Instant Pot Chuck Roast with Vegetables - Tender 60-Minute Meal
A hearty one-pot dinner featuring tender chuck roast cooked with carrots, potatoes, and aromatic herbs in the Instant Pot. The high-pressure cooking breaks down the tough fibers in the chuck roast, creating fork-tender meat in just 60 minutes. The vegetables cook alongside the roast, absorbing the rich, savory flavors from the beef broth and tomato paste. Perfect for busy weeknight dinners or Sunday family meals when you want comfort food without the long cooking time of traditional pot roast.
Ingredients
Instructions
- 1
Season the chuck roast with salt and pepper
- 2
Set the Instant Pot to sauté mode and heat the olive oil
- 3
Sear the chuck roast on all sides until browned, then remove and set aside
- 4
Add onions and garlic to the pot and sauté until fragrant
- 5
Stir in tomato paste and thyme, cook for 1 minute
- 6
Pour in beef broth and deglaze the pot
- 7
Add back the chuck roast, carrots, and potatoes
- 8
Close the lid and set to high pressure for 60 minutes
- 9
Quick release the pressure and carefully open the lid
- 10
Serve the pot roast with vegetables
Tips
Sear the roast well on all sides for better flavor and color in the final dish
Let the pressure release naturally for 10 minutes before quick release for more tender meat
Cut vegetables into similar-sized chunks so they cook evenly
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Can be made 1 day ahead and reheated gently on the stovetop
Serve hot with the cooking juices spooned over the meat and vegetables
Common Mistakes
Don't skip searing the meat to avoid bland flavor
Cut vegetables uniformly to avoid uneven cooking
Substitutions
FAQ
Can I use frozen chuck roast?
Add 10-15 minutes to cooking time for frozen roast, but fresh gives better results for searing and even cooking.
What if I don't have beef broth?
Use vegetable broth or water with extra seasonings, though beef broth provides the richest flavor for this recipe.
How long will leftovers keep?
Store in the refrigerator for up to 3 days or freeze for up to 3 months in freezer-safe containers.