Instant Pot Chuck Roast
Ingredients
- 3 lbbeef chuck roast
- 1 tspsalt)
- 2 tbspvegetable oil
- 2 tbspolive oil
- 2 cbeef broth
*can use gluten-free beef broth
- 1packet dry onion soup mix
*can use gluten-free onion soup mix
- 1onion
white or yellow, quartered
- 1 lbbaby potatoes)
(see notes above
- 1 ccut carrots)
(baby carrots work too
- ¼ cwater
- 2 tbspcorn starch
Directions
- 1
Pat roast dry using paper towels. Generously rub roast with salt and set aside.
- 2
Add 2 Tablespoons of oil to Instant Pot and set to "Sauté". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- 3
In a gallon-sized Ziploc bag, add vegetables, 2 Tablespoons of olive oil, and onion soup mix. Shake until vegetables become evenly coated with mix. For Soft Vegetables: Add the veggies at this point. They will become very soft after cooking for such a long time in the instant pot. They will mash very easily.For Crisp-Tender Vegetables: Wait to add vegetables until instructed below.
- 4
Add beef broth and place lid on Instant pot with steam valve closed.
- 5
Switch Instant Pot setting to "manual" and set for 60 minutes for a 3 pound roast and 80 minutes for a 5 pound roast on "high" pressure (see more sizes and times above). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.For Crisp-Tender Vegetables: Do a quick release 20 minutes before the cook time is over. Remove lid and add vegetables. Set time for the remaining 20 minutes, do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
- 6
Remove roast from Instant Pot, shred, and serve with vegetables.
- 7
Use a strainer to remove any left over pieces of onion and bits from the broth in the pot (optional). Set instant pot to “saute” setting. Whisk together water and corn starch in a small bowl making a slurry. Once broth is at a simmer, whisk in corn starch mixture and bring to a boil. Boil for 2-3 minutes as the gravy thickens. Pour over the pot roast or serve on the side.
Instant Pot Chuck Roast
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About this Recipe
Dreaming of a fall-apart tender pot roast that doesn't take all day? This Instant Pot Chuck Roast delivers classic Sunday dinner comfort in a fraction of the time, perfect for busy weeknights or relaxed weekends.
The Instant Pot is the true hero here, transforming a tough chuck roast into incredibly tender, flavorful beef. It achieves that slow-cooked depth of flavor and melt-in-your-mouth texture you crave, all while significantly cutting down on cook time. The combination of beef broth and dry onion soup mix creates a deeply savory, aromatic base that infuses every bite.
You can expect a wonderfully savory, rich beef roast, complemented by fork-tender baby potatoes and carrots. The meat will be succulent and easy to shred, soaking up the hearty, aromatic gravy. It's truly comforting food that feels both effortless and special, offering a full meal with robust flavor and satisfying texture in every spoonful.
For those managing dietary needs, you can easily make this a gluten-free Instant Pot chuck roast by ensuring you use gluten-free beef broth and a gluten-free dry onion soup mix. Feel free to swap baby potatoes for larger Yukon Golds cut into chunks, or add parsnips for extra root vegetable goodness. Baby carrots also work perfectly if you don't have regular carrots on hand.
Serve this complete meal directly from the Instant Pot for a comforting family dinner. It's a satisfying standalone dish perfect for any occasion when you crave hearty, home-cooked flavor.