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Classic Oatmeal-in-a bowl
Beef Roast with Potatoes and Carrots - One Pot Meal
| By : |
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
6-8 servings
|
Ingredients
- 2-4 pound beef roast no longer than the width of the pressure cooker
- 1 1/2 cups chicken stock
- 1 tablespoon olive oil
- 2 pounds potatoes roughly cubed
- 1 pound carrots peeled
- 1 bunch parsley chopped
- 1 cup red wine
- 4 tablespoons butter unsalted
- 2 tablespoons thyme fresh
- 4 tablespoons pistachio chopped
Optional Crust
- 4 ounces pistachio nuts crushed, shelled and salted
- 1 tablespoon black pepper
- 2 tablesoons fresh thyme
Ingredients
Optional Crust
|
Instructions
- Press [Sauté] to pre-heat the cooker. When the word “Hot” appears on the display, add a swirl of olive oil and sear the roast well on all sides.
- Deglaze the cooker with chicken stock.
- Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [+] button to set 45-50 minutes of pressure cooking time (depending on the thickness).
- When time is up, open the Instant Pot using Quick Pressure Release.
- Add the potatoes and place the whole carrots on top - work quickly.
- Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [+] or [ - ] button to set 10 minutes of pressure cooking time.
- When time is up, open the Instant Pot using Quick Pressure Release.
- Remove the carrots to a serving platter and slice them. Remove the potatoes with a slotted spoon and place on the serving platter. Take out the roast, and place on a plate tented with aluminum foil to rest.
- Filter the cooking liquid through a fine sieve and put it back in the Instant Pot. Add the wine and butter and reduce the liquid in the pressure cooker, without the lid, to about half using the [Sauté] function.
- Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced cooking liquid and sprinkle with parsley, thyme and nuts.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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There is no roast listed in the list of ingredients.
I was surprised this called for zero spices. I made this with a frozen roast. Cooked manual for 90 minutes with 2 cups water. 1 bag baby carrots with one small onion (we are staying with family and they don’t keep much real food around) cooked for 30 minutes high pressure. Took everything out. Used saute to reduce the liquid.. turned out great! Good flavor. No potatoes (did not have any) flavor was spot on!
The manual is clear that we are supposed to use 3 cups of water or liquid formpressure cooking, yet the recipes don’t mention that. This recipe calls for 1 1/2 cups of broth. Are you adding water? (8 l model).
Couldn’t find anywhere that said when or how to use the wine. Maybe I was supposed to drink it while cooking? Had a few glitches (my fault) but turned out good anyway. I think next time i’ll use some Lipton Onion soup mix. Didn’t reduce liquid at the end either.
Absolutely perfect! Even the gravy was beautiful. Restaurant quality for sure.
I didn’t fancy peeling pistachios so I used some smoked almonds instead.
Other than that, no changes.
In the process of cooking this now. I see the ingredient list calls for 1 bunch of parsley but i dont see what to do with it in the instructions… am i blind??
The steps in this recipe leave something to be desired…i found what appears to be the original recipe at hippressurecooking.com and it has much more detail including removing the fallen pistachios which i definitely didn’t do as well as what to do with the bunch of parsley. I suggest reading through the instructions thoroughly to determine the prep of all the items such as what should be chopped versus mashed and that the carrots should be whole.
Great, easy & delicious!
Omg! My last message wasnt posted???! All i can say is i used the meat potatoe and carrot part of this receipe. I added my own preferences and away i went what a perfect meal!!!! The normal 5-7 hour sunday meal (growing up) done in under 2 hours! Prep-eating-clean up!
If you dint have one if these pots, get one. And give one to the chef of the family! You wont go wrong!!!
It was very good and wr loved the aus jus sauce.
Used pecans instead of pistachio’s….this was so good…used my hubby’s Cabernet…home brew which made the jus so delicious ❤️
Awesome tender roast beef. This is defintely the way to cook roast beef. Next time I will sear the roast beef longer until it has a brown crust.
The roast was tender & delicious but my potatoes turned to mush. I used yukon gold potatoes cut into large chunks, perhaps baby potatoes would work better or a reduced time for the vegetable step.
Made this with 3lb FROZEN chuck roast, so no searing or encrusting. In pot with can of chicken broth (why not beef?). Manual 80 min; QR. Added fingerling potatoes, baby carrots, (brussel sprouts, had I thought of it), chopped onion and parsley; manual 15 min.; QR. Remove solids; keep warm. Add wine, beef bouillon and dash Worchestershire to pot; reduce on ‘saute’. Thickened with cornstarch even. Plate food, top with demiglaze and sprinkle with chopped pistachios. SO good!
A bit flavorless. The meat was juicy, but didnt leave you wanting more after the first bite. Veggies cooked fine. Great start, but room for more flavor development.
Dont leave out the last step – the juice is superb! My husband said it was the best roast he’d tasted in 70 years!
I made this last night. This was the best pot roast i have ever made. It was delicious, I actually did not use the pistachios but it really was amazing and the roast just fell apart.
used beef broth i stead of chicken (beef seems obvious choice). I added onions and garlic to the beef- did not do pistaschios. Good texture and loved how the potatoes & carrots turned our
Loved it. First recipe I made when I received my instant pot. Even though i messed it up a bit, it was the moistest roast i ever made. Loved it!
The best roast with potatoes and carrots that I ever made!!!
I don’t understand the use of the pistachios in the main body of the recipe. The crust goes on after plating?
I have cooked pot roast in a pressure cooker for 40 years
I pout the carrots and potatoes in with the browned meet, along with onion and Worcestershire sauce, and cook for 20 to 30 minutes (depending on how much meat there is). The meal always comes out juicy and tender. I make gravy with the liquid, using corn starch.
Very easy and quick. The roast was tender enough to cut with a fork. I didn’t make the wine sauce; I reduced the liquid to 2 cups on saute after removing the roast and veggies. Shook together a half cup cold water and 1/4 cup flour, and added it slowly to the hot liquid. Boiled and stirred for one minute. More like traditional gravy but I didn’t skim or strain the liquid. Simple and tasty.
This was very easy to prepare and delicious. I cooked a frozen roast for 85 minutes, substituted beef broth and used the remaining liquid (without red wine) to make gravy after removing the roast and veggies. Yummy, thank you!
It was just OK. Meat was tender but overall flavor was bland. Will try a different recipe next time
This recipe was ok. I would add spices before searing the meat. Recipe calls for 1.5 cups of chicken stock, I’d rec. using whatever the min. liquid measurement your model calls for. I would have left the roast in for another hour before adding the veggies because the meat was still tough. I had to put my veggies in for 20 minutes because 10 was not enough. The wine sauce at the end wasn’t that great. Will try again with alterations. I’m using the 8qt ultra model.
Do you cook on high or low pressure?
Where is the recipe? Where are the settings for the cooker?
The app lists recipes but there are no ingerdients amounts or cooker settings! ????????
@tjpsnp You can see the ingredients and intructions by clicking on the various “buttons” at the botton of the screen when displaying a recipe.
Beef ended up coming out dry and overdone at 48 min. Carrots undercooked based off recipe and potatoes were perfect.
The sauce? Meh. Next time no wine. It never reduced and thats all you can taste. Overall the flavors were bland. I ended up throwing mrs. Dash over everything to give it a little something.
Might have to make some alterations if I try this again.
Awesome!…i had a 3# roast and would use 1:10 pressure when i make again
Put salt and pepper on roast before searing and added a few sprigs of thyme to liquid. Did meat 45 minutes would do maybe 40 mins next time. Potatoes perfect but carrots way over cooked.
Only added 1/4 cup of wine and made cornstarch slurry to thicken sauce .
This was great, I had a 3 lb roast, added garlic cooked for 55 minutes then added carrots, mushrooms and celery for a further eight minutes.
Directions are terrible. Watched video and the lady doesnt even use all the ingredients listed. Will not make again
This is a terrible recipe. Some of the cook times are inaccurate because meat is a bit dry, potatoes and carrots were mushy (you put it in while hot liquid present so the 7 min of pressurizing time is extra cooking time that is not factored in).
The flavour is bland side because no seasonings, herbs or spices in the list of ingredients. Also, 1 cup of wine is too much. I tried 2/3 cup and strong … try 1/3 or 1/4 cup.
Maybe tweak meat cook time to 40min and veggie cook time to 5min?
Add onion and garlic. Drink the wine. Use beef broth with a little flour for gravy. No thyme, it’s not a Turkey. At end user kitchen bouquet and worcestershire to make gravy.
Worked perfectly. 40 minutes is plenty of time usinghihh pressure. I used the trivet to keep meat of bottom of pot.
Should have cooked 65 minutes in high. Needs salt added to the recipe. All the sound sdpd be added before searing ther meat. And did I say it needed salt!? And no thyme.
meat was dry and flavorless
This was not good. The meat was like leather. It was my first roast attempt in the pressure cooker and I just wasted a $24.00 piece of meat. I followed the recipe precisely. Just remember when you make this and its terrible….you were warned.
I started with a two pound chuck roast and because of all the negative reviews I adjusted the cooking times and ingredients. 40 minutes on normal/high pressure cook setting was perfect for a moist fall apart roast. I added chopped onion, garlic powder, celery and salt and pepper. I cut back the time from 10 minutes to 6 minutes for the vegetables to get the desired texture. With these adjustments you should get a delicous moist meal.
Loved this! Worked out perfectly! My first dish with InstPot. Excellent!!!
This was our first instantpot recipe as well. We shortened the cook time to 40 and should have done even less maybe? The roast was on the small end of the 2 four pound range, cooked the vegies the full 10 minutes and they were fine, somewhat bland.The meat was chewy but good, especially when doused with ikea lingonberry jam. We used less thyme no wine and an onion. Scooped out the vegies and put them in a serving bowl using slotted spoon. Instead of reducing made delicious gravy.
I agree with the negative reviews
Calculations were way off
This came out really well but I adjusted the recipe based on some of the comments; my wife is still in shock that I made a roast.
Cooked a 2lb roast for 40min and it was well done. I will try a little less next time.
Cooked vegetables (large whole carrots and medium cubed white potatoes) for 7min and they were borderline overcooked. I’d recommend 5 or 6min and adding some garlic/onion powder.
I only used 1/3 cup of wine for the sauce and that was plenty.
The meat was good but it wasn’t “fall apart good” like it usually is in my crock pot! I don’t know what I did wrong except i may need to adjust the time a little next time and maybe even the pressure! I had a small rump roast and cooked it for 35 minutes!
Got an Instant Pot for Christmas and this was my first meal cooked in it. I did my potatoes in a hot air fryer like roasted potatoes (my wife is British) and only put carrots in the last 10 minutes. The roast was very tender and the flavor was amazing. The carrots and potatoes very also very good. I will definately make this again.
I made this but with a beef roast kit I bought and it came out really good. Considering it was the first thing I officially made in my instant pot.
First time using pot. Turned out perfect. Used beef broth not wine
This recipe is a bad dinner. The 2 pound roast I had was overcooked and rubbery. The carrots were mushy and over steamed, and the wine ratio was incorrect.
Additional steps to fix recipe:
1) Prior to searing apply salt and pepper rub.
2) Get a fattier piece of meat or cook “low and slow” to get tender meat.
3) Reduce potatoe and carrot cook time, the time for the instant pot to repressurize isn’t accounted for in the cook time. Alternatively, use larger carrots and keep the time
4)
This was my first dish made
in the Instant Pot and it was super easy and sooo delicious!
Just okay. After reading your helpful reviews, we cooked a 2.13 lb roast for 35 minutes. That was perfect, but a good cut of meat turned out tough in the middle. Vegetables cooked for 6 minutes and would have been fine had I not cut the potatoes so small. The celery I would not suggest, as it was stringy.
In the future, we will go back to roasting in the oven. This came out bland and we would use beef stock, not chicken. We would also put wine in right away. I did when I added vegetables.
It was dry, needed additional salt.
Cooked a 3.5 lb roast and added 10 minutes to the pressure cooking time (55 min). Used a full can of chicken broth and liberal salt and pepper on the meat. Added potatoes and carrots when done and cooked for 12 minutes more. We did not eat until almost an hour later but everything was very tender and tasty. The meat was a little dry, my wife remarked, but drizzled some of the broth over it and it soaked up the broth, which seemed salty and flavorful, as well as the potatoes.
Didnt know if we leave the valve vented or not?
Got my instant pot for Christmas, this was the first meal i made it was fantastic! Just like if I made it in the crockpot. If its your first time allow for more prep time and follow the instructions. Its was my first time with a pressure cooker and still got it done in an hour. I couldn’t believe it got the potatoes and carrots done in 10 min simply awesome!
Hi 1bdgranny,
When pressure cooking you must always have the steam release on sealing.
These instructions are horrible… left me guessing a lot on when to use stuff and the video was about as bad…. i should probably just scour youtube in the future for recipes that give full instruction
Hi Nick,
This is a multi step recipe. To make cooking easier you can prep all the ingredients and add them when it says too.
What part were you left guessing? All ingredients were used and the programs used were stated (if no pressure level is stated always use High pressure).
What do I do with the bunch of parsley?? Also, there are no instructions regarding the crust, only ingredients. Help!
TERRIBLE. COMPLETELY RUINED A NICE CUT OF MEAT!!! The timing on this thing was awful! Dried the meat out to tough rubber! I hope i can save this cut of meat and at least soften it with a change if plans! Beef stew! Ugh!
Just got the instant pot and tried this recipe. The meat was very good but the vegetables were a little overcooked. Will need to adjust times when making this again. Regardless, my family enjoyed it!
I loved the quickness and simplicity of this recipe but there wasn’t a ton of flavor. I am one to follow recipes without trailing too far off, so by the time i realized i hadn’t added any spices, it was too late. I was confused about the fresh bunch of parsley to chop, couldn’t figure out where that goes and if it was garnish, why a whole bunch? I will definitely make this again with some added ingredients of my own because, again, it was so easy to just throw everything in the pot.
This was the first thing we ever cooked in the Instant Pot. We reduced some of the time because our roastbwas smaller but you can cut back the time much more. Meat was a lil overcooked at 40 minutes and veg were overcooked at 8 minutes. We put all the spices in the broth. Added garlic and onions. Turned out well enough!
Was great but after I took out the meat and potatoes, I added some corn starch to the liquid to thicken it. It also needed seasoning – fresh ground salt and pepper, Rosemary, parsley and chopped onions. I also didn’t strain the liquid. No reason to. Put the meat and potatoes back in the liquid and severed it as a stew of sorts.
Cooked nice but needed seasoning. I added garlic, salt & pepper, onion salt, thyme and tomato paste before cooking. I put the carrots and potatoes in for 8 minutes and they were still mushy.
My husband made this and it was delish….only he traded off the pistachios and added Banana Peppers instead! It turned out great!
Thanks to everyone who added suggestions. Made a few adjustments and it turned out great!
Needed much more seasoning than what was depicted in the instructions (we added salt, pepper, and garlic powder). Added quarted onions to the pot along with the carrots and potatoes for more flavor. Was real annoyed by the ingredient list: flour was not listed but was used “a little bit” in the video (how much? A little bit can be different for everyone). Got pistachios for the optional crust with absolutely no direction on how to use them other than a garnish. Result was ok. Could be better.
The video with the lady is fantastic!
Used a 7-bone roast. Used beef broth, not chicken. Cooked meat for 45 minutes. Added potatoes. Do not cube too small or they will get mushy. Cooked those for 10 minutes. Meat and potatoes both tasted like the roasts I cook all day. Would highly recommend!
Oh my gosh! That was the best pot roast I’ve ever had and the first I’ve ever made. It was so very easy. It was perfectly cooked. The sauce was delicious and the nuts were a nice touch. I’ll definitely make this again.
Very delicious!!
Love recipe everything flavorful and juicy
Not too bad. Once again, another recipe that calls for too much cooking time. This instant pot doesn’t need near the time these recipes are asking for.
I reduced the cooking time to 35min and it was still too much. Roast beef should be at least a little pink in the middle.
At least the potatoes and carrots were done well. Probably could have reduced the vegetable cokking time to 8 minutes and they would have been perfect.
All in all, the meal still tasted awesome.
Perfect every time!!! Full, healthy meal with super easy directions and very little prep. 🙂
55 minutes. Medium/rare 150f on 3lbs cross rib roast.
Based on what other wrote about reducing the cook time, i cooked a 2.5lb dry rubbed pot roast for 30 mins then added potatoes, carrots, celery, and onions and cooked them for 5 minutes. One word …. Perfect! Best roast beef dinner i ever made. Roast was medium and the veggies cooked perfectly, not “mushy” like one pot meals tend to be. Everything was loaded with flavour. Added a little flour / water mix to the remaining juices and the gravey thickened up almost immediately. Very impressed!
Ingredients list parsley but the recipe deosn’t say when to use it. I agree with other comments about the parsley. We were so frustrated with these directions that we are ready to take it back to the store. When we added the vegetables nothing happened when we put the lid back on. It took 15 minutes to build pressure back up but no where does it tell you that. We were trouble shooting when we didn’t need to. Uhhhhhh!
For a 3 lb roast you only need 15-20 minutes pressure cooking followed by 8 minutes for the potatoes and carrots. I added an onion while searing the roast, then placed the roast on them after deglazing the pot with beef stock. Made a gravy after removing roast,potatoes & carrots. Don’t forget to season the roast before searing.
Hi Carolyn,
We are sorry to hear you are frustrated.
This recipe is listed as medium difficulty. We recommend using recipes listed as easy while learning to use an Instant Pot Pressure Cooker.
The parsley is listed in the last instruction to top at the end as a garnish.
Any time you release pressure to add ingredients, you will have to wait for the pressure to build back up. The recipe and instructions are meant for users that are comfortable with pressure cooking, that is why it is listed as medium difficulty.
Is the cooking time for the roast based on a thawed meat? Thanks!
Very delicious
Instruction is not clear/ same as video. Didn’t even say when to put in parsley. Not sure th 2 tbsp thyme is for before or fter cook either. Anyway, i skip this two ingredients.
Hi Snooper,
Both are added at the end in the last step.
Cooking time was entirely too long for a properly cooked roast. The center should have been a little pink. Vegetables turned out well with 10 minutes cooking time…any more and they would have been mush.
It of course was delicious but it would have been nicer if it weren’t so well done
Used venison roast, just a splash of wine to deglaze, and beef broth, not chicken. Added1/2 package beefy onion soup mix. Wrapped carrots in foil to keep from overcooking. Did 35 minutes first, then 10 for veggies. Turned out great.
Anyone else have an issue wirh tbe roast being tough? Great flavor!
Hi Pastortopher,
Two reason that would have caused tough meat.
1. quick releasing the Instant Pot instead of Naturally Releasing The Pressure.
2. The roast wasn’t cooked long enough for the thickness and size.
Followed cooking times for a 2.3 lb. roast. Roast was tough and veggies a bit underdone. I’m a newbie but I have read that meats should have the slow release.
I’ll be looking for another recipe.
Easy recipe to follow. I’ve tried this one a few times now. Definitely followed reviews and cooked for much less time. For a 3lb roast I cooked for for approx 20 mins. For a 2lb roast I cooked for 12 mins. 8 mins for the potatoes. Seasoned with dry rub before searing and used beef broth the second time instead of chicken. Simple and delicious. Hard to believe that you can make a roast dinner in under an hour.
Loved this better than oven or slo-cooker version!
My daughter bought me the 8 qt. Instapot for Mothers Day-used it today and made this beef roast receipe-changed it around a little-but followed the times and it turned out AMAZING!! SO tender and delicious!! LOVE IT!! Just beef roast, onion, carrots, celery and potatoes-beef bullion paste, water and was wonderful!! Still blows my mind gow good it was!! Meet would melt in your mouth!
So… im in IT and the app seems to make me print the instructions. Not super happy with the app!!!
I must have picked the wrong cut. Totally dry. I guess we’ll have tacos for the next two weeks.
Hi eac3139,
The app does not require you to print the instructions.
There are tabs at the bottom of each recipe to switch between recipe description, ingredients and instructions.
I hope this helps.
If you have any feedback feel free to submit a support ticket.
Just finished making this. Si yummy and super flavorful!
Family was pleased!
This was amazing!
This was my first meal i made when I bought my instant pot last week.
I did change a couple things. I did not use chicken stock, I used beef and I accidentally grabbed broth instead of stock, but it worked perfecty. I also didn’t bother with the parsley and used a slightly bigger piece of meat.
To our surprise, this tasted as if it cooked all day. The meat was so tender, it was falling apart and the carrots were not mushy.
It turned out AMAZING and delicious!!
I made it, except for the gravy. I like my own. The whole family loved it.