Easy Instant Pot Roast with Potatoes and Carrots

Easy Instant Pot Chuck Roast Recipe

It can be tricky trying out roast recipes because they often take a lot of time and the cost of roasts can really add up. I was tired of ending up with dry, flavorless roasts, but then I tried this instant pot roast recipe and finally found what I was looking for!

This chuck roast recipe has now become one of my go to’s for a satisfying and easy Sunday family dinner! The whole family loves it and it’s extremely filling!

Choosing the Right Beef

Every time I’ve bought a cut of beef for this recipe, it’s turned out tender and flavorful. This is one of the USDA Choice Chuck Roasts that I bought from Zaycon Fresh when it was on sale. Love their stuff!

Use Cooking Wine!

Add the red cooking wine if you can because it will lend to a meatier flavor. With a roast recipe, you want all the meaty flavor you can get!

However, if you don’t have any cooking wine, no worries. I have made it without the cooking wine before and it is still good.

This Recipe is So Easy!

I love that you get the roast, potatoes, and carrots all in one pot with this roast recipe. The whole meal is ready to go with barely any dirty dishes!

The only other thing you might want to make for this recipe is some bread or rolls. These One Hour Rolls or Breadsticks would be my first choices as a delicious side for the meal.

Cooking Time

Keep in mind that with this Instant Pot pressure cooker recipe it takes 10-15 minutes to come to pressure, then the 75-minute cooking time will start.

When cooking time is done, let the pot sit for 10 minutes so some of the pressure can be released naturally.

All together, you’ve got about an hour and 35 minutes of hands-off cooking time. That’s a lot faster than a lot of roast recipes in the slow cooker or oven!

More Instant Pot Recipes:

If you want more recipes like this instant pot roast, check out the book Great Food Fast by Bob Warden. Here are some other instant pot recipes as well:

• 18 Simple Instant Pot Chicken Recipes
• 20 Easy Keto Instant Pot Recipes (#8 is so Good)
• 30 Healthy Instant Pot Recipes You Need to Try

See more of our favorite Instant Pot recipes.

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Easy Instant Pot Roast with Potatoes and Carrots

Cook the roast, potatoes, and carrots all together in this Instant Pot roast recipe. Classic, comforting flavor with a tender roast!

4.60 / 5 ( 5 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Pressure Cooker

Ingredients

• 2-3 pound beef chuck roast
• 3 tablespoons all-purpose flour
• salt and pepper
• 2 tablespoons olive oil
• 1 ½ cups beef stock or broth
• 2 tablespoons balsamic vinegar
• ¼ cup red cooking wine optional
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• ¼ teaspoon pepper
• 6 red potatoes halved
• 1 yellow onion cut in wedges or sliced
• 2 cups baby carrots
• 1 tablespoon cornstarch mixed into 2 tablespoons water
• 3 tablespoons butter

Instructions

• Generously season flour with salt and pepper, then sprinkle the mixture onto the roast.
• Heat oil on saute setting, until sizzling. Place floured roast into the pressure cooker and brown on each side.
• Add the beef broth, vinegar, cooking wine (if using), garlic, thyme, bay leaves, salt, and pepper into the pot. Secure the lid and set for 75 minutes in high pressure. (For roasts more than 2 1/2 inches thick, cook for 85 minutes.) It will take about 10-15 minutes to come to pressure and begin the cooking time.
• Do a quick release, then add potatoes, onion, and carrots. Secure lid and cook for 5 minutes on high pressure. Let pressure release naturally for 10 minutes, then do quick release.
• Transfer roast and veggies to serving dish and cover with foil. Set cooker to saute and whisk in the cornstarch and water. Let simmer for about 2 minutes to thicken, then stir in the butter. Pour the gravy over the roast and veggies before serving.

Nutrition

Calories: 856kcal | Carbohydrates: 68g | Protein: 53g | Fat: 42g | Sodium: 1131mg | Fiber: 8g | Sugar: 10g