Instant Pot, Slow Cooker, or Oven Beef Pot Roast, Carrots, and Potatoes

Instant Pot, Slow Cooker, or Oven Beef Pot Roast, Carrots, and Potatoes makes the most tender pot roast with lots of flavor. Using a pressure cooker, slow cooker, or oven makes this one pot meal so easy to make. This recipe makes enough for 4 servings or increase the amount of beef to make up to 8 servings. You’ll love this recipe!

Almost every Sunday when I was young, my mom would have a beef pot roast cooking while we went to church. I remember walking in the door after church and smelling the delicious beef, carrots, and potatoes cooking. I used to think it was the homiest and most comforting smell and I still do! I love this recipe and I not only included the Instant Pot method but also slow cooker and oven versions in the notes section for whichever you would like to use. I like to add the carrots and potatoes at the end of cooking so that they don’t turn into mush. I also like this without the baby potatoes and I make mashed potatoes or mashed cauliflower to serve with the beef pot roast and carrots. My kids beg me for this about twice a month no matter the weather outside because it really is delicious and the ultimate comfort food.

INGREDIENTS TO MAKE INSTANT POT, SLOW COOKER, OR OVEN BEEF ROAST, CARROTS, AND POTATOES

• Beef chuck roast, fat trimmed and cut into large chunks
• Vegetable or canola oil
• Onion powder
• Garlic powder
• Salt
• Ground black pepper
• Paprika or smoked paprika
• Beef stock, (2 cups stockfor 3 lbs. beef roast or 4 cups stock for 6 lbs. beef roast)
• Worcestershire sauce
• Fresh rosemary
• Fresh thyme
• Whole garlic cloves
• Yellow, white or red onion
• Carrots
• Baby Yukon or red potatoes
• Water
• Corn starch

OPTIONAL SUBSITUTE FOR BEEF STOCK:

• Better Than Bouillon: A few years ago a friend introduced me to this beef base that you just mix in hot water to replace stock. It’s really good and I like to keep some in my refrigerator for when I’m out of beef stock.

HOW TO MAKE INSTANT POT, SLOW COOKER, OR OVEN BEEF ROAST, CARROTS, AND POTATOES

• Trim the beef roast of the fat and cut into large chunks, about 4-8 chunks depending on how many pounds of meat.
• In a small bowl, stir together onion powder, garlic powder, salt, black pepper, and paprika.

• Rub the spice mixture on the beef chunks; set aside.
• Heat the the Instant Pot by pressing SAUTE. 
• Drizzle oil into Instant Pot, wait one minute, then using tongs place enough of the chunks to touch the bottom of the pot.
• Do not move for 3-4 minutes until well seared and browned.
• Use the tongs to turn the beef onto another side for 3-4 minutes, repeating until all sides are browned.
• Remove from the pot and place on a half baking sheet and repeat with the other chunks of beef roast until they are all browned.
• Switch the Instant Pot to PRESSURE COOK on High Pressure for 50 minutes for a 3-pound and 70 minutes for a 6-pound beef roast.
• Place all of the beef back in the Instant Pot along with the onions, fresh rosemary, fresh thyme sprigs, and garlic cloves.
• Pour the Beef Stock and Worcestershire sauce over the beef roast.
• Place the lid on the pot and turn to the lock position.
• Make sure the vent is set to the sealed position.
• When cooking time is up, turn the vent to the release position, wait for the float valve to drop down, and open the lid.

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• Add the carrot chunks and whole baby potatoes.
• Seal the lid again and press PRESSURE COOK on High Pressure for 15 minutes.
• When cooking time is up, do a natural release for 15 minutes.
• Then turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.

• Transfer the beef roast, carrots, onions, and potatoes to a serving platter and shred the roast with two forks into chunks.
• Ladle some of the warm beef stock over the shredded beef.
• Cover loosely with aluminum foil while making the gravy.

• Make the gravy: Using a small mesh strainer over a 2 or 4 cup liquid measuring cup, ladle 2 cups of warm beef stock. In a small cup or bowl, whisk together the 2 Tbsp cornstarch and ¼ cup water.
• Discard the rest of the stock in the Instant Pot and set to the SOUP setting.
• Whisk together the cornstarch-water mixture and the strained 2 cups beef stock.
• Continue whisking until the gravy thickens.
• Add salt, black pepper, and garlic powder, to taste.
• Serve the beef gravy with the beef roast, carrots, and potatoes.
• (The gravy can also be made on the stove top in a small sauce pan over medium heat).

SLOW COOKER METHOD:

• Rub the trimmed beef chunks with the spice dry rub.
• In a large skillet over medium-high heat on the stove, brown the chunks of meat on all sides for 3-4 minutes each side.
• Place browned beef, onions, garlic, rosemary, thyme in the slow cooker.
• Pour the beef stock and Worcestershire sauce over the beef.
• Cover with the lid and cook on HIGH for 4 hours or on LOW for 6-7 hours.
• Add the carrots and potatoes.
• Continue to cook on LOW for 1 more hour or on HIGH for 1 more hour.
• Transfer the beef and vegetables to a serving platter and follow the instructions above to make the gravy on the stove top. 

OVEN METHOD

• Preheat the oven to 325°F and arrange the rack in the middle of the oven.
• Rub the trimmed beef chunks with the spice dry rub.
• In a 6-quart or larger Dutch oven over medium-high heat on the stove, heat 2 Tbsps olive oil until shimmering.
• Sear the chunks of meat on all sides for 3-4 minutes each side.
• Place browned beef, onions, garlic, rosemary, thyme in the Dutch oven.
• Pour the beef stock and Worcestershire sauce over the beef.
• Bring to a simmer, then cover with the lid and place in the oven.
• Braise for 2 hours.
• The meat should be tender but not falling apart yet.
• Uncover and arrange the carrots and potatoes into the braising liquid around the roast.
• Cover again, return to oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
• Remove from oven and transfer beef and vegetables to a serving platter.
• Shred the beef with two forks; set aside.
• Cover loosely with foil to keep warm.
• Throw away the stems from the rosemary and thyme.
• Make the gravy according to the directions above.