Instant Pot Beef Pot Roast with Potatoes & Carrots: Tender & Flavorful Comfort 🍲🥕
This Instant Pot Beef Pot Roast is a classic comfort food made easy, featuring fall-apart tender beef simmered with aromatic thyme, hearty potatoes, and sweet carrots in a rich gravy. The two-stage cooking ensures the veggies stay perfectly tender without turning mushy, while the optional cornstarch slurry creates a silky sauce. Perfect for Sunday dinners or busy weeknights, this one-pot meal is hearty, wholesome, and ready in under 2 hours!
⏲️ Total Time: ~1 hour 45 minutes (including pressure build and release)
🍽️ Servings: 6-8
🔥 Kcal: ~450 kcal per serving
📝 Ingredients
- 3-4 lb (1.4-1.8kg) beef chuck roast, trimmed and cut into 4-6 large chunks
- 2 tbsp olive oil or vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups (480ml) beef broth
- 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves (optional)
- Salt and black pepper, to taste
- 1.5 lbs (680g) baby potatoes or Yukon gold potatoes, halved or quartered
- 4-5 medium carrots, peeled and cut into 2-inch chunks
- For Thickening (Optional): 2 tbsp cornstarch + ¼ cup cold water
👩🍳 Directions
Step 1: Sear the Beef
- Set the Instant Pot to Sauté mode on high. Add 2 tbsp oil and heat until shimmering.
- Season beef chunks generously with salt and pepper. Sear in batches, 3-4 minutes per side, until deeply browned. Remove and set aside.
Step 2: Sauté Aromatics
- Add sliced onion to the pot and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Deglaze with a splash of beef broth, scraping up browned bits from the bottom.
Step 3: Pressure Cook the Beef
- Return beef to the pot. Add remaining beef broth, thyme sprigs, and bay leaves (if using).
- Close the lid, set the valve to Sealing, and cook on Manual/High Pressure for 60 minutes (for 3 lb roast) or 75 minutes (for 4 lb).
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure by moving the valve to Venting.
Step 4: Add Vegetables
- Open the lid carefully. Remove thyme sprigs and bay leaves (discard).
- Place potatoes and carrots on top of the beef—do not stir.
- Close the lid again, ensure the valve is set to Sealing, and cook on Manual/High Pressure for 10 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Step 5: Shred and Thicken
- Open the lid. Remove beef to a cutting board and shred with two forks.
- Return shredded beef to the pot and stir gently to combine with veggies.
- To Thicken (Optional): Switch to Sauté mode. Mix 2 tbsp cornstarch with ¼ cup cold water to form a slurry. Stir into the pot and simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
Step 6: Serve
- Ladle into bowls, spooning gravy over the top. Garnish with fresh parsley or extra thyme if desired.
- Serve hot with crusty bread or a side salad for a complete meal.
💡 Tips & Variations
- Frozen Roast: Skip searing and cook for 90 minutes on high pressure + 10 min NPR, then add veggies and cook 10 min more.
- Flavor Boost: Add 1 tbsp Worcestershire sauce or tomato paste with the broth for extra depth. 17
- Veggie Adjustments: Use baby carrots if preferred, but reduce second cook time to 5-7 minutes to avoid mushiness. 0
- Herb Swap: No fresh thyme? Use 1 tsp dried or add rosemary for a twist. 4
- Gluten-Free: Use tamari instead of Worcestershire; the recipe is naturally gluten-free otherwise.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for 3 months. Reheat with a splash of broth.
🍽️ Serving Suggestions
- Classic Sides: Pair with mashed potatoes (if not cooking them in the pot), green beans, or Yorkshire pudding.
- Low-Carb Option: Skip potatoes and serve over cauliflower mash.
- Family Style: Shred the beef and serve family-style with gravy on the side for dipping.
🌿 Nutritional Benefits
- Beef: Packed with protein, iron, and B vitamins for energy and muscle health.
- Potatoes & Carrots: Provide fiber, vitamin A, and potassium for heart and eye health.
- Thyme: Adds antioxidants and anti-inflammatory properties.
- Overall: A balanced, nutrient-dense meal with veggies and lean protein.
🥄 Dietary Information
- Gluten-Free: Yes, when using gluten-free broth.
- Dairy-Free: Naturally dairy-free.
- Keto-Friendly Variation: Omit potatoes and use low-carb thickener like xanthan gum.
- Allergen Note: Check broth for soy or additives.
📊 Nutritional Facts (Per Serving, Approximate)
- Calories: ~450 kcal
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrates: 25g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 35g
🗃️ Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Portion into freezer bags for up to 3 months; thaw overnight in fridge.
- Reheat: Stovetop or microwave with extra broth to loosen gravy.
Who Will Love This Dish?
- Comfort Food Fans: If you crave tender, gravy-soaked beef like grandma’s Sunday roast, this is for you.
- Instant Pot Newbies: Simple steps with foolproof pressure cooking.
- Busy Families: Hands-off cooking means more time together.
- Meal Preppers: Shredded beef makes killer leftovers for tacos or sandwiches.
Why It’s Awesome
- Two-Stage Magic: Cooking beef first ensures tenderness; adding veggies later keeps them crisp-tender. 1
- Rich Gravy: The cornstarch slurry turns juices into a silky sauce that rivals slow-cooker versions. 6
- Time-Saver: From prep to plate in under 2 hours—half the time of traditional roasting.
- Customizable: Easily scaled for smaller roasts or frozen cuts. 2
Conclusion
Instant Pot Beef Pot Roast with Potatoes & Carrots is the ultimate weeknight hero: juicy, flavorful beef enveloped in a herb-infused gravy, with perfectly cooked veggies that steal the show. Whether you’re feeding a crowd or prepping for the week, this recipe delivers classic comfort without the wait. Pressure cook your way to dinner bliss tonight—your family will thank you! 🍲✨
