Juicy Instant Pot Chuck Roast

Ingredients

• 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)

Instructions

1. Season roast. Pat the chuck roast dry, then rub all sides with salt, pepper, and garlic powder. Set the Instant Pot to Sauté, add oil, and brown the roast for four minutes per broad side. Transfer it to a platter.
2. Deglaze. Turn off Sauté. Add broth and Worcestershire sauce, scraping the insert bottom thoroughly with a wooden spoon. Whisk in tomato paste and onion soup mix until smooth, making sure no paste or browned bits remain stuck to the bottom.
3. Add vegetables. Return the roast to the center of the insert. Arrange potatoes and carrots around it in a single layer. Keep pieces spaced rather than stacked, so broth circulates around them and they cook evenly.
4. Pressure cook. Lock the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes. Let pressure release naturally for 15 minutes, then carefully vent any remaining pressure before opening the lid.
5. Check tenderness. Transfer the roast to a platter and test a thick section with two forks. If it feels firm or resists slicing, return it to the liquid, cook on High Pressure for 10 more minutes, and release naturally again.
6. Rest and serve. Rest the roast for 10 minutes, slice across the grain, and spoon vegetables and juices around the meat. Simmer juices on Sauté for a thicker finish.

Notes

• The listed cook time includes 60 minutes at High Pressure and a 15-minute natural release. Time to reach pressure varies with ingredient temperature and quantity.
• For roasts larger than three-and-a-half pounds, add 10 to 15 minutes of pressure cooking. Keep vegetables large, or cook especially small ones after the roast.
• Center the roast and arrange vegetables around the edges in one layer; no oven rack is involved.

Nutrition Facts