Chuck Roast Recipes Instant Pot: Juicy Beef Roast

• The roast, potatoes, carrots, and broth cook in the same insert. That keeps the flavor together and prevents a second pan from appearing after dinner.
• Large vegetable pieces hold their shape better than small dice under pressure. They also make serving faster, because each portion already has its side dish.
• The tomato paste stays in the liquid instead of scorching on the insert bottom. A brief natural release gives the roast extra time before you open the lid and assess tenderness.
• No flour slurry is needed unless you want thicker juices later.

• 3 pounds boneless beef chuck roast (1360 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon garlic powder (3 g)
• 1 tablespoon vegetable oil (14 g)
• 1 cup low-sodium beef broth (240 g)
• 1 tablespoon Worcestershire sauce (17 g)
• 2 tablespoons tomato paste (32 g)
• 1 packet dry onion soup mix (28 g)
• 1 pound baby Yukon Gold potatoes (454 g)
• 4 medium carrots, cut into 2-inch pieces (300 g)

Ingredient notes

• Chuck roast: Choose a boneless chuck roast around three pounds, with visible marbling and a fairly even thickness. A tied roast works too; remove any string before slicing, not before pressure cooking.
• Baby potatoes: Use small Yukon Gold or red potatoes, halved only when wider than two inches. Smaller pieces can break down, while oversized whole potatoes may remain firm after the roast becomes tender.
• Carrots: Cut peeled carrots into two-inch lengths rather than coins. Thick segments keep a distinct bite in the broth and are easier to lift onto plates with tongs.
• Beef broth: Use low-sodium broth if possible, since Worcestershire and onion soup mix add salt. Water works in a pinch, but broth gives the vegetables and cooking juices a fuller baseline flavor.
• Tomato paste: Stir it into the broth after scraping the insert bottom. It adds concentrated savory flavor without requiring canned tomatoes, extra liquid, or a separate sauce pan.
• Onion soup mix: This shortcut seasons both the roast and vegetables. Use a standard dry packet, not prepared dip mix, and skip additional salt until you taste the finished juices.

1. 1Season the roast

   Pat the roast dry and rub it with salt, pepper, and garlic powder. Set the Instant Pot to Sauté and heat the oil. Brown the roast for four minutes per broad side, then transfer it to a plate. Leave the browned bits behind.

   

2. 2Build the cooking liquid

   Turn off Sauté. Pour in broth and Worcestershire, then scrape the insert bottom completely with a wooden spoon. Whisk tomato paste and onion soup mix into the liquid. Keep the liquid centered. Do not leave dry patches.

3. 3Arrange the vegetables

   Return the roast to the insert, positioning it in the center. Arrange potatoes and carrots around it in one even layer; do not stack them. Crowded vegetables soften unevenly, while open space lets the broth circulate around every piece.

   

4. 4Pressure cook

   Lock the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes. The cooker needs time to reach pressure before the countdown begins. Do not interrupt it or open the lid during this stage.

5. 5Release and check

   Let pressure release naturally for 15 minutes, then carefully vent remaining pressure. Transfer the roast to a platter and check it with two forks. If it resists shredding or slicing, return it to the liquid for another 10 minutes.

6. 6Rest and serve

   Rest the roast for 10 minutes before slicing across the grain. Spoon vegetables and juices around the beef. You’ll dirty 2 dishes total before individual plates: the cooker insert and serving platter. No oven rack applies here; keep vegetables spaced around the roast.

• Use a roast between two-and-a-half and three-and-a-half pounds for this timing. A much larger roast needs more time, while a smaller one can turn stringy around the edges.
• Scrape every browned spot after adding broth. Bits stuck beneath tomato paste can trigger a burn notice, which stops dinner for no useful reason.
• Keep the potatoes and carrots chunky. Two-inch carrot pieces and halved small potatoes hold together better than thin slices during the long pressure cycle.
• Natural release matters for this cut. Venting immediately can leave the center firmer than the outer portions, even when the timer has finished.
• For thicker juices, remove the roast and vegetables first. Simmer the liquid on Sauté for several minutes, stirring occasionally, until it coats a spoon lightly.

Serve thick roast slices with the potatoes, carrots, and several spoonfuls of broth. Add crusty bread for catching the juices without making another side dish. A bagged green salad with sharp vinaigrette cuts through the rich beef neatly. Leftover meat also works in toasted rolls with provolone and a little hot broth for dipping. For a larger table, add buttered egg noodles and spoon the cooking liquid over everything.