Instant Pot Pot Roast with Tender Carrots and Baby Potatoes

My Instant Pot Pot Roast with Carrots and Potatoes is a comforting, family-style favorite. A well-seasoned chuck roast becomes fall-apart tender in a savory jus and is served with Yukon Gold potatoes and sweet baby carrots for a complete meal.

Tender Instant Pot Pot Roast

Pot roast may not be fancy, but its slow-simmered tenderness and rich jus make it one of the most satisfying dinners. The Instant Pot delivers that same melting texture in a fraction of the time, so you can enjoy a roast with perfectly cooked vegetables any night of the week.

This Instant Pot method produces a juicy, flavorful roast without the long oven time. It’s ideal for busy evenings or when you want a hearty Sunday dinner on a weekday.

Why I Love this Recipe

What I love most is the simplicity and homey comfort of this dish. It’s a straightforward meat-and-potatoes meal that fills the house with comforting aromas and gives you a satisfying, crowd-pleasing dinner with minimal fuss.

What You’ll Need

This recipe uses simple seasonings and fresh garlic for a classic, homemade flavor.

• Oil: 1 tablespoon olive oil for sautéing.
• Pot Roast: 3 to 4 pounds beef arm roast or chuck roast; choose a well-marbled cut for tenderness.
• Sea Salt and Pepper: 1 teaspoon each, or to taste.
• Onion Powder: 1 teaspoon for a concentrated onion flavor.
• Fresh Garlic: 2 cloves, minced.
• Beef Broth: 3 cups, homemade or store-bought.
• Baby Carrots: About 1 pound, or peeled and cut whole carrots.
• Potatoes: 5 large Yukon Gold potatoes, peeled and chopped (or substitute red or fingerling potatoes).
• Parsley Flakes: For garnish.

How to Make Pot Roast in the Instant Pot

The key is to pressure-cook the meat first so it becomes tender, then add the vegetables so they don’t overcook.

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• Prep the Veggies and Beef. Peel and chop potatoes into roughly 1-inch pieces. Mince the garlic. Pat the roast dry and season generously with salt, pepper, and onion powder on both sides.
• Brown the Beef. Set the Instant Pot to Sauté and add 1 tablespoon olive oil. Sauté the garlic for about one minute until fragrant, then brown the roast on all sides. Remove the roast and turn the Instant Pot off.

• Deglaze and Pressure Cook the Beef. Pour the beef broth into the pot and scrape up browned bits to deglaze. Return the roast to the pot, lock the lid, seal the valve, and cook on High Pressure for 40 minutes. Quick-release the pressure when done.
• Add Veggies and Pressure Cook Again. Remove the lid, arrange carrots and potatoes around the roast, reseal, and cook on High Pressure for 10 minutes. Allow a 15-minute natural release after cooking.
• Serve. Transfer the roast and vegetables to a serving platter, slice the meat gently, and serve the jus in a gravy boat alongside.

Tips for Success

These practical tips will help ensure a great result:

• Don’t Skip the Browning: Browning locks in flavor and creates a richer jus.
• Cut to Fit: If the roast is too large for your Instant Pot, cut it into two or three large pieces and brown each piece separately.
• Optional Add-Ins: Customize the pot roast with additions like pearl onions, roasted red peppers, or a spoonful of tomato paste for a different flavor profile.

Serving Suggestions

This pot roast is hearty enough on its own, but you can pair it with warm biscuits, a simple green vegetable, or a light dessert to round out the meal.

How to Store and Reheat Leftovers

• Store leftovers submerged in the jus in airtight containers in the refrigerator for 3 to 4 days.
• Reheat gently in a covered skillet or saucepan over low heat until warmed through, taking care not to overcook the meat.

Can I Freeze Extras?

• Yes. Place cooled leftovers in shallow containers or heavy-duty freezer bags, press out air, and freeze for up to 2 months.
• Thaw overnight in the refrigerator before reheating.