Instant Pot Beef With Veggies

Instant Pot Beef With Veggies


This is a classic Sunday pot roast beef, easy to make and it can be ready in 3 different ways. You can make it in the oven, instant pot or in the slow cooker.


  • 1 3 to 5-pound beef roast chuck, round, or brisket
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 6 cloves minced garlic
  • 2 cups red wine
  • 2 cups low sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 2 large white onions cut into 2-inch chunks
  • 1 pound baby carrots
  • 1 pound red potatoes cut into bite-sized chunks
  • 1 sprig fresh rosemary


  1. Preheat oven to 350 degrees F. Gets a large oven-safe Dutch oven pot heating over high heat.
  2. Season both sides of chuck roast with salt and pepper.
  3. Add vegetable oil to the pot and sear roast until browned, about 3 to 4 minutes each side.
  4. Remove roast from pan and set aside briefly on a plate or cutting board.
  5. Add garlic to the pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
  6. Pour Worcestershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place a rosemary sprig on top.
  7. Place a lid on the pan and transfer it to the preheated 350-degree oven.
  8. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
  9. Season vegetables with additional salt and pepper to taste and serve hot.