Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe but less than half the time!
Pot Roast has always been a favorite Sunday dinner in our family. Sometimes we make it with mashed potatoes, sometimes with carrots and potatoes cooked with the roast. Either way, it is always delicious.
I do love pot roast but sometimes I forget to put the roast in the oven or slow cooker in time and I find myself scrambling to get dinner ready. Sometimes I walk in the door from church and think “SHOOT! I never put the roast in”! Well, if you are like me, this Instant Pot recipe is a lifesaver. Especially on those days.
Now, before I go on, I feel I need to mention that this post is NOT SPONSORED. In ANY way. I bought my Instant Pot with my own money and we are not getting paid to write about it. I know many of you out there have Instant Pots as well and we have been getting many suggestions and e-mails about adding some Instant Pot recipes, so this is us responding to you.
With all that said, you can really use any kind of pressure cooker for this recipe. I just have an Instant Pot so I am kind of catering this recipe to that. I don’t know the controls on other pressure cookers but I do know this recipe is absolutely adaptable to different kinds.
Anyway, back to why I love making pressure cooker pot roast. Let me break it down for you.
Why I love Pot Roast in the Instant Pot:
- It’s EASY. With the instant pot, you can sear the roast and saute the onions AND cook it ALL in the same pot. You don’t have to dirty 3 different pans to do it. Even a slow cooker can’t do that for you. Did I mention cleanup is a snap? It is. SO easy.
- It’s FAST. Beginning to end, we are talking around 2 hours. TOTAL. That is literally a quarter of the time it takes to make.
- It’s DELICIOUS. Honestly, I think this pot roast turns out just as good, if not better, than most slow cooker pot roast recipes I have tried. It is full of flavor and perfectly tender and easy to shred.
All this being said, I have gotta say, this is my new favorite way to cook up pot roast. Because of all the above reasons, I am hooked. Don’t get me wrong, I do love pot roast in the slow cooker. We actually have a great recipe for that too, click HERE. If you don’t have a pressure cooker, you will definitely want to give the slow cooker version a try!
A quick note about the potatoes, the baby potatoes are totally the way to go. They are the perfect size and they don’t get mushy. Potatoes that are peeled and cut tend to get mushy in the Instant Pot when they cook for a longer amount of time. By keeping the skin on and not cutting them, they hold together much better and they cook SO much better.
- 3 lbs. beef chuck roast
- salt to taste
- 4 Tbsp. olive oil divided
- 2 c. beef broth
- 1 pkg onion soup mix
- 1 white or yellow onion, quartered
- 1 lb. baby potatoes* see notes above
- 1 c. baby carrots
- Sprinkle pot roast with salt and set aside.
- Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".
- When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- Add beef broth to Instant Pot.
- Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
Put veggies in Instant pot and distribute evenly around roast.
- Place lid on Instant pot with steam valve closed.
Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
- Do a natural release for at least 10 minutes, then quick release.
Remove roast from instant pot, slice, and serve with vegetables.
- Use extra drippings from the instant pot to make gravy or au jus.