about contact work with me
Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

by
Jump to Recipe· 4.5 from 60 reviews

If you’re craving a comforting, hearty meal that practically makes itself, you need to try this Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe. I absolutely love how tender the beef becomes and how those veggies soak up all the rich juices. Whether you’re using a slow cooker or an Instant Pot, this recipe comes together beautifully every time—and your kitchen will smell incredible while it cooks!

❤️

Why You’ll Love This Recipe

  • Hands-off Cooking: Just set it and forget it in your slow cooker or pressure cooker.
  • Flavorful Veggies: Carrots, mushrooms, and peas soak up the rich broth perfectly.
  • Tender, Juicy Meat: Searing the roast locks in juices for melt-in-your-mouth goodness.
  • Versatile Method: Works great in either a slow cooker or an Instant Pot to fit your schedule.
The dish is served on a white square plate with ridged edges. The bottom layer has whole orange carrots placed lengthwise. On top of the carrots, there are thick slices of brown, shredded meat covered in a light brown sauce. Scattered among the meat are cooked light brown mushrooms, green peas, and pieces of caramelized onions, adding texture and color contrast. A silver knife and fork are placed behind the plate on a white marbled surface with a red cloth in the background. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

This recipe combines simple pantry staples with fresh ingredients that blend into a savory, comforting dish. A few key items like balsamic vinegar and tomato paste add depth, while fresh rosemary brings a touch of aromatic elegance.

  • Cornstarch: Helps create a luscious gravy by thickening the cooking liquid.
  • Kosher salt: Enhances the natural flavors of the roast and vegetables.
  • Black pepper: Adds a gentle peppery kick without overpowering the dish.
  • Beef eye round/top round roast: Affordable and lean cuts perfect for slow cooking or pressure cooking.
  • Olive oil: For searing the roast and developing that beautiful brown crust.
  • Beef broth or stock: Provides a rich, meaty base for the sauce and keeps everything moist.
  • Balsamic vinegar: Injects a subtle tangy sweetness that balances the savory flavors.
  • Tomato paste: Concentrated tomato flavor giving the sauce body and richness.
  • Onion: Adds sweetness and depth after it’s caramelized slightly.
  • Garlic: Classic flavor that complements beef perfectly.
  • Dry red wine (or extra beef broth): I love using Merlot or Zinfandel for warmth and complexity.
  • Baby carrots: Sweet and tender, these complement the roast beautifully.
  • Fresh rosemary: The herbaceous aroma lifts the entire dish.
  • Mushrooms (cremini or baby bella): Earthy tones that soak up all those savory juices.
  • Frozen peas: Stirred in at the end for a pop of color and sweetness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over the years, I’ve played with this Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe to suit different tastes and occasions—you should definitely tailor it to your liking!

  • Using Different Herbs: I sometimes swap rosemary for thyme or add a bay leaf for a different herbal twist, which is surprisingly delightful.
  • Make it Spicier: Adding a pinch of red pepper flakes to the saute step gives it a little background heat without being overwhelming.
  • Root Vegetable Upgrade: Try adding parsnips or turnips along with the carrots for more earthiness.
  • Vegetarian Version: While this recipe is beef-based, you can skip the meat and double mushrooms & root veggies for a cozy vegetarian stew alternative.

How to Make Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

Step 1: Prep and Coat the Roast

Start by mixing cornstarch, salt, and pepper in a shallow dish—I always find this simple step is the secret to a velvety sauce. Roll your roast around to coat it evenly with this mixture and set aside the leftover mix; you’ll need it soon. This little trick helps lock in moisture and gives the cooking juices a lovely thickness.

Step 2: Sear the Meat

Heat olive oil in a pan until shimmering, then brown the roast for 2-3 minutes per side. I can’t stress enough how searing builds flavor—it’s like giving your pot roast a golden, savory hug. Don’t rush this part; a rich brown crust goes a long way for taste.

Step 3: Build the Base and Layer Flavors

While the meat is sizzling, toss your reserved cornstarch mixture into the slow cooker or Instant Pot along with beef broth, balsamic vinegar, and tomato paste, stirring until everything’s mixed. When the roast is done browning, add it to your cooker. Saute the onions and garlic briefly in the same pan to scrape up those leftover brown bits—that’s where the magic lives—and add those too.

Step 4: Wine and Herbs

Pour red wine into the pan now, scraping up even more flavorful bits. Then pour it all over the roast. Tuck the fresh rosemary and carrots around the meat. If you’re using the slow cooker, set it to low for 6-8 hours. If you’re on Instant Pot duty, seal it and cook on high pressure for 90 minutes.

Step 5: Adding Mushrooms and Peas

For the slow cooker, stir in the mushrooms and peas during the last 30 minutes. With the Instant Pot, add carrots and mushrooms for a quick 5-minute pressure cook, then stir in peas at the end to just warm through. This keeps your veggies tender but not mushy—a texture I always pay attention to!

Step 6: Serve and Enjoy

Carefully remove meat and veggies, slice or shred the roast, and ladle out the cooking liquid. I often strain the liquid and serve it as a silky gravy over the pot roast and sides. Trust me, this final touch will have everyone asking for seconds.

👨‍🍳

Pro Tips for Making Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

  • Don’t Skip the Sear: This browning step transforms your roast from good to restaurant-level delicious.
  • Use Fresh Rosemary: I learned fresh rosemary gives a brighter, more fragrant flavor than dried.
  • Add Peas Last: To keep them vibrant and slightly crisp, peas should go in at the very end.
  • Natural Pressure Release: Allowing the Instant Pot to release pressure naturally for 15 minutes prevents the meat from drying out.

How to Serve Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

The image shows a white plate on a white marbled surface with a serving of shredded brown meat mixed with green peas, sliced brown mushrooms, and a large orange carrot piece on the left side. On the right side of the plate, there is a thick, creamy yellow layer of soft polenta with a slightly grainy texture. The meat and vegetables are moist with a dark brown sauce that slightly pools on the plate. In the background, there is a rectangular white dish with more meat and vegetables. The photo is taken close-up to highlight the textures and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme leaves right before serving—it brightens the presentation and adds a fresh herbal note that complements the rich sauce beautifully.

Side Dishes

Mashed potatoes or creamy polenta are perfect for soaking up that heavenly gravy. And don’t overlook a simple green salad or roasted Brussels sprouts to add a bit of crunch and freshness on the side.

Creative Ways to Present

At holiday dinners, I’ve served this roast over individual creamy mashed potato nests and drizzled a reduction of the cooking liquid as a glaze. It’s a beautiful way to elevate a homestyle dish for special occasions and always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge—usually within a couple of days, this pot roast tastes even better as the flavors meld overnight. Just keep the gravy separate if you want to avoid soggy veggies.

Freezing

This recipe freezes wonderfully. I freeze the meat and veggies together in freezer-safe containers or bags and save the gravy separately if possible. When thawed, the texture and flavor hold up surprisingly well.

Reheating

For reheating, I gently warm leftovers on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. The Instant Pot’s “Sauté” function works beautifully here too for a quick reheat without drying things out.

FAQs

  1. Can I use a different cut of beef for this pot roast?

    Absolutely! While eye round or top round are lean and affordable, cuts like chuck roast or brisket also work wonderfully because they become tender and flavorful with slow cooking or pressure cooking. Just adjust cooking time slightly if your cut is thicker or fattier.

  2. Is it necessary to use wine in the recipe?

    Not at all—you can swap out the red wine for additional beef broth if you prefer to avoid alcohol. The dish still packs tons of flavor! That said, wine does add a lovely depth and richness, so I recommend trying it if you can.

  3. How do I prevent the vegetables from turning mushy?

    Timing is key! Add the carrots at the beginning for slow cooking but add mushrooms and peas near the end of cooking so they retain some texture without overcooking. With the Instant Pot, add them during the final few minutes of pressure cooking or right after, for the best bite.

  4. Can I double the recipe for a larger crowd?

    You can! Just be mindful of your slow cooker or Instant Pot size. For larger portions, consider using a bigger cooker or cooking in two batches to ensure even cooking and proper heat distribution.

Final Thoughts

This Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe has been a staple in my home for years, especially on busy weekends when I want something satisfying but not fussy. It’s one of those dishes that feels like a warm hug after a long day, and I know you’ll find it just as comforting and delicious. Give it a try—you might just find your new favorite weeknight dinner or Sunday family feast!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 60 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Pot Roast recipe offers a rich, tender beef roast simmered with vegetables, red wine, and herbs for a flavorful and comforting meal. Perfectly seared before slow cooking, the roast becomes melt-in-your-mouth tender with a savory gravy made from the cooking liquids. Ideal for a hearty family dinner or a cozy weekend meal.

Ingredients

Units Scale

Meat and Seasoning

  • 1 2 to 3-pound or bigger beef eye round or top round roast (or chuck roast)
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Liquids and Flavorings

  • 1 cup beef broth or stock
  • 1/4 cup balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Merlot or Zinfandel recommended) or additional beef broth

Vegetables and Herbs

  • 1 medium or 1/2 of a large onion, quartered
  • 3 garlic cloves, smashed and peeled
  • 1 cup baby carrots or 4-6 whole carrots, peeled and cut into fingers
  • 1 large sprig of fresh rosemary or 1 teaspoon dried rosemary
  • 10 oz cremini, baby bella, or white button mushrooms, halved or quartered
  • 1/2 cup frozen peas (no need to thaw)

Instructions

  1. Prepare the seasoning mixture: Combine the cornstarch, kosher salt, and freshly ground black pepper in a shallow dish. Mix well to ensure even seasoning.
  2. Coat the roast: Roll the beef roast in the cornstarch mixture, coating all sides evenly. Set aside any remaining cornstarch mixture for later use.
  3. Sear the meat: Heat olive oil in a pan over medium-high heat. Sear the roast for 2-3 minutes on each side, until a rich brown crust forms, enhancing flavor and texture.
  4. Prepare slow cooker base: In the slow cooker, combine the remaining cornstarch mixture, beef broth, balsamic vinegar, and tomato paste. Stir these ingredients to dissolve and create a flavorful cooking liquid.
  5. Transfer meat and sauté aromatics: Remove the seared roast from the pan and place it into the slow cooker. Add the onions to the hot pan and sauté for 2-3 minutes until softened, then add the garlic and sauté for another minute. Transfer these aromatics into the slow cooker.
  6. Deglaze the pan: Reduce heat to low and pour the red wine into the pan. Scrape up any browned bits from the bottom with a wooden spoon to capture all the flavors, then pour this mixture into the slow cooker.
  7. Add vegetables and herbs: Arrange the carrots and rosemary sprig around the roast in the slow cooker to infuse more flavor during cooking.
  8. Slow cook: Cover and cook the roast on the low setting for 6-8 hours until the meat is fork-tender and cooked through.
  9. Add mushrooms and peas: About 30 minutes before serving, add the mushrooms and frozen peas to the slow cooker. Continue cooking to soften the mushrooms and heat the peas through.
  10. Finish and serve: Remove the roast and vegetables from the slow cooker. Slice or shred the meat as preferred. Strain or ladle the cooking liquid to serve as a rich gravy alongside the roast and vegetables.

Notes

  • For variation, chuck roast may be used instead of eye round or top round for more marbling and tenderness.
  • If red wine is not desired, substitute additional beef broth for a similar depth of flavor.
  • Ensure the roast is well-coated with cornstarch to help thicken the gravy as it cooks.
  • Natural pressure release in the Instant Pot method is crucial to maintain meat tenderness and juiciness.
  • Frozen peas are added last to retain their color and texture without overcooking.
  • Leftover gravy can be thickened with a slurry of cornstarch and water if needed before serving.

Nutrition

  • Serving Size: 1 serving (approx. 200g meat with vegetables and gravy)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *