Name: Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 (3-pound) boneless chuck roast, excess fat trimmed; Kosher salt, 1 1/2 teaspoons, plus more to taste; Freshly ground black pepper, 1 teaspoon, plus more to taste; 1 ½ tablespoons canola oil; 1 yellow onion, chopped; 3 cloves garlic, minced; 1 ½ pounds baby red potatoes, whole; 4 large carrots, cut diagonally into 2-inch pieces; 2 tablespoons tomato paste; ¼ cup dry red wine; 3 cups beef stock; 2 teaspoons Worcestershire sauce; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 2 bay leaves; 2 ½ tablespoons cornstarch; ¼ cup cold water (for slurry)

Jump to Recipe· 4.2 from 6 reviews

I’m so excited to share my Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe because it perfectly captures the heart and soul of comfort food, all without hours in the kitchen. This dish delivers a rich, flavorful pot roast with melt-in-your-mouth beef alongside tender potatoes and sweet carrots, all made effortlessly in the Instant Pot. Whether you’re craving a cozy family meal or planning a special Sunday dinner, this recipe has quickly become one of my go-to favorites for its convenience and incredible taste.

Why You’ll Love This Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe

I love how this Instant Pot pot roast combines deep, savory flavors with incredible ease. The braising liquid, enhanced by tomato paste, red wine, fresh herbs, and Worcestershire sauce, seeps into every bit of the chuck roast, making each bite juicy and tender beyond belief. Adding the potatoes and carrots in the final pressure phase means they soak up all that delicious broth but don’t turn mushy—just perfectly soft and flavorful.

What truly sets this recipe apart for me is how simple it is without sacrificing that homemade magic. It transforms what usually takes hours on the stove into about an hour and a half total with prep and cooking combined. This makes it ideal for both weeknight dinners and special occasions when you want something comforting but not complicated. Trust me, once you try this Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe, it’ll become a staple you recommend to everyone you know.

Ingredients You’ll Need

The image shows a collection of fresh ingredients placed on a white marbled surface. On the top left, there is a large piece of red raw meat with white marbling and sprinkled black pepper, sitting on a white plate. Below it, a glass bowl contains bright orange carrot pieces. A wooden cutting board near the center holds green sprigs of herbs, including rosemary and thyme, next to a whole onion and half of a peeled onion. Scattered around are small red potatoes with smooth skins. To the right, there are three small glass bowls with dark liquids, a glass measuring cup with a brown liquid, a small glass bowl of white powder, and a colorful tube of double concentrated tomato paste. The setup looks ready for cooking photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each adding something special—whether it’s the savory depth from the beef and stock, the aromatic lift from fresh herbs, or the balance of sweetness and earthiness from the vegetables. Together, they build the perfect harmony of taste, texture, and color in this dish.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Boneless chuck roast (3 pounds): This cut is perfect for tender, juicy pot roast after pressure cooking.
Kosher salt and freshly ground black pepper: Essential for seasoning to enhance the beef’s flavor.
Canola oil (1 ½ tablespoons): Great for browning the meat without overpowering the dish.
Yellow onion (1, chopped): Adds a sweet, savory base aroma when sautéed.
Garlic cloves (3, minced): Brings that warm, pungent flavor that complements the beef wonderfully.
Tomato paste (2 tablespoons): Intensifies the color and adds a rich umami boost.
Dry red wine (¼ cup): Adds depth and brightness as it deglazes the pot.
Beef stock (3 cups): The backbone of the cooking liquid, providing rich flavor and moisture.
Worcestershire sauce (2 teaspoons): Adds a subtle tangy complexity.
Fresh thyme (4 sprigs) and rosemary (1 sprig): These herbs infuse the dish with aromatic earthiness.
Bay leaves (2): Give a subtle, herbal note to the broth.
Baby red potatoes (1 ½ pounds, whole): They cook evenly and absorb the savory juices beautifully.
Large carrots (4, cut diagonally): Add sweetness and vibrant color.
Cornstarch (2 ½ tablespoons): Used to thicken the gravy without clumping.

Directions

Step 1: Set your 6-quart Instant Pot to the high sauté setting. While it’s warming up, generously season the chuck roast with 1 ½ teaspoons kosher salt and 1 teaspoon black pepper all over.

Step 2: Add the canola oil to the pot and once shimmering, carefully place the roast in. Brown it on all sides, about 2 to 3 minutes per side, creating a lovely caramelized crust. Then, set the roast aside on a plate.

Step 3: Into the pot, add the chopped yellow onion and sauté while stirring frequently until the onions turn translucent, about 2 to 3 minutes. Then stir in the minced garlic and tomato paste, cooking until fragrant, about 1 minute.

Step 4: Pour in the red wine and use a wooden spoon to scrape up all the delicious browned bits from the pot’s bottom—this is where so much flavor lives!

Step 5: Stir in the beef stock, Worcestershire sauce, fresh thyme, rosemary, and bay leaves. Nestle the browned roast back into the pot, making sure it’s mostly submerged in the liquid.

Step 6: Seal the Instant Pot lid and set it to manual high pressure for 45 minutes. Once finished, carefully quick-release the pressure following manufacturer instructions.

Step 7: Add the whole baby red potatoes and diagonally sliced carrots to the pot. Close the lid again, set to manual high pressure for 6 minutes, then quick-release the pressure again when done.

Step 8: Remove the roast, potatoes, and carrots from the pot. Use two forks to shred the beef into tender bite-sized pieces.

Step 9: In a small bowl, whisk together the cornstarch and ¼ cup cold water until smooth. Switch the Instant Pot to the sauté setting and bring the cooking liquid to a boil.

Step 10: Slowly stir in the cornstarch mixture and cook, stirring frequently, until the sauce thickens slightly—about 2 to 3 minutes. If the gravy becomes too thick, add more beef stock to reach your preferred consistency.

Step 11: Serve the shredded beef with the potatoes and carrots, generously spooning the rich gravy over everything while still hot and comforting.

Servings and Timing

This recipe makes approximately 6 hearty servings, perfect for feeding the whole family or having delicious leftovers. The active prep time is about 20 minutes, and cooking time totals roughly 1 hour and 10 minutes, thanks to the Instant Pot doing most of the work. Altogether, you’re looking at about 1 hour and 30 minutes from start to finish, including releasing pressure and shredding the beef. There’s no additional resting time necessary, so you can dive right in once it’s done.

How to Serve This Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe

The image shows a close-up of a hearty stew with three main layers: tender shredded dark brown meat with a slightly glossy texture, lined with visible seasoning and herbs; bright orange carrot slices with a smooth, soft-looking surface placed among the meat; and whole small golden-brown potatoes with a shiny, seasoned skin scattered throughout. Fresh green rosemary and small thyme leaves are laid on top as garnish, adding a pop of color. The stew is in a white bowl with rich brown sauce coating all the ingredients, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

When I serve this pot roast, I love keeping things simple so the rich flavors can shine. A crisp green salad or steamed green beans make lovely, light vegetable sides. If you want a cozy, hearty meal, creamed spinach or buttery dinner rolls are my go-tos to soak up that luscious gravy.

For presentation, I like to plate generous portions of the shredded beef in the center, arrange the potatoes and carrots artfully around it, and then spoon a good amount of the thickened gravy on top. Garnishing with a sprinkle of freshly chopped parsley or a few sprigs of thyme adds a fresh, vibrant touch that elevates the look instantly.

As for drinks, a robust red wine such as Cabernet Sauvignon or Merlot pairs beautifully here—complementing the deep, savory flavors without overpowering them. Prefer something non-alcoholic? A sparkling water with a splash of cranberry or a bold iced tea works wonderfully. This recipe shines at family dinners, holiday meals, or even casual get-togethers, and I always recommend serving it warm so the comforting aroma and flavors are at their best.

Variations

If you want to switch things up, I often experiment with different herbs or liquids. Using chicken stock instead of beef stock will lighten the broth if you prefer a less intense flavor. Fresh oregano or sage can replace thyme and rosemary for a slightly different herbal note that’s equally delightful.

For those following gluten-free diets, this recipe is naturally gluten-free as long as you double-check your Worcestershire sauce label. For a vegan twist, while it’s a different dish entirely, you could swap the beef for large portobello mushrooms or seitan, and use vegetable broth instead of beef stock.

While the Instant Pot is ideal for speed and tenderness, you could also slow-cook this pot roast on low for several hours. The flavors deepen over time, though it won’t be quite as quick. Another flavorful option is to braise it in the oven at a low temperature for 3 to 4 hours if you prefer traditional stovetop or oven methods.

Storage and Reheating

Storing Leftovers

I always recommend storing leftover pot roast, potatoes, carrots, and gravy in airtight containers in the refrigerator. Glass containers with tight lids work best to keep the flavors intact. Leftovers will stay fresh for up to 4 days, making it easy to enjoy this meal across multiple days without any loss in quality.

Freezing

This Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe freezes beautifully. Just portion the roast and vegetables into freezer-safe containers or heavy-duty zip-top bags. Be sure to remove as much air as possible to prevent freezer burn. For best flavor and texture, consume frozen leftovers within 2 to 3 months.

Reheating

To reheat, I prefer warming leftovers gently on the stovetop over medium-low heat, stirring occasionally, so the beef stays moist and doesn’t dry out. Adding a splash of beef stock or water helps loosen the gravy if it’s thickened too much in the fridge. While microwaving is an option, I find it can sometimes toughen the meat if overheated, so stirring and monitoring closely is key to preserving that tender texture.

FAQs

Can I use a different cut of beef for this pot roast?

Absolutely! While chuck roast is ideal because of its marbling, you can use other cuts like brisket or shoulder roast, but cooking times might slightly vary. Just make sure the cut is suitable for braising and has enough fat to remain tender.

Do I have to use red wine in the recipe?

If you prefer not to use alcohol, you can substitute the red wine with an equal amount of additional beef stock or grape juice for a touch of sweetness. The wine adds depth, but the dish will still be delicious without it.

How can I tell when the pot roast is fully cooked in the Instant Pot?

The 45-minute high-pressure cooking time usually yields fall-apart tender beef. If your roast is thicker or denser, you may want to add another 5 to 10 minutes. After cooking, simply check by shredding with two forks—the meat should pull apart easily.

Can I prepare this recipe in advance and reheat it later?

Definitely! This pot roast tastes even better after sitting overnight when the flavors meld more. Just refrigerate promptly, then warm gently on the stove or in the oven before serving.

Is this recipe suitable for meal prepping?

Yes! It reheats well and keeps you full and satisfied. Portion the beef, potatoes, and carrots into individual containers with some gravy, and you have ready-to-go meals perfect for busy weekdays.

Conclusion

I really hope you give my Instant Pot Pot Roast with Tender Beef, Potatoes, and Carrots Recipe a try because it’s one of those dishes that feels truly special while being so easy to make. It’s perfect for gathering loved ones around the table, sharing warm moments, and enjoying a delicious, comforting meal that melts in your mouth every time. I promise this will become a favorite in your recipe rotation just like it has in mine!