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Instant Pot Pot Roast with Potatoes and Carrots

Tender, fall-apart beef with soft potatoes and carrots cooked in a rich, flavorful broth. This easy Instant Pot pot roast is the perfect cozy family dinner, especially served with fluffy white rice
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
Servings: 8

Ingredients

  • 1.5 kg 3.3 lbs beef forequarter or chuck roast
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 bay leaves
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 large potatoes peeled and cut into large cubes
  • 8 –10 medium carrots peeled and cut into large pieces
  • Salt and black pepper to taste

Instructions

  • Season the beef: Cut the beef roast in half and season generously with salt and black pepper on all sides.
  • Sear the beef: Set the Instant Pot to Sauté and heat the olive oil. Add the beef and sear for approximately 4 minutes per side, until nicely browned. Remove and set aside.
  • Sauté the aromatics: Add the chopped onion to the Instant Pot and sauté for about 4 minutes, until softened. Add the minced garlic and cook for another 30 seconds. Press Cancel.
  • Add the broth: Stir in the tomato paste, Worcestershire sauce, and beef broth, scraping up any browned bits from the bottom of the pot.
  • Pressure cook the beef: Return the beef to the Instant Pot and add the bay leaves. Secure the lid and set to High Pressure for 60 minutes. Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
  • Add the vegetables: Open the lid and add the potatoes and carrots, arranging them around and on top of the beef. Secure the lid and pressure cook on High for another 15 minutes. Allow a 10-minute natural pressure release, then release the remaining pressure.
  • Serve: Remove the bay leaves and transfer the beef and vegetables to a serving platter. Slice or shred the beef into chunks, spoon the cooking broth over everything, and serve warm with rice or a side salad.

Notes

  • Vegetable texture: I prefer my potatoes and carrots nice and soft, especially for the kids. Cooking them for 15 minutes instead of the commonly recommended 5 minutes gives them that tender, comforting texture. Keep the pieces large so they don't completely fall apart.
  • Beef cuts: Chuck roast or a well-marbled forequarter cut works best. If the beef isn't fork-tender after cooking, it may need additional pressure cooking time.
  • Serving suggestion: Serve over fluffy white rice to soak up all the delicious broth.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with some broth to keep the beef moist.