A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

N8TE
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

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  • Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.

  • Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.

  • Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Transfer roast, potatoes, carrots, and onions to a platter for serving.

Cook's Note:

If you use baby carrots, set your pressure cooking time to 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add the baby carrots to the pot and set the pot to pressure cook for 10 more minutes.

Nutrition Facts

232.9 calories; 15.3 g protein; 10.6 g carbohydrates; 51.7 mg cholesterol; 536 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2019
I was surprised at how good this turned out. I made only a few adjustments. I used Italian seasoning, onion powder and fresh minced garlic (sauteed with the fresh onion). I also added 2 tbsp. of tomato paste. One other thing that I had seen in another recipe was to wrap the potatoes and the carrots in their own foil packets placed on top of the roast. This did keep the vegetables from getting too mushy. Anyway, this recipe will be a keeper. Read More
(6)

Most helpful critical review

Rating: 3 stars
08/18/2019
I'm really surprised this got so many good reviews! I looked at the recipe and just didn't see where there would be much taste to the beef. I was right. I had added an envelope of Lipton Onion Soup mix and I doubled the amount of seasonings and the beef was *still* kind of bland. Also, the carrots and potatoes were WAY too soft and the onions just disintegrated. I would suggest cooking the beef under pressure with one onion, for about 90% of the amount of time, releasing the pressure and then adding in the potatoes, carrots, and another sliced onion for the remaining time. That way the vegetables aren't mush. I think two envelopes of the onion soup mix would lend this dish more flavor. Read More
(7)
30 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/07/2019
I was surprised at how good this turned out. I made only a few adjustments. I used Italian seasoning, onion powder and fresh minced garlic (sauteed with the fresh onion). I also added 2 tbsp. of tomato paste. One other thing that I had seen in another recipe was to wrap the potatoes and the carrots in their own foil packets placed on top of the roast. This did keep the vegetables from getting too mushy. Anyway, this recipe will be a keeper. Read More
(6)
Rating: 3 stars
08/18/2019
I'm really surprised this got so many good reviews! I looked at the recipe and just didn't see where there would be much taste to the beef. I was right. I had added an envelope of Lipton Onion Soup mix and I doubled the amount of seasonings and the beef was *still* kind of bland. Also, the carrots and potatoes were WAY too soft and the onions just disintegrated. I would suggest cooking the beef under pressure with one onion, for about 90% of the amount of time, releasing the pressure and then adding in the potatoes, carrots, and another sliced onion for the remaining time. That way the vegetables aren't mush. I think two envelopes of the onion soup mix would lend this dish more flavor. Read More
(7)
Rating: 5 stars
01/24/2019
Delicious, easy pot roast recipe. Though I laughed a little at the garlic powder being optional- garlic is never optional for my family! Read More
(6)
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Rating: 5 stars
10/07/2019
I was surprised at how good this turned out. I made only a few adjustments. I used Italian seasoning, onion powder and fresh minced garlic (sauteed with the fresh onion). I also added 2 tbsp. of tomato paste. One other thing that I had seen in another recipe was to wrap the potatoes and the carrots in their own foil packets placed on top of the roast. This did keep the vegetables from getting too mushy. Anyway, this recipe will be a keeper. Read More
(6)
Rating: 2 stars
03/27/2019
Followed recipe per instructions. Looked nice. Veggies were tender. Meat was dry and bland. Almost like it was overcooked. Not impressed with this one, and as such, probably will not use again. Read More
(4)
Rating: 5 stars
01/02/2020
I have tried to cook pot roast many times. Each time it was a disaster. I thought I would try it one more time since I LOVE my Instant Pot. Bingo! This recipe was a winner. I made it exactly how the recipe stated and it was awesome. Will definitely make it again. Read More
(2)
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Rating: 5 stars
04/07/2019
I cut the recipe down and used half wine and half broth. There is only two of us Read More
(2)
Rating: 5 stars
01/19/2020
This was a great pot roast! I am congenitally incapable of following a recipe faithfully. I came fairly close with this one, but I added some Brazilian seasonings (Sabor do Nordeste), more Worcestershire than called for, half a packet of dry onion soup mix, some mushrooms, and a stalk of celery. I also diced some onion into the sauteing oil, just for the heck of it. I was a little worried when I opened it up and saw all the liquid in there. I was afraid that it would be as dry as my crockpot roasts. However, I fished it all out, set the pot to saute again, boiled up the liquid and whisked in some flour to make gravy. Best pot roast I have ever made. Read More
(2)
Rating: 2 stars
11/13/2019
This is my third attempt to do a pot roast in the instant pot, and my last. The pressure cooker isn’t the best place for something that needs to be slow cooked. ... Following the advice of some of the reviewers, I doubled up on all the spices, used fresh rosemary and fresh garlic, I reduced the amount of liquid and included red wine.… Even with reducing the liquid, there was still too much liquid left at the end. Which I had to sauté for an extra 40 min to reduce. I used 3 1/2 pound roast, cooked it on high pressure for 70 min, but the inside was still tough. I peeled off some of the meat that came off easy and then put the rest back in for another 30 minutes, it still wasn’t tender enough after that, so again had to cut parts of it and put it back in for longer, while sautéing the sauce to reduce it. I included the onions, and added extra, but I did not put it in with carrots and potatoes as I’ve made that mistake in the past… They don’t turn out well in the pressure cooker for that long. The flavour was delicious, but the texture, tenderness and richness of the beef wasn’t there. There is no substitution to slow cooking, which is what is needed. And at the end, after all the corrections, it ended up taking just as much time. Read More
(2)
Rating: 5 stars
01/31/2020
I seared the roast in a pan instead of in the Pot, used Italian seasoning and 1/2 Madiera with beef broth. Easy, easy, easy. Meat was moist and tasty. Read More
(2)