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Tender Chuck Roast with Carrots, Potatoes
Clara

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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chuck roast beef (not frozen)
  • salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, finely chopped
  • 1 tbsp steak seasoning
  • 2 bay leaves
  • 2 1/2 cups low-sodium chicken broth
  • 1 tbsp soy sauce
  • 2 tbsp red wine
  • 8 oz mushrooms, quartered
  • 2 carrots, chopped
  • 1-2 lb baby golden potatoes
  • 5 tbsp cornstarch
  • 5 tbsp cold water
  • fresh parsley, chopped (for garnish)

Equipment

  • Instant Pot or multi-cooker
  • sharp knife and cutting board
  • tongs
  • wooden spoon
  • measuring cups and spoons
  • small bowl and whisk

Method
 

  1. 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.
  2. Remove roast. Sauté onion 5 minutes until softened. Add garlic, steak seasoning, and bay leaves, sauté 1 minute until fragrant.
  3. 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.
  4. Allow natural pressure release for 25 minutes. Remove roast, cover with foil. Add mushrooms, carrots, and potatoes. Cook High Pressure 5 minutes, quick release.
  5. Switch to Sauté. Mix cornstarch and water into slurry, whisk into pot liquid, and cook 1 minute until thickened into gravy.
  6. 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.