Instant Pot Chuck Roast with Vegetables
Tender, fall-apart chuck roast pressure cooked with aromatic vegetables in savory beef broth. The Instant Pot transforms this tough cut into a succulent centerpiece meal in just over an hour. Fresh thyme and garlic infuse the meat while it cooks, creating rich pan juices that complement the hearty potatoes and carrots. Perfect for busy weeknight dinners or Sunday family meals when you want maximum flavor with minimal hands-on time.
Ingredients
- 4 pound chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 cups beef broth
- 4 sprigs fresh thyme
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 pound carrots, peeled and cut into 2 inch chunks
- 6 Yukon gold potatoes, peeled and cut into large chunks
Instructions
- 1
Season the chuck roast with salt and pepper
- 2
Set pressure cooker to sauté and heat vegetable oil
- 3
Sear the roast until deeply brown on both sides
- 4
Pour in beef broth, thyme, garlic, and onions
- 5
Put on lid and cook on high pressure for 45 minutes
- 6
Release pressure naturally for 10 minutes
- 7
Add potatoes and carrots
- 8
Cook on high pressure for 15 minutes
- 9
Release pressure naturally for 10 minutes
- 10
Remove lid and serve
Tips
Let the roast come to room temperature for 30 minutes before cooking for more even results
Don't skip the searing step as it builds deep flavor and color in the final dish
Cut vegetables into similar sized pieces so they cook evenly during the second pressure cycle
Good to Know
Refrigerate leftovers up to 3 days in airtight container with juices
Can sear roast and prep vegetables up to 1 day ahead
Serve hot with pan juices spooned over meat and vegetables
Common Mistakes
Don't rush the natural pressure release or meat may be tough
Season generously as large roasts need adequate salt to penetrate
Don't overcrowd vegetables or they will steam instead of pressure cook properly
Substitutions
FAQ
Can I use a different cut of beef for this recipe?
Yes, beef brisket or bottom round work well with similar cooking times. Leaner cuts like sirloin may become dry with this method.
What if I don't have fresh thyme available?
Substitute with 1 teaspoon dried thyme, or use fresh rosemary sprigs for a different but delicious flavor profile.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep 3-4 days refrigerated. Reheat gently to avoid overcooking the meat further.