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Home / Instant Pot Beef Roast With Potatos and Carrots

Instant Pot Beef Roast With Potatos and Carrots

Nutrition Facts (per serving)
703 Calories
38g Fat
31g Carbs
60g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 703
% Daily Value*
Total Fat 38g 49%
Saturated Fat 15g 74%
Cholesterol 188mg 63%
Sodium 377mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 60g
Vitamin C 13mg 64%
Calcium 82mg 6%
Iron 6mg 36%
Potassium 1370mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy, flavorful pot roast is an all-in-one meal that your family will love. Carrots, onions, and potatoes make this classic beef pot roast a hearty one-pot meal. After searing the beef and quickly sautéing the onions, the meat is slowly simmered on the stovetop. Toss in the veggies an hour before it's done so that the meat is perfectly tender and the vegetables aren't mushy. A simple homemade gravy is the perfect finishing touch.

While this pot roast is a one-dish meal, you can serve it with steamed green beans or broccoli for a family feast. Fluffy rolls or crusty bread wouldn't be a bad accompaniment for a Sunday supper.

Click Play to See This Pot Roast Come Together

"Another dinner that the whole family will eat, so this is a winner in my book. It has a lot of flavor and a lovely gravy. The potatoes and carrots cooked perfectly during the last hour. Overall it was pretty easy to throw together and it just simmers away on the stovetop." —Carrie Parente

Perfect Pot Roast With Potatoes and Carrots Recipe Test

  • 4 pounds beef pot roast (like lean chuck)

  • 3 to 4 tablespoons all-purpose flour, divided

  • 2 tablespoons vegetable oil

  • 5 medium onions, 1 halved and sliced, 4 cut into wedges

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups low-sodium beef broth, approximately, divided

  • 4 medium potatoes, halved

  • 6 carrots, halved lengthwise and cut into 2-inch pieces

  1. Gather the ingredients.

    The Spruce / Laura Donovan

  2. Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.

    The Spruce / Laura Donovan

  3. Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.

    The Spruce / Laura Donovan

  4. Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.

    The Spruce / Laura Donovan

  5. Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.

    The Spruce / Laura Donovan

  6. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.

    The Spruce / Laura Donovan

  7. With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm.

    The Spruce / Laura Donovan

  8. To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.

    The Spruce / Laura Donovan

  9. Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.

    The Spruce / Laura Donovan

  10. Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.

    The Spruce / Laura Donovan

Tips

  • If you have an extra-large piece of meat, you may want to cook it for longer before adding the vegetables. If your roast is especially small, you may be able to decrease the cook time slightly.
  • Leftover pot roast can be used in a variety of dishes. Use the shredded meat to make a quick beef stew or beef hash.

Recipe Variations

  • To add extra flavor to your pot roast, cook the beef in red wine instead of stock. Try adding some herbs like rosemary and thyme.
  • If you have other favorite vegetables you like in a pot roast, feel free to add them. Chopped parsnips, turnips, and rutabagas are all great options. Pearl onions can be used instead of quartered onions. Or add frozen peas or mixed vegetables near the end of the cooking time.
  • You can also cook a pot roast in a slow cooker or in a pressure cooker like the Instant Pot.

What Kind of Meat Is Needed for Pot Roast?

Tough cuts of meat like chuck roast (sometimes labeled shoulder steak), rump roast, or bottom round are best for pot roast. When cooked low and slow with a little liquid, they become tender and juicy.

What Is the Difference Between a Roast and a Pot Roast?

The word "roast" is sometimes used as a blanket term to describe big pieces of cooked meat. Applied to beef, it often refers to roast beef, which is dry-roasted and sliced, sometimes for sandwiches. A pot roast is a piece of tough beef, often chuck roast, slow-cooked with a little liquid until very tender.

Can You Overcook a Pot Roast?

The lower and slower you cook a tough piece of beef, the more tender it becomes. However, if you cook a pot roast for too long, it will eventually become both mushy and dry. Check your roast often and stop cooking once it reaches your desired tenderness.

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Source: https://www.thespruceeats.com/pot-roast-with-potatoes-carrots-3059820