Instant Pot Chuck Roast is the ultimate answer when you’re craving a hearty, slow-cooked meal without the long wait. Thanks to the power of pressure cooking, this comforting classic transforms tough cuts of beef into fork-tender bites in a fraction of the time. Whether you’re cooking for a weeknight dinner or hosting Sunday supper, this dish delivers big, satisfying flavors with minimal effort.
Chuck roast is known for its rich marbling and deep flavor, but it needs time, or pressure to break down and get juicy. In the Instant Pot, it cooks beautifully in about an hour, compared to the usual three or four in the oven or slow cooker. Start by searing the beef directly in the pot to lock in flavor and build a base for the sauce. Add aromatics like onions, garlic, and fresh herbs, then pour in your cooking liquid like beef broth, red wine, or even a splash of balsamic vinegar for a bit of tang.
Vegetables like carrots and potatoes can be added either at the beginning for a stew-like texture or halfway through to keep them firm. The result is a deeply savory dish with tender chunks of beef and vegetables bathed in a rich, flavorful gravy.
This meal is endlessly adaptable. Want a more elevated flavor? Toss in some rosemary, thyme, or a few mushrooms. Prefer something simple? Keep it classic with just salt, pepper, and garlic. The Instant Pot makes it easy to adjust to your tastes and schedule.
Best of all, the cleanup is minimal, one pot does it all. And if you happen to have leftovers, they reheat beautifully or can be turned into sandwiches, tacos, or even shepherd’s pie the next day.
Ingredients
- 3 lbs chuck roast
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp thyme dried
- 2 tsp rosemary dried
- Salt and pepper to taste
- 2 tbsp cornstarch optional
- 2 tbsp water optional
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the chopped onion and minced garlic to the pot and sauté until fragrant.
- Season the chuck roast with salt, pepper, dried thyme, and dried rosemary.
- Push the onions and garlic to the side and place the chuck roast in the pot. Sear on each side until browned.
- In a separate bowl, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce.
- Pour the mixture over the chuck roast in the Instant Pot.
- Close the lid and set the Instant Pot to manual mode for 60 minutes.
- After the cooking time is up, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
- Remove the chuck roast from the Instant Pot and let it rest for a few minutes before slicing.
- Optional: If you prefer a thicker gravy, mix together cornstarch and water in a small bowl. Set the Instant Pot to sauté mode and whisk the cornstarch mixture into the cooking liquid. Let it simmer until thickened.
- Serve the sliced chuck roast with the gravy and enjoy!