Savory Instant Pot Chuck Roast with Vegetables
Indulge in a comforting and hearty meal with this Savory Instant Pot Chuck Roast. Succulent beef chuck roast is combined with tender potatoes, vibrant carrots, and fragrant onions, all simmered in a rich beef broth and enhanced with Worcestershire sauce. This recipe delivers melt-in-your-mouth flavor and is perfect for a cozy family dinner or entertaining guests. Plus, you’ll appreciate the convenience of cooking everything in one pot, making cleanup a breeze. Elevate your dinner table with this satisfying interpretation of a classic pot roast that the whole family will love.
N/A
Servings
850
Calories
14
Ingredients
Ingredients
beef chuck roast
5 lbs (See notes for instructions from frozen)
oil
1 tablespoon (For searing)
salt
1 teaspoon (To rub on roast)
onion powder
1 teaspoon (To rub on roast)
garlic powder
1 teaspoon (To rub on roast)
black pepper
1/2 teaspoon (To rub on roast)
smoked paprika
1/2 teaspoon (Optional, for additional flavor)
baby red potatoes
1 lb (Whole)
carrots
4 large (Chopped into large chunks)
yellow onion
1 large (Chopped)
beef broth
4 cups (For cooking)
Worcestershire sauce
2 tablespoons (For flavoring)
water
1/4 cup (For thickening gravy)
cornstarch
2 tablespoons (For thickening gravy)
Instructions
1
Turn on your Instant Pot and set it to 'saute'.
2
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika.
3
Rub the spice mixture all over the sides of the beef chuck roast to coat evenly.
4
Drizzle the oil into the Instant Pot and let it heat for about 30 seconds.
5
Using tongs, carefully place the seasoned roast into the pot. Allow it to sear without moving for 3-4 minutes until well-browned on that side.
6
Use tongs to rotate the roast and sear the other sides for an additional 3-4 minutes each until browned all around.
7
After the roast is seared, switch the Instant Pot to 'pressure cook' on high and set the timer for 60-80 minutes—60 minutes for a 3-pound roast and 80 minutes for a 5-pound roast. Adjust the time accordingly if using different weights.
8
Add the baby red potatoes, chopped onion, and large carrot chunks around the roast.
9
Pour the beef broth and Worcestershire sauce over the ingredients in the pot. Secure the lid in the locked position and ensure the vent is set to 'sealed'.
10
Once the cooking time is complete, allow for a natural pressure release for about 10 minutes. After this, carefully turn the vent to the 'venting' position to release any remaining steam and the float valve should drop down, indicating it's safe to open the lid.
11
Transfer the roast, potatoes, onions, and carrots to a large serving platter. Using two forks, shred the roast into chunks.
12
Using a handheld strainer, remove any solid bits from the broth in the pot.
13
Set the Instant Pot to the 'soup' setting and bring the remaining broth to a boil.
14
In a separate bowl, whisk together the water and cornstarch until smooth, then gradually stir this mixture into the boiling broth until the gravy thickens. Adjust seasoning with additional salt, pepper, and garlic powder, as needed.
15
Serve the shredded roast and vegetables on plates, drizzling the thick gravy over the top. Garnish with fresh thyme or parsley, if desired.
Nutrition Information
38g
Fat
33g
Carbs
58g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this Instant Pot recipe?
The main ingredient is a 5-pound beef chuck roast.
What type of potatoes are used in this recipe?
One pound of whole baby red potatoes is used in this dish.
How should the carrots be prepared?
Four large carrots should be chopped into large chunks.
What setting should the Instant Pot be on for searing the roast?
The Instant Pot should be set to the 'saute' setting for searing.
What is in the spice rub for the beef?
The rub consists of salt, black pepper, garlic powder, onion powder, and smoked paprika.
How long should I sear each side of the chuck roast?
Each side should be seared for about 3-4 minutes until well-browned.
What is the pressure cooking time for a 3-pound roast?
A 3-pound roast should be pressure cooked for 60 minutes.
What is the pressure cooking time for a 5-pound roast?
A 5-pound roast requires 80 minutes of pressure cooking.
Should I use a natural or quick pressure release?
Allow for a natural pressure release for about 10 minutes before venting the remaining steam.
How much beef broth is needed for this recipe?
The recipe calls for 4 cups of beef broth.
What liquid is added besides beef broth for flavor?
Two tablespoons of Worcestershire sauce are added for extra flavor.
How do you thicken the gravy?
Whisk together 1/4 cup water and 2 tablespoons of cornstarch, then stir it into the boiling broth.
What Instant Pot setting is used to boil the broth for gravy?
Use the 'soup' setting to bring the broth to a boil for thickening.
How should the roast be served?
The roast should be shredded into chunks using two forks and served with the vegetables and gravy.
Are there any suggested garnishes?
You can garnish the dish with fresh thyme or parsley if desired.
What is the calorie count per serving?
Each serving contains approximately 850 calories.
How much protein is in one serving of this roast?
There are 58 grams of protein per serving.
How much fat is in one serving?
There are 38 grams of fat per serving.
What is the carbohydrate content per serving?
There are 33 grams of carbohydrates per serving.
Is the smoked paprika mandatory?
No, the smoked paprika is optional but recommended for additional flavor.
What kind of onion is used?
One large yellow onion, chopped, is used in this recipe.
Do I need to peel the baby red potatoes?
No, the baby red potatoes are added whole and typically do not require peeling.
Can I cook the roast from frozen?
The recipe notes that instructions for cooking from frozen are available.
How many ingredients are in this recipe?
There are a total of 14 ingredients.
Is this a one-pot meal?
Yes, the entire meal, including the vegetables and gravy, is prepared in the Instant Pot.
What should I do with the solid bits in the broth before making gravy?
Use a handheld strainer to remove any solid bits from the broth before thickening.
What oil should I use for searing?
The recipe specifies 1 tablespoon of oil for searing the roast.
Is the vent set to 'sealing' or 'venting' during pressure cooking?
Ensure the vent is set to the 'sealed' position during the pressure cooking process.
How do I know it is safe to open the lid?
It is safe to open once the float valve has dropped down after releasing the steam.
What is the main benefit of this recipe?
It provides a comforting, hearty family meal with the convenience of easy one-pot cleanup.