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This Instant Pot Chuck Roast gives you tender, fall-apart beef, buttery potatoes, carrots, and a savory homemade gravy without waiting all day for dinner. It has all the comfort of a classic Sunday pot roast, but the pressure cooker gets it on the table much faster than the oven or slow cooker.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Best pot roast recipe ever! This is my “go-to” recipe when we have people over for dinner. The vegetables are very flavorful and the meat is so tender, that it just falls apart.” – Joanne
“Fabulous! The Yukon gold potatoes were perfection as were the carrots and onions. I thickened the gravy & wow! It was a hit!” – Suz
“Delicious! And super easy!!! Thank you for making me look like an amazing cook!” – Amy
Why I Love This Instant Pot Roast
Pot roast has always been one of our favorite Sunday dinners. Sometimes I serve it with mashed potatoes on the side, and other times I cook potatoes and carrots right along with the roast. Either way, it is the kind of meal my family is always happy to see on the table.
The problem is that I am notorious for forgetting to start a roast early enough. I can’t tell you how many times I have walked in the door after church and realized I never put the roast in the oven or Crock Pot. That is exactly why I love this Instant Pot Chuck Roast. I can sear the meat, pressure cook it until it is tender, cook the vegetables, and make the gravy all in the same pot.
I also love that this recipe is easy to adjust. You can keep it simple with beef broth and onion soup mix, or add garlic, herbs, Worcestershire sauce, or a splash of red wine when you want a little more flavor. The biggest trick is giving the roast enough pressure cooking time and letting it naturally release before venting. That is what helps a chuck roast become tender enough to pull apart with a fork.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Instant Pot Roast
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- Best Cut of Beef to Use
- How to Make Instant Pot Chuck Roast
- Cook Times By Weight
- How to Make the Roast Gravy
- Crock Pot Option
- Recipe Tips
- Frequently Asked Questions
- Troubleshooting Instant Pot Chuck Roast
- Make Ahead and Storage
- Pairing Ideas
- More Hearty Beef Recipes
- Instant Pot Chuck Roast Recipe
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
- Pat the chuck roast dry with paper towels and season it generously with salt.
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Times By Weight
The exact time can vary depending on the thickness and shape of the roast, your Instant Pot model, and how cold the meat is when it goes into the cooker. I would rather plan for enough time and add a little more cooking time if needed than serve a roast that is still tough.
| Roast Weight | High Pressure Cook Time |
|---|---|
| 2 pounds | 45 to 50 minutes |
| 3 pounds | 60 to 70 minutes |
| 4 pounds | 75 to 90 minutes |
| 5 pounds | 90 to 100 minutes |
| 6 to 7 pounds | 110 to 120 minutes, if it fits safely in your cooker |
After the pressure cook time, give the roast at least a 15-minute natural release before releasing any remaining pressure. A thick, compact roast may need more time than a flatter roast of the same weight.
For a very large roast, make sure you stay below your pressure cooker’s maximum fill line. A 6 to 7 pound roast is generally better suited to an 8-quart cooker, or you can cut the roast into two large pieces if needed.
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.
- 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.
- 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.
- 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
No. The roast does not need to be submerged in liquid. The Instant Pot cooks with steam and pressure, so it is completely fine if part of the roast sits above the broth.
You can, but I prefer adding the potatoes and carrots after the roast is finished. This keeps them from becoming overly soft during the longer beef cooking time. Once the roast is done, pressure cook the vegetables for 4 to 5 minutes.
Yes. Bottom round, top round, brisket, or eye of round can work, but chuck roast is my favorite. The marbling and connective tissue in chuck roast make it especially well suited for pressure cooking and give you tender, juicy beef.
Yes, although I prefer starting with a thawed roast so I can sear it first. For a frozen roast, skip the searing step and add approximately 30 to 40 minutes to the pressure cooking time, depending on the size and thickness of the meat.
Yes. The main ingredients are naturally gluten-free. Just make sure your beef broth and dry onion soup mix are labeled gluten-free.
Absolutely. Mushrooms, celery, pearl onions, or large chunks of parsnip are all good additions. Keep in mind that vegetables cook very quickly under pressure, so I would add most of them during the shorter vegetable cooking step rather than with the roast.
Yes. An 8-quart Instant Pot works especially well for larger chuck roasts. Just be sure to stay below the maximum fill line and follow the minimum liquid requirements for your specific pressure cooker.
No. I put the chuck roast directly in the cooking liquid rather than on a trivet. This lets the beef cook in the seasoned broth and gives you flavorful drippings for the gravy.
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.
More Hearty Beef Recipes
This Instant Pot Chuck Roast is one of my favorite ways to get a classic pot roast dinner on the table without having to remember to start it first thing in the morning. The beef is tender, the vegetables are easy, and the gravy is made right in the pot. If you make this recipe, please leave a comment and a rating below. I would love to hear how it turned out! 💛
Instant Pot Chuck Roast
Video
Ingredients
- 3 to 5 pounds beef chuck roast
- 1 teaspoon salt, (or to taste)
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 2 cups beef broth, *can use gluten-free beef broth
- 1 packet dry onion soup mix, *can use gluten-free onion soup mix
- 1 onion, white or yellow, quartered
- 1 pound baby potatoes, (see notes above)
- 1 cup cut carrots, (baby carrots work too)
- 1/4 cup water
- 2 tablespoons corn starch
Instructions
- Pat the roast dry with paper towels and rub it generously with salt.
- Add the vegetable oil to the Instant Pot and set it to Sauté. When the oil is hot and shimmering, add the roast and sear for 4 to 5 minutes on each side until well browned.
- Toss the onion, potatoes, and carrots with the olive oil and dry onion soup mix. For very soft vegetables, add everything to the pot now. For firmer potatoes and carrots, add the onion now and set the potatoes and carrots aside.
- Pour the beef broth into the Instant Pot and scrape the bottom well to loosen any browned bits. Add the roast, secure the lid, and set the valve to sealing.
- Pressure cook on High for 60 to 70 minutes for a 3-pound roast, or use the cook-time chart in the post for other sizes. When the cook time ends, allow at least a 15-minute natural release, then carefully vent any remaining pressure. If the roast is not fork-tender, cook for another 10 to 20 minutes and allow another natural release.
- When the roast is tender, transfer it to a platter and loosely cover it. If you reserved the potatoes and carrots, add them to the liquid in the Instant Pot. Secure the lid and pressure cook on High for 4 to 5 minutes. Let the pressure release naturally for 5 minutes, then carefully vent the remaining pressure. Transfer the vegetables to the platter. Shred or slice the roast.
- For gravy: Strain the liquid in the pot if desired and set the Instant Pot to Sauté. Whisk the water and cornstarch together until smooth, then slowly whisk the slurry into the simmering broth. Cook for 2 to 3 minutes, stirring often, until thickened. Serve the gravy with the roast and vegetables.
Equipment
- Instant Pot Pressure Cooker
Notes
- This recipe was developed using a 6-quart Instant Pot. Follow the liquid and maximum-fill requirements for your specific pressure cooker.
- The cook times are for a thawed roast. A frozen roast will need extra pressure cooking time and cannot be seared first.
- For the most tender beef, allow at least a 15-minute natural pressure release before venting the remaining pressure.
- For firmer vegetables, cook the roast first and pressure cook the potatoes and carrots separately for 4 to 5 minutes.
- If the roast is still tough, pressure cook it for another 10 to 20 minutes. Tough roast usually means it needs more time.
- The roast does not need to be covered with broth. The 2 cups of broth in this recipe provide pressure-cooking liquid and enough drippings for gravy.
- Whole baby potatoes hold their shape better than peeled, diced russet potatoes.
- Deglaze the pot thoroughly after searing to help prevent a burn notice.
- To make this recipe gluten-free, use gluten-free beef broth and dry onion soup mix.
- Total time is based on a 3-pound roast and includes estimated pressure build and release time. Larger roasts will take longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Was amazing. The meat was cooked perfect (70 min). I added extra seasoning and veggies. The only thing I’d do different is add the carrots part way through cooking as mine turned out a bit too soft for our liking. Loved it!
So glad you liked it! Yes we are getting a lot of comments about people adding the veggies part-way through. It seems many are having great success by doing that.
If adding the veggies halfway through, do you turn the instant pot off? Or release the pressure?
You’ll have to release the pressure to open the lid. It should come back up to pressure pretty quickly since the pot is already hot.
Pot roast is a Sunday tradition I imagine dates back centuries. Thanks to the Instapot, you can enjoy it with your family even if time is a factor. Who doesn’t like a good chunk of meat with potatoes, carrots, and a couple (small) onion slices surrounding it? When I think Sunday dinner, I think pot roast. I know I’m not alone.
I made a slow cooker pot roast that is almost identical to this one. The only difference is it uses water instead of broth. But I hate having to interrupt gifts to start the slow cooker. Do you think it would be okay if I used water instead of broth? It’s my husbands favorite and I’d hate to screw it up just because I wanted it done quick. I’m new to the instant pot so I’m a little scared. I plan to make a 3 pound roast. Help?!
We haven’t tried using water instead of broth so I can’t speak to how it would affect the taste or texture. I try to test recipes before-hand if they are for a very important event so that I don’t have to stress the day of. I hope this helps!
The broth will only improve the recipe. If you are concerned it will be too salty just at less salt at other times. As far as the texture, I guarantee you that it will be different. It’s not a matter of better or worse but it’s just a different cooking method and it’s going to have different results.
This is a good way to make machaca (shredded beef) for Mexican tacos or burritos. Cut the roast into two inch chunks, and cook it for 25 minutes with 10 minute natural release. You lose the big impressive roast, but it reduces cooking time and is easier to shred. Ideally, when you serve the shredded machaca,, put it on a hot skillet to sear it before serving. Adds a nice dimension. GrandpaCooks.com
I used this recipe tonight with a couple substitutions. 1) Replaced one cup of the broth with one can of condensed cream of mushroom soup, 2) used whole carrots cut into large pieces instead of the baby carrots. The carrots were soft, but still intact – delicious!
Yes that is how I do it 60 minutes, release , add veggies (carrots and potatoes) cook another 10 minutes. Perfect!
Takes time to come to pressure again but worth it.
Made this recipe tonight. It was the 1st time using our Instapot! It was a hit! I tweaked the recipe a little with the timing after reading some of the comments. I had a two and a half pound roast and I cooked it with the broth for 35 minutes then added the veggies for 12 minutes. It was perfect. My six-year-old even gobbled everything up!
I am so glad you loved it!! Getting a six year old to eat anything is a huge win! Thanks so much for trying our recipe!
My very first attempt at the Instapot – I have been very nervous to try! I had to experiment with the machine as my settings are different, but it gave me a chance to learn a lot more about the machine! Everything turned out AMAZINg!! We enjoy the soft potatoes and carrots, the meat was SO tender and the juice was amazing! I am freezing leftover juice in a ziplock bag for future use as a gravy or just to add flavor to something else. Thank you!
I am so glad you enjoyed it! Thanks so much for the 5-star rating!!
Did anyone ask if you can do this with a frozen, right out of the freezer roast?
Yes! You can do it with a frozen roast, just add about 20 minutes to the cooking time. Make sure to check with a meat thermometer to be sure that it is cooked all the way through, since cooking time may vary depending on the thickness of your roast. Hope this helps!
Yes, thank you! This will be my first dish with my instapot! I bought mine from a friend so still trying to learn all the buttons and which each setting is/means. Thank you again! 😁
I made this using a 3.7 lb roast. I added some extra broth (since it was larger) and 5 garlic cloves for more flavour. I then pressure cooked the roast for 40 mins, then quick released pressure and added the veggies. Then I cooked it for an additional 30 mins and did a 10 min release. It’s a bit over cooked but shredded nicely. The veggies are still softer than I’d like though. I also think I could have done with more garlic and black pepper as it was still a bit bland. Maybe some thyme and red wine would help. It was a delicious once topped with gravy.
I LOVE this! So simple! I did 60 minutes goven my roast was smaller and it was a family hit! I’m making it again tonight! Wonderful!
Thank you, Rachel! I’m so glad you like this recipe!
My family LOVES this recipe, in fact they are addicted. I’ve made it 3 times already and my husband requested it for the 4th time tonight… we’re talking within a two months time. The only tweaks I’ve made since the first time.
1. I use baby potatoes that are on the bigger side, red or white or a mix. I just add 4-5. They seem to be a little less starchy.
2. I use the Beefy onion soup mix instead of regular… makes for an amazing gravy.
3. I use twice as much beef broth because we like a lot of gravy.
4. Biggest change is that I cook for 90min. It literally melts in your mouth.
I just have a regular crock pot, settings are low high and warm. Do you think your recipe will work with a regular crock pot? I’m gambling on trying but don’t want to ruin it as I don’t have the sautés setting and release. But I love the changes you made, that sounds like my family also. I’m going to try your way tomorrow but if regular crock pot won’t work I’ll have to do oven.
Now I know what to ask Santa for!!
The cooking times will be very different for a crock pot versus an instant pot. The crock pot cooks much slower. Try following this recipe instead: https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/
Good basic recipe. I like that you use cornstarch rather than flour for thickening; flour often tastes floury if it hasn’t been cooked first in butter to make a roux, before mixing in liquid. Overall too salty (see below) and lacking in flavor (See below re garlic and herbs).
Regarding your statement: “perfectly tender and easy to shred.” We prefer intact slices, not shreds or falling-apart meat. Shreds are in the nature of stringy cuts like chuck. Round is more likely to stay intact for slicing, but when we’ve used round for stews and pot roasts (oven or slow cooker) the meat has been quite dry.
I’m wondering whether an instant pot or similar pressure cooker might give less dry results with a round roast, on the theory that the pressure may force ore of the liquid/steam into the meat. I will experiment with this next time we have a craving for pot roast, but what kind of results are achieved when using Round in a pressure cooker? Is it dry? or???
My husband grew up with brisket and pot roast practically synonymous; brown the brisket, cook with onions, carrots, red wine, and lots of herbs for seasoning, then let it sit in its juices overnight and slice very very thinly across the grain, place the slices back in the liquid and reheat for dinner. But brisket is is hard to find out here in the boonies, and is too expensive to experiment with.
Whatever meat I use, I will for sure add around a dozen whole peeled garlic cloves – about a whole head, or half a bag of the already-peeled ones. After all that long cooking, they will be very soft but still identifiable in the juices. My daughter and I always vie over who can find more of these delicious bits in the sauce! Fish them out and put them in a small bowl to serve at the table for the of us who like to eat them whole with a bite of meat or mash them and spread them like butter on good crusty bread. Or, pre-mash them, add a drizzle of EVOO and a small bit of coarse Kosher salt, and pass it in a nice little bowl like whipped butter.
And PS – instant onion soup mix is sooooo salty, that along with the salt being sprinkled on the roast and the salt in the broth would be way too much sodium for many people. I would skip the salt sprinkle and use salt-free or reduced-sodium (or homemade!) broth, OR use more fresh onion and skip the onion soup mix. Also, some herbs would make up for less (or no) sodium: For sure a few bay leaves, and a few tsps of thyme, maybe some italian seasoning, rosemary, and perhaps dill.
Wow, thank you so much for this detailed comment! I am definitely going to try what you suggested next time. The garlic sounds like an incredible addition! I can see why this recipe can be a little extra salty– yes, please feel free to reduce the salt or use low-sodium ingredients. Those are all very good suggestions, thank you! If you are wanting intact slices, you may be better roasting the beef rather than cooking in the Instant Pot. I’m not sure how you could successfully cook it in the IP and get slices. I will have to experiment with it. If you happen to try it out before I do, please come back and let us know what you did to make it a success! Thanks again!
I did my 4.6lb chuck roast in 40 minutes…was awesome!
I like to make foil packets for my carrots and potatoes. Add them on top of the roast and they are always perfectly done. No mushy veggies!
I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!
So glad you liked this recipe– thanks for sharing how you made it your own!
WOW!! Absolutely delicious!! So much more flavorful and tender then using my slow cooker! I will definitely be cooking this recipe time and time again!!
Thank you so much Heather! Thanks for the 5-stars!
I have made this several times now and added my own spin to it on occasion. So good! Great recipe!
I just got an instant pot and have been playing. Can I skip the searing part? Thanks for this recipe, can’t wait to try it.
Hi Lisa- Yes, you can skip the searing part but the searing helps lock in those juices better. You may find that your roast just comes out a little on the dry side if you don’t sear. Hope this helps!
Tried this with my Lux 6 quart and here is what I learned! I prefer to use the meat/stew setting for fall apart meat. I cut my chuck into 2 large pieces and browned separately to avoid overcrowding in the pot. I removed the meat and then used the broth to deglaze the bottom, put the meat back in and set on Meat/Stew on high for 50 mins. My roast was 2.5 lbs. After 50 mins, I QR’ed and opened the lid. There was alot of liquid so I used a soup spoon to remove most of the fat and about 1/3 of the liquid. (Depending on how fatty your roast is, you may have more or less fat, I hate greasy meat!). Once I reduced the liquid, I placed my trivet on top of the meat and liquid and added my vegetables (prepared as described in the recipe) on top of the meat on the trivet. I put the lid back on and set Meat/Stew on high for 15 mins. After the timer went off, I did a QR again and removed the lid. The smell…divine! The meat was fall apart tender and the big were soft but not mushy. I separated the meat into one bowl and the veg into another while I thickened the gravy in the IP. Once meat and veg were removed I turned the IP on Saute (high) and added a slurry of 2 tbsp. Cornstarch and 2 tbsp of water to the drippings, stirring constantly with a whisk until optimal gravy thickness was reached. Off went the pot, onto the plate the food went (with ample gravy) and into our stomach it went. Rave reviews from my hubs and I. Make sure you season the outside of the meat very thoroughly with salt/pepper before browning. That’s where you get your flavor!
Cannot wait to try this recipe. Also, depending on the size of the roast (as the size of my roast is small) is it okay if i keep it for 45-50 mins?
Yes, you can definitely reduce the time if the roast is smaller. If you read through these comments you will be able to see some adjustments others have made when making the roast. Hope this helps!
It is cool. I cannot wait to try this out for my friends and husband to taste. It really awesome though. My mouth is watering now. I will be back with reviews.