Instant Pot Chuck Roast Recipe

The image shows a rustic bowl filled with tender, shredded chuck roast, whole baby potatoes, and large carrots, garnished with fresh thyme and parsley in a rich, flavorful broth. A spoon rests in the dish, ready to serve.

5 from 2 votes

Instant Pot Chuck Roast Recipe

This Instant Pot Chuck Roast is the ultimate comfort food! Tender, juicy beef cooked with hearty potatoes, sweet carrots, and aromatic herbs in a rich, flavorful gravy. Ready in a fraction of the time compared to traditional methods, this one-pot meal is perfect for busy weeknights or a cozy family dinner.

Prep Time20

Cook Time1 10

Course: Beef recipes

Cuisine: American

Keyword: instant pot chuck roast recipe, instant pot pot roast

Servings:

Author: chefjar

Equipment

Instant Pot

Ingredients

1 tablespoon vegetable oil
4 pounds chuck roast boneless and trimmed of excess fat, and cut into 1 pound chunks
2 yellow onions finely diced
12 cloves garlic smashed with the back of a spoon
½ cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 teaspoons dried thyme
2 teaspoons crushed bouillon
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste freshly ground
1 cup reduced-sodium beef broth
1 pound baby potatoes white or Yukon gold you may need to halve them if they are too large
4 LARGE carrots cut into 2-inch pieces
2 celery stalks cut into 1/2-inch pieces
2 tablespoons plain flour mixed with 2 tablespoons water optional, for thickening the gravy
2 tablespoons parsley fresh chopped, to serve

Instructions

Sear the Meat: Set your Instant Pot to Sauté mode and add the oil. Let it heat up.
Generously season the chuck roast with salt and pepper.
Sear the roast on all sides until browned, about 3-4 minutes per side.
If needed, add extra oil and brown the meat in 2 batches. Once browned, remove the meat from the Instant Pot and set aside.
Sauté the Vegetables: Add the onions and garlic (adding more oil if needed) to the Instant Pot and sauté for 2-3 minutes until softened and fragrant.
Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 1-2 minutes to reduce slightly.
Add Ingredients: Turn off Sauté mode. Place the roast back into the Instant Pot.
Add the Dijon mustard, honey, thyme, and crushed bouillon around the roast.
Pour the beef broth over the ingredients. Season with salt and pepper to taste.
Pressure Cook: Secure the lid and set the Instant Pot to Pressure Cook (Manual) on High Pressure for 60 minutes.
Allow a Natural Release for 15-20 minutes, then carefully quick release any remaining pressure.
Add Vegetables: Add the potatoes, carrots and celery to the Instant Pot. Secure the lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 3 minutes.
When the cooking time is up, turn off the Instant Pot and let it sit for 5 minutes to release pressure naturally. Then, carefully turn the valve to release any leftover pressure. Open the lid.
Switch to "Sauté" Mode: Press the "Sauté" button multiple times to cycle through settings like Low, Normal, or High. Use Low or Normal for a gentle simmer.
Add the Slurry: Slowly pour the flour slurry into the pot while gently stirring the liquid around the meat and vegetables. Be careful not to disturb the placement of the ingredients too much. Let it cook for 2-3 minutes to thicken the gravy.
Serve: Slice or shred the roast. Garnish with fresh parsley and serve with the vegetables and gravy.

Notes

To store, transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

Nutrition