This juicy and tender Instant Pot Chuck Roast has so much flavor and it makes a delicious meal for the family. This classic pot roast recipe is perfect for Sunday dinner with its rich homemade gravy paired with perfectly cooked veggies.
❤️ Why you'll love it
Fast cooking time under pressure: pressure cooking under high pressure provides a short cook time with the same results you get using a dutch oven or slow cooker.
Tender beef roast: you get melt in your mouth tender meat with so much flavor!
Easy recipe: Instant pot recipes are easy to make and a great way to make comfort foods in a fraction of the time.
🥘 Ingredients
Boneless chuck roast: a boneless chuck roast has great marbling and is the best cut of beef to make a pot roast.
Extra virgin olive oil: Used when wearing the outside of the roast.
Beef broth: Used to cook the roast in and to make the gravy. Can use half red wine and half beef broth.
Potatoes: I used gold potatoes, peeled and quartered. A white potato or baby potatoes will work here also. I recommend staying away from the russet potato for this recipe.
Carrots: you can use long carrots cut into large chunks or baby carrots, whichever you prefer.
Onion: I use a yellow skinned onion as it has more intense flavor.
Paprika: I used sweet paprika, but you can use smoked paprika for a different flavor profile.
Dried Oregano, Thyme, Garlic Powder, Onion Powder and Salt: the spices that make up the rub.
Worcestershire sauce and Balsamic vinegar:
Maple Syrup: to add just a touch of sweetness and enhance the flavors.
Cornstarch: is mixed with a little bit of water and used to make a slurry that will thicken the gravy.
🔪 Instructions
- Mix together the paprika, oregano, thyme, basil, garlic powder, onion powder, and salt. Gently rub over the entire beef chuck roast working the spices in.
- Turn on the saute setting on the Instant pot. Once hot, add the olive oil and swirl to coat the bottom of the pot. Place roast in the hot oil and sear for 2-3 minutes on each side, until golden brown.
- Remove the roast from the pot and place on plate. Add onions to the instant pot and saute 2 minutes, until they begin to soften.
- Add the beef stock, worcestershire sauce, balsamic vinegar, and maple syrup to the instant pot. Bring to a simmer, scraping up all the cooked on bits of beef on the bottom or the pot. Cancel saute setting.
- Place the lid on the pot and be sure valve is turned to the seal position. Turn on the manual setting and set time for 60 minutes.
- When instant pot beeps, allow a natural release for 15 minutes.After the natural release, turn the seal valve to quick release any remaining steam. Remove the lid from the pot and using a slotted spoon, remove the roast. Place roast on a plate.
- Place potatoes, carrots, and onions in instant pot. Cover with lid and turn valve to seal position. Set on manual setting for 3 minutes.When done, allow the pot to do a natural release for 5 minutes, then turn the valve to release the remaining pressure.
- While the vegetables are cooking shred the beef on the serving tray. In a small bowl, mix together the water and cornstarch. Set aside.
- Remove vegetables from the pot using a slotted spoon and place on serving plate next to the beef.
- Turn the instant pot on the saute setting and bring the broth to a boil. Add the cornstarch slurry, whisking constantly for 1 minute, until gravy thickens.
🥄 Equipment
Instant pot
Wooden spoon
Slotted spoon
Hand whisk
🥫Storage
Store any leftover pot roast and veggies in an airtight container in the fridge up to 4 days.
📖 Variations
- Whisk 1 tablespoon tomato paste into the broth for a richer broth profile.
💭 Tips
- Be sure the steam valve is closed before you start the instant pot.
- Don't be tempted to release the steam sooner than instructed. Allowing the pressure to naturally release results in a tender pot roast that will literally melt in your mouth!
📚 Related Recipes
Beef and Butternut Chili is a delicious fall recipe that will warm you up.
Low carb dieters will love this Chicken Taco Soup.
Try making this instant pot recipe for Corned Beef and Cabbage soup.
Instant Pot Country Style Ribs are tender and delicious!
My family loves this Instant Pot Pork Roast!
🍽 Serve with...
Serve instant pot roast beef with potatoes and carrots topped with gravy.
🏫 The last word
The instant pot takes a classic recipe for pot roast and brings it to the table fast. The cooking process at a high temp under pressure tenderizes the beef and breaking down any connective tissues that makes meat tough.
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📖 Recipe
Instant Pot Chuck Roast
Equipment
- Instant Pot
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Ingredients
- 3 pound chuck roast
- 1 tablespoon olive oil
- 1 small onion , diced
- 2 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 talespoon balsamic vinegar
- 1 teaspoon maple syrup
- 6 medium carrots
- 6 medium gold potatoes
For the dry rub
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Mix together the paprika, oregano, thyme, basil, garlic powder, onion powder, and salt. Gently rub over the entire beef chuck roast working the spices in.
- Turn on the saute setting on the Instant pot. Once hot, add the olive oil and swirl to coat the bottom of the pot. Place roast in the hot oil and sear for 2-3 minutes on each side, until golden brown.
- Remove the roast from the pot and place on plate. Add onions to the instant pot and saute 2 minutes, until they begin to soften.
- Add the beef stock, worcestershire sauce, balsamic vinegar, and maple syrup to the instant pot. Bring to a simmer, scraping up all the cooked on bits of beef on the bottom or the pot. Cancel saute setting.
- Place the lid on the pot and be sure valve is turned to the seal position. Turn on the manual setting and set time for 60 minutes.
- When instant pot beeps, allow a natural release for 15 minutes.After the natural release, turn the seal valve to quick release any remaining steam. Remove the lid from the pot and using a slotted spoon, remove the roast. Place roast on a plate.
- Place potatoes, carrots, and onions in instant pot. Cover with lid and turn valve to seal position. Set on manual setting for 3 minutes.When done, allow the pot to do a natural release for 5 minutes, then turn the valve to release the remaining pressure.
- While the vegetables are cooking shred the beef on the serving tray. In a small bowl, mix together the water and cornstarch. Set aside.
- Remove vegetables from the pot using a slotted spoon and place on serving plate next to the beef.
- Turn the instant pot on the saute setting and bring the broth to a boil. Add the cornstarch slurry, whisking constantly for 1 minute, until gravy thickens.
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