Instant Pot Chuck Roast With Potatoes and Carrots
A 3 lb chuck roast cooks 60 minutes under high pressure, then baby potatoes and carrots join it for 3 more minutes. The result is fork-tender beef and whole vegetables in about 90 minutes.
6
servings20
minutes1
hourA 3 lb chuck roast cooks 60 minutes under high pressure, then baby potatoes and carrots join it for 3 more minutes. The result is fork-tender beef and whole vegetables in about 90 minutes.
Ingredients
3 lb boneless chuck roast, cut into 2 large pieces
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp neutral oil
1 large yellow onion, cut into thick wedges
4 garlic cloves, smashed
1 cup low-sodium beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 1/2 lb baby potatoes, halved
4 large carrots, cut into 2-inch chunks
2 sprigs fresh thyme, or 1 tsp dried
1 bay leaf
Directions
- Pat the roast dry and season all sides with the salt and pepper. Dry meat browns instead of steaming.
- Press Sauté on High and heat the oil until it shimmers. Brown the roast pieces for 3 to 4 minutes per side, then move them to a plate.
- Add the onion to the pot and cook for 2 minutes, scraping the bottom. Stir in the garlic and tomato paste for 30 seconds.
- Pour in the broth and Worcestershire and scrape every brown bit off the bottom. This prevents the Burn notice and flavors the sauce.
- Set the trivet in the pot, or skip it and nestle the roast on the onions. Add the thyme and bay leaf and the browned meat on top.
- Lock the lid, seal the valve and cook at high pressure for 60 minutes. The pot takes 10 to 15 minutes to come up to pressure first.
- Let the pressure release naturally for 15 minutes, then turn the valve to venting. Lift the meat onto a plate and tent it with foil.
- Add the potatoes and carrots to the liquid, lock the lid again and cook at high pressure for 3 minutes. Use a quick release.
- Check the roast with a thermometer: 195 to 205°F in the thickest part means fork-tender. Pull the pieces apart or slice them thickly.
- Spoon the vegetables and juices around the meat and serve hot. Taste the juices before adding any more salt.
Notes
- Cut the roast into two pieces for even cooking. A 4 lb roast needs about 20 minutes more under pressure. Leftovers keep 4 days in the refrigerator in their juices, and the meat freezes for 3 months. Reheat gently to 165°F.
Why the vegetables go in late
The roast needs the full pressure time to turn tender, but potatoes and carrots do not. Adding them for only 3 minutes at the end keeps them whole and sweet instead of dissolved in the broth. Tomato paste and Worcestershire in the liquid give the juices a deep savory taste.
Two big pieces cook more evenly than one huge block.
Swaps that work
Parsnips or turnips can replace some carrots. Red potatoes hold their shape better than russets. Do not cut the vegetables small, or they turn to mush in the pot.
What to serve
Spoon the juices over the plate and add a crusty roll. A little horseradish cream on the side wakes up the beef.
Reheating
Keep leftover meat in its juices and warm it covered on the stove. Microwaving dries the edges.
Use a quick release for the vegetable stage so they do not overcook. Tuck the potatoes and carrots around the meat, then thicken the juices on the sauté setting if you want a gravy.
Instant Pot Chuck Roast With Potatoes and Carrots at a glance
- Prep time: 20 minutes
- Cooking time: 1 hour
- Servings: 6 servings
- Ingredients: 13, led by boneless chuck roast, kosher salt, black pepper, neutral oil
Tips for Instant Pot Chuck Roast With Potatoes and Carrots
Cut the roast into two pieces for even cooking. A 4 lb roast needs about 20 minutes more under pressure. Leftovers keep 4 days in the refrigerator in their juices, and the meat freezes for 3 months. Reheat gently to 165°F.
Instant Pot Chuck Roast With Potatoes and Carrots FAQ
How long does Instant Pot Chuck Roast With Potatoes and Carrots take?
Instant Pot Chuck Roast With Potatoes and Carrots takes 1 hour of cooking after 20 minutes of prep.
How many people does Instant Pot Chuck Roast With Potatoes and Carrots serve?
This recipe makes 6 servings.
What do I need to make Instant Pot Chuck Roast With Potatoes and Carrots?
13 ingredients, led by boneless chuck roast, kosher salt, black pepper, neutral oil. Amounts are in the recipe card above.
