Pot Roast with Sweet Potatoes (Foolproof!)

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I like to call this pot roast with sweet potatoes “foolproof” because the Instant Pot yields a tender pot roast almost every time! (as long as you have a good piece of meat). Hearty, satisfying, easy!

There are several ways to approach making a pot roast. Some recipes involve turning the broth into a gravy, some recipes involve adding the vegetables in at a later point in the cooking process. This pot roast with sweet potatoes is a one-pot, set-it-and-forget-it style recipe. The veggies cook along with the meat and the cooking broth is kept as it is. Perfect for pairing with rice or sourdough to sop up all the juices!

Ingredients

• 2.5-3lb. Chuck Roast
• 1 qt. unsalted beef or chicken stock/broth (Both work)
  • if you use salted, decrease the salt in the recipe to 1/2 tsp. and salt to taste once the meat is cooked
• 3 medium/large carrots, cut into 1-inch pieces
• 3 medium/large celery stalks, cut into 1-inch pieces
• 2-3 Medium/Large Sweet potatoes, cut into BIG 2″ chunks
• 1 tsp. salt (plus more to taste if desired)
  • take into consideration whether you are using salted or unsalted broth
• 1/2 tsp. white pepper
  • I highly recommend using white pepper in this recipe instead of black pepper. White pepper provides a robust base to most meat-based dishes while the flavor of black pepper can be better enjoyed for garnishing food right before eating.
• 1/2 tsp. onion powder
• 2 bay leaves
• hearty drizzle of extra virgin olive oil

Why You’ll Love this Recipe

• It’s Foolproof! Comes out tender every time!
  • I’ve only had 2 times when this pot roast with sweet potatoes did not come out tender, and I’m convinced it was the actual chuck roast having too much grissel. The Instant Pot does a fabulous job at making a pot roast that is tender and juicy.
• You can set it and forget it!
  • Minimal chopping and minimal cooking involved. Once the ingredients are in the Instant Pot, you don’t need to touch it until it’s time to cut up the meat! Perfect for a weeknight meal.
• Freezer-Meal Friendly
  • For an easy freezer meal, cook the pot roast to completion, cut it up, etc. Freeze the meat and veggies in the broth in ziplocks. Thaw and heat up on the stove when ready to eat.
    • This was one freezer meal I made when preparing for the postpartum season. We loved it!

Tips

• My biggest tip is to cut the veggies into big enough pieces. Too small, and they will disintegrate into the broth. This will still be absolutely delicious, but probably a little disappointing. If you cut them into big 2″ chunks, they will stay whole throughout the cooking process.
• Add your salt directly onto the meat. Salt helps break down the tough meat, so I like to add most of my salt directly onto the meat and rub it in.
• Allow the Instant Pot to depressurize naturally all the way (or most of the way). In my experience, doing this results in the most tender meat.
• Start the Instant Pot at least 2 hours before you want to eat (if you can). This allows 30 minutes for the Instant Pot to come to pressure, 60 minutes for the actual cooking, and 30 minutes for it to depressurize.

How to Enjoy Pot Roast with Sweet Potatoes

Pot Roast is a hearty, savory, cozy meal that is delicious any time of year, but especially on cold fall or winter nights. Usually, pot roast is made with a mix of white potatoes, carrots, celery, and onions. In this recipe, I use sweet potatoes. I love the sweet potatoes in contrast with the robust flavor of the beef even more than white potatoes!

Serve this warming pot roast with sweet potatoes over a bed of rice for a satisfying meal. Or try it with fresh sourdough bread or cornbread slathered in butter (okay…now THAT sounds good)

How to Make Pot Roast with Sweet Potatoes

Start by cutting up your veggies. Chop the sweet potatoes, carrots, and celery into BIG pieces — this way they will stay whole throughout the cooking process. If you cut them too small, they will disintegrate into the broth.

Next, place some of the veggies into your 6-quart Instant Pot insert. Place the chuck roast on top, then add the rest of the veggies around the chuck roast. Don’t fill the Instant Pot any higher than the “Max Fill” line indicated on the inside of the metal pot insert.

Sprinkle half of the salt directly onto the meat and rub it in a bit. Add the remaining salt, white pepper, onion powder, and bay leaves over the vegetables. Add the quart of broth, avoiding washing off all of the seasonings from the meat (some will come off, but try to leave some on there). Add a hearty drizzle of olive oil as well for flavor 🙂

Lock the lid into place and the valve into the pressurize position. Select “Pressure Cook” on High Pressure for 60 minutes.

After the 60 minutes have elapsed, let the Instant Pot naturally depressurize if you can. I try to do this and believe it helps the meat to be more tender. If you need to de-pressurize right away, that’s still okay.

Remove the meat from the broth and cut it up/shred it on a cutting board. At this point, it should be fall-apart tender in most places.

Add the shredded pot roast back into the broth and serve over rice, with cornbread, or on its own with the delicious broth!

Enjoy!

Want More Easy and Delicious Recipes?

Savory Beef and Kale with Roasted Butternut Squash

Simple Lemon Chicken Pasta (no dairy ingredients!)

Mediterranean Quinoa Salad with Chicken

The BEST Colombian Red Beans and Rice

Easy Instant Pot Black Eyed Peas

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6-quart Instant Pot (this is one I use)

White Pepper – this brand has a clean flavor that will enhance so many of your meat-based recipes!

Hey! I’m so glad you’re here. Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself! — body, mind, and soul <3

Warmly, Caroline