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With just a few steps, this Instant Pot Balsamic Pot Roast 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. 

Balsamic Roast Beef Slow Cooker Recipe with Carrots and Potatoes

This Instant Pot Balsamic Pot Roast Recipe with Potatoes and Carrots can be made in less than an hour. This tasty roast is tender and mouth-watering.
Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 463kcal


  • 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


  • 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.


Calories: 463kcal | Carbohydrates: 30g | Protein: 37g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 528mg | Potassium: 1303mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7840IU | Vitamin C: 19.1mg | Calcium: 103mg | Iron: 8.2mg