Pot Roast with carrots and potatoes (entree, meal)


minus coleslaw and cornbread


Type: entree, meal
Servings: 12
Calories: 231 (approximate)
Prep 20 m

Cook 60 m
Ready In 1 hour 20 minutes


  • 4 tablespoons olive oil, divided
  • 3 pounds beef chuck roast
  • 2 cups beef broth
  • 1 pound baby potatoes
  • 1 1/2 cups baby carrots
  • 1 medium onion, quartered
  • 1 packet dry onion soup mix
  • 1/4 cup water
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper


  1. Turn on your instapot (pressure cooker of your choice) to saute,
  2. Combine 2 tbsp oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly and set aside to soak.
  3. Add in 2 tbsp of oil and cook roast on hot until browned, turning every 4-5 minutes until all sides are cooked.
  4. Add 2 cups of beef broth to the cooker. Then add the carrot/potato/onion and soup mixture to the hotpot/slow cooker.
  5. Close and lock the lid. Select high pressure and set timer for 60 minutes.
  6. Release pressure carefully after about 5 minutes. Then unlock and remove lid.
  7. Remove roast from pot, along with vegetables and place on a serving platter, leaving drippings in the pot.
  8. 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 powder and pepper.
  9. Shred roast with two forks and serve still warm.


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