If you’re looking for the ultimate comfort meal with minimal fuss, Easy Instant Pot Pot Roast and Veggies is the answer to your weeknight dinner prayers! This cozy, veggie-packed dish transforms humble ingredients into a fork-tender pot roast wrapped in rich, savory gravy—all in a fraction of the time thanks to the Instant Pot.
Why You’ll Love This Recipe
- One-Pot Magic: You get juicy, tender beef and perfectly cooked veggies in just one pot, meaning less cleanup and more time to savor dinner.
- Fast Comfort Food: Thanks to the Instant Pot, your classic slow-cooked favorite is ready in just over an hour, instead of all-day simmering.
- Naturally Wholesome: This recipe is Whole30, Paleo, and gluten-free friendly—which means feel-good ingredients for everyone at your table.
- Rich, Savory Gravy: That golden finishing gravy is thickened naturally and completely customizable for your preferred texture and flavor.
Ingredients You’ll Need
You only need a handful of simple, real-food ingredients, but each is chosen to create layers of flavor and a melt-in-your-mouth texture. Every element has a purpose, from the hearty chuck roast to the aromatic spices that make this Easy Instant Pot Pot Roast and Veggies truly irresistible.
- Beef chuck roast (2.5–3lb): This cut is king for pot roast—marbled and robust, it becomes fall-apart tender in the Instant Pot.
- Avocado or olive oil: Gives a golden sear to the beef, unlocking extra depth and richness before pressure cooking.
- Potatoes (3 large): Their starchy creaminess soaks up all that beefy, herby goodness without getting mushy.
- Carrots (2–3 long): Add natural sweetness and vibrant color, plus they hold their shape beautifully.
- Onion (1 medium): Layers of aromatic flavor that melt into the gravy for a rustic finish.
- Beef bone broth (1 cup): Broth infuses everything with savory, collagen-rich depth (use regular broth if you’d like!).
- Garlic powder (2 tsp): Infuses the roast and veggies with warm, garlicky notes—no chopping required.
- Salt (1 tsp) & pepper (1/2 tsp): Just the right seasoning to highlight every ingredient’s flavor.
- Arrowroot flour (1/8 cup): The secret to a luscious, gluten-free gravy—thickens without cloudiness or odd taste.
- Cold water (1/3 cup): For blending with the arrowroot so the gravy turns glossy and smooth!
Variations
Easy Instant Pot Pot Roast and Veggies is all about flexibility! Don’t be afraid to swap, add, or tweak ingredients—this recipe welcomes your personal twist, whether it’s for allergies, dietary needs, or simply what’s hanging out in your fridge.
- Low-Carb Version: Swap out the potatoes for rutabaga or turnips for a lower-carb take that still brings comfort and heartiness.
- Root Veggie Remix: Add chunks of parsnip or sweet potato for an earthy or subtly sweet flavor spin.
- Herb Infusion: Toss in sprigs of fresh thyme or rosemary before cooking for an herbal aroma that fills your kitchen.
- Make It Spicy: Add a pinch of red pepper flakes or smoked paprika to the seasoning for a gentle kick.
How to Make Easy Instant Pot Pot Roast and Veggies
Step 1: Sear the Beef
Set your Instant Pot to sauté and add the avocado or olive oil. Once it’s shimmering hot, place in the beef chunks and sear them for about a minute per side. Don’t crowd the pot—work in batches if needed! This step gives unbeatable depth to the final flavor and those irresistible browned bits on the bottom just scream homemade goodness.
Step 2: Layer the Veggies and Season
After removing the browned beef, arrange the potato chunks on the bottom, followed by the carrot pieces. Sprinkle everything with the garlic powder, salt, and pepper so the seasoning seeps into every layer. Top with those sweet discs of onion—leaving them in full slices really helps them keep their shape and infuse the broth as the roast cooks.
Step 3: Pressure Cook to Perfection
Gently set the seared beef right on top of the veggie pile, then pour in the bone broth for all that savory moisture. Lock on the Instant Pot lid and turn the venting valve to “sealing.” Cook on high pressure for 60 minutes. When time is up, go for a quick release (carefully!) so you can bask in that mouthwatering aroma right away.
Step 4: Shred, Make Gravy, and Serve
Transfer the beef to a bowl and shred with a fork or your trusty tongs—the meat should be buttery soft. Use a slotted spoon to rescue your veggies. For that luscious gravy, whisk arrowroot flour and cold water in a small bowl, then activate sauté mode and pour the mix into your Instant Pot’s leftover juices. Stir as it bubbles and thickens; if you like it super thick, add more arrowroot as needed. Give everything a generous drizzle of gravy and serve up a steaming plate of Easy Instant Pot Pot Roast and Veggies!
Pro Tips for Making Easy Instant Pot Pot Roast and Veggies
- Chunky Cut for Veggies: Keep your potatoes and carrots in big 2-inch chunks—any smaller, and they’ll turn to mush under pressure!
- Searing Unlocks Flavor: Don’t skip browning the beef first—it creates caramelized bits that make your gravy next-level delicious.
- Arrowroot Slurry Secret: Always mix arrowroot with cold water before adding it to hot liquid, or you’ll get lumps instead of dreamy gravy.
- Custom Gravy Consistency: Let the amount of liquid decide how much arrowroot you’ll need—add extra if you love a spoon-standing-thick sauce!
How to Serve Easy Instant Pot Pot Roast and Veggies
Garnishes
Sprinkle your pot roast and veggies with a generous handful of fresh parsley or thyme for a pop of color and a fresh, herbal finish. A crack of black pepper and a light sprinkle of flaky salt right before serving heighten every flavor, making those tender morsels extra mouthwatering.
Side Dishes
This classic dish is pretty much a meal all on its own, but you can never go wrong with a simple green salad, steamed green beans, or a crusty slice of gluten-free bread to soak up that glorious gravy. For extra comfort, serve alongside cauliflower mash or roasted Brussels sprouts for a healthy twist!
Creative Ways to Present
For a family-style feast, pile the shredded beef and veggies on a big platter and drizzle the glossy gravy on top—let everyone help themselves! Or, spoon portions into wide bowls for a rustic, cozy look. If you love meal prepping, portion into individual glass containers so lunch the next day is a breeze!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Easy Instant Pot Pot Roast and Veggies (along with their juices and gravy) into airtight containers. Store in the refrigerator for up to 4 days. The flavors just keep getting better, and the veggies soak up the savory broth for next-level reheats!
Freezing
This pot roast freezes beautifully! Cool completely, then stash portions in freezer-friendly containers or bags, removing as much air as possible. Freeze for up to 2 months. Thaw in the fridge overnight for the best texture before reheating.
Reheating
For the juiciest results, gently reheat leftovers in a pot over low heat, adding a splash of water or extra broth if things look dry. You can also warm single servings in the microwave, stirring every minute for even heating. Don’t forget extra gravy!
FAQs
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Can I use a different cut of beef for Easy Instant Pot Pot Roast and Veggies?
Absolutely! While chuck roast is ideal for its marbling and tenderness after pressure cooking, a brisket or bottom round roast can also work. Just note, leaner cuts may not be quite as melt-in-your-mouth soft but will still absorb all the fantastic savory flavors.
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Can I make Easy Instant Pot Pot Roast and Veggies ahead of time?
Yes! This dish actually tastes even better the next day as the flavors meld. Simply store the cooled roast, veggies, and gravy separately in airtight containers and reheat before serving for a no-stress meal.
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Can I skip the arrowroot flour or use another thickener?
If you don’t have arrowroot on hand, tapioca starch or cornstarch make great substitutes for the gravy. If you skip thickening entirely, you’ll simply have a delicious au jus-style broth—equally tasty for soaking into veggies and beef!
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Do I have to peel the potatoes and carrots?
Nope! As long as you wash your veggies well, you can leave the skins on for extra texture, flavor, and nutrients. It’s totally up to your preference (and how rustic you want your Easy Instant Pot Pot Roast and Veggies to look).
Final Thoughts
There is nothing quite like gathering around the table with a heaping plate of Easy Instant Pot Pot Roast and Veggies. It’s comfort food that’s wholesome, hassle-free, and ready any night you need a little cozy magic. I hope you give this recipe a try soon—it just might become the star of your dinner rotation!
Print
Instant Pot Pot Roast and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4-6 1x
- Category: Instant Pot
- Method: Instant Pot
- Diet: Gluten Free
Description
This Easy Instant Pot Pot Roast and Veggies recipe is a comforting and hearty dish that is Whole30, Paleo, and Gluten-Free. Tender beef chuck roast with potatoes, carrots, and onions in a flavorful gravy cooked quickly in the Instant Pot.
Ingredients
Beef:
- 2.5–3lb beef chuck roast, roughly chopped into large pieces
- 1 tablespoon avocado or olive oil
Veggies:
- 3 large potatoes, washed and chopped into large 2″ chunks
- 2–3 long carrots, washed and chopped into 2″ chunks (peel if desired)
- 1 medium onion, peeled and sliced into discs (leave them in whole slices)
Broth and Seasonings:
- 1 cup beef bone broth
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 cup arrowroot flour
- 1/3 cup cold water
Instructions
- Sear Beef: Set instant pot to saute function. Sear beef chunks for 1 minute on each side. Set beef aside.
- Layer Veggies: Add potatoes, then carrots to the pot. Season with garlic powder, salt, and pepper. Add onion slices on top.
- Cook: Place seared beef on top of veggies, pour in bone broth, and cook on manual high pressure for 60 minutes.
- Thicken Gravy: Remove beef and veggies. Mix arrowroot flour with water. Add to pot and simmer until thickened.
- Serve: Shred beef, serve with veggies, and pour gravy over top.
Notes
- Keep potatoes and carrots in large 2″ chunks to prevent them from turning mushy in the Instant Pot.
- Ideal to use bone broth for flavorful gravy, but regular broth is a suitable alternative.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
