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Home » Course » Dinner » Instant Pot Pot Roast with Potatoes and Carrots

Published: Sep 13, 2019 · Modified: Jan 18, 2022 by Veronika's Kitchen * This post may contain affiliate links

Instant Pot Pot Roast with Potatoes and Carrots

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This is the best Instant Pot Pot Roast recipe! The meat is so tender and falling apart, soaked in delicious gravy, you’ll want another helping! Made with flavorful dry rub, then seared, and cooked with potatoes and carrots in Pressure Cooker, this will be your new favorite Sunday dinner meal!

Pot Roast with potatoes and carrots served on a white plate.

Pot Roast is a classic comfort food. I think we all grew up with memories of our moms or grandmas making this dish on weekends or holidays. It’s a perfectly tender roast cooked for a few hours in a pot with carrots and potatoes, and served with delicious gravy.

Previously, I was always hesitant to make this dish myself, just because it takes too long to cook. However, when I got my Pressure Cooker, I found out that you can make this classic dish in just a fraction of the time, without compromising on flavor!

There are many classic recipes you can make in less time, like Instant Pot Italian Wedding Soup, Instant Pot Turkey Chili, Instant Pot Chicken Wings, Instant Pot Boneless Short Ribs, Instant Pot BBQ Ribs Recipe, Instant Pot Beef Stew, Instant Pot Taco Soup, and many more!

Also, if you want more dinner ideas made in a pressure cooker, check out my post for Instant Pot Recipes for Beginners.

Table of contents

  • How to make Dry Rub?
    • Ingredients:
  • How to make it
  • How long to cook
  • How to make gravy
  • How to serve
  • Tips for Best Results
  • Storage and Reheating
  • Frequently Asked Questions
Pot Roast with potatoes and carrots served on a white plate.

How to make Dry Rub?

This dry rub makes the whole meal so special, bringing out delicious sweet, smoky, and spicy flavors.

For this recipe, I use the same dry rub as for my Instant Pot Pulled Pork but in different proportions.

Ingredients:

  • Smoked paprika
  • Salt
  • Cayenne
  • Onion flakes
  • Garlic powder

Mix all the Dry Rub ingredient together (Photos 1-6).

Process photos of adding ingredients for a dry rub.

Add the seasoning to the beef roast and mix well, until evenly coated (Photos 7-10).

Porcess photos of mixing beef chunks with dry rub.

How to make it

Set your Pressure Cooker to “Sauté” function.

Add olive oil and let it preheat.

When the oil is hot, place the meat in the pot and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot (Photos 11-13).

Process photos of searing beef in a pressure cooker.

Now, we can add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add garlic and cook for another minute (Photos 14-17).

Process photos of searing onion in a pressure cooker.

Add beef broth and deglaze the bottom of the pan, scraping off the burnt bits. Then add tomato paste, and Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function.

Put the roast back in the pot, place baby potatoes and carrots on top. Cover with the lid and make sure your venting knob is turned to “sealing” (Photos 18-23).

Cook on manual high pressure for 40 minutes. When done, do 10 minutes natural pressure release.

process photos of how to make pot roast in instant pot.

How long to cook

The cooking time depends on the amount of meat you are using and its size. In this recipe, I use a 3-4 pounds beef roast. I like to cut it in 4 pieces, to reduce the cooking time.

I found that 40 minutes of cooking time is perfect for this recipe. After that, we can do 10 minutes natural release the pressure.

Pot Roast with potatoes and carrots served on a white plate.

How to make gravy

After the meat and vegetables are done, take the meat and veggies out. You can put them on a serving plate and cover with foil to keep warm.

Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix cornstarch (or tapioca flour) with water and add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.

How to serve

While the gravy is cooking, take two forks and shred the meat.

I like to serve it on a large serving plate with meat on one side and vegetables on the other side. Pour some gravy over the dish before serving.

Pot Roast with potatoes and carrots served on a white plate.

Tips for Best Results

  1. If your Beef Roast is more than 3-4 pounds, just cut it in 6 pieces instead of 4. This way each piece will be small enough to cook and get tender.
  2. Don’t skip the searing part. That char will provide the most flavor!
  3. Because we cook vegetables with the roast, they will be soft (but not mushy). If you don’t like soft carrots, use large carrots instead of baby carrots, so they will better keep their texture.

Storage and Reheating

How to store. You can refrigerate it in an air-tight container for about 3-4 days.

How to reheat. You can reheat it in a pot or a deep skillet over a medium heat.

How to freeze. If you decide to freeze this recipe, I would suggest to freeze only the meat with the gravy, without vegetables. You can transfer the meat with gravy to an air-tight container and freezer for up to 3 months. To thaw, just leave it in the fridge overnight, then reheat and mentioned above.

Frequently Asked Questions

What’s the best cut of beef to use?

The most popular cut of meat for this recipe is Beef Chuck Roast. It has beautiful marbling, which makes the braised beef juicy and tender. This type of meat comes from the front shoulder. In different stores you might find it under different names, like shoulder roast, blade roast, or chuck eye, but they all come from the same area.

Why is my meat too tough?

Most likely, you didn’t cook it long enough. If your meat is bigger in size than stated in the recipe, you might need to add additional cooking time or cut the roast in smaller pieces.

Do I need to trim the fat?

If the meat has some extra fat around it, I prefer to trim it, so the gravy won’t be too greasy.

Pot Roast with potatoes and carrots served on a white plate.
Print Recipe
4.96 from 25 votes

Instant Pot Pot Roast with Potatoes and Carrots

This is the best Instant Pot Pot Roast recipe! The meat is so tender and falling apart, soaked in delicious gravy, you'll want another helping! Made with flavorful dry rub, then seared, and cooked with potatoes and carrots in Pressure Cooker, this will be your new favorite Sunday dinner meal!
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 591kcal
Author: Veronika’s Kitchen

Ingredients

Ingredients for Dry Rub:

  • ½ tablespoon smoked paprika
  • ½ tablespoon salt
  • ¼ teaspoon cayenne
  • ½ teaspoon onion flakes
  • ½ teaspoon garlic powder

Ingredients for Instant Pot Pot Roast:

  • 3-4 pounds beef roast cut in 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
  • 2 tablespoons cornstarch or tapioca flour
  • ¼ cup water

Instructions

  • In a small mixing bowl, mix dry rub ingredients together (½ tbsp smoked paprika, ½ tbsp salt, ½ tsp onion flakes, ½ tsp garlic powder, and ¼ tsp cayenne) and set aside.
  • Rinse the chunk of meat, pat dry, and cut in four equal pieces. Add dry rub ingredients and rub it into the meat, coating evenly.
  • Set the Pressure Cooker to “Sauté” function.
  • Add 3 tbsp olive oil and let it preheat.
  • When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot.
  • Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.
  • Add 2 cups beef broth and deglaze the bottom of the pan, scraping off the burnt bits. Then add 2 tbsp tomato paste, and 2 tsp Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function off.
  • Put the meat back in the pot, place 1 pound baby potatoes and 1 pound carrots on top. Cover with the lid and make sure your venting knob is turned to “sealing”.
  • Cook on manual high pressure for 40 minutes. When done, do 10 minutes natural pressure release.
  • After the meat and vegetables are done, take the roast and veggies out. You can put then on a serving plate and cover with foil to keep warm.
  • Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix 2 tbsp cornstarch (or tapioca flour) with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.
  • While the gravy is cooking, take two forks and shred the meat.
  • I like to serve it on a large serving plate with meat on one side and vegetables on the other side. Pour some grave over the dish before serving.

Video

Notes

1. If your Beef Roast is more than 3-4 pounds, just cut it in 6 pieces instead of 4. This way each piece will be small enough to cook and get tender.
2. It’s important to brown the meat before cooking it with vegetables, as it helps to provide the most flavor for the whole dish.
3. Because we cook vegetables with the roast, they will be soft (but not mushy). If you don’t like soft carrots, use large carrots instead of baby carrots, so they will better keep their texture.
4. If you want to refrigerate the meal, transfer it to an air-tight container. It will keep in the fridge for 3-4 days.
 

Nutrition

Calories: 591kcal | Carbohydrates: 27g | Protein: 47g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1191mg | Potassium: 1418mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10858IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 7mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

Update Notes: This post was originally published in 2019, but was republished with new photos, step by step instructions, tips, and FAQs in Feb of 2020.

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    Recipe Rating




  1. Nikki says

    March 02, 2025 at 9:14 pm

    5 stars
    I genuinely never leave reviews but had to leave one today – we just had this for dinner and it is definitely a winner! The beef was so tender and flavourful and the potatoes and carrots were cooked without being mushy. Adding this one to the books for sure!

    Reply
  2. Kalyn says

    April 01, 2024 at 7:48 pm

    This is my second time making this and it was absolutely incredible both times. Ugh! So so good. Thank you!!

    Reply
  3. Susan Gemmell says

    January 30, 2024 at 6:28 pm

    5 stars
    Thisis the best recipe for instant pot Roast. I use this recipe anytime I want Roast. Give it a try you will not be let down.

    Reply
    • Veronika's Kitchen says

      February 07, 2024 at 12:44 pm

      Thank you so much, Susan! I’m so glad you love this recipe!

      Reply
  4. Elaine says

    October 18, 2023 at 7:37 pm

    5 stars
    Made this twice and it’s our new favorite comfort food go to. The flavors are amazing!

    Reply
    • Veronika's Kitchen says

      February 07, 2024 at 12:45 pm

      Thank you so much, Elaine!

      Reply
  5. Brittani says

    April 09, 2023 at 7:33 pm

    Chose this to try as our Easter dinner this year(currently cleaning up the mess) and OH MY LORD, the flavour is amazing! My picky husband and our picky children all went back for seconds-which never happens in our house!! Thank you so much for sharing your wonderful recipe! I will definitely be adding it to my recipe box, it’s a keeper!

    Reply
    • Veronika's Kitchen says

      July 07, 2023 at 3:36 pm

      Thank you so much, Brittani! I’m so happy you and your family enjoyed this recipe 😉

      Reply
  6. Barbara Gold says

    April 07, 2023 at 5:43 pm

    5 stars
    This recipe is crazy perfect! I used a 2#6oz shoulder roast. Prepared it exactly as stated with the exception of shaving just 3 minutes off the time due to meat being on the smaller side. I also reduced a few potatoes and carrots accordingly..
    The meat was sooooooo tender and shredded beautifully. Gravy perfectly to my liking.
    I placed all in serving casserole to reheat tomorrow. That is my only unknownright now.
    This recipe is a certain repeat for me.

    Reply
    • Veronika's Kitchen says

      July 07, 2023 at 3:37 pm

      Thank you so much, Barbara! I’m so glad you loved this recipe 😉

      Reply
  7. Sandy says

    January 09, 2023 at 10:55 pm

    5 stars
    I grew up with mom’s all-day pot roast on Sunday. Who has time for that? I tried this recipe in my new Instapot and it was a huge hit. Husband said it was the best ever. It is now in my regular rotation. What a great way to serve a superb meal with a cheaper cut of meat. Great recipe.

    Reply
    • Veronika's Kitchen says

      January 10, 2023 at 3:16 pm

      Thank you so much, Sandy! I’m so happy you and your husband enjoyed the recipe 😉

      Reply
    • Fallon says

      September 20, 2024 at 12:01 pm

      Can you slow cook this recipe?

      Reply
  8. Pam says

    July 28, 2022 at 7:30 pm

    5 stars
    Hubby gives this recipe 5 stars and I agree. I had a chuck roast in the freezer that I wanted to use and because it’s the end of July, the temp and humidity here in New England is pretty brutal, I looked for a recipe that didn’t involve the oven. So glad I found this one. Meat was very tender, veges were soft, but that’s the way we like them, and seasoning made the gravy delicious. I don’t generally have good luck getting a tender pot roast but this recipe was wonderful and easy.
    Thank you for a fantastic dinner. Yum!!

    Reply
    • Veronika's Kitchen says

      August 10, 2022 at 10:56 am

      Thank you so much, Pam! So happy you and your husband enjoyed this recipe 😉

      Reply
  9. Valerie says

    May 06, 2022 at 11:12 pm

    5 stars
    Wow this is super flavorful, tender and delicious. I followed the recipe exactly except my meat was about 2.7 lbs so I cooked for 35 minutes instead. And I added extra corn starch and the end since it was still too thin for me. But I’m so happy with this dish! Very hearty!

    Reply
    • Veronika's Kitchen says

      May 10, 2022 at 4:48 pm

      Thank you so much, Valerie! I’m so happy you liked the recipe!

      Reply
    • Megan says

      October 01, 2022 at 10:06 pm

      Did you still use the same amount of seasoning? I have a smaller roast for this recipe and I’m curious if I should change amounts.

      Thanks!

      Reply
  10. Debbie says

    March 21, 2022 at 9:44 pm

    5 stars
    I love your pot roast recipe. Was going to make it today. However, I took out the pork roast instead. I wasn’t going to use it, but my Mom said it would still taste good. OMG it was sooooo good! I had to cook it a little longer, but seriously this was so good.

    Reply
    • Veronika's Kitchen says

      March 22, 2022 at 9:58 am

      Thank you so much, Debbie! This is good to know that pork also worked in this recipe!

      Reply
  11. Emilee says

    February 12, 2022 at 10:47 pm

    Made this as a Valentine’s dinner tonight for my boyfriend and I and it was AMAZING! So much good flavor, everything has great textures, and we have leftovers. I doubled the spices for the meat and filled the instant pot to the max line with baby gold and red potatoes, carrots, and 1/4 of the onion from the recipe in chunks on top. The timing was perfect, vegetables were soft but not mushy, meat was delicious and the gravy was wonderful. We’ll definitely have it again!

    Reply
    • Veronika's Kitchen says

      March 01, 2022 at 11:54 am

      Thank you so much, Emilee! So glad you enjoyed the recipe!

      Reply
  12. Carmen says

    December 26, 2021 at 1:12 pm

    5 stars
    I used this recipe for Christmas dinner yesterday and it was a hit! So easy to follow and tastes great. I think I might add an extra type of veggie like Brussel sprouts or fresh green beans next time. Thank you!

    Reply
    • Veronika's Kitchen says

      December 28, 2021 at 9:58 am

      Thank you, Carmen! I’m so happy you and your family enjoyed the recipe!

      Reply
  13. Roger Jenkins says

    December 10, 2021 at 8:43 pm

    5 stars
    Hello, This is my first recipe I’ve cooked in the Instant Pot, turned out great! I used a Blade roast as well as regular carrots and potatoes. Gravy was excellent. I expected to be able to split the meat across the grain but it also split with the grain, it was that tender! My four year old grandson was also impressed! This will be a regular task for my Instant Pot. Thank you for taking the time to develop this recipe, much appreciated:)

    Reply
    • Veronika's Kitchen says

      December 13, 2021 at 9:20 am

      Yaay! Thank you so much, Roger! I’m so happy you liked it!

      Reply
  14. Marlene says

    December 08, 2021 at 1:50 pm

    5 stars
    Excellent pot roast recipe! Made this last night and it was fork tender and the vegetables were good also. I was skeptical that it would cook in 40 minutes, but my 2.75 pound chuck roast was super tender. The only changes I will make when I cook this next time would be to either add a little more salt as I had used UNSALTED beef broth and it need it bit more salt. OR I will use regular salted beef broth instead of unsalted. I will be sure to check out your other recipes! Thanks for sharing this one.

    Reply
    • Veronika's Kitchen says

      December 13, 2021 at 9:21 am

      Thank you so much, Marlene!

      Reply
  15. Amy says

    November 16, 2021 at 10:05 pm

    5 stars
    Yum!! Absolutely love this recipe. After reading the other comments I did leave the carrots out and steamed them separately because I like my carrots a bit harder. The flavour on the meat and in the gravy are AMAZING! Love the spices. The meat was fork tender and the potatoes were cooked great. Will definitely be making this regularly!
    Thank you!!

    Reply
    • Veronika's Kitchen says

      December 13, 2021 at 9:22 am

      Thank you so much, Amy! I’m glad you liked the recipe!

      Reply
  16. Marie says

    October 04, 2021 at 2:35 am

    5 stars
    My family loves the idea of a pot roast, but honestly I have never found a recipe that we all loved eating. This recipe is amazingly delicious. My family ate the entire roast..no leftovers!!! They followed up asking for it again…SOON! The rub, searing the beef and using beef stock…AWESOME flavor punches!

    Reply
    • Veronika's Kitchen says

      October 12, 2021 at 3:05 pm

      Thank you so much, Marie! I’m so happy you and your family loved this recipe!

      Reply
  17. Roxanna says

    April 28, 2021 at 11:05 pm

    5 stars
    Absolutely delicious and TENDER! Followed recipe except cooked carrots and potatoes in oven. Have tried many recipes…this one a keeper!

    Reply
    • Veronika's Kitchen says

      May 06, 2021 at 11:17 am

      Thank you so much, Roxanna!

      Reply
  18. Sandi says

    April 21, 2021 at 6:56 pm

    I’m going to try this Pot Roast in my new Instant Pot – tomorrow – my question is I want to add mushrooms – when do you think I should add – sauté or add with potatoes and carrots and I know liquid will not cover or almost cover veggies on top but as long as I add 2 cups of broth – I should be ok – right?

    Reply
  19. Rebecca says

    March 18, 2021 at 9:34 pm

    5 stars
    I have always avoided making pot roast like the plague. It always comes out dry and lacking much flavor. I made your recipe tonight, and it was amazing! The meat was very tender and flavorful. The vegetables even had great flavor.

    I did double all of the seasonings in the dry rub with the exception of the salt. Next time I think I’d like both sautéed onions in the bottom, and some quartered onion up top with the vegetables. I’m hoping the bigger pieces will come out tender crisp. Do you think this would work? Thank you so much for a great pot roast recipe I can finally be proud of.

    Reply
    • Veronika's Kitchen says

      March 24, 2021 at 11:16 am

      Thank you so much, Rebecca! I’m so happy to hear that!

      Reply
  20. Marla says

    February 18, 2021 at 7:29 pm

    5 stars
    Made it for dinner tonight, it came out great, wow, it has so much flavor. I did add some sweet onions and cherry tomatoes that we’re getting soft, I hate food waste. I wish I could share my photo, but can’t get it to work. Thanks, I’ll make it again.

    Reply
    • Veronika's Kitchen says

      February 20, 2021 at 5:22 pm

      Thank you so much, Marla! I’m so happy you liked it!

      Reply
    • Mary says

      March 02, 2021 at 4:31 pm

      This looks fantastic I’m cooking this for dinner tonight it’s cooking as I’m texting it smells delicious I will definitely let you know how it was… Can’t wait I’m making green beans and jasmine rice to serve with it my family loves rice and gravy

      Reply
      • Veronika's Kitchen says

        March 08, 2021 at 8:30 am

        Thank you, Mary! Hope you enjoy it 😉

        Reply
  21. Megan Facer says

    January 28, 2021 at 5:50 pm

    I’m excited to try this recipe! I’m LOVING the favors!
    I need to make this for 12 people though… and I’m new to the instant pot. Is there a way to make this in the Crock Pot? I imagine doubling the recipe it won’t work.

    Reply
    • Veronika's Kitchen says

      February 03, 2021 at 10:11 am

      Hi Megan! Unfortunately, I never used a Crock Pot, so I don’t know how it works. Also the cooking time will be different.

      Reply
  22. Sarah B says

    January 13, 2021 at 2:44 pm

    Hi for the pressure release, it says quick pressure release. Then the next step talks about after the meat and veggies are done to release the pressure again. I’m confused. Are we supposed to do a quick release after 49 minutes or let it release naturally? Thank you and can’t wait to try this!

    Reply
    • Veronika's Kitchen says

      January 21, 2021 at 9:48 am

      Hi Sarah, you just need to do a quick pressure release.

      Reply
  23. Melissa says

    November 09, 2020 at 1:51 am

    5 stars
    Easy and really good.
    Next time I will add just a little more salt. Veggies were perfect.

    Reply
    • Veronika's Kitchen says

      November 16, 2020 at 8:56 am

      Thank you, Melissa!

      Reply
  24. Melinda says

    October 28, 2020 at 9:13 am

    5 stars
    Here’s an additional comment. Still LOVE this recipe but I’ve been making it without the veggies and then when the meat is done and resting, I put the carrots and potatoes and cornstarch slurry in for 6 minutes and they come out perfectly!

    Reply
  25. Jennifer says

    October 15, 2020 at 4:49 pm

    I love this recipe! We make it often. I have a silly question – when you say to sear the meat on all sides, about how many times are you flipping it? After I cut it there are really like 6 sides to it that I could potentially sear, but I don’t want to be over-cooking it.

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:16 am

      Ha-ha, good question! It really depends on the cuts, since they are cut unevenly. Usually, I sear all the sides that are wide and look red. If you don’t want to sear all 6 of them, I would do at least 4 to get a nice char that will add the most flavor to the dish and the sauce.

      Reply
  26. Lisa says

    October 11, 2020 at 3:20 pm

    My husband accidentally picked up pre-sliced beef roast.., I have about 4 lbs in 8 steak-like pieces: should I cut down on the cook time if I have 4lbs cut into 8 pieces?

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:12 am

      Hi Lisa. I think you can keep the same cooking time, the meat will be nice and tender.

      Reply
  27. Sherry Keselman says

    September 18, 2020 at 1:01 pm

    4 stars
    Thank you so much for sharing this recipe! I made this last night using my instant pot for the first time and it came out amazing! My fiancé noted that he wants this once a week. Thank you again

    Reply
    • Veronika's Kitchen says

      September 18, 2020 at 1:04 pm

      Thank you, Sherry! So glad you and your fiance liked it!

      Reply
  28. Stacy Morris says

    August 29, 2020 at 8:44 am

    Hi! Can this be made in a slow cooker?

    Reply
    • Veronika's Kitchen says

      September 04, 2020 at 8:48 pm

      Hi Stacy! I never tried making it in a slow cooker, but I’m sure you can do it. Although, you will need to adjust the timing.

      Reply
  29. Melinda says

    August 19, 2020 at 8:07 pm

    5 stars
    This recipe deserves TEN STARS!!! I’ve never been very good at baking a roast. Its either dry as a bone or tough as a rock, BUT not anymore. This recipe was amazingly delicious. I was a bit skeptical at the 40 minute pressure cook and I only did 30 minutes. The carrots (used regular) were a bit mushy, the potatoes were perfect (used redskin) and the meat was not fall apart tender but easily forked into chunks and easy to eat. The gravy, which I’m also awful at making, was also perfect!! Did I say I love this recipe? This will be used and shared with all my family and friends. Can’t wait to explore more of your recipes. Thanks so much for posting. “hearts”

    Reply
    • Veronika's Kitchen says

      September 04, 2020 at 8:51 pm

      Thank you, Melinda! I’m so happy you liked the recipe!

      Reply
  30. Belinda says

    June 29, 2020 at 3:37 pm

    What if my 3.5 lb cut of meat is frozen? But I still want to make it tonight? Any suggestions?

    Reply
    • Veronika's Kitchen says

      June 29, 2020 at 7:20 pm

      Hi Belinda! I would suggest to defrost the meat first to get the best result. To get the most flavor, we need to cover the meat with dry rub first and sear on all sides, and you won’t be able to do that with frozen meat.

      Reply
  31. Stacey Bream says

    June 14, 2020 at 7:01 pm

    5 stars
    I made this tonight and it was Amazing!! For me the veggies were too soft but that is easily adjusted as a personal preference. The gravy and seasoning were “Spot on!” It is only my husband and I so I used about 1.5 lbs of chuck roast and the roast was fall apart tender. I also did the rub ahead (it was a timing thing) and wrapped in plastic wrap for about 30 minutes in the fridge. Definitely will make again. This is my new go too. Easy and delicious

    Reply
    • Veronika's Kitchen says

      June 26, 2020 at 8:34 am

      Thank you, Stacey! I’m so happy you and your husband loved this recipe!

      Reply
      • Patricia R Williams says

        October 02, 2020 at 7:00 am

        Hi Veronika, Like Stacey, it’s just me and my husband so the 1.5 lb. roast is the perfect size. But Stacey didn’t mention the timing for the roast. With the smaller roast, is the cook time still 40 mins.?

        Reply
  32. Jackie V says

    April 30, 2020 at 9:13 pm

    Came out excellent! First time using my Instant Pot. It was flashing food burn so we stopped it… but it came out perfect! Wasn’t able to make the gravy because of the burnt food in the pot but it was still excellent!

    Reply
    • Veronika's Kitchen says

      May 01, 2020 at 8:53 am

      Hi Jackie! I’m glad you liked this recipe! Was is not enough liquid? 2 cups of broth should be plenty and it shouldn’t burn….

      Reply
    • Linda says

      November 03, 2021 at 7:04 pm

      Did you forget to deglaze the pot after the meat sauté process?

      Reply
  33. Nicole says

    April 16, 2020 at 4:03 pm

    5 stars
    This recipe was perfect for the moose meat roasts we have in the freezer. We are finding moose meat cooks differently than beef and hadn’t found a roast recipe that turned out well. Thanks for this delicious one! We’ll be doing this many times!

    Reply
    • Veronika's Kitchen says

      May 01, 2020 at 8:54 am

      Thank you, Nicole! I never tried moose meat before but it sounds so tasty! Glad you liked the recipe!

      Reply
  34. Suezie C says

    April 14, 2020 at 1:05 pm

    5 stars
    OMG OMG OMG!
    Ya, this is a great recipe! I made beef noodles with leftovers. Egg noodles, gravy, roast and carrots. Heavenly!
    It’s a great way to use leftover meat and gravy.

    Reply
    • Veronika's Kitchen says

      April 14, 2020 at 1:59 pm

      That’s a great idea to make this roast with egg noodles! Glad you enjoyed it!

      Reply
  35. Jane says

    April 12, 2020 at 9:01 pm

    We loved this recipe. It was easy to follow and delicious.
    Thanks!

    Reply
    • Veronika's Kitchen says

      April 14, 2020 at 1:57 pm

      Thank you, Jane! I’m so glad you liked it!

      Reply
  36. Marilyn says

    April 11, 2020 at 10:53 am

    This was fabulous!!

    Reply
    • Veronika's Kitchen says

      April 11, 2020 at 8:01 pm

      Yaay! So happy to hear that!

      Reply
  37. Brenda says

    March 28, 2020 at 11:15 pm

    I used the baby carrots.I think it ruined the dish.

    Reply
  38. Sareena says

    March 07, 2020 at 1:43 am

    5 stars
    My husband absolutely loves this! I cooked it 10 minutes longer than stated. The coating makes this dish

    Reply
    • Raffi says

      April 11, 2020 at 6:04 pm

      Hi Veronika,

      I’m planning on making this recipe for tomorrow and reviewed your directions and wanted to clarify one of the steps with you. When place the meat back after searing into the instant pot along with the potatoes and carrots and cook on manual high pressure for 40 minutes, doesn’t this makes the potatoes and carrots all mush?

      Reply
      • Veronika's Kitchen says

        April 11, 2020 at 8:01 pm

        Hi Raffi! Yes, the vegetables will be softer but I wouldn’t say mushy. If you don’t like soft carrots, use large carrots instead of baby carrots and just chop them in 3-4 pieces. 95% of all the feedback for this recipe was positive and people loved the vegetables. Let me know how it comes out!

        Reply
  39. Jessi says

    March 01, 2020 at 9:37 pm

    This was tasty but my meat was tougher than I thought it would be. Followed the recipe to a T. Thoughts? Is there a reason we quick release? I heard that can make meat tough. Thanks for suggestions! 🙂

    Reply
    • Veronika's Kitchen says

      March 02, 2020 at 10:06 am

      Hi Jessi! Not sure why it came out tough…. It’s one on my most popular recipes and everyone says the meat comes out tender and juicy. What cut of meat did you use? Quick release doesn’t really make the meat tough if you cook it long enough.

      Reply
      • Tami says

        March 16, 2020 at 5:48 am

        My meat was tender but I could not totally pull it apart with forks. I think it could have been cooked just a little bit longer. However, the family LOVED this dish. I don’t care for pot roast and even I liked the flavor. Thank you Veronika. Looking forward to trying some of your other recipes.

        Reply
    • Rachel Spring says

      March 06, 2020 at 6:55 pm

      Jessi, typically with meat its best to natural release to keep it tender, however when you have veggies in with it, they need the quick release so they don’t turn to mush. i’ve tried this recipe w\o veggies and a natural release and it worked out very nice… tonight i’m trying it by quick release so now I’m curios …

      Reply
  40. Cathy says

    March 01, 2020 at 9:22 pm

    5 stars
    I came across this on Instagram and it was great!! I am super slow prepping and gravy doesn’t always work for me, but the flavors were great and my need for healthy meals was met. Looking forward to trying another recipe soon!

    Reply
    • Veronika's Kitchen says

      March 02, 2020 at 10:03 am

      Thank you, Cathy! So glad you liked it!

      Reply
  41. Kat says

    January 31, 2020 at 11:37 am

    Hi Veronika! I’ve tried beef in the Instant Pot many times with various recipes and they’ve usually failed, making the meat tough and rubbery. It’s made me quite nervous to try new recipes for fear I’ll ruin and waste the beef. This looks delicious, and I am looking forward to trying this recipe next week after so many positive reviews. QUESTION though, I have a 2 lb pot roast rather than 3-4 lb; should I reduce the cooking time? By half? Any insight would be greatly appreciated!

    Reply
    • Veronika's Kitchen says

      January 31, 2020 at 12:12 pm

      Hi Kat! Thanks for your comment. So far, I didn’t have any feedback that the meat came out tough or rubbery… Because we cook it in liquid, it comes out juicy and tender.
      If you have only 2 pounds of meat, i would cut it only in 3 pieces (instead of 4), but keep the cooking time the same.
      Let me know if that helps! And would love to hear from you again!)

      Reply
  42. Jeanine says

    January 29, 2020 at 8:09 pm

    Came out great! Didn’t have the tight cut of beef but used what I had. Also didn’t have the tomato paste. The flavors were wonderful and it just fell apart but because the carrots and potatoes were at the top of the pot they weren’t mushy but were cooked completely. Loved it!

    Reply
    • Veronika's Kitchen says

      January 30, 2020 at 1:33 pm

      Yaay! Thank you, Jeanine! I’m so happy to hear that!

      Reply
  43. Megan says

    January 27, 2020 at 1:46 pm

    Will this be ok on the keep warm setting after cooking in the instant pot for 6ish hours or less? Or should I take it out and heat it up later?

    Reply
    • Veronika's Kitchen says

      January 30, 2020 at 1:32 pm

      Hi Megan! I never tried to keep it on the warm setting for so long…. I would think that the meat will be ok, but the veggies might be too mushy…. I probably would just refrigerate it and then reheat when needed.

      Reply
  44. Rick Rouse says

    January 26, 2020 at 9:37 pm

    This was my 1st dish with my new instant pot. Was perfect and very moist. My daughter just got her lower braces on and hasn’t been able to eat anything solid. She had a big helping of meat and was able to eat it. Super moist and super delicious…

    Reply
    • Veronika's Kitchen says

      January 30, 2020 at 1:30 pm

      Thank you, Rick, for sharing! The meat really comes out super tender and juicy, and just melts in your mouth!)

      Reply
  45. mike says

    January 08, 2020 at 6:53 pm

    I tried it in the fall, it was excellent, going to make it again this weekend.

    Reply
    • Veronika's Kitchen says

      January 09, 2020 at 10:11 am

      Yaay! Don’t forget to take a picture and tag me on Instagram @VeronikasKitchen !)

      Reply
    • Denise says

      January 26, 2020 at 1:47 pm

      I made this today. Plan to take to our daughter, who is away at college. She had to work all weekend, and we are going to her to have dinner tonight. Thought my baby girl needed a good home cooked meal. I have taste tested everything and it is all delicious! And that gravy is amazing! BTW, I did not have the tomato paste. Used 2 TBSP tomato sauce. Worked great as a sub.

      Reply
      • Veronika's Kitchen says

        January 26, 2020 at 7:58 pm

        Thank you, Denise, for your review! I’m sure your daughter will appreciate homemade meal!)

        Reply
  46. Claire says

    November 03, 2019 at 7:55 am

    Family member is allergic to tomatoes- can I just skip the tomatoe paste or what should I substitute?

    Reply
    • Veronika's Kitchen says

      November 03, 2019 at 12:31 pm

      Hi Claire! You can easily skip the tomato paste! I like to add it for additional flavor, but it’s not the main ingredient. Let me know how it came out!

      Reply
  47. Valeska says

    November 02, 2019 at 11:54 am

    Hi! It’s more a question then a comment. Won’t the veggies be mush? We love pot roast with potatoes and carrots. Every time we have those in the instant pot they come out too soft/ mush

    Reply
    • Veronika's Kitchen says

      November 02, 2019 at 3:36 pm

      Hi Valeska! The veggies come out soft, but I wouldn’t say mushy. The baby potatoes will be perfectly cooked inside, like if you would make a stew. For the carrots, they will be a bit soft, but I don’t mind it. It’s a bit similar to my Instant Pot Short Ribs recipe, and I have a lot of great comments from people!)

      Reply
  48. Barb says

    October 13, 2019 at 10:50 am

    Would like to make this in my mini. Can I make the whole recipe or do I have to only make half?

    Reply
    • Veronika's Kitchen says

      October 13, 2019 at 2:48 pm

      Hi! Do you have a 3 Qt? The meat will definitely fit it, but I’m not sure about the vegetables…. You might just reduce the amount of potatoes and carrots… Let me know how it cane out!)

      Reply
  49. Natalie says

    October 01, 2019 at 5:55 am

    Oh I love how this roast looks like. So delicious! Rub sounds like a dream really. Flavors are amazing. I must save this recipe and make it for my family.

    Reply
  50. Jo says

    September 30, 2019 at 5:07 am

    Pot roast never looked this good! Making in instant pot makes it so juicy and flavorful. Delicious!

    Reply
  51. Shelley says

    September 29, 2019 at 9:07 pm

    Quintessential comfort food – made so much quicker and easier in the Instant Pot! I really do love using my pressure cooker, but I have to confess that I’ve actually never made beef pot roast in it – can you believe that?!? I mean, Instant Pots were basically MADE for beef pot roasts! Thank you for so clearly walking me through how to do it right, with great method photos and tips the whole way!

    Reply
  52. Kim @ Three Olives Branch says

    September 29, 2019 at 8:10 pm

    I love a good Instant Pot recipe! And I just want to dive right in to this pot roast, it looks amazing! Can’t wait to make it all fall long.

    Reply
  53. Lori | The Kitchen Whisperer says

    September 29, 2019 at 6:27 pm

    Pot Roast Sundays were my favorite day of the week growing up. Nothing beats that comforting smell of pot roast and warm bread. Thank goodness we no longer have to wait hours for it to cook up. The IP is truly wonderful! Your roast looks positively scrumptious!

    Reply
  54. Rebecca Blackwell says

    September 27, 2019 at 12:21 pm

    I love a good pot roast and have, over the years, made it frequently in the oven and in the slow cooker. But, I’d never made it in the instant pot until last night when I made this recipe. It came out perfect – tender and delicious. Thanks so much for a great recipe! This one is a keeper!

    Reply
    • Veronika's Kitchen says

      September 28, 2019 at 8:21 pm

      Hi Rebecca! I’m so happy you liked the recipe! It is amazing how fast Instant Pot can cook the meat, while keeping all the flavors!)

      Reply
  55. GUNJAN C Dudani says

    September 26, 2019 at 7:30 pm

    Looks yummy Those carrots and potatoes definitely enhances the recipe.

    Reply
    • Veronika's Kitchen says

      September 28, 2019 at 8:22 pm

      Hi Gunjan! Yes, I love cooking potatoes and carrots together with the meat, they absorb all the flavors and stay moist!)

      Reply
  56. Nicoletta De Angelis Nardelli says

    September 26, 2019 at 6:43 pm

    The spices in the dry rub must make this pot roast incredibly tasty! And it looks so tender! Perfect meal for the upcoming season.

    Reply
    • Veronika's Kitchen says

      September 28, 2019 at 8:23 pm

      Hi Nicoletta! Yes! The dry rub gives the meat so much more flavor! Plus, it gives more flavor to the gravy!)

      Reply
  57. Denise says

    September 26, 2019 at 10:23 am

    Your pot roast looks stunning! The meat looks tender and the veggies look cooked perfect! This will be impressive to serve for my family.

    Reply
    • Veronika's Kitchen says

      September 28, 2019 at 8:24 pm

      Hi Denise! Thank you) The meat is really perfectly cooked as well as the vegetables) And I love that it’s all cooked in the same pot!)

      Reply
  58. Chef Dennis says

    September 23, 2019 at 8:13 pm

    Hmm yum! This is making me super hungry! I wish it’s dinner really soon. This Instant Pot roast recipe looks really deliicous.

    Reply
    • Veronika's Kitchen says

      September 28, 2019 at 8:26 pm

      Hi Dennis! Thank you! This pot roast really comes out so tender and juicy! I’m ready to eat it any time of the day)

      Reply
  59. Ben says

    September 23, 2019 at 11:14 am

    Awww yeah. I can’t wait to make this. I recently started getting more into my Instant Pot, and I can tell a big difference in the food I make. That looks tasty.

    Reply
    • Veronika's Kitchen says

      September 28, 2019 at 8:27 pm

      Hi Ben! Oh yes, the Instant Pot can make wonders with the meat! The best part is it cook so much faster than in the oven or on the stove!)

      Reply

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