Instant Pot Pot Roast with Potatoes and Carrots

In your Instant Pot, carrots and potatoes cook alongside a delicious pot roast, then the drippings are thickened and cooked to make a savory gravy.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 323 Calories

Ingredients

• 1 teaspoon freshly ground black pepper
• 2 cups beef broth
• 4 tablespoons olive oil, divided
• 1 packet dry onion soup mix
• 3 pounds beef chuck roast
• 1 medium onion, quartered
• 1 pound baby potatoes
• 0.25 cup water
• 1.5 cups baby carrots
• 1.5 teaspoons garlic salt
• 2.5 tablespoons cornstarch

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.

Step 3

Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated.

Step 4

Pour mixture into the pressure cooker and spread out evenly.

Step 5

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 6

Transfer roast and vegetables to a serving platter, leaving drippings in the pot.

Step 7

Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper. Slice roast and serve with vegetables and gravy.