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    Home » Instant Pot » Simple Pot Roast with Carrots and Squash

    Published: Oct 17, 2016 · Modified: Jan 18, 2021 by Lisa Johnson

    Simple Pot Roast with Carrots and Squash

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Simple Pot Roast with Carrots and Squash | cookingwithcurls.com

    Are you ready for some hearty, comfort food? Everyone has their own preferences for comfort food, but most of mine include beef. I know, you're shocked. What if I told you that you could have this amazing Simple Pot Roast with Carrots and Squash for dinner without all the guilt?

    For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

    Simple Pot Roast with Carrots and Squash | cookingwithcurls.com

    I mentioned the other day that I was going to start Whole30 on January 1st, but I thought it would be smart to try out some recipes ahead of time and make sure they are going to be delicious enough to make me give up grains, cheese, and all forms of sugar!

    Well this meal passes that test with flying colors!! I served my Simple Pot Roast with Carrots and Squash over Cauliflower Mash and topped it off with a pan gravy. All of the flavors are there and your family won't even notice that there are no potatoes!!

    This Simple Pot Roast with Carrots and Squash is easy to prepare and ready faster than you think | cookingwithcurls.com

    Okay, so I prepared my pot roast in my Instant Pot® {affiliate link}, but don't run away if you do not have one. I am going to explain how to make this recipe in a slow cooker or on the stove...I've got your back. 😉

    How to make Simple Pot Roast with Carrots and Squash:

    Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Saute and allow to warm up {or heat a large pan on the stove over medium-high heat}.

    Add oil to pan to heat. Place roast in the pan and sear for 4 minutes.....

    Simple Pot Roast with Carrots and Squash roast cookingwithcurls.com

    Flip over and sear the second side for 4 minutes.....

    Simple Pot Roast with Carrots and Squash sear cookingwithcurls.com

    Remove roast from pan and add onion slices. Cook for 3 minutes, stirring occasionally to keep from burning.....

    Simple Pot Roast with Carrots and Squash onions cookingwithcurls.com

    Add the garlic, stir to combine and cook for one minute. Add the beef broth, thyme springs, and bay leaf.....

    Simple Pot Roast with Carrots and Squash broth cookingwithcurls.com

    Return the roast to the pan then flip it over.

    Cooking methods:

    If using an Instant Pot: place the lid on the pot, seal and cook for one hour on Manual. {make sure the vent is closed}
    If using a slow cooker: cook on HIGH for 6 hours.
    If using a Dutch oven: cover and simmer for 3 to 3 1/2 hours.

    When the Instant Pot beeps, very carefully {with a towel} use the quick release to release the steam.

    Add the carrots, celery, and squash, pushing them down the sides to submerge them in the broth.....

    Simple Pot Roast with Carrots and Squash veggies cookingwithcurls.com

    Select Manual, seal the lid and cook on high heat for 10 minutes.....

    Simple Pot Roast with Carrots and Squash done cookingwithcurls.com

    When the 10 minutes are up, use the natural release for 10 minutes. If lid will not open after 10 minutes, release any remaining steam.

    Move pot roast to a plate and cover loosely with foil. If making gravy, remove the carrots, celery, and squash from the pan. Set aside.

    Using an immersion blender, very carefully puree the onions into the broth. {it will be foamy} Add the arrowroot/water mixture and whisk to combine.....

    Simple Pot Roast with Carrots and Squash gravy cookingwithcurls.com

    Slice or shred the pot roast and serve over Cauliflower Mash with the vegetables and gravy.....

    This tender and delicious Simple Pot Roast with Carrots and Squash is sure to be a crowd pleaser.

    I wish I could describe how incredible the kitchen smelled while this was cooking. This was my first pot roast without wine or beer in the broth, and I didn't even miss it. The flavors are intense but not overpowering. The vegetables were perfectly cooked, and the gravy was surprisingly good for not being made with flour, lol

    Recipe Notes:

    • I pureed the onions into the gravy for added flavor. You could also blend them in a blender, or skip that step all-together.
    • If you would like to add potatoes to your meal, add one pound of new potatoes that are cut into 1-inch cubes.
    • Gravy made with arrowroot powder {affiliate link} will be gelatinous, not thick like regular gravy. The texture may be different, but the flavor is perfect.
    • If using a Slow Cooker {I have this one}, put the vegetables in at the beginning.
    • If using a Dutch oven: Once the beef is cooked, add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 - 30 minutes.

    Some additional Pot Roast recipes for you to try:

    • Guinness Pot Roast
    • Slow Cooker Pot Roast
    • and Beef Gravy that turns out perfect every time, so delicious.

    Enjoy!!

    Simple Pot Roast with Carrots and Squash | cookingwithcurls.com

    Simple Pot Roast with Carrots and Squash

    This Simple Pot Roast with Carrots and Squash is so delicious, your family will never guess that it is healthy.
    5 from 3 votes
    Print Rate
    Course: Main Course
    Cuisine: American
    Keyword: roast, beef, instant pot, pressure cooker, main course, whole 30, paleo
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6 Servings
    Calories: 502kcal
    Author: Lisa Johnson

    Ingredients

    Pot Roast

    • 2 tablespoons extra virgin olive oil
    • 3 pound beef chuck roast
    • sea salt and black pepper
    • 4 large cloves garlic (minced)
    • 5 large carrots (cut into 3/4-inch pieces)
    • 3 stalks celery (cut into 3/4-inch pieces)
    • 1 small butternut squash (peeled and cut into 3/4-inch pieces)
    • 1.75 cup beef stock
    • 4 sprigs fresh thyme
    • 1 bay leaf

    Pan Gravy

    • 2 cups broth from the pan
    • 3 tablespoons arrowroot powder
    • 2 tablespoons warm water
    Prevent your screen from going dark

    Instructions

    • Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Saute and allow to warm up {heat a large pan on the stove over medium-high heat}.
    • Add oil to pan to heat. Place roast in the pan and sear for 4 minutes. Flip over and sear the second side for 4 minutes.
    • Remove roast from pan and add onion slices. Cook for 3 minutes, stirring occasionally to keep from burning.
    • Add the garlic, stir to combine and cook for one minute.
    • Add the beef broth, thyme springs, and bay leaf. Return the roast to the pan then flip it over.
    • Place lid on Instant Pot: seal and cook for one hour. {make sure the vent is closed}
      If using a slow cooker: cook on HIGH for 6 hours.
      If using a Dutch oven: cover and simmer for 3 to 3 1/2 hours.
    • When the Instant Pot beeps, very carefully {with a towel} use the quick release to release the steam.
    • Add the carrots, celery, and squash, pushing them down the sides to submerge them in the broth.
    • Select Manual, seal the lid and cook on high heat for 10 minutes.
    • When the 10 minutes are up, use the natural release for 10 minutes. If lid will not open after 10 minutes, release any remaining steam.
    • Move pot roast to a plate and cover loosely with foil.
    • If making gravy, remove the carrots, celery, and squash from the pan. Set aside.
    • Using an immersion blender, very carefully puree the onions into the broth. {it will be foamy}
    • Add the arrowroot/water mixture and whisk to combine.
    • Slice or shred the pot roast and serve over Cauliflower Mash with the vegetables and gravy.

    Notes

    • I pureed the onions into the gravy for added flavor. You could also blend them in a blender, or skip that step all-together.
    • If you would like to add potatoes to your meal, add one pound of new potatoes that are cut into 1-inch cubes.
    • Gravy made with arrowroot powder {affiliate link} will be gelatinous, not thick like regular gravy. The texture may be different, but the flavor is perfect.
    • If using a Slow Cooker {I have this one}, put the vegetables in at the beginning.
    • If using a Dutch oven: Once the beef is cooked, add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 – 30 minutes.

    Nutrition

    Calories: 502kcal | Carbohydrates: 11g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 380mg | Potassium: 1126mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10190IU | Vitamin C: 5.4mg | Calcium: 75mg | Iron: 5.2mg
    « Chicken Fried Rice
    Simple Cauliflower Mash »

    Reader Interactions

    Comments

    1. Theresa says

      October 27, 2016 at 3:22 pm

      I have made a few similar crock pot dishes and this looks yummy. Thanks for sharing at the #InspirationSpotlight party. Shared

      Reply
    2. Karly says

      October 31, 2016 at 7:07 am

      Some times the classics are the best! This looks delicious! Thanks for linkin' up with What's Cookin' Wednesday!

      Reply
    3. Allison says

      September 12, 2017 at 10:31 am

      I am new to the Instant Pot. After sautéing you mention to close the lid and cook for an hour. Which setting? Do we leave it on sauté or press the meat/stew? Thank you!

      Reply
    4. Sara says

      September 23, 2017 at 10:52 am

      I just made this and it was excellent! I love the butternut squash with it. The carrots were amazing. Best pot roast I’ve ever made.

      Reply

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