For an easy comfort meal, try this Instant Pot Italian pot roast dinner recipe. Chuck roast, red potatoes, and carrots are cooked until fork tender in a flavorful, rich red gravy sauce.
"Delicious, a definite keeper." ★★★★★ Lorena
This Instant Pot Italian pot roast dinner is made with just a few ingredients.
With minimal prep, your Instant Pot creates a hearty wholesome meal in a little over an hour of cooking. The tender beef falls right apart. The potatoes, and carrots are fork tender. The red gravy adds additional rich flavor. I hope your family loves it as much as we do. Enjoy! Xoxo ~Katie.
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Ingredient notes and substitutions
To make this pressure cooker Italian pot roast, you need the following simple ingredients:
- Beef chuck roast-For tender beef, I prefer chuck roast for the fat content. You can use other cuts of beef roast but they may not cook as tender.
- Small red potatoes-Small gold potatoes or Yukon gold potatoes are a good substitute.
- Carrots- You can use baby carrots, sliced carrots, or cut up the long carrots. However, use fresh carrots. Canned carrots will mush completely.
- Tomato sauce-Plain tomato sauce, not flavored or spiced.
- Beef broth-You can substitute with vegetable broth or water.
- McCormick Thick and Zesty Spaghetti seasoning mix-The dry Spaghetti Sauce mix combined with the juices from the meat and veggies develops a delicious Italian gravy. (Don't worry it will not taste like spaghetti!)
- 0live oil, salt, and pepper
Steps
Follow these simple steps to make Instant Pot Italian pot roast.
- Turn on the sauté setting. Add olive oil. Add chuck roast and brown both sides. (To prevent a burn notice, scrape off any browned bits on the bottom of the pan.)
- In a large mixing bowl, mix beef broth, tomato sauce, and McCormick Thick and Zesty Spaghetti seasoning mix.
- Pour half of the red sauce over the chuck roast.
- Top chuck roast with quartered red potatoes. Add peeled and quartered carrots over the potatoes.
- Pour the remaining red sauce over the carrots.
- Cook on manual high pressure for 60 minutes. Quick release, then serve.
Watch how to make
Red Gravy Tip
The red gravy should have a light thickness to it. However, if you prefer a thicker gravy, do the following:
Remove meat, potatoes, and carrots from the Instant Pot. Mix ¼ cup of sauce with 2 teaspoons of cornstarch in small bowl. Mix in the mixture with the remaining red sauce in the Instant Pot. Cook on sauté setting for 5 minutes to thicken. Rest 5 additional minutes.
Why should you use chuck roast for pot roast?
Chuck roast has a larger amount of fat content than the other cuts of roast. The fat content gives additional flavor and tenderness.
Look for meats labeled as: chuck roast, boneless chuck roast, chuck shoulder pot roast, 7 bone chuck pot roast, or beef chuck arm.
For more easy Instant Pot dinner recipes, check out:
- Instant Pot Country Style Steak
- Instant Pot Orange Chicken
- Instant Pot Stuffed Pepper Soup
- Instant Pot Chili Mac
- Instant Pot Jalapeno Popper Chicken
Please leave me a comment below if you make this Instant Pot Italian Pot Roast, and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your beef roast on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Instant Pot Italian Pot Roast
Equipment
- Pressure Cooker or Instant Pot
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 2 pounds small red potatoes quartered
- 2 pounds carrots peeled and quartered
- 15 ounces beef broth
- 15 ounces can tomato sauce
- 1.5 ounces packet McCormick thick and zesty spaghetti seasoning mix
- salt and pepper to taste
Instructions
- Turn on the sauté setting. Add olive oil. Add chuck roast and brown both sides.3 pounds beef chuck roast, 1 tablespoon olive oil
- In a large mixing bowl, mix beef broth, tomato sauce, and McCormick Thick and Zesty Spaghetti Sauce seasoning mix.15 ounces beef broth, 15 ounces can tomato sauce, 1.5 ounces packet McCormick thick and zesty spaghetti seasoning mix
- Pour half of the red sauce over the chuck roast.
- Top chuck roast with quartered red potatoes. Add peeled and quartered carrots over the potatoes.2 pounds small red potatoes, 2 pounds carrots
- Pour the remaining red sauce over the carrots.
- Cook on manual high pressure for 60 minutes. Quick release, then serve.
Recipes World says
This dinner recipe is really helpful.
Lisa says
I followed the directions to the letter and very quickly got a burn notice. After a couple stirs and restarts with repeat burn notices, I read somewhere that adding a half cup of water might work. So far it has, but it’s still cooking - we will see. Others noted putting the tomato sauce on top of everything resolves this issue, as well.
Kate says
Tender and finger licking good. I cant wait to make this again!
debra says
So easy....and tasty too. Plus I love a good instant pot recipe. Makes my life easy...with a quick clean up too.
Lorena Pechinak says
Delicious, a definite keeper.
Janet says
The pot roast was absolutely delicious! Thank you for a great recipe. The potatoes and carrots were a little more done than we like, so next time I will cut potatoes in half and leave carrots whole. Maybe they continued to cook a little more because I had it on keep warm for 2 hrs after cooking? I am new to Instant Pot and this was my first recipe! What a great start! Thanks so much!
Marv Beachler says
To pressure cook vegetables and not have them turn-into mush, you can wrap them up in foil and place them on top. However, you'll lose the flavors of the veggies mixing with the other ingredients. You also could add them ten minutes into the beef cooking.
karrie @ Tasty Ever After says
This looks ridiculously yummy! I've got to try it soon in my IP and I'm going to look for that McCormick sauce packet this week at the store. Girl, you know it looks and sounds fantastic if I'm buying a spice packet! lol!