Instant Pot Chuck Roast

Instant Pot Chuck Roast

from favfamilyrecipes.com
Dinner
80 min
456 kcal / serving

Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe, but less than half the time!

Ingredients

  • 3 poundsbeef chuck roast
  • 1 teaspoonsalt ((or to taste))
  • 2 tablespoonsvegetable oil
  • 2 tablespoonsolive oil
  • 2 cupsbeef 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 poundbaby potatoes ((see notes above))
  • 1 cupcut carrots ((baby carrots work too))
  • ¼ cupwater
  • 2 tablespoonscorn starch

Directions

  1. 1

    Pat roast dry using paper towels. Generously rub roast with salt and set aside.

  2. 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. 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. 4

    Add beef broth and place lid on Instant pot with steam valve closed.

  5. 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. 6

    Remove roast from Instant Pot, shred, and serve with vegetables.

  7. 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.