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Instant Pot Pot Roast with carrots and potatoes. Ready to eat tender Instant Pot beef roast.

Instant Pot Pot Roast

Course: Main
Cuisine: American
Keyword: Comfort Food
Difficulty: Easy
Number of Ingredients: 9
Prep Time: 15 minutes
Cook Time: 45 minutes
Standing:: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 373kcal
Author: Marilyn
This mouthwateringly tender beef roast is satisfying and packed with flavor. Simple pantry ingredients make it so easy that it’s sure to be a favorite addition to your family’s meals.
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  • 3 lb chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 medium onions, cut into wedges
  • 2 tsp celery flakes
  • 2 tsp garlic powder
  • 3 cups unsalted beef broth see tip
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • 1-½ lbs baby red potatoes
  • 6 medium carrots, peeled and cut into 2-inch chunks


  • Season roast with salt and pepper. Place roast in the inner pot. Arrange onions on top of roast.
  • In a medium bowl, combine celery flakes, garlic powder, broth, and Worcestershire sauce. Pour over roast. Add bay leaves to the pot. Arrange potatoes and carrots around roast.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 45 minutes.
  • When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
  • Using a slotted spoon, transfer potatoes and carrots to a bowl. Using tongs, transfer roast to a cutting board. Slice roast across the grain and transfer slices to a serving platter.
  • Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange potatoes and carrots around roast.


  • If you do not use an unsalted or no-salt-added beef broth, do not season the roast with salt. Beef broth naturally contains sodium so there is already a good amount of salt in this recipe. You can always decide to season to taste with salt after pressure cooking.
  • Do not substitute baby carrots for whole carrots. They will get very mushy.


Calories: 373kcal | Carbohydrates: 14g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 353mg | Potassium: 1079mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7665IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 4mg