Description
This Instant Pot chuck roast is tender, flavorful, and cooked with hearty potatoes, carrots, and onions in a rich savory gravy. It’s an easy comfort food dinner perfect for busy weeknights or family meals.
Ingredients
- 3–5 pounds beef chuck roast
- 1 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 packet dry onion soup mix
- 1 onion (white or yellow, quartered)
- 1 pound baby potatoes
- 1 cup cut carrots
- 1/4 cup water
- 2 tablespoons corn starch
Instructions
- Pat the roast dry with paper towels and generously season with salt.
- Set the Instant Pot to the sauté setting and add the vegetable oil. Once hot and shimmering, sear the roast for 4–5 minutes on each side until browned.
- In a large zip-top bag, combine the potatoes, carrots, olive oil, and onion soup mix. Shake until the vegetables are evenly coated.
- Add the beef broth and quartered onion to the Instant Pot. For softer vegetables, add the coated vegetables now. For crisp-tender vegetables, wait to add them during the last 20 minutes of cooking.
- Secure the lid and set the steam valve to sealed.
- Cook on high pressure for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
- Allow a natural release for at least 10 minutes, then carefully quick release any remaining pressure.
- If adding vegetables later for a firmer texture, quick release pressure 20 minutes before the cook time ends, add the vegetables, reseal, and cook for the remaining 20 minutes. Finish with a 10-minute natural release.
- Remove the roast and shred before serving with the vegetables.
- To make gravy, strain the broth if desired and return the liquid to the Instant Pot on sauté mode. Whisk together the water and corn starch to make a slurry, then whisk it into the simmering broth. Boil for 2–3 minutes until thickened and serve over the roast.
Notes
- For gluten-free preparation, use gluten-free beef broth and onion soup mix.
- Baby carrots can be substituted for sliced carrots.
- Leftovers can be stored in the refrigerator for up to 4 days.
- This roast pairs well with crusty bread or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg
