This easy Instant Pot balsamic pot roast recipe with carrots and potatoes can be made in less than an hour. This tasty roast is tender and mouth-watering.
With just a few steps, this balsamic pot roast pressure cooker recipe can be made in your kitchen in less than an hour. The delicious roast will come out juicy and tender, paired with flavorful carrots and potatoes for the perfect comfort meal that your whole family will enjoy.
Instant Pot Balsamic Pot Roast
I have been busy cooking with my Instant Pot again. It is a brilliant cooking device that I break out almost every week.
Earlier I shared with you my Instant Pot Italian Beef Dinner Recipe. My family loves pot roast, so I like trying to come up with new ways to make it. This week, I am sharing with you how to make this Instant Pot Balsamic Pot Roast with potatoes and carrots. I am not sure which I like more.... they are both good. I suggest you try both and tell me which you prefer.
The Instant Pot is fantastic for pot roasts because they come out cooked like you have been slowly cooking them forever and they were finished in an hour or less.
For this Instant Pot Balsamic Pot Roast recipe, I used those cute little pearl onions. I don't use them enough in my recipes and it is such a shame because they are so flavorful. They really are terrific in this dish.
Balsamic Gravy
The balsamic gravy really gives the roast and potatoes a nice finish. The gravy is a little sweet and a little salty mixed in with that lovely beef flavor. I mix in cornstarch in the end to thicken up the gravy. You can totally skip this step if you wish. The sauce will be more watery... but it will still have that incredible flavor.
For more Instant Pot Inspirations like this balsamic roast beef slow cooker recipe, check out: Instant Pot Shredded Buffalo Chicken, Instant Pot Hawaiian Pulled Pork, and 15 Minute Instant Pot Salsa Verde Chicken.
Also, if you enjoyed the balsamic roast beef slow cooker recipe, please let me know in the comments. Don't forget to share with friends and family.
📖 Recipe
Balsamic Roast Beef Slow Cooker Recipe with Carrots and Potatoes
Ingredients
- 3 lb beef chuck roast
- 1 tbs olive oil
- 14.4 oz frozen white pearl onions
- 6 crushed garlic cloves
- 2 lb potatoes quartered
- 1 lb baby carrots
- ½ cup beef broth
- ½ cup balsamic vinegar
- 2 tbs soy sauce
- 1 tbs brown sugar
- 1 tbs Worcestershire sauce
- 2 tbs cornstarch optional
Instructions
- Turn on Sauté setting.
- Add olive oil and brown beef chuck on both sides.
- Remove meat from heat.
- Add garlic and onions and cook until tender.
- Mix balsamic vinegar, beef broth, soy sauce, brown sugar, and Worcestershire sauce in a small bowl. Pour into Instant Pot.
- Add potatoes, beef chuck roast, and carrots.
- Cook on Manual + High for 45 minutes.
- Naturally release.
- To thicken sauce, remove beef, onions, carrots, and potatoes. In a small bowl, mix ½ cup of pot roast broth with cornstarch making sure there are no lumps. Add mixture back into the Instant Pot with the gravy. Cook on Sauté setting until the gravy has thickened. Pour over roast and potatoes.
Nutrition- Nutrition info is based on estimation only.
Les Ganson says
This one of the more flavorful pot roast we've ever made. We don't own an instant pot, so we used a crock pot. It took about 7 hours, but well worth it! Sometimes our pot roast's come out dry, but the chuck roast was a good choice. Like the author says, in her Italian Pot Roast recipe, the additional fat content gives additional flavor and tenderness.
Teresa says
I have made this may times a written except I use yellow onion cut into 1 inch square pieces, but today I change it a little bit I always double the sauce. I added 1/2 a head of cabbage cut in to 1 inch square pieces I also add 1 teaspoon of thyme and rosemary to the sauce mixture. It is also amazing just as yours.
Marjorie says
I made this tonight. With beef broth and soy sauce and Worchestershire sauce in it, I was afraid the dish would be too salty. But, with the addition of the balsamic vinegar, it made the the most delicious, umami broth!!! Or, as my Daddy would call it ... pot likker. Of course, the Chuck roast was wonderfully tender and the carrots and potatoes were perfectly tender and infused with that rich broth. The pearl onions and garlic cloves simply melted into the broth. This is my new, favorite pot roast recipe! Hubby said I should have made more of that broth!
Thank you, Katie!
John B says
Hi Katie!! I have an 8qt PC. Would it be alright to just double the ingredients?
Thank you!
Katie says
I would think so. Mine is not as big. If it all fits in, it should work.
Patty says
Yummy, this post roast look so delicious and comforting! Haven't bought an instant pot yet but you make me want to. In the meantime, I'll have to make your recipe in my Dutch oven, can't wait!
Emily | The Cultivated Theorems says
such a hearty + comforting meal! I would love to try out those carrots + potatoes, especially - yum!
MakingHerstory says
This really looks delicious! Great looking blog as well!
Cathleen @ A Taste of Madness says
I have been wanting to buy an instant pot for so long now. This is almost convincing me to buy one!! Maybe next year for Black Friday