Instant Pot Roast with Potatoes and Carrots
This pot roast with potatoes and carrots is a quick, cozy dinner made easy in the Instant Pot. You’ll get fork-tender beef, soft veggies, and rich gravy in just one pot—perfect for beginners who want big flavor with little effort.
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
For best results, don’t skip searing the meat—it adds deep flavor. Swap baby potatoes with sweet potatoes for a fun twist on pot roast with potatoes and carrots.
Nutrition
Calories: ~480 per serving
Protein: ~35g
Carbs: ~30g
Fat: ~25g
Fiber: ~4g
(Note: Estimated values only.)
Calories: ~480 per serving
Protein: ~35g
Carbs: ~30g
Fat: ~25g
Fiber: ~4g
(Note: Estimated values only.)