Go Back
+ servings
Pot Roast with potatoes and carrots served on a white plate.
Print Recipe
4.95 from 20 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 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 591kcal


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


  • 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.



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.


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