Instant Pot Chuck Roast Recipe
Beef Pot Roast is synonymous with Sunday Suppers, but with this Instant Pot recipe, you can have the reserved-for-the-weekend dinner any night of the week. You can make the recipe as written or, to speed it up, see the note below which explain how to skip the browning of the meat at the beginning and do it more quickly at the end instead.
Ingredients
- 1 (3 lb.) beef chuck roast
- 1 Tbsp. Kosher salt
- 1 tsp. ground pepper
- 2 Tbsp. vegetable oil
- 1 onion, cut into eighths
- 3 cloves garlic, cut in half
- ½ cup red wine
- 3 cups low sodium beef broth
- 3 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
Directions
- 1
Season the roast with salt and pepper, making sure that all sides are covered. Set aside.
- 2
Add oil to the inner pot and select Sauté to pre-heat. When the indicator says ‘Hot’, add the roast to the inner pot and brown on all sides.* Transfer to a clean plate.
- 3
Add the onion and the garlic to the inner pot and cook for 3 – 4 minutes.
- 4
Add the red wine and deglaze the pot, scraping the bottom to loosen all of the tasty bits.
- 5
Add the beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme. Stir to combine and add the beef back into the pot.
- 6
Close and lock the lid. Make sure the steam release handle is in the sealed position. Select Pressure Cook and cook on high. Set 60 minutes** of pressure cooking time.
- 7
When time is up, naturally release for 10 minutes. Turn the steam release handle to the venting position to release any remaining steam.
- 8
When the valve has dropped, unlock the lid and open carefully.
- 9
Remove to a cutting board and cut against the grain or shred and serve with your favorite side. If you’d like to turn the liquid in the Instant Pot into a gravy, follow the quick Instant Pot Gravy instructions here.