Introduction
There’s nothing quite like the comforting aroma of a classic pot roast simmering on the stove, but who has hours to wait? This Instant Pot Chuck Roast recipe is a game-changer, giving you all the rich, “fall-apart” tenderness of a traditional roast in a fraction of the time. By using the Instant Pot’s multi-functionality, we sear the meat for a deep, brown crust and then pressure-cook it to perfection. The result is a deeply savory, melt-in-your-mouth beef dish, complete with tender vegetables and a luscious, homemade gravy. It’s the ultimate cozy meal, simplified for the modern kitchen.
Equipment and Tools
This recipe relies on a multi-cooker to speed up the process.
- Instant Pot or Multi-Cooker: An essential tool for both sautéing and pressure cooking.
- Sharp Knife and Cutting Board: For prepping the beef and vegetables.
- Tongs: For safely handling and searing the hot chuck roast.
- Wooden Spoon: Ideal for scraping the bottom of the pot without scratching the surface.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Small Bowl and Whisk: For creating the cornstarch slurry.
Serving Suggestions
This dish is a complete meal, but a few simple additions can make it even more special.
- Plating Recommendations: Arrange the tender slices of chuck roast and the colorful vegetables on a large serving platter. Pour the rich gravy over the top, allowing it to coat everything beautifully.
- Complementary Sides: The potatoes and carrots are included in the recipe, but you can add a side of steamed green beans, roasted broccoli, or a simple green salad to complete the meal.
- Garnish Ideas: A final sprinkle of fresh chopped parsley adds a burst of vibrant color and a fresh, herbal note.
- Beverage Pairings: A simple glass of water, iced tea, or the same red wine used in the recipe would all pair well with this hearty meal.
Nutritional Information
- Calories: Approximately 500 kcal per serving.
- Macronutrients: This recipe is a great source of protein from the beef, carbohydrates from the potatoes and vegetables, and some fat. It’s a hearty and satisfying dish that delivers balanced energy for a filling meal.
Storage and Reheating
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the cooked roast and vegetables for up to 3 months. Store them in a freezer-safe container, and be sure to leave some gravy in the container to keep the beef from drying out.
- Reheating: To reheat, place a portion in a microwave-safe dish and warm until heated through. For best results, reheat on the stovetop over low heat until warm.
Expert Tips and Variations
- Professional Chef Tips:
- Pat the Roast Dry: This is a crucial step! Patting the beef dry before searing ensures you get a beautiful, deep brown crust, which is where a lot of the flavor comes from.
- Don’t Rush the Sear: Take the full 8 minutes per side to sear the roast. The Instant Pot will get very hot, but this browning process, known as the Maillard reaction, creates the base of a rich flavor for your final gravy.
- Deglaze Thoroughly: When you add the liquid, be sure to scrape every last bit of the browned “fond” from the bottom of the pot. These bits are full of flavor and are essential for a rich gravy.
- Natural Pressure Release: Don’t skip the 25-minute natural release. This allows the beef fibers to relax and reabsorb the juices, ensuring a truly tender result.
- Creative Recipe Variations:
- Different Veggies: Feel free to swap the vegetables with what you have on hand. Celery, parsnips, or even sweet potatoes would work well.
- Herbs: For an added layer of flavor, toss in a few sprigs of fresh rosemary or thyme with the bay leaves.
- Liquid Swap: You can use beef broth instead of chicken broth for a deeper beef flavor. If you don’t want to use red wine, simply replace it with more broth.
- Looking for another comforting beef recipe? You might love our Hearty Farmhouse Hamburger & Potato Bake. For another savory, quick-cooking meal, check out our Best Crispy Cajun Shrimp.
Ingredients Section
This simple list of ingredients comes together to create a complex and satisfying meal.
- 3 lb chuck roast beef (not frozen): This cut is perfect for a pot roast as it has great marbling, which breaks down during cooking, resulting in a tender texture.
- Salt and pepper, to taste: The fundamental seasonings for the beef and gravy.
- 2 tablespoons olive oil: Used for searing the beef and sautéing the vegetables.
- 1 large onion, sliced: Aromatic base that adds a savory sweetness.
- 3 cloves garlic, finely chopped: Another key aromatic that provides a pungent, savory flavor.
- 1 tablespoon steak seasoning: A blend of spices that enhances the beef’s flavor.
- 2 bay leaves: Adds a subtle, herbal note to the broth.
- 2 ½ cups low-sodium chicken broth: The liquid base for pressure cooking and for the gravy.
- 1 tablespoon soy sauce: Adds a touch of umami and saltiness.
- 2 tablespoons red wine: Deglazes the pot and adds a deeper, more complex flavor.
- 8 oz mushrooms, quartered: Adds an earthy flavor and a great texture.
- 2 carrots, chopped: A classic pot roast vegetable that becomes tender and sweet.
- 1-2 lb baby golden potatoes: These hold their shape well and absorb the rich flavors.
- 5 tablespoons cornstarch mixed with 5 tablespoons cold water: This mixture, known as a slurry, is used to thicken the gravy.
Step-by-Step Instructions
Follow these easy steps to achieve a perfectly tender chuck roast every time.
- Prepare and Sear the Chuck Roast: Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Turn your Instant Pot to Sauté mode and add the olive oil. Once hot, place the roast in the pot and sear for about 8 minutes per side, until it’s deeply browned.
- Sauté the Aromatics: Remove the seared roast and set it aside on a plate. Add the sliced onion to the pot and sauté for about 5 minutes, until softened. Stir in the chopped garlic, steak seasoning, and bay leaves, and sauté for 1 minute until fragrant.
- Deglaze and Pressure Cook: Pour in the chicken broth, soy sauce, and red wine. Using a wooden spoon, scrape the bottom of the pot to deglaze it, incorporating all the flavorful browned bits. Place the chuck roast back into the pot. Close the lid, set the vent to Sealing, select the Meat/Stew mode, and cook on High Pressure for 45 minutes.
- Cook the Vegetables: After the 45-minute cycle, allow the pressure to naturally release for 25 minutes. Carefully open the lid and remove the chuck roast to a plate, covering it with foil to keep it warm. Add the mushrooms, carrots, and baby potatoes to the pot. Close the lid and cook on High Pressure for 5 minutes, followed by a quick release of the remaining pressure. Transfer the vegetables to a serving platter with the sliced beef.
- Make the Gravy: Turn the Instant Pot back to Sauté mode. In a small dish, whisk the cornstarch with cold water to create a slurry. Slowly pour the slurry into the pot with the broth, stirring constantly. Let the mixture come to a boil and cook for 1 minute until thickened. Pour the rich gravy over the roast and vegetables.
- Serve: Garnish with freshly chopped parsley and serve this tender chuck roast with its flavorful vegetables and rich gravy. Enjoy!
Frequently Asked Questions (FAQ)
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts that are good for braising, such as brisket or round roast, but you may need to adjust the cooking time.
Q: Can I make this in a slow cooker?
A: Yes. Follow the first two steps to sear the beef and sauté the aromatics in a separate pan. Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Add the vegetables 2 hours before the end of the cooking time.
Q: What if I don’t have red wine?
A: You can simply replace the red wine with an equal amount of beef broth.
Q: Why do I have to wait for the natural pressure release?
A: A natural pressure release allows the pressure to drop slowly, which helps the beef to remain tender and juicy. A quick release can sometimes cause the meat to seize up and become tough. For more food safety tips on handling beef, you can consult the USDA.
Irresistibly Tender Instant Pot Chuck Roast with Gravy
This Instant Pot chuck roast delivers fall-apart tender beef with savory vegetables and a rich homemade gravy, all in a fraction of the time of traditional roasting. Comfort food made simple and satisfying.
Ingredients
Equipment
Method
- Pat chuck roast dry, season with salt and pepper. Set Instant Pot to Sauté, heat olive oil, and sear roast 8 minutes per side until deeply browned.
- Remove roast. Sauté onion 5 minutes until softened. Add garlic, steak seasoning, and bay leaves, sauté 1 minute until fragrant.
- Deglaze with broth, soy sauce, and red wine, scraping up browned bits. Return roast to pot. Close lid, set to Meat/Stew mode, High Pressure 45 minutes.
- Allow natural pressure release for 25 minutes. Remove roast, cover with foil. Add mushrooms, carrots, and potatoes. Cook High Pressure 5 minutes, quick release.
- Switch to Sauté. Mix cornstarch and water into slurry, whisk into pot liquid, and cook 1 minute until thickened into gravy.
- Slice roast, arrange with vegetables, pour over gravy, garnish with parsley, and serve warm.
Notes
Store leftovers in the fridge up to 4 days, or freeze up to 3 months with gravy to keep the beef moist. For variation, swap vegetables with parsnips or sweet potatoes, or add rosemary and thyme for extra flavor. A slow cooker version is also possible with adjusted timing.
