This Instant Pot chuck roast turns a tough cut of beef into a fork-tender dinner in about two hours instead of eight. The roast is seared, pressure cooked in a herby beef broth, and then the potatoes and carrots join for a short second round so they stay firm instead of falling apart. A quick gravy from the pot juices ties it all together.
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Why This Instant Pot Chuck Roast Works
Pressure cooking breaks down the connective tissue in chuck roast much faster than an oven or slow cooker, so the meat comes out juicy and shreddable. Searing first adds a deep, browned flavor. Adding the vegetables for only the last few minutes keeps the potatoes and carrots intact, which is the most common problem with pot roast in a pressure cooker.
- Tender pot roast in about 2 hours from start to finish.
- Meat, vegetables, and gravy all come from one pot.
- Vegetables are cooked separately from the meat so they hold their shape.
- Leftovers reheat very well.
Ingredients
The full amounts are in the recipe card below.
- 3 pounds boneless beef chuck roast, cut into 2 or 3 large pieces
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, quartered, and 3 garlic cloves, minced
- 2 cups beef broth
- 1 teaspoon each dried thyme and dried rosemary
- 1 pound baby potatoes and 2 cups chopped carrots
- 2 tablespoons cornstarch and 3 tablespoons cold water, for gravy
Cutting the roast into big pieces helps it cook evenly and get more browned surface. Two cups of broth is enough, because the pressure cooker traps steam and does not evaporate liquid.
How to Make Instant Pot Chuck Roast
Season and Sear
Pat the roast dry and season all sides with salt and pepper. Set the Instant Pot to sauté on high and add the olive oil. Sear the beef for 3 to 4 minutes per side until deeply browned, working in batches if needed. Move the beef to a plate.
Build the Base
Add the onion and garlic and cook for 2 minutes. Pour in a splash of the broth and scrape up all the browned bits from the bottom, which prevents a burn warning. Add the rest of the broth, the thyme, and the rosemary, and return the beef to the pot.
Pressure Cook the Beef
Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then release the rest carefully. The meat should be very tender, and if it is not, seal the pot and cook another 10 minutes.
Add the Vegetables
Lay the potatoes and carrots around and on top of the beef. Lock the lid and cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes. The beef is well past the 145°F USDA minimum for whole cuts of beef, which is why it shreds so easily.
Make the Gravy
Move the beef and vegetables to a platter. Turn the pot to sauté, bring the juices to a simmer, and stir in the cornstarch mixed with the cold water. Cook for 1 to 2 minutes until thickened. Pour over the beef and vegetables and serve.
How to Serve Instant Pot Chuck Roast
Serve with plenty of gravy over slices or chunks of beef, with the vegetables alongside. Add crusty bread or a green salad for a full meal. If you would rather use the slow cooker, try our slow cooker pot roast with carrots and potatoes.
How to Store and Reheat
Store the beef and vegetables with some of the gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth. Freeze the beef with its juices for up to 3 months, without the potatoes, which can turn grainy.
Tips and Variations
- Do not skip deglazing. Any browned bits stuck to the bottom can trigger a burn warning.
- Add the vegetables after the meat cooks so they do not turn to mush.
- Use a bigger roast? Add about 10 minutes of pressure time per extra pound.
- Replace 1/4 cup of the broth with red wine for a richer sauce.
- Shred leftover beef for sandwiches, like our slow cooker shredded roast beef.
- For a more traditional oven version, see our Dutch oven pot roast.
FAQ
How long does chuck roast take in the Instant Pot?
About 60 minutes on high pressure for a 3-pound roast, plus a short natural release. Add roughly 10 minutes for each extra pound.
Can I cook a frozen roast?
Yes, but add 20 to 30 minutes of pressure time, and skip the searing. A trivet under the roast helps.
Why is my Instant Pot roast tough?
It most likely needs more time. Chuck roast gets tender only after the connective tissue has broken down, so cook it for another 10 to 15 minutes.
Do I have to sear the roast first?
No, but searing adds deeper flavor. If you skip it, add a spoonful of tomato paste or Worcestershire sauce to the broth for depth.
Why did my vegetables turn mushy?
They probably cooked for too long. Add them after the beef is tender and cook for just 5 minutes.
Instant Pot Chuck Roast with Potatoes and Carrots
Ingredients
Main Ingredients
- 3 lb boneless beef chuck roast cut into 2 or 3 large pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 onion quartered
- 3 garlic cloves minced
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lb baby potatoes
- 2 cups carrots chopped
- 2 tbsp cornstarch for gravy
- 3 tbsp cold water for gravy
Instructions
Cooking
- Pat the roast dry and season all sides with the salt and pepper. Set the Instant Pot to saute on high, add the olive oil, and sear the beef 3 to 4 minutes per side until deeply browned. Move to a plate.
- Add the onion and garlic and cook for 2 minutes. Pour in a splash of broth and scrape up the browned bits. Add the remaining broth, thyme, and rosemary, and return the beef to the pot.
- Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then release the rest carefully.
- Add the potatoes and carrots around the beef. Lock the lid and cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes.
- Move the beef and vegetables to a platter. Set the pot to saute, bring the juices to a simmer, and stir in the cornstarch mixed with the cold water. Cook 1 to 2 minutes until thickened.
- Pour the gravy over the beef and vegetables and serve.
