Beef Roast with Potatoes and Carrots - One Pot Meal
By :HipPressureCooking
Print Recipe
Votes: 105
Rating: 3.94
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef, Carrot, Potatoes
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
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef, Carrot, Potatoes
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
Votes: 105
Rating: 3.94
Rate this recipe!
Instructions
  1. 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.
  2. Deglaze the cooker with chicken stock.
  3. 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).
  4. When time is up, open the Instant Pot using Quick Pressure Release.
  5. Add the potatoes and place the whole carrots on top - work quickly.
  6. 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.
  7. When time is up, open the Instant Pot using Quick Pressure Release.
  8. 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.
  9. 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.
  10. Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced cooking liquid and sprinkle with parsley, thyme and nuts.
93 replies
  1. Nancylyw
    Nancylyw says:

    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!

  2. donflaig
    donflaig says:

    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).

  3. Maryjosfo
    Maryjosfo says:

    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.

  4. Classixuk
    Classixuk says:

    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.

  5. Myherogizmo
    Myherogizmo says:

    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??

  6. Myherogizmo
    Myherogizmo says:

    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.

  7. Sandys
    Sandys says:

    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!!!

  8. Amazonblonde
    Amazonblonde says:

    Used pecans instead of pistachio’s….this was so good…used my hubby’s Cabernet…home brew which made the jus so delicious ❤️

  9. vradkevichnoel
    vradkevichnoel says:

    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.

  10. Salads4lunch
    Salads4lunch says:

    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.

  11. Christineg23
    Christineg23 says:

    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!

  12. Cate756
    Cate756 says:

    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.

  13. jan5447
    jan5447 says:

    Dont leave out the last step – the juice is superb! My husband said it was the best roast he’d tasted in 70 years!

  14. Deborah Adams
    Deborah Adams says:

    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.

  15. kgrace
    kgrace says:

    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

  16. Znucapp
    Znucapp says:

    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!

  17. Sudsman
    Sudsman says:

    I don’t understand the use of the pistachios in the main body of the recipe. The crust goes on after plating?

  18. Slangdo
    Slangdo says:

    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.

  19. Rankincat
    Rankincat says:

    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.

  20. Dkfirewood
    Dkfirewood says:

    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!

  21. Karen Galaxy
    Karen Galaxy says:

    It was just OK. Meat was tender but overall flavor was bland. Will try a different recipe next time

  22. prreyes
    prreyes says:

    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.

  23. Tjpsnj
    Tjpsnj says:

    Where is the recipe? Where are the settings for the cooker?
    The app lists recipes but there are no ingerdients amounts or cooker settings! ????????

  24. azmikey2000
    azmikey2000 says:

    @tjpsnp You can see the ingredients and intructions by clicking on the various “buttons” at the botton of the screen when displaying a recipe.

  25. Kobuu
    Kobuu says:

    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.

  26. MirandaH
    MirandaH says:

    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 .

  27. drlesley
    drlesley says:

    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.

  28. Moorbr
    Moorbr says:

    Directions are terrible. Watched video and the lady doesnt even use all the ingredients listed. Will not make again

  29. HonestAbeX1
    HonestAbeX1 says:

    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?

  30. Mack007
    Mack007 says:

    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.

  31. Flakeyone
    Flakeyone says:

    Worked perfectly. 40 minutes is plenty of time usinghihh pressure. I used the trivet to keep meat of bottom of pot.

  32. H2pd
    H2pd says:

    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.

  33. Mikecatl
    Mikecatl says:

    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.

  34. Whughes0111
    Whughes0111 says:

    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.

  35. theskeemer
    theskeemer says:

    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.

  36. Pointy_End
    Pointy_End says:

    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.

  37. HollyClewis86
    HollyClewis86 says:

    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!

  38. MagicC7356
    MagicC7356 says:

    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.

  39. Selinaflowers97
    Selinaflowers97 says:

    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.

  40. choochootran
    choochootran says:

    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)

  41. Ismsue
    Ismsue says:

    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.

  42. Dcroker8829
    Dcroker8829 says:

    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.

  43. Nick G
    Nick G says:

    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!

  44. Nickr87
    Nickr87 says:

    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

  45. Instant Pot
    Instant Pot says:

    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).

  46. Mary
    Mary says:

    What do I do with the bunch of parsley?? Also, there are no instructions regarding the crust, only ingredients. Help!

  47. Dkrupa1014
    Dkrupa1014 says:

    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!

  48. Bhorvath
    Bhorvath says:

    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!

  49. ajones4.juiceplus@gmail.com
    ajones4.juiceplus@gmail.com says:

    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.

  50. deaTyler
    deaTyler says:

    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!

  51. TreyBae
    TreyBae says:

    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.

  52. KaraAnzer
    KaraAnzer says:

    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.

  53. Pepperpoo
    Pepperpoo says:

    My husband made this and it was delish….only he traded off the pistachios and added Banana Peppers instead! It turned out great!

  54. Nadalada
    Nadalada says:

    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.

  55. DanetteT
    DanetteT says:

    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!

  56. Lilybets
    Lilybets says:

    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.

  57. Hedobum
    Hedobum says:

    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.

  58. 0verbord
    0verbord says:

    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!

  59. Carolyn
    Carolyn says:

    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!

  60. Glen026
    Glen026 says:

    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.

  61. Instant Pot
    Instant Pot says:

    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.

  62. Snooper
    Snooper says:

    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.

  63. Hedobum
    Hedobum says:

    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

  64. Mrs. Shockley
    Mrs. Shockley says:

    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.

  65. Instant Pot
    Instant Pot says:

    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.

  66. Missusprimly
    Missusprimly says:

    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.

  67. Keaner
    Keaner says:

    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.

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