instant pot eye of round roast with potatoes and carrots
By Fatemeh Nadafian on Saturday, April 30, 2022
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Roasting
It is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.[1] Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
This Instant Pot Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot method of cooking a Pot Roast is as tender as a traditional recipe but cooks in less than half the time!
Sunday Pot Roast in the Instant Pot
Pot Roast has always been a favorite Sunday dinner in our family. Sometimes we make it with mashed potatoes, sometimes with ingredients like carrots and potatoes cooked with the roast. Either way, it is always delicious. Because I sometimes forget to put the roast in the oven or slow cooker in time, I find myself scrambling to get dinner ready. I’ve walked in the door from church and thought, “SHOOT! I never put the roast in!” If you are like me, this Instant Pot recipe is a lifesaver — especially on those days. As an Amazon Associate we earn from qualifying purchases.
Instant Pot Pot Roast (Sunday Pot Roast)
This Instant Pot Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot method of cooking a Pot Roast is as tender as a traditional recipe but cooks in less than half the time!
Sunday Pot Roast in the Instant Pot
Pot Roast has always been a favorite Sunday dinner in our family. Sometimes we make it with mashed potatoes, sometimes with ingredients like carrots and potatoes cooked with the roast. Either way, it is always delicious. Because I sometimes forget to put the roast in the oven or slow cooker in time, I find myself scrambling to get dinner ready. I’ve walked in the door from church and thought, “SHOOT! I never put the roast in!” If you are like me, this Instant Pot recipe is a lifesaver — especially on those days. As an Amazon Associate we earn from qualifying purchases.
Update: Since we first created this recipe, we’ve had many comments regarding the success of this recipe. We’ve updated the original post to include some of the most frequently asked questions and comments.
What Cut of Beef is Best for Pot Roast?
For this recipe we use a boneless chuck roast but there are several different cuts of meat you can use. Here is a list of the best cuts of meat to use for pot roast:
- Chuck roast
- Ribeye or Eye of round roast
- Brisket
- Top sirloin petite roast
- Bottom round rump roast
- Top round roast
How Long Do I Cook a Pot Roast in an Instant Pot?
Instant Pot Pot Roast cook time varies depending on the size of the roast. A 2-pound roast should take about 45–50 minutes on high pressure. Each additional pound should be an additional 8–10 minutes. Check in the comments below to see the times others have used with success.
Why Use an Instant Pot?
Have you joined the instant pot craze??
I put it off, like I usually do with new kitchen gadgets, because I was afraid it was a funky trend that would fizzle out but after friends raving non stop about theirs, I broke down and got myself one.
I’m obsessed! Where has this thing been all of my life?
And just to clear things up, I say “Instant Pot” because that’s the brand that I own and is most familiar with everyone, but these recipes are not sponsored by the brand in any way and any pressure cooker will do just fine! I don’t care what brand it is, just get your hands on one pronto. It’s seriously takes one pot cooking to a whole new level of awesome.
Can I Use Frozen Beef for This Recipe?
You wouldn’t think that you’d be able to go from freezer to Instant Pot in this recipe, but, just like using frozen chicken breasts, you can also use frozen beef for this recipe. Because the meat cooks with steam and pressure, it will thaw and then cook all at the same time.
The only difference is in the cooking time. Add about 20–30 minutes to your pressure cooking time if going with a frozen roast. No need to sear it either, just rub the spices on the roast and then put the frozen roast in the pot and go to the pressure cooking step.
How Do You Cook a Roast in an Instant Pot?
To cook a beef roast in an instant pot, follow these simple steps!
- First, season the meat generously on all sides.
- Add oil to the pot and set to the saute setting. Sear meat on all sides, then set the pressure cook setting on high.
- Add beef broth along with potatoes, onions, and carrots if desired, cover, and cook.
- Once finished cooking do a natural release for 10 minutes, then a quick release until the float valve goes down.
- Remove lid, transfer roast and veggies to a platter, and shred the roast.
That’s all there is to it! Now read on to find out what people have to say about this revolutionary way to cook your favorite Sunday dish, the famous Pot Roast.
Can you Make Mashed Potatoes and Gravy with Instant Pot Pot Roast?
Yes! If you are a mashed potato fan, you’ve got to try my favorite Pot Roast with Mashed Potatoes and Gravy recipe! It’s made with dry onion soup mix (SO much flavor!) and you’re only putting four ingredients into the Instant Pot so it is truly the easiest pot roast you will ever make and so fall-apart tender. When the roast is done, you pull out the potatoes and mash them with sour cream, salt, pepper, and garlic and top them with savory beef broth gravy right from the Instant Pot!
INGREDIENTS NEEDED
- Chuck Roast: For a tender roast, you really want to select a cut of beef that is well marbled, like a chuck roast. A round roast or brisket will work, but won’t be as tender.
- Beef Broth: Use low-sodium beef broth or stock to control the sodium content.
- Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish comes in a jar in the refrigerated section of the grocery store (usually by deli meat), and is simply grated horesardish, water, vinegar, and salt.
- Potatoes: You can use any potato you like–russet, red, Yukon Gold, or baby potatoes. They all work great and help to round out this pot roast dinner.
- Carrots: Use baby carrots or whole carrots that have been peeled and chopped.
With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
Step 2
Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
Step 3
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Step 5
Remove roast from pot and place on a serving platter, leaving drippings in the pot.
Step 6
Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
Step 7
Slice roast and serve with vegetables and gravy.
WHEN DO YOU ADD POTATOES AND CARROTS?
For a complete meal, potatoes and carrots always pair perfectly with a tender pot roast. However, I do not recommend cooking small potato chunks or baby carrots the entire time you cook your pot roast, as your vegetables will turn to mush.
Instead, it is best to cook your potatoes and carrots AFTER the roast has cooked, when the meat is resting. I recommend that once the roast has cooked, remove it from the inner pot. Tent with foil to stay warm while the vegetables cook. Add in the potatoes and carrots and set the cooking time to 10 minutes on high pressure. Once the potatoes and carrots are cooked, you can slice up the roast and serve with the perfectly cooked vegetables.
Thank you for staying with this post “instant pot eye of round roast with potatoes and carrots” until the end.
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