Recipe

Instant Pot Chuck Roast

Fork-tender beef, cozy vegetables, and a glossy gravy made right in the pot.

By Matt Campbell

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4.8 (214)

A platter of sliced Instant Pot chuck roast with carrots and baby potatoes, spooned with glossy brown gravy on a wooden table with warm kitchen lighting

Chuck roast in the Instant Pot is one of those magic tricks that feels like cheating. You start with a tough cut, add a handful of pantry staples, and somehow end up with tender, shreddable beef and a real-deal gravy that tastes like it simmered all day.

This is my go-to when I want comfort food without babysitting a Dutch oven. We sear for flavor, pressure cook for tenderness, then thicken the juices into a sauce you will absolutely drag your potatoes through. No shame in that.

Raw chuck roast, carrots, baby potatoes, onion, garlic, beef broth, tomato paste, Worcestershire, and herbs arranged on a light kitchen counter

Why It Works

Big flavor fast: Searing the roast and blooming tomato paste gives you that deep, roasty base without hours of stovetop time.
Tender every time: A short natural release helps the meat relax so it stays juicy and shreds cleanly.
Gravy built in: We reduce and thicken the pot liquid right in the Instant Pot, so you do not need a separate saucepan.
One-pot dinner: Potatoes and carrots cook in the same pot, added at the right time so they do not turn to mush.

Pairs Well With

Storage Tips

Refrigerate: Store roast, veggies, and gravy together in an airtight container for up to 4 days. The gravy thickens as it chills. That is normal and honestly kind of satisfying.

Freeze: Freeze shredded or chunked beef with some gravy for best texture. Freeze up to 3 months. (Potatoes can get a little grainy after freezing, so I usually eat or repurpose those within a few days instead.)

Reheat: Warm gently on the stove with a splash of broth or water to loosen the gravy, or microwave in short bursts, stirring in between.

A glass meal prep container filled with shredded pot roast and gravy, with carrots and potatoes beside it on a kitchen counter

Common Questions

Can I cook a frozen chuck roast in the Instant Pot?

You can, but you will lose the sear, which means less flavor. If cooking from frozen, skip searing and cook at High Pressure for 80 to 90 minutes (for a 3 to 4 pound roast), then do a 15 to 20 minute natural release. If it is still not fork-tender, put it back under pressure for 10 to 15 minutes more and natural release again. Add veggies after the meat is tender using the same method in the recipe.

Why is my roast still tough?

It usually just needs more time. Chuck gets tender when the connective tissue breaks down. Cut the roast into 2 to 3 large chunks and pressure cook an extra 10 to 15 minutes, then natural release again. (This is about fork-tender and shreddable, not hitting a specific temperature.)

How much liquid do I need?

Most 6-quart Instant Pots need at least 1 cup of thin liquid to come to pressure. This recipe uses more so you end with enough gravy.

Can I skip the potatoes and carrots?

Absolutely. Cook the roast as written, then serve with mashed potatoes, rice, buttered noodles, or crusty bread. If you skip the veggies, you can reduce the sauce a little longer for extra richness.

What is the best size roast for this?

A 3 to 4 pound chuck roast is the sweet spot for a 6-quart pot. Bigger roasts can work, but I recommend cutting them into large chunks so the center cooks evenly.

Can I make it gluten-free?

Yes. Use a gluten-free Worcestershire and thicken with cornstarch (already included as an option) instead of flour.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart (or larger) Instant Pot or electric pressure cooker
Tongs
Cutting board and chef’s knife
Measuring spoons and cups
Small bowl for cornstarch slurry (if using)
Fine-mesh strainer (optional, for ultra-smooth gravy)

I love a long braise. I also love not eating dinner at 9:47 pm. This Instant Pot chuck roast is how I get the best of both worlds. The first time I nailed it, I remember opening the lid and thinking, okay, this smells like somebody’s grandma has been cooking since noon and I am just here to take credit. The key was simple: sear hard, deglaze properly, and let the pressure cooker do what it does best. Also, taste the gravy at the end. Always taste the gravy.

Instant Pot Chuck Roast

(4.8 (214) Reviews)

Prep Time 15 minutes

Cook Time 2 hours 25 minutes

Total Time 2 hours 40 minutes

Servings 6

Ingredients

3 to 4 lb chuck roast
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp neutral oil (avocado, canola, or vegetable)
1 large yellow onion, sliced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce (optional, for deeper savory flavor)
1 tbsp Dijon mustard (optional, brightens the gravy)
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried rosemary (crushed between your fingers)
2 bay leaves
1 lb baby potatoes (or Yukon Gold, cut into 2-inch chunks)
4 medium carrots, peeled and cut into 2-inch pieces
1 tbsp cornstarch + 2 tbsp cold water (for slurry, optional but recommended)
Chopped parsley, for serving (optional)

A chuck roast on a cutting board being seasoned with salt, pepper, and dried herbs, with small bowls of spices nearby

Instructions

Season and sear. Pat the chuck roast dry. Season all over with salt and pepper. Set the Instant Pot to Sauté (High/More), add oil, and sear the roast 3 to 5 minutes per side until deeply browned. If the roast is large, cut it into 2 or 3 big chunks for easier searing and more even cooking.
Sauté the aromatics. Transfer the roast to a plate. Add onion to the pot and cook 3 to 4 minutes, scraping up browned bits. Add garlic and cook 30 seconds.
Bloom the tomato paste. Stir in tomato paste and cook 1 minute. This tiny step makes the final gravy taste much richer.
Deglaze. Pour in beef broth and scrape the bottom very well to release any stuck-on bits. Stir in Worcestershire, soy sauce (if using), Dijon (if using), thyme, rosemary, and bay leaves.
Pressure cook the roast. Return the roast and any juices to the pot. (Keep it whole or in big chunks, either is fine.) Lock the lid and set to High Pressure for 60 minutes. When done, let it naturally release for 15 minutes, then carefully quick release the remaining pressure. Turn the valve away from your face and hands, and use a towel or long utensil if you like extra distance.
Add potatoes and carrots. Open the lid, nestle potatoes and carrots around the roast (it can stay right where it is). Try to tuck the veggies into the liquid so they cook evenly. Lock the lid and cook on High Pressure for 6 minutes. Let it naturally release for 10 minutes, then quick release.
Rest the meat. Transfer roast to a cutting board and loosely tent with foil. Remove bay leaves. Use a slotted spoon to transfer potatoes and carrots to a serving bowl.
Make the gravy. Turn the pot back to Sauté. Simmer the liquid 5 to 10 minutes to reduce slightly. For a thicker gravy, stir together cornstarch and cold water, then whisk it into the simmering liquid and cook 1 to 2 minutes until glossy. Taste and add salt only if it needs it. Broth, Worcestershire, and soy sauce can vary a lot.
Slice or shred, then serve. Slice the roast against the grain or shred with forks. Spoon gravy over everything. Finish with parsley if you are feeling fancy, or if you just want a little green so your plate looks like it has hobbies.