Instant Pot Chuck Roast
User Reviews
4.9
576 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
9 servings
-
Calories
456 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Instant Pot Chuck Roast
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Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe, but less than half the time!
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Ingredients
- 3-5 pounds beef chuck roast
- 1 teaspoon salt (or to taste)
- 4 tablespoons olive oil divided
- 2 cups beef broth *can use gluten-free beef broth
- 1 packet dry onion soup mix *can use gluten-free onion soup mix
- 1 onion white or yellow, quartered
- 1 pound baby potatoes (see notes above)
- 1 cup baby carrots
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Instructions
- Sprinkle pot roast with salt and set aside. Add 2 Tablespoons of Olive oil to Instant Pot and set to "Sauté". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- Add beef broth to Instant Pot. *Add vegetables, 2 Tablespoons of olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast. *NOTE: You can add the veggies at the beginning of cooking or if you want them to be more crisp-tender you can do a quick release 20 minutes before the cook time is over, then add vegetables, then pressure cook at the same temp for 10-15 minutes (depending on the size of your potatoes) and continue with the recipe.
- Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work okay, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
- Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the Instant Pot to make gravy or au jus (see notes above to see how to make gravy).
Notes
- *This recipe can easily be converted to be gluten-free. Substitute gluten-free beef broth and gluten-free dry onion soup mix in the recipe.
- Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection.
Nutrition Information
Show Details
Serving
170g
Calories
456kcal
(23%)
Carbohydrates
15g
(5%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Cholesterol
104mg
(35%)
Sodium
696mg
(29%)
Potassium
868mg
(25%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1981IU
(40%)
Vitamin C
10mg
(11%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 170g | |
| Calories | 456kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 104mg | 35% |
| Sodium | 696mg | 29% |
| Potassium | 868mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
576 reviews
Excellent
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