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Instant Pot Pot Roast with Potatoes and Carrots

  • Total Time: 2 hours

Ingredients

Scale
  • 4 tablespoons olive oil, divided
  • 3 pounds beef chuck roast
  • 2 cups beef broth
  • 1 pound baby potatoes
  • 1 ½ cups baby carrots
  • 1 medium onion, quartered
  • 1 packet dry onion soup mix
  • ¼ cup water
  • 2 ½ tablespoons cornstarch
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Sear the Meat: Heat 2 tablespoons oil in an Instant Pot set to Sauté mode. Brown the roast on all sides for 4-5 minutes per side.
  2. Add Broth: Pour in the beef broth.
  3. Prepare Vegetables: In a resealable plastic bag, combine potatoes, carrots, onion, soup mix, and remaining oil. Shake to coat evenly.
  4. Pressure Cook: Add vegetable mixture to the pot. Secure the lid, set to high pressure, and cook for 60 minutes. Allow 10-15 minutes for pressure buildup.
  5. Quick Release: Carefully release pressure using the quick-release method (about 5 minutes).
  6. Make the Gravy: Remove roast and vegetables. Turn on Sauté mode, bring drippings to a boil, and stir in a cornstarch-water mixture. Cook until thickened (2-3 minutes).
  7. Serve: Season gravy with garlic salt and pepper, slice the roast, and serve with vegetables and gravy.
  • Author: allcookscorner.com
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 323