Instant Pot Chuck Roast

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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings servings

Calories 375kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: 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.

Nutrition