A final photo of the roast on a white platter for serving.
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Instant Pot Pot Roast with Vegetables

Tender and juicy Instant Pot pot roast with carrots and potatoes seasoned with our own blend of spices and smothered with a red wine infused sauce.
Prep Time40 mins
Cook Time55 mins
Come to Pressure/Natural Releas35 mins
Total Time2 hrs 10 mins
Course: Dinner, Instant Pot
Cuisine: American
Keyword: pot roast, pot roast recipe, Instant Pot roast, Instant Pot, meat and potatoes recipe
Servings: 4 Servings
Calories: 673kcal
Author: Berly's Kitchen


  • 2 Lbs. Chuck Roast
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 Teaspoons Sea Salt
  • 1 Teaspoons Black Pepper
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Dried Thyme
  • 2 Tablespoons Canola Oil
  • 2 Small Yellow Onions (rough chopped)
  • 2 Large Garlic Cloves (minced)
  • 1 Cup Red Wine (or beef broth)
  • 2 Cups Beef Broth
  • 1 Lb. Red Potatoes (baby Gold Yukons)
  • 1/2 Lb. Baby Carrots

Cornstarch Slurry

  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Cold Water


  • In a small bowl, combine the garlic powder, onion powder, salt, pepper, rosemary, and thyme. Apply the seasonings to the all sides of the roast, and message in like a dry rub. Allow the roast to rest for at least 30 minutes before proceeding.
  • After the roast has rested, turn the Instant Pot on using the saute function. After the liner gets hot, add the cooking oil. Place the roast into the Instant Pot, and sear on each side for 3 to 5 minutes. Remove the roast, and set aside.
  • Place the onions into the hot Instant Pot. Saute for 3 to 5 minutes until the onions begin to soften. Add the garlic, and saute an additional 30 seconds.
  • Pour in the wine, and deglaze the pan. Make sure to scrape any bits of foods that may be stuck to the bottom of pot. The bottom of the pan needs to be as clean as possible prior to pressure cooking. Pour in the beef broth, then place a trivet into the pot. It’s helpful to have a trivet with handles like the one that comes with Instant Pot.
  • Place the roast onto the trivet. Wrap the carrots and potatoes separately in aluminum foil, and set them on top of the roast. Make sure the vegetables are wrapped tightly so no juices get into the packets
  • Close the lid, and set the valve to sealing. Use the manual (pressure cook) button to adjust the time to 50 minutes. After the time is up, allow a 20 minute natural release.
  • Meanwhile, make the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
  • After a 20 minute natural release, open the valve to release any remaining pressure. Carefully open the lid, and remove the vegetable packets and pot roast. The pot roast needs time to rest before it’s cut or shredded to ensure the juices are retained. While it rests, make the sauce.
  • Remove the trivet from the Instant Pot, leaving only the liquid. Turn the Instant Pot on, using the saute function. Pour in the cornstarch slurry and whisk to combine. The sauce will thicken as the sauce heats. Make sure to continue to whisk, so the sauce won’t stick to the bottom.
  • Once the pot roast rests for several minutes either cut it into chunks or shred it with forks. The roast and vegetables can be added back to the sauce, or the sauce can be ladled over the meat and veggies. Serve hot. Store any leftovers in a sealed container for up to 3 days in the refrigerator.


The calories listed are an approximation based on the ingredients and a serving size of 1/4 the total cooked recipe (approx. 4-6 ounces of roast, 1-2 potatoes, 2-3 baby carrots). Actual calories will vary. The pot roast can be stored in your fridge for up to 3-days in a sealed container.


Serving: 8Ounces | Calories: 673kcal | Carbohydrates: 34g | Protein: 48g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 1865mg | Potassium: 1636mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7850IU | Vitamin C: 14.2mg | Calcium: 100mg | Iron: 7.1mg
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