Instant Pot Pot Roast Recipe With Potatoes and Carrots: Set It and Forget It Sunday Dinner

Sunday dinner doesn’t get more satisfying than tender pot roast with perfectly cooked potatoes and carrots—all in one pot. This set-and-forget method delivers fall-apart beef and vegetables with minimal effort.

The Instant Pot does the heavy lifting, transforming tough cuts into melt-in-your-mouth perfection in a fraction of the time. Aromatic herbs and rich beef broth infuse every bite with deep, comforting flavor.

What emerges is a complete meal: juicy roast, buttery potatoes, and sweet carrots, all soaking up the savory juices. It’s the kind of dish that turns an ordinary evening into something special.

Ideal for feeding a family or prepping ahead for the week. Here’s how to make it.

Ingredients for Instant Pot Pot Roast Recipe with Potatoes and Carrots

One pot, a handful of ingredients, and the Instant Pot works its magic for this meal.

The beef is the foundation here. Chuck roast with good marbling yields the best results—Costco or Whole Foods typically have well-marbled cuts. Look for pieces with visible fat streaks; they dissolve during cooking, creating that signature tenderness. The potatoes should be Yukon Gold (their buttery texture holds up well), and avoid the pre-cut bags (they oxidize too quickly).

No red wine? Substitute with additional beef broth plus 1 tbsp balsamic vinegar for acidity. Short on time? Pre-cut mirepoix from Trader Joe’s works in a pinch. Fresh herbs can replace dried at three times the amount—just add them at the end. For gluten-free, ensure your Worcestershire sauce is Annie’s or San-J brand (standard brands often contain wheat).

This keeps beautifully for 4-5 days in the fridge—actually improves as flavors meld. Freeze portions for up to 3 months (thaw overnight before reheating). The carrots and potatoes can get mushy if overcooked, so pull the pot roast out as soon as it hits temperature.

Step-by-Step Instructions for Instant Pot Pot Roast With Potatoes and Carrots

This method delivers tender beef and vegetables with minimal hands-on time.

Step 1: Sear the Beef Chuck Roast

Set your Instant Pot to the sauté function on high heat. Add the 2 tbsp Olive Oil and let it heat until shimmering. Pat the 3 lb Beef Chuck Roast dry with paper towels, then season generously with the 2 tsp Kosher Salt and 1 tsp Black Pepper, pressing it into the surface.

Sear the beef on all sides for 3-4 minutes per side until deeply browned. This creates a flavorful crust that will enhance the final dish. Don’t rush this step—proper browning develops rich, complex flavors in the sauce. Once browned, transfer the beef to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the 1 whole Yellow Onion and cook for 2-3 minutes until softened and slightly caramelized. Stir in the 6 cloves Garlic Cloves and cook for 30 seconds until fragrant, being careful not to let it burn.

Add the 2 tbsp Tomato Paste, 1 tbsp Worcestershire Sauce, 2 tsp Dried Rosemary, and 2 tsp Dried Thyme, stirring to combine. Pour in the 0.5 cup Red Wine and scrape the bottom of the pot to deglaze, lifting any browned bits. This ensures all that flavor gets incorporated into the dish.

Step 3: Pressure Cook the Roast and Vegetables

Return the seared beef to the pot. Add the 2 cups Beef Broth, 2 whole Bay Leaves, 1.5 lb Yukon Gold Potatoes, and 4 whole Carrots. Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.

The Instant Pot will take 10-15 minutes to come to pressure before the cooking time begins. Once done, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. This gradual release helps keep the meat tender and juicy.

Step 4: Rest and Serve

Carefully remove the lid and transfer the beef to a cutting board. Discard the bay leaves, then taste the sauce and adjust seasoning if needed. The beef should fall apart easily with a fork—if it doesn’t, return it to the pot for another 5-10 minutes of pressure cooking.

Slice or shred the beef and serve with the potatoes and carrots, spooning the rich, flavorful sauce over the top. This dish is best enjoyed fresh but also reheats beautifully for leftovers.

Pro Cooking Tips for instant pot pot roast recipe with potatoes and carrots

Perfect Searing Technique

Always pat the 3 lb Beef Chuck Roast completely dry before seasoning. I use paper towels and press firmly to remove all moisture. This creates a better sear and prevents steaming the meat. Heat the 2 tbsp Olive Oil until shimmering but not smoking before adding the beef. 🔥

Deglaze Thoroughly

After sautéing aromatics, pour in the 0.5 cup Red Wine and scrape the bottom aggressively with a wooden spoon. Those browned bits are pure flavor—don’t let them go to waste. I find a flat-edge wooden spatula works best for this task.

Layer Ingredients Wisely

Place the seared beef on the trivet first, then add the 1.5 lb Yukon Gold Potatoes and 4 whole Carrots around it. This keeps the beef submerged in liquid while allowing vegetables to cook evenly. Pour the 2 cups Beef Broth over everything.

Natural Release Matters

Resist the urge to quick-release immediately. That 15-minute natural release is crucial for tender meat. I set a timer to remind myself. The gradual pressure drop prevents the beef from seizing up and becoming tough.

Check Doneness Properly

If the beef doesn’t shred easily after cooking, it needs more time. Return it to the pot with ½ cup additional broth and pressure cook for another 5-10 minutes. The internal temperature should reach at least 195°F for perfect tenderness.

Sauce Adjustments

After cooking, taste the sauce and adjust seasoning. I often add 1 tsp cornstarch mixed with water for a thicker gravy. The flavors concentrate during cooking, so you may need a pinch more Kosher Salt or Black Pepper. 💡

Frequently Asked Questions