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Instant Pot Roast

A hearty, flavorful roast that is one of the ultimate comfort foods! Try this Instant Pot Roast if you’re in need of a recipe with minimal prep or clean up while leaving you with several servings of rich, tasty beef and vegetables!

close up of roast and vegetables

Instant Pot Chuck Roast

There is a lot to like about this Instant Pot Chuck Roast recipe. A beef chuck roast and vegetables are cooked with flavorful spices and other ingredients to create a rich, hearty meal that is an incredible comfortable food. It is a filling, all-in-one meal that will almost certainly leave you with leftovers. You can serve it with additional sides like a Cheddar Garlic Biscuit or Rosemary Dinner Roll if you wish but this recipe is well-rounded and filling all on its own. Being prepared in the instant pot also makes it incredibly easy to prepare. There is only 10 minutes of prep time and requires minimal clean up since it is prepared in the instant pot.

This recipe is also an outstanding, versatile option for those that meal plan each week. A chuck roast provides several servings so you can get multiple meals out of this recipe. You can eat the leftovers as a meal or use them to create entirely different meals such as salads or sandwiches. This recipe can also be a time-saver. First, you can use it for multiple meals. Also, after initial prep, it is a relatively hands-off recipe until cooking is completed. This allows time for you to prepare your other meals for the week.

What you’ll love about this recipe:


  • EASE – This recipe requires minimal prep, only requires use of one pot (the instant pot), and there is minimal clean up afterwards. This recipe also requires significantly less cooking time than slow cooker alternatives.
  • HEARTY, COMPLETE MEAL – This chuck roast recipe is a well-rounded, hearty meal that can be served alone or with additional sides if you wish.
  • GREAT MEAL PLANNING RECIPE – This recipes creates several servings of rich, flavorful beef roast. You can use your leftovers for other meals that week or cook it with the primary purpose of using it for multiple meals throughout the weeks. To be more efficient, you can easily work on prepping your other meals for the week while this chuck roast is cooking in the instant pot.
Instant Pot Roast ingredients on white back ground

Ingredients for Instant Pot Roast

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card below for exact measurements.

  • Beef chuck roast: There are other cuts but this is the best for a pot roast
  • Cooking Oil: We prefer olive oil but avocado oil or another neutral oil will also work
  • Spices (garlic powder, onion powder, seasoning salt, black pepper)
  • Fresh thyme leaves: Flavor blends well with the roast
  • Onion, chopped
  • Beef broth: Adds flavor and provides moisture for a tender roast
  • Red wine (optional): Adds depth and flavor. This ingredient is optional you can substitute it with more beef broth if desired. 
  • Tomato paste: Adds flavor and thickens the gravy
  • Balsamic vinegar: Compliments the beef flavor well
  • Worcestershire sauce: Adds flavor
  • Medium carrots, chopped
  • Baby gold potatoes, halved

How to Make Chuck Roast in the Instant Pot

Prep

spices added to roast in white bowl

In a small bowl, combine the garlic powder, onion powder, seasoning salt, fresh thyme, and black pepper. Rub the mixture all over the chuck roast pieces. 

Sear the roast

Heat the oil on “saute” mode in your Instant Pot. Sear the chuck roast on all sides using tongs (about 2-3 minutes per side) until all sides are browned. When completely seared, remove from the Instant Pot and set aside.

Deglaze the Instant Pot

deglazing of instant pot

Stir together the beef broth, red wine, tomato paste, balsamic vinegar, and Worcestershire sauce until no lumps of tomato paste remain. Pour the mixture into the Instant Pot and scape up the brown bits at the bottom of the pot. This will prevent the burn notice. 

Pressure cook the chuck roast

Add the beef chunks back to the Instant Pot. Close the lid, and pressure cook on high for 65 minutes. After 65 minutes, allow for a natural release of 15 minutes. When the natural release is complete, release the pressure using the valve on the lid. Using tongs or a strainer, remove the meat, cover with aluminum foil on a plate, and allow to rest.

Add the rest of the ingredients

vegetables being added to instant pot

Add the potatoes, carrots, and onion to the Instant Pot and pressure cook for 5 minutes while the meat rests. Allow for a 5-minute natural release. While the natural release is going, shred the pot roast. 

Serve

Remove the vegetables from the pot and serve with shredded pot roast!

cooked roast and vegetables on white tablecloth

Storage and Reheating Instructions

  • Reheating: Reheat in the microwave in 30 second increments until heated to your desired level.
  • Refrigerator Storage: Instant pot chuck roast leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
  • Freezer Storage: Cool completely. Then store in an airtight container for up to 3 months.

Other Instant Pot Recipes

  • Garlic Butter Chicken Thighs: A delicious, easy-to-make chicken thigh recipe that is packed full of flavor. These chicken thighs are cooked in a savory garlic butter sauce and are ready in only 30 minutes!
  • BBQ Chicken: This low carb Instant Pot BBQ Chicken requires just five simple ingredients and less than 15 minutes of cook time! Try my favorite pulled chicken recipe on a salad or wrap, less than 3 net carbs per quarter-pound!
  • Mexican Rice: A delicious, easy to prepare, side dish that will be ready in only 30 minutes! Give this recipe a try if you’re looking for a hearty, tasty recipe that goes well with a variety of other Mexican dishes.
  • White Bean Chicken Chili: This Instant Pot recipe is so easy! Loaded with chicken, beans, flavorful green chiles and spices, this soup is ready in under 30 minutes and always a crowd pleaser! 

Tips & Tricks

  • Chuck roast is the best cut of meat for this recipe. Leaner cuts of meat will likely be less tender than desired.
  • Make this dish ahead of time if you have a busy week ahead of you. This dish reheats really well.
  • The red wine is optional but encouraged. It truly adds another layer of delicious flavor to the roast.
  • Save the extra liquid to pour over any leftovers you may eat later.

Instant Pot Roast FAQ

Is this recipe gluten free?

Yes, it is naturally gluten free.

Is this recipe keto friendly?

No, it is not as described. However, if you choose to only eat the meat from this recipe it is keto friendly.

Can I make this recipe ahead of time?

Yes, this recipe reheats wonderfully. The flavor seems to even get better after a day or two.

Can I use a frozen roast?

No. This would significantly increase the length of cooking time.

Will another cut of meat work?

We recommend using a chuck roast. A leaner cut will likely lead to meat that is less tender than desired.

close up of roast and vegetables

Instant Pot Roast

A hearty, flavorful roast that is one of the ultimate comfort foods! Try this Instant Pot Roast if you’re in need of a recipe with minimal prep or clean up while leaving you with several servings of rich, tasty beef and vegetables!
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 8
Calories 332 kcal

Equipment

Ingredients
  

  • 3 lbs beef chuck roast cut into 1 lb pieces
  • 2 tbsp oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp seasoning salt
  • 1 tsp fresh thyme leaves
  • ½ tsp black pepper
  • ½ medium onion chopped
  • 2 cups beef broth
  • ½ cup red wine
  • 3 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 3 medium carrots chopped
  • 1 lb baby gold potatoes halved

Instructions
 

  • In a small bowl, combine the garlic powder, onion powder, seasoning salt, fresh thyme, and black pepper. Rub the mixture all over the chuck roast pieces.
  • Heat the oil on “saute” mode in your Instant Pot. Sear the chuck roast on all sides using tongs (about 2-3 minutes per side) until all sides are browned. When completely seared, remove from the Instant Pot and set aside.
  • Stir together the beef broth, red wine, tomato paste, balsamic vinegar, and Worcestershire sauce until no lumps of tomato paste remain. Pour the mixture into the Instant Pot and scape up the brown bits at the bottom of the pot. This will prevent the burn notice.
  • Add the beef chunks back to the Instant Pot. Close the lid, and pressure cook on high for 65 minutes.
  • After 65 minutes, allow for a natural release of 15 minutes. When the natural release is complete, release the pressure using the valve on the lid. Using tongs or a strainer, remove the meat, cover with aluminum foil on a plate, and allow to rest.
  • Add the potatoes, carrots, and onion to the Instant Pot and pressure cook for 5 minutes while the meat rests. Allow for a 5-minute natural release. While the natural release is going, shred the pot roast.
  • Remove the vegetables from the pot and serve with shredded pot roast!

Notes

  1. The vegetables are optional but taste delicious when cooked in the leftover liquid from the pot roast!
  2. Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave!
  3. Red wine is optional, you can substitute it for more beef broth if desired. 
  4. Leftovers also taste really good on salads or used on BBQ beef sandwiches. 

Nutrition

Calories: 332kcalCarbohydrates: 15.8gProtein: 35.8gFat: 12.3gCholesterol: 100.5mgSodium: 595mgFiber: 2.5gSugar: 4g
Keyword Comfort Food, Healthy
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