Let Me Tell You About My Pot Roast Adventures

You know those recipes that feel like they practically hug you from the inside? Well, this Instant Pot Pot Roast with Vegetables is mine. I can’t even count how many times I’ve made this—sometimes when I’m craving a Sunday dinner, other times when I just want to see my kids (and, let’s be honest, my husband) actually cheer at the dinner table. There was this one time we had a power outage halfway through and had to finish it on the grill outside. Let’s just say, smoky pot roast is… an acquired taste. Oh, and don’t get me started on the time I completely forgot the potatoes and tried to sneak in extra carrots instead. Sneaky, but not quite the same!

Why My Family Never Complains About This (And Yours Probably Won’t Either)

I make this when the weather’s just nasty and we all need something belly-warming. Or honestly, when I just want dinner to cook itself while I binge a series (no judgment, right?). My family goes bonkers for this because the beef gets all fall-apart tender, and the gravy it makes—well, I could drink it like soup. I used to dread browning meat (it felt like a weird cooking flex), but with the Instant Pot, it’s just part of the deal and honestly, I barely notice the extra step now. If you’ve got picky eaters—just call it “beef stew” and somehow they’ll eat the veggies, go figure.

What You’ll Need (But Feel Free to Improvise!)

3 to 4 lbs beef chuck roast (sometimes I use brisket if that’s what’s in the fridge—works fine, though maybe a bit pricier)
1 tablespoon olive oil (vegetable oil is totally fine; my grandmother swore by Crisco, but honestly, whatever’s handy)
Salt & black pepper, to taste (I’m heavy-handed but you do you)
1 large yellow onion, roughly chopped (or two small ones if you’re out—red onions work in a pinch but taste a bit sweeter)
4 cloves garlic, smashed (sometimes I just use that pre-minced jar stuff—don’t judge)
4 carrots, cut into big chunks (I’ve subbed in parsnips, and it’s… interesting)
4 medium potatoes, quartered (Yukon Gold is my fave, but russet or even sweet potatoes if you’re feeling bold)
3 stalks celery, sliced (I never measure celery, just toss in what looks right)
2 cups beef broth (low sodium, or use water + a bouillon cube if you’re in a pinch)
2 teaspoons Worcestershire sauce (sometimes I go a little extra, splash in soy sauce too)
1 teaspoon dried thyme (or a good handful of fresh if you’ve got it; rosemary is nice too)
1 bay leaf (optional, but I feel fancy when I remember it)
2 tablespoons tomato paste (or ketchup—yep, I said it)
Optional: a splash of red wine (if there’s any left after cooking…)

Let’s Get Cooking: Step-by-Step (Sort Of)

First, hit sauté on your Instant Pot. Add olive oil (or whatever you grabbed). Pat the roast dry, then salt and pepper the heck out of it. Sear on both sides till it’s got a nice crust—about 3–4 minutes each side. This is where I usually sneak a tiny taste of the crispy bits that fall off, shhh.
Toss in onions and garlic. Stir ‘em around in the beefy goodness for a couple minutes. If it looks like a bit of a mess, don’t panic—it sorts itself out.
Add tomato paste (or, yeah, ketchup) and let it cook for about a minute, just enough to lose that raw smell. If you’re using wine, now’s the time to deglaze the pot—scrape up those brown bits! That’s where all the flavor hides.
Pour in broth, Worcestershire, herbs, and bay leaf. Plop the roast back in, then pile carrots, potatoes, and celery on top. Sometimes it looks like the veggies are going to overflow. They never do.
Lock the lid, turn the valve to seal. Set for 60 minutes on high pressure. (I used to think 45 was enough, but the extra time really does make it more melt-in-your-mouth.)
Go do something fun. Read, nap, chase your dog around. When the timer beeps, let it naturally release pressure for 15–20 minutes. I tried quick-release once and gravy shot out everywhere. Lesson learned.
Open the lid, fish out the bay leaf (if you remembered it). Remove the roast and veggies—don’t worry if they’re falling apart, that’s the goal.
If you want a thicker gravy, switch back to sauté, stir in a slurry of 2 tablespoons cornstarch + cold water, and let it bubble for a few minutes. Or just ladle the juice as-is, it’s honestly delicious either way.

Notes and Things I’ve Learned the Hard Way

If your roast is a little bigger, just add an extra 10–15 minutes. Or split it in half, but then it’s not as dramatic when you serve it.
Forgot to thaw the beef? The Instant Pot can still handle it, just add 25 minutes and call it rustic.
Actually, I find it works better if you cut potatoes into big chunks—otherwise, they sort of vanish into the gravy (which is fine, but not what I’m after).
If you’re out of broth, water + soy sauce + a dash of vinegar isn’t half bad. Don’t ask how I know.

Here’s Where I’ve Gone Off Script (With Mixed Results)

I swapped in sweet potatoes once—tasted fine, but the color was… not appetizing.
Added mushrooms a handful of times, which I loved but my youngest picked out like I’d hidden rocks.
Once tried using beer instead of wine—let’s just say, that one didn’t make the recipe book.

What If You Don’t Have an Instant Pot?

Honestly, you can do this in a slow cooker or even a Dutch oven. Just brown the beef in a skillet, toss everything in the pot, and cook low and slow (like 8 hours in slow cooker, or 3–4 in a 325°F oven). But the Instant Pot is magic when you’re short on time. If you want to see some other methods—Serious Eats does a great stove-top version.

Storing Leftovers (If You Have Any!)

Honestly, in my house, this barely makes it to leftovers. But if you have some, stuff it in an airtight container in the fridge—it’ll keep for 3–4 days. Freezer works too, but the veggies get a bit mushy. I think it tastes even better rewarmed the next day, cold weather or not. For more on freezing, Simply Recipes has a handy guide.

How I Like to Serve It (But You Do You)

I always pile it up in a big serving bowl and let everyone dig in family-style. My dad always wanted a big slab of bread on the side to mop up the gravy—now my kids do the same (and fight over the last crusty bit, typical). Sometimes I sprinkle a bit of fresh parsley if I’m trying to look fancy.

Things I Learned the Hard Way (AKA Pro Tips)

Don’t skip the browning step. I tried once when I was late for soccer practice; the flavor just wasn’t the same. It’s worth it, I promise.
Layer veggies on top, not under the roast, or they turn into mush-city. Trust me, it’s not pretty.
Let the pressure come down naturally. I rushed it once and gravy shot out the valve and I’m still finding splatters on my microwave.

Real-Life Questions I’ve Gotten (and My Not-Perfect Answers)

Can I use a different cut of beef? You bet—brisket, round roast, even stew meat in a pinch. Just adjust the timing (and maybe the expectations a smidge).
Do I really need to brown the meat? You don’t have to, but wow, the flavor’s way better if you do. On second thought, just try it once and you’ll see what I mean.
Can I skip the wine? Absolutely! Sometimes I do, sometimes I don’t—depends on what’s in the pantry and if I remember to save some.
My potatoes got mushy. What gives? Oh, same. Just cut them bigger next time, or add them halfway through if you can time it (I never get it right, so I just go for big old chunks).
How do you get the gravy thick? Stir in a cornstarch slurry at the end, or use instant mashed potato flakes (weird, but it works, I swear).

So there you have it—my Instant Pot Pot Roast with Vegetables, with all its quirks and kitchen chaos. If you try it, let me know how it goes (and what weird substitutions you find yourself making!).