There’s nothing quite like the comfort of a tender pot roast with potatoes and carrots. Now, imagine that same hearty flavor ready in a fraction of the time—all thanks to your Instant Pot. This recipe brings together fall-apart beef, perfectly cooked baby carrots and potatoes, and a rich, homemade gravy. Whether it’s Sunday supper or a weekday meal, this dish makes you feel like a kitchen pro without the stress. No slow cooker? No worries. This version locks in flavor fast, all in one pot. Let’s turn your pressure cooker into a flavor powerhouse.
Why You’ll Love This Pot Roast with Potatoes and Carrots
This Instant Pot pot roast with potatoes and carrots is everything you love—simplified and speeded up.
- Rich, savory flavor: The dry rub plus seared crust build bold taste from the start.
- One-pot perfection: Everything—meat, veggies, and gravy—cooks in the Instant Pot.
- Time-saving: From searing to shredding, it’s all done in under 90 minutes.
- Beginner-friendly: Step-by-step instructions with no guesswork.
The Story Behind Pot Roast with Potatoes and Carrots
Pot roast with potatoes and carrots isn’t just a meal—it’s tradition. Here’s why it has stood the test of time:
- Its roots go back to old European braising techniques, especially popular in French and German kitchens.
- The dish became a classic in American households, especially on Sundays.
- The addition of carrots and potatoes made it a full meal in one, perfect for large families.
- Today, it’s loved for its comfort, ease, and versatility across cultures.
Key Ingredients in Pot Roast with Potatoes and Carrots
- Beef Roast: Cut into chunks for quicker pressure cooking and more surface area to absorb flavor.
- Dry Rub: A smoky, savory blend of paprika, garlic powder, onion flakes, salt, and a hint of cayenne for depth.
- Onion & Garlic: These aromatics add a base layer of savory sweetness to the broth.
- Beef Broth & Tomato Paste: Build the foundation of the gravy, rich and full-bodied.
- Worcestershire Sauce: Just a splash deepens the umami flavor beautifully.
- Baby Potatoes & Carrots: Tender veggies that cook right on top of the roast for effortless balance.
- Cornstarch Slurry: Thickens the cooking liquid into a luscious gravy.
How to Make Pot Roast with Potatoes and Carrots in the Instant Pot
Your Step-by-Step Guide to Instant Comfort
- Mix Your Dry Rub
In a small bowl, combine smoked paprika, salt, cayenne, onion flakes, and garlic powder. Set aside. - Prep the Beef
Rinse and pat dry your beef roast. Cut it into four chunks, then rub each piece generously with the dry seasoning blend. - Sear the Meat
Set your Instant Pot to “Sauté.” Add olive oil and let it heat. Sear the beef pieces for 4–5 minutes per side until browned. Remove and set aside. - Sauté Aromatics
Add chopped onion to the pot and cook until golden (about 5 minutes). Add minced garlic and stir for another minute. - Build the Broth
Deglaze the pot with beef broth, scraping up browned bits. Stir in tomato paste and Worcestershire sauce. Turn off “Sauté.” - Pressure Cook
Return the beef to the pot. Add baby potatoes and carrots on top. Seal the lid and cook on high pressure for 40 minutes. Allow a 10-minute natural pressure release. - Make the Gravy
Transfer meat and veggies to a plate. Turn “Sauté” back on. Let the broth simmer, then stir in a cornstarch-water slurry. Simmer for 5–7 minutes until thick. - Shred and Serve
Shred beef with two forks. Plate the meat alongside potatoes and carrots. Ladle warm gravy over everything before serving.
Pot Roast with Potatoes and Carrots Tips and Twists
Helpful Cooking Tips:
- Cutting the roast ensures quicker, even cooking.
- Always deglaze to avoid the dreaded burn warning.
- Use baby carrots for ease, or peel whole carrots for rustic appeal.
- Don’t skip the sear—flavor starts here.
- Let the gravy simmer to desired thickness—don’t rush it.
Creative Variations:
- Swap beef for pork shoulder for a milder taste.
- Toss in mushrooms for added earthiness.
- Add a splash of balsamic vinegar for a tangy finish.
Storage, Reheating, and Make-Ahead Tips
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently on the stove with a splash of broth or microwave in short intervals.
- Make-Ahead: You can prep the dry rub and meat a day before, refrigerate overnight, then pressure cook the next day.
What to Serve with Pot Roast with Potatoes and Carrots
While it’s hearty on its own, these additions make it even better:
- Quick Cheddar Bay Biscuits – Buttery, cheesy, and ideal for sopping up gravy.
- Grilled Chicken Wraps – For a lighter, next-day lunch using leftover veggies.
- Simple Avocado Toast with Egg – Great for breakfast with leftover roast.
- Strawberry Cream Cake – A fresh, fruity finish to this rich dish.
- Deviled Egg Pasta Salad – A creamy contrast, perfect for potluck pairings.
Frequently Asked Questions
Can I use a frozen roast?
No, thaw the roast first to ensure it sears properly and cooks evenly.
What’s the best roast cut to use?
Chuck roast is ideal—flavorful and tender after pressure cooking.
Can I skip the cornstarch?
Yes, or substitute with tapioca flour for a gluten-free option.
Will this work in a regular slow cooker?
Yes, but cook on low for 8–10 hours. Sear the meat first on the stovetop.
Can I make this dairy-free?
Absolutely. This recipe uses no dairy—just rich, savory broth.
Enjoy Your Pot Roast with Potatoes and Carrots
With your Instant Pot and a few pantry staples, you’ve created a showstopping pot roast with potatoes and carrots. This dish is the definition of comfort—rich, tender, and full of heart. Whether you serve it for Sunday dinner or meal-prep it for busy nights, it’s a guaranteed win. So grab a fork, pour on the gravy, and enjoy every bite. You earned it.
Explore More Recipes to Pair with Pot Roast with Potatoes and Carrots
Hungry for more warm, hearty dishes? Try these next:
- Our Quick Cheddar Bay Biscuits are ready in 30 minutes and pair beautifully with pot roast gravy.
- For a fun lunch remix, use leftover veggies in Grilled Chicken Wraps.
- Add variety with a Deviled Egg Pasta Salad, creamy and tangy for contrast.
- End your meal on a high note with this fresh and festive Strawberry Cream Cake.
- And for busy weeknights, save time with our cozy Crockpot Chicken and Gravy
Instant Pot Roast with Potatoes and Carrots
Ingredients
For the Dry Rub:
- ½ tablespoon smoked paprika
- ½ tablespoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion flakes
- ½ teaspoon garlic powder
For the Pot Roast:
- 3 –4 pounds beef roast cut into 4 pieces
- 3 tablespoons olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 pound baby potatoes
- 1 pound baby carrots or 4 medium carrots, cut
- 2 tablespoons cornstarch or tapioca flour
- ¼ cup water
Instructions
- In a small bowl, mix the dry rub ingredients.
- Rinse and pat dry the beef roast, cut into chunks, and coat evenly with the dry rub.
- Set Instant Pot to “Sauté.” Heat olive oil and sear beef for 4–5 minutes per side. Remove and set aside.
- Sauté onion for 5 minutes, then add garlic and cook 1 minute more.
- Add beef broth, scrape browned bits, stir in tomato paste and Worcestershire. Turn off sauté.
- Return beef to pot, layer carrots and potatoes on top. Seal lid and cook on high pressure for 40 minutes.
- Let pressure release naturally for 10 minutes. Remove meat and veggies.
- Turn on “Sauté” again, add cornstarch-water mix to thicken gravy. Serve roast with potatoes and carrots, topped with gravy.
Notes
Calories: ~480 per serving
Protein: ~35g
Carbs: ~30g
Fat: ~25g
Fiber: ~4g
(Note: Estimated values only.)