Pressure Cooker Pot Roast with Carrots & Potatoes

There’s nothing quite like coming home to a cozy pot roast, but I’ll be honest — I don’t always have the patience for hours in the oven. That’s why this Pressure Cooker Pot Roast has become a family favorite in my kitchen. The meat turns out tender and flavorful, and the veggies soak up all that delicious gravy. If you love quick, hearty comfort food, this one’s for you. You can find more pressure cooker recipes here. And if you’re like me, you’ll appreciate serving it alongside something fun like these air fryer sweet potato fries for a little twist.

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What You’ll Need

For a dish that feels so rich, the ingredients are refreshingly simple. Here’s what I usually grab when I’m making this pot roast:

• Beef chuck roast – my go-to cut for pressure cooker pot roast because it gets so tender.
• Carrots – cut chunky so they don’t turn mushy.
• Potatoes – I like Yukon gold, but russets work too.
• Onion & garlic – the base of the flavor.
• Beef broth – homemade or store-bought works fine.
• Tomato paste – adds a little richness to the gravy.
• Herbs – thyme and rosemary give that classic roast aroma.
• Pressure cooker/Instant Pot – makes everything possible in under 2 hours.

I’ve learned that a little tomato paste makes a big difference — it gives depth to the broth without overwhelming it. And speaking of quick comfort foods, my kids always request lemon garlic pasta on nights when I’m not making this roast.

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Step-by-Step Guide to Pressure Cooker Pot Roast

Making pot roast in the pressure cooker is much less intimidating than it sounds. Here’s how I do it:

Step 1 — Sear the roast

I always start by searing the beef in the pressure cooker on sauté mode. It locks in flavor and gives that nice caramelized crust. Don’t skip this step — it makes the difference between good and amazing pot roast.

Step 2 — Build the flavor base

Once the meat is browned, I add chopped onions, garlic, and a touch of tomato paste. Letting it cook for a minute makes the broth richer and prevents that “raw” tomato taste.

Step 3 — Add the broth and herbs

Pour in beef broth, then stir in thyme and rosemary. This is when my kitchen starts to smell like Sunday dinner. For another comforting dish, you can check out my Instant Pot cheesecake experiments — sweet balance to this savory meal!

Step 4 — Pressure cook the roast

Return the beef to the pot, lock the lid, and cook on high pressure for about 60–70 minutes (depending on the size). Natural release for 10–15 minutes keeps the meat juicy.

Step 5 — Add veggies

After the roast cooks, I add carrots and potatoes and pressure cook for another 8–10 minutes. That way, the veggies are tender but not mushy.

Step 6 — Thicken the gravy (optional)

Sometimes I whisk a little cornstarch slurry into the broth at the end for a thicker gravy. My family loves it poured over mashed potatoes too.

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Pro Tips & Easy Swaps

• Cut veggies into larger chunks so they hold up.
• Use red wine instead of broth for extra depth.
• If you’re short on time, skip searing — but know the flavor won’t be as rich.
• Swap carrots for parsnips for a sweet, earthy twist.
• Leftovers taste even better the next day.
• Shred leftover roast and make sandwiches with crusty bread.
• If you prefer, use sweet potatoes instead of regular ones.
• Add mushrooms during the veggie step for more umami.

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Serving Ideas & Variations

I usually serve this roast with warm bread or a side salad. Sometimes I change up the flavors depending on what I have on hand:

• Over buttered noodles for a German-style roast.
• With roasted green beans for extra veggies.
• Add a splash of balsamic vinegar for brightness.
• Serve over mashed potatoes instead of including them in the pot.
• Add celery and mushrooms for a stew-like version.
• Garnish with fresh parsley for color.

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Common Mistakes (and How to Fix Them)

• Meat too tough: It likely needed more cooking time. Return it to pressure for 10–15 minutes.
• Veggies mushy: Add them later, not with the meat.
• Gravy too thin: Whisk in a cornstarch slurry and simmer.
• Burn notice: Make sure to deglaze the pot after searing.
• Too salty: Balance with a splash of water or low-sodium broth.

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Frequently Asked Questions

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You’ll Also Love

If you enjoyed this recipe, here are a few more pressure cooker favorites I often make:

• Pressure Cooker Pasta — quick and creamy pasta dinner.
• Pressure Cooker Rice Pudding — my kids’ favorite cozy dessert.
• Pressure Cooker Vegetable Soup — healthy, hearty, and easy.

For even more ideas, check out my pressure cooker recipes.