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instant pot pot roast, finished dish photo
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4.41 from 10 votes

Instant Pot Chuck Roast Recipe

Best Ever Instant Pot Pot Roast is a classic comfort meal. The savory gravy drizzled over the fall apart meat and perfectly cooked veggies (no mushy veggies here!) will be a new family favorite meal! 
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time3 hours
Course: Instant Pot, Main Course
Servings: 8 servings
Author: Karli Bitner

Ingredients

  • 3 lb chuck roast
  • 2 tbs butter
  • 32 oz beef broth
  • 1 cup crushed tomatoes
  • 1 packet onion soup mix
  • 1 packet au jus seasoning/gravy mix
  • 2 tsp Worcestershire sauce
  • 1 tsp parsley dried
  • 2 lb red potatoes
  • 2 cups baby carrots
  • cornstarch for a thickening slurry

Instructions

  • Turn the Instant Pot onto Saute MORE (or HIGH depending on your Instant Pot). Wait until the display reads HOT.
  • While waiting for the Instant Pot to preheat, season all sides of the roast with salt and pepper, if desired.
  • When the display reads HOT, add the butter. Proceed to brown each side of the roast. You'll know it is time to flip when the roast no longer sticks to the bottom of the pot. 
  • Remove the browned roast and set aside. 
  • Pour the broth into the pot and scrape the bottom until it is clean.
  • Add the crushed tomatoes, onion mix, au jus mix, Worcestershire sauce and parsley to the pot. Add the roast back into the pot. 
  • Cook on Manual HIGH for 100 minutes with a 15 minute NPR before manually releasing the pressure. 
  • While the Instant Pot is naturally releasing it's pressure, wash and prep the veggies. I like to cut the potatoes in half, and then cut each half into four pieces. Place in your steamer basket. 
  • After the roast is finished, carefully remove the roast and place on a plate, cover with foil and rest.
  • Place the steamer basket into the Instant Pot and cook on Manual HIGH for 4 minutes, quick release the pressure. 
  • Remove the veggies. Turn the Instant Pot onto Saute. 
  • Thicken the gravy with a corn starch slurry until it has reached your desired thickness. 
  • Roughly break up the meat, serve alongside the veggies with gravy drizzled on top. 

Nutrition

Calories: 455kcal | Carbohydrates: 26g | Protein: 37g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 1086mg | Potassium: 1354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4595IU | Vitamin C: 13.7mg | Calcium: 76mg | Iron: 5.4mg