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My Instant Pot chuck roast recipe features mouthwatering, succulent chuck roast swimming in gravy with tender potatoes and carrots. It’s quick, comforting, and SO easy.
Love quick and easy roasts? Try my Instant Pot pork roast, bottom round roast, rump roast, and tri tip roast next.
My Instant Pot has been getting a lot of love this season, and most recently, my family’s been begging me to make my Instant Pot pot roast recipe.
They love it because the beef is tender, and the glossy gravy adds that essential savory factor. I love it because it’s low effort, and I never have to worry about how it’ll turn out. It’s a win-win, and I know you’ll agree!
Table of Contents
Why I love this recipe
- Virtually hands-off. Yes, you have to sear and sauté the beef and vegetables, but after that, the pressure cooker takes over.
- Foolproof. Is it just me, or do stovetops have mood swings? With the magic of the pressure cooker, I can rest easy.
- A one pot dish. The beef and veggies cook together, and at most, I’ll whip up some garlic bread to soak up the sauce.
- The best leftovers. Let the beef soak up more flavor overnight, and you’ll be rewarded with leftovers that taste even better the next day.
Ingredients needed
- Boneless beef chuck roast. This may also be labeled as shoulder steak or stewing meat. It’s a fattier cut of beef and does best with slow cooking. Look for bright red and well-marbled meat, preferably from a reliable butcher (grocery stores DO stock it, but I’ve found they contain added liquid and preservatives to keep for longer).
- Salt and black pepper. To season.
- Olive oil. To sear and sauté.
- Yellow onion and garlic. Essential aromatics.
- Red wine. My secret ingredient that adds complexity and helps tenderize the meat. The alcohol should cook out, but if you’d prefer not to cook with it, use equal parts beef broth.
- Beef broth. Look for a low-sodium broth since we’re adding salt.
- Tomato paste. For a concentrated tomato flavor.
- Worcestershire sauce. Another secret addition that imparts a deep savory flavor.
- Baby potatoes and carrots. Our stewing vegetables that’ll cook with the roast. I prefer red potatoes since they hold up their shape well in the pressure cooker.
- Dried thyme. Fresh thyme or fresh rosemary can also be used.
- Fresh parsley. For garnish.
How to cook chuck roast in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season and sear the meat. Season the meat with salt and pepper, then sauté in the oiled Instant Pot until browned. Remove the meat from the pot.
Step 2- Sauté. Saute onion and garlic until fragrant, then deglaze with wine and let simmer for 5 minutes.
Step 3- Pressure cook. Add the remaining ingredients into the pot, including the meat. Place the lid on and cook at High Pressure for 1 hour.
Step 4- Serve. Let the pressure naturally release. Serve the roast with veggies, gravy, and garnish.
Can I use a slow cooker instead?
Yes, if you’d rather use a slow cooker, you can! Simply sear and sauté the beef and vegetables as I did, then place all of the ingredients in a slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours or until the meat is fork tender.
Arman’s recipe tips
- Adjust the cooking time. I used a 3.3 lb roast for this recipe and cooked it for 1 hour. If you’re cooking a bigger roast, add 10 minutes per pound.
- Use a frozen roast. Add an extra 20-30 minutes of cooking time.
- Want a thicker gravy? Mix 1 tablespoon of cornstarch with 2 tablespoons of room temperature water. Once the meat is cooked, remove it and the vegetables, then add this slurry to the gravy, turn on the sauté setting, and let it simmer until thickened.
- Skip the potatoes and carrots. Instead, serve the roast with mashed potatoes or my favorite cheese biscuits.
Storage instructions
To store: Leftovers should be cooled completely then stored in airtight containers in the refrigerator for 4-5 days.
To freeze: Store cooled leftover pot roast in freezer-safe containers for up to three months. Let it thaw overnight before reheating.
Reheating: Place the roast in an oven-safe dish with a splash of beef broth and reheat at 350F, or microwave single portions in 30-second intervals until warm.
Frequently asked questions
If the roast is tough, it’s likely because it wasn’t cooked long enough. Continue cooking at High Pressure for 10-20 minutes or until tender.
For a tougher cut of meat (like for a roast), I add no more than 1-2 cups of liquid. Too much liquid and the steam will cause the pressure cooker to explode.
The best way to soften chuck roast is to cook it in acid (like red wine or balsamic vinegar), and to cook it low and slow so the meat has time to tenderize.
More Instant Pot recipes to try
- Instant Pot shredded chicken
- Instant Pot pork tenderloin
- Instant Pot chicken thighs
- Instant Pot pork chops
- Or any of these Instant Pot recipes
Instant Pot Chuck Roast
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 cup red wine or beef broth
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoons Worcestershire sauce
- 1 pound baby potatoes
- 4 medium carrots chopped
- 1 teaspoon dried thyme
Instructions
- Season the meat with salt and pepper on all sides.
- Turn the Instant Pot Saute option on and pour in the olive oil. Once the oil is sizzling, add the meat and sear it from all sides until nicely browned. Remove the meat.
- Add the onion and garlic and saute until translucent. Deglaze with wine (pour the wine in and let it stick to the sides) and saute for another 5 minutes until the alcohol evaporates.
- Pour in the beef broth, tomato paste, and Worcestershire sauce. Return the meat to the pot and place the carrots and potatoes around it. Sprinkle with thyme, place the lid on the pot, and turn to the lock position. Cook on high pressure for 60 minutes.
- Let the pressure naturally release for 10 minutes. Serve the meat with the cooking liquid drizzled on top.
Thanks Shef
So welcome, Willie!
Thank you Arman for sharing this recipe a week before in your newsletter- I made it that day and now want to share it with my friends! The chuck roast shredded perfectly!