Instant Pot Recipe for Roast and Vegetables: One-Pot Sunday Supper

Sunday dinner doesn’t get simpler—or more satisfying—than this one-pot meal. I’ve streamlined the process to deliver tender roast and perfectly cooked vegetables without the fuss of multiple pans.

This method locks in moisture and flavor, transforming tough cuts into fall-apart tender meat. The vegetables soak up the rich juices, creating a complete, balanced dish with minimal effort.

By the time the Instant Pot releases, you’ll have a hearty, home-cooked meal ready to serve. The roast is juicy, the vegetables are flavorful, and cleanup is a breeze.

Ideal for busy weekends or family gatherings. Here’s how to make it effortlessly.

Ingredients for Instant Pot Recipe for Roast and Vegetables

One pot, tender beef, and veggies that soak up every rich, savory bite.

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The beef chuck is key here—look for well-marbled pieces at Costco or Whole Foods (the marbling melts into the meat, keeping it juicy). Yukon Golds hold their shape better than Russets, so don’t swap unless you like mush. Most grocery stores carry pre-cut chuck, but whole roasts let you control the size. Grab the onions and carrots from the same trip—they’re the backbone of the flavor.

No red wine? Beef broth with a splash of balsamic works in a pinch. Dried herbs are fine, but fresh thyme and rosemary at double the amount take it up a notch. Swap Yukon Golds for sweet potatoes (same size) if you’re feeling adventurous. Vegetable broth can replace beef broth, though the flavor will be milder. The Worcestershire is non-negotiable though—it’s the secret umami bomb.

Leftovers keep 4-5 days in the fridge and freeze for 3 months—perfect for future lazy dinners. I portion mine into containers so it’s ready for quick lunches. The roast tastes even better the next day once the flavors meld (worth the wait).

Step-by-Step Instructions for Roast and Vegetables

This one-pot method delivers tender beef and perfectly cooked vegetables with minimal effort.

Step 1: Sear the Beef Chuck Roast

Set your Instant Pot to the sauté function on normal heat. Add the 2 tbsp olive oil and let it heat until it shimmers. Pat the 2 lb Beef Chuck Roast dry with paper towels, then season all over with the 1.5 tsp Kosher Salt and 1 tsp Black Pepper.

Sear the beef for 4-5 minutes per side until deeply browned on all sides. You want a rich crust that forms the flavor base for your dish. Don’t rush this step—the fond created here is pure flavor. Remove the beef and set aside temporarily.

Step 2: Sauté Aromatics and Deglaze

In the same pot, add the quartered 1 whole Yellow Onion and cook for 2-3 minutes until it begins to soften and take on color. Stir in the minced 5 cloves Garlic Cloves, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary, cooking for 30 seconds until fragrant.

Pour in the 0.5 cup Red Wine and 2 tbsp Worcestershire Sauce, scraping the bottom of the pot to release all those flavorful browned bits. Let this mixture simmer for 2 minutes to reduce slightly and concentrate the flavors.

Step 3: Pressure Cook with Vegetables

Return the beef to the pot and add the 1.5 lb Yukon Gold Potatoes, 4 whole Carrots, 1.5 cups Beef Broth, and 1 whole Bay Leaf. Stir to combine, making sure the beef is mostly submerged in liquid.

Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. The beef should be fall-apart tender and the potatoes should be easily pierced with a fork when done. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 4: Rest and Serve

Carefully remove the beef from the pot and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Remove and discard the Bay Leaf from the pot.

Slice or shred the beef against the grain and return it to the pot with the vegetables. Taste and adjust seasoning if needed. Serve immediately while hot, with the cooking liquid spooned over the top for extra richness. This one-pot wonder is ready for your Sunday supper table.

Regional Styles of This Recipe

French Country Style

In Provence, I’d add herbes de Provence and 1 cup chopped tomatoes for brightness. The red wine stays, but swap beef broth for chicken broth to lighten it. Serve with crusty baguette to soak up the juices. 💛

Southern Comfort

For a Texas twist, I use smoked paprika and 1 tsp cayenne with the salt and pepper. Replace red wine with 1 cup strong coffee for depth. The carrots and potatoes soak up that bold, smoky flavor beautifully.

Asian Fusion

Swap Worcestershire for 3 tbsp soy sauce and add 1 tbsp grated ginger with the garlic. Use shaoxing wine instead of red wine and toss in 1 cup baby bok choy at the end. The beef becomes incredibly tender with these aromatics. ✨

British Sunday Roast

Stick with beef broth but add 1 tbsp Marmite for that classic British umami kick. Use parsnips alongside the carrots and potatoes. Serve with a side of Yorkshire pudding for the full experience.

Mediterranean Twist

Add 1 tsp ground cumin and 1 tsp coriander to the spice mix. Replace red wine with ½ cup lemon juice and add 1 cup pitted olives before pressure cooking. The beef chuck roast pairs perfectly with these bright flavors.

Frequently Asked Questions