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5 from 21 votes

Instant Pot Roast with Carrots and Potatoes

This Instant Pot Roast with Carrots and Potatoes is a delicious meal when you are craving something hearty but don't have a lot of time.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American
Method: Instant Pot
Servings: 4 Servings
Calories: 465kcal
Author: Corinne Schmitt

Equipment

  • Instant Pot

Ingredients

  • 1.5 pound beef chuck roast cut in half
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 large onion diced
  • 1 tablespoon garlic minced
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 3 sprigs fresh thyme
  • 8.5 ounces baby carrots
  • 1 pound russet potatoes cubed

Instructions

  • Turn your instant pot onto sauté mode. Once it has heated up, add in your oil. Add the roast to your instant pot. Sear the roast on all sides. Once completed, remove and set aside.
  • Without removing your oil, add in your onions. Caramelize your onions for about 3 to 4 minutes and then add in your garlic. Stir well, and then turn your instant pot off by pressing the “cancel” button.
  • Add to your onions and garlic your beef broth, worcestershire sauce, and tomato paste. Mix well.
  • Add your roast back to the pot on top of the broth mixture. Place one sprig on each roast and place another sprig in the broth.
  • Close the lid on your instant pot by twisting closed. Make sure that your sealing valve is pushed away from you to lock in your pressure.
  • Set your instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes. After you have allowed it to naturally release, manually release by bringing the valve toward you to release the pressure.
  • Add to your pot the carrots and potatoes. Give a little stir in the broth trying to make sure that they are well coated in the liquid.
  • Close the lid on your instant pot one more time by twisting closed. Close your sealing valve. Set your instant pot on high pressure for 10 minutes. Once the timer is done, allow it to naturally release for another 10 minutes, then manually release.
  • Remove the roast to a cutting board. Shred well. You can add the meat back to the instant pot and mix well with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately. Enjoy!

Video

Notes

  • Make sure to sear your roast on all sides. This will help to lock in the juices and gives it a nice crust. 
  • I like to cut my carrots and potatoes into large chunks so that they don’t turn to mush during cooking. 
  • The tomato paste helps to thicken up the sauce and gives it a little bit of sweetness. 
  • Add salt and pepper to taste. My family likes extra pepper so I always add more. 
  • You can turn the drippings into gravy for mashed potatoes by making a cornstarch slurry and then pour it into the sauce, and whisk well while your pot is on saute until it thickens. Be sure to get the browned bits off the bottom for the best flavor. 
  • If you are using whole carrots instead of baby carrots be sure to peel them and chop them into pieces before adding them. 
  • Garnish this meal with some fresh parsley for color and flavor. 
  • Add more flavor by adding paprika, garlic powder, onion powder, and your favorite fresh herbs. 

Nutrition

Serving: 1Serving | Calories: 465kcal | Carbohydrates: 28g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 749mg | Potassium: 1284mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8400IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 6mg