favorite vegetables for a fresh twist.

Ingredients for Instant Pot Pot Roast with Vegetables

3 lbs chuck roast, trimmed
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled and quartered
4 garlic cloves, minced
2 cups low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lb baby potatoes, halved
3 large carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch pieces
Fresh parsley, chopped (for garnish)

Directions: How to Make Instant Pot Pot Roast with Vegetables

Step 1: Sear the Beef

Set your Instant Pot to sauté mode. Pat the chuck roast dry and season all over with salt and pepper. Add olive oil to the pot, then brown the roast on all sides (about 4-5 minutes per side). Remove to a plate.

Step 2: Sauté Aromatics

Add onion and garlic to the pot and sauté for 2-3 minutes until fragrant and beginning to soften. Stir in tomato paste and cook for another minute.

Step 3: Deglaze & Build Flavor

Pour in beef broth and stir, scraping up browned bits from the bottom (why deglazing matters). Stir in Worcestershire sauce, thyme, and rosemary.

Step 4: Pressure Cook the Roast

Return the roast (and any juices) to the pot. Seal lid and set to high pressure for 60 minutes.

Step 5: Add the Vegetables

After the timer beeps, let pressure naturally release for 10 minutes, then quick release. Open, add potatoes, carrots, and celery. Reseal, cook on high pressure for 8 minutes, then quick release.

Step 6: Serve

Remove the roast and veggies. Slice or shred beef and arrange with vegetables on a serving platter. Drizzle with sauce and sprinkle with fresh parsley.

Notes & Helpful Cooking Tips

For a richer sauce, thicken with a slurry of 1 tablespoon cornstarch and 2 tablespoons water after cooking—simply simmer on sauté mode post-pressure cook.
Letting the pressure release naturally for at least 10 minutes ensures juicier beef (why pressure release matters).

Swap baby potatoes with Yukon Golds or red potatoes for a firmer texture.

Variations: Fun Twists on Instant Pot Pot Roast with Vegetables

Italian-Style: Add a 14-ounce can of diced tomatoes, use Italian seasoning, and toss in bell peppers.
Low-Carb: Skip potatoes, use extra celery and add turnips or cauliflower florets.

Spicy Kick: Mix in 1-2 teaspoons of smoked paprika or a pinch of red pepper flakes.

Required Equipment for Instant Pot Pot Roast with Vegetables

6-quart (or larger) Instant Pot or electric pressure cooker
Chefs knife
Cutting board
Tongs
Measuring cups and spoons

Storage Instructions for Instant Pot Pot Roast with Vegetables

Cool leftovers, transfer to airtight containers, and refrigerate for up to 4 days. For freezing, store beef and vegetables (without potatoes, which don’t freeze well) in freezer-safe containers for up to 3 months. Reheat gently in the microwave or on the stove until piping hot.

Serving Recommendations & Pairings

Serve with crusty bread or buttermilk biscuits to mop up extra sauce.

Add a crisp green salad for balance.
Pair with a robust red wine like Cabernet Sauvignon.

Pro Tips for the Best Instant Pot Pot Roast with Vegetables

Use a well-marbled chuck roast for the juiciest results (learn about beef cuts).
Don’t overcrowd the pot—if doubling, cook in batches.
Deglaze well after searing to prevent the burn warning and boost flavor.

FAQ: Instant Pot Pot Roast with Vegetables

Can I use a different cut of beef?

Yes, brisket or bottom round work, but chuck roast is the most flavorful and tender.

Can I add other vegetables?

Of course! Parsnips, rutabagas, or mushrooms add great variety—just add during the vegetable step.

How do I thicken the sauce?

After removing beef and veggies, whisk a cornstarch slurry into the sauce and simmer on sauté until thickened.

Prep Time: 15 minutes
Cook Time: 85 minutes (60 mins roast + 8 mins veggies + pressure building and release)
Total Time: About 1 hour 45 minutes

Instant Pot Pot Roast with Vegetables