Tender Herb-Braised Pot Roast with Baby Potatoes, Carrots, Garlic Mushrooms & Green Beans

This Instant Pot chuck roast is tender, juicy, and packed with cozy pot roast flavor, with potatoes, carrots, and an easy gravy all cooked in one pot. I’ve tested it to give you the right timing, plus tips for frozen roast and what to do if your beef still feels tough.

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Step 1

Prepare and season the beef Pat the beef chuck roast dry with paper towels. Trim off large, firm pieces of external fat, leaving some marbling for tenderness. Season all sides with garlic powder, onion powder, salt and black pepper. Leave the roast whole if it fits comfortably into the Instant Pot. If unusually thick, cut it into two similarly sized pieces to encourage even cooking.

Step 2

Sear the pot roast Set the Instant Pot to Sauté and add two teaspoons of olive oil. Once hot, add the seasoned beef and sear for approximately 3–4 minutes per side until it develops a rich, browned crust. Remove the beef to a plate. Add the diced onion and sauté for 2–3 minutes. Stir in the garlic for another 30 seconds.

Step 3

Pressure-cook the beef Pour the beef stock into the Instant Pot. Use a wooden spoon to scrape up any browned bits from the bottom. Add the Worcestershire sauce, thyme, rosemary and bay leaf. Return the beef to the pot. Secure the lid and set the valve to Sealing. For an approximately 450 g thawed chuck roast, begin with 35–45 minutes on HIGH pressure, depending on the thickness of the beef. Allow 10–15 minutes of natural pressure release, then carefully release any remaining pressure. Check tenderness with a fork. If still firm or chewy, pressure-cook for another 10–15 minutes before adding the vegetables.

Step 4

Cook the potatoes and carrots Once the beef is almost fork-tender, add the halved baby potatoes and thick carrot pieces to the Instant Pot. Secure the lid again and pressure-cook on HIGH for approximately 4 minutes, followed by a quick pressure release. Check that the potatoes and carrots are tender. Very large pieces may require a little more time. Transfer the cooked beef, potatoes and carrots to a platter and cover loosely to keep warm. Discard the bay leaf and herb stems.

Step 5

Prepare the garlic mushrooms and green beans While the pressure cooker is running, heat one teaspoon of olive oil in a separate frying pan. Add the mushrooms and sauté for approximately 4–5 minutes until golden. Add the green beans and a splash of water, cover and steam for approximately 3–4 minutes. Remove the lid, add the minced garlic and cook for another minute. Finish with fresh lemon juice, salt and black pepper. The vegetables should be tender with some crunch, contrasting with the soft pot roast.

Step 6

Make the beef gravy Skim excess surface fat from the cooking liquid if desired. Measure approximately 250 ml of the cooking liquid into the Instant Pot, reserving the remainder. Set to Sauté and bring to a gentle simmer. Mix the cornflour with one tablespoon of cold water, then whisk it into the liquid. Simmer for approximately 3–5 minutes until the gravy thickens. Add more reserved cooking liquid if necessary. Taste and season with additional herbs or black pepper.

Step 7

Assemble your balanced dinner Divide the tender shredded or sliced beef between two plates. Add roasted-style baby potatoes, soft carrots, sautéed mushrooms and green beans. Spoon the warm herb gravy over the beef and potatoes. Garnish with fresh thyme or parsley and serve immediately.