Instant Pot Chuck Roast

Ingredients You’ll Need

• Beef chuck roast: Chuck roast is my first choice because the marbling and connective tissue become tender during pressure cooking and give the beef that pull-apart texture.
• Salt: Season the roast before searing so the beef is well seasoned from the beginning.
• Vegetable oil: Use this for searing the roast because it handles the high heat well.
• Olive oil: This coats the vegetables and helps the onion soup mix stick to them.
• Beef broth: The broth provides the liquid the pressure cooker needs and gives you plenty of flavorful drippings for gravy.
• Dry onion soup mix: This is an easy way to season both the vegetables and the cooking liquid. Use a gluten-free mix if needed.
• Onion: I use a white or yellow onion cut into quarters. It softens into the broth and adds flavor to the gravy.
• Baby potatoes: Whole baby potatoes hold their shape much better than peeled, diced russets in the pressure cooker.
• Carrots: Baby carrots work well, or cut larger carrots into thick pieces so they do not cook too quickly.
• Cornstarch and water: Whisk these together for a quick slurry that thickens the cooking liquid into gravy.

I use a 6-quart Instant Pot, but another brand of electric pressure cooker will work too. Always follow the liquid and fill-line requirements for your specific model.

Ingredient Additions and Substitutions

This recipe is intentionally simple, but there are plenty of ways to change the flavor without changing the basic cooking method.

• Garlic: Add a few fresh garlic cloves to the pot with the broth.
• Fresh herbs: Rosemary and thyme are both great with chuck roast.
• Worcestershire sauce: Add a splash to the broth for a deeper beef flavor.
• Red cooking wine: Replace a small portion of the broth with red cooking wine.
• Balsamic vinegar: A small splash adds a little acidity and richness.
• Celery: Add a couple of celery stalks with the onion if you like.
• Pearl onions: These are a fun substitute for the quartered onion.
• Different potatoes: Yukon gold or red potatoes work well. Keep the pieces fairly large and leave the skin on when possible.
• Different cuts of beef: Bottom round, top round, brisket, or eye of round can work, but chuck roast is my favorite for the most tender, juicy result.
• Gluten-free: Use gluten-free beef broth and gluten-free onion soup mix.

Best Cut of Beef to Use

For this recipe, boneless chuck roast is my first choice. Chuck comes from a hard-working part of the animal, so it has plenty of connective tissue and marbling. Pressure cooking gives that connective tissue time to soften, which is what makes the finished roast tender and easy to shred.

You can also use:

• Bottom round roast
• Top round roast
• Brisket
• Eye of round roast
• Top sirloin petite roast

Leaner cuts can still work, but they may not shred quite as easily as a well-marbled chuck roast. Whatever cut you use, do not judge doneness by the clock alone. If the roast is still tough when you test it with a fork, it needs more time.

How to Make Instant Pot Chuck Roast

1. Pat the chuck roast dry with paper towels and season it generously with salt.

2. Set the Instant Pot to Sauté and add the vegetable oil. When the oil is hot and shimmering, sear the roast for 4 to 5 minutes per side, including the edges when possible. Remove the roast briefly if needed.

3. Toss the potatoes, carrots, and onion with olive oil and dry onion soup mix. If you like very soft vegetables, you can cook them with the roast from the beginning. For vegetables that hold their shape better, add the onion to the pot now and set the potatoes and carrots aside until the roast is done.

4. Pour in the beef broth and scrape the bottom of the pot well so no browned bits are stuck to it. Return the roast to the Instant Pot, lock the lid, and cook on High Pressure according to the weight chart below. When the cook time is finished, let the pressure release naturally for at least 15 minutes before venting the remaining pressure.

5. Check the roast with a fork. If it is not tender enough to pull apart easily, pressure cook it for another 10 to 20 minutes and allow another natural release. Once tender, transfer the roast to a platter and loosely cover it. Add the reserved potatoes and carrots to the liquid in the pot and cook on High Pressure for 4 to 5 minutes. Let the pressure release naturally for 5 minutes, then carefully vent the remaining pressure.

6. Transfer the vegetables to the platter with the roast. Shred or slice the beef and serve it with the vegetables and cooking juices, or turn the juices into gravy using the instructions below.

How to Make the Roast Gravy

One of my favorite parts of this recipe is turning all those beef drippings into gravy right in the Instant Pot.

1. Remove the roast and vegetables, then strain the cooking liquid if you want a smoother gravy. Set the Instant Pot to Sauté and bring the liquid to a simmer.
2. Whisk together the water and cornstarch in a small bowl until smooth. Slowly whisk the slurry into the simmering broth. Let the gravy bubble for 2 to 3 minutes, stirring often, until it reaches the thickness you like.
3. If the gravy gets too thick, add a little more beef broth. Taste before adding more salt since the broth and onion soup mix can already be salty. I also like a little black pepper and garlic powder in the finished gravy.

Crock Pot Option

If you have more time and want the roast to cook low and slow, try our Slow Cooker Pot Roast. For that version, sear the roast first, add it to the slow cooker with the sauce, and cook on low for 8 to 10 hours or high for 5 to 6 hours. Add the potatoes and carrots about halfway through so they do not become too soft.

You can also make a classic Oven Roast Beef when you want the traditional oven method.

Recipe Tips

• Use chuck roast when you can. The marbling gives you the best chance of getting juicy, fork-tender beef.
• Do not skip the sear if you have time. Browning the roast adds flavor to both the meat and the gravy.
• Deglaze the bottom of the pot. After searing, scrape up every browned bit with the broth. This adds flavor and helps prevent a burn notice.
• Do not quick release the roast right away. Give the beef at least 15 minutes of natural pressure release before venting the rest.
• Cook the potatoes and carrots after the roast for firmer vegetables. Pressure cookers work quickly on vegetables, so they do not need nearly as much time as the beef.
• Use whole baby potatoes when possible. Their skins help them stay intact. Yukon gold and red potatoes are also good choices.
• The roast does not need to be submerged. The Instant Pot cooks with steam and pressure, so the meat can sit above part of the liquid.
• Two cups of broth makes plenty of gravy. If you reduce the broth, make sure you still use at least the minimum liquid required for your pressure cooker.
• If the roast is tough, cook it longer. Tough chuck roast usually needs more time for the connective tissue to soften.
• Remember the pressure time is not the total time. The cooker also needs time to come to pressure and release pressure, so plan on more than the programmed cook time.

Frequently Asked Questions

Troubleshooting Instant Pot Chuck Roast

• Why is my chuck roast still tough? A tough chuck roast usually means it hasn’t cooked long enough, even if it has reached a safe temperature. Put the lid back on and pressure cook it for another 10 to 20 minutes, followed by another natural pressure release. When it is ready, a fork should slide in easily and the meat should pull apart without much effort.
• Why did my potatoes and carrots turn mushy? They were likely cooked under pressure for too long. For vegetables that hold their shape, cook the roast first, remove it, then add the potatoes and carrots and pressure cook them for only 4 to 5 minutes.
• Why did I get a burn notice? This usually happens when browned bits are stuck to the bottom of the Instant Pot after searing. Before pressure cooking, pour in the beef broth and scrape the bottom thoroughly with a wooden spoon until it feels smooth. Also make sure you have added enough thin liquid.
• Why is my gravy too thin? Let the cooking liquid come to a simmer using the Sauté setting, then add a little more cornstarch slurry. Mix cornstarch with cold water before adding it so it doesn’t clump. Add it gradually because the gravy will continue to thicken as it simmers.
• Why is my gravy too thick? Whisk in a little beef broth or water, a few tablespoons at a time, until the gravy reaches the consistency you like. Taste it again after thinning and adjust the seasoning if needed.
• Why is my roast dry? The roast may be too lean, or it may have been cooked too long after it was already tender. Chuck roast works especially well because its marbling helps keep the meat moist. Serve shredded roast with some of the cooking liquid or gravy to add moisture back to the meat.

Make Ahead and Storage

Make ahead: You can season the roast and prep the potatoes, carrots, and onion a day ahead. Store the meat and vegetables separately in covered containers in the refrigerator. You can also measure out the broth, soup mix, cornstarch, and water so everything is ready to go.

Refrigerator: Store leftover roast, vegetables, and gravy in airtight containers in the refrigerator for 3 to 4 days.

Freezer: The shredded beef freezes very well for up to 3 months. I like to freeze it with a little of the cooking liquid or gravy so it stays moist. Potatoes and carrots can become soft or grainy after freezing, so I usually freeze the meat separately.

Reheating: Reheat the roast gently with a little broth or gravy on the stovetop, in the microwave, or using the Sauté setting on the Instant Pot. Add a splash of broth if the gravy has thickened too much in the refrigerator.

Pairing Ideas

This Instant Pot Chuck Roast already has beef, potatoes, and carrots, so it can absolutely stand on its own. If I am making a bigger Sunday dinner, I love serving it with Homemade Dinner Rolls for soaking up the gravy, Sautéed Asparagus, or a fresh Nuts About Berries Salad. If you leave the potatoes out of the Instant Pot, spoon the roast and gravy over Homemade Mashed Potatoes. Cheesy Cauliflower and Honey Glazed Carrots are also great sides for a holiday or Sunday meal.

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