Tender Chuck Roast Instant Pot Bliss for Cozy Dinners

This Chuck Roast Instant Pot recipe delivers a flavorful, tender roast perfect for busy weeknights.

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Course: Main Dishes

Cuisine: American

Keyword: beef, Chuck Roast Instant Pot, comfort food, Easy Dinner, family meal, pressure cooker

Prep Time: 15

Cook Time: 1

Resting Time: 10

Total Time: 1 25

Servings: slices

Calories: 250kcal

3 pounds chuck roast Choose a well-marbled roast for extra flavor and tenderness.
2 tablespoons olive oil This oil enhances the browning process for a richer taste.
1 teaspoon salt Essential for drawing out the meat's natural flavors.
1 teaspoon black pepper Adds just the right amount of heat to elevate the dish.
1 tablespoon garlic powder For a punch of aromatic flavor without peeling fresh garlic.
1 tablespoon onion powder Provides a sweet, savory note that compliments the roast.

1 cup beef broth Use low-sodium broth for better control over overall saltiness.
1 cup sliced mushrooms These add an earthy depth to the overall flavor profile.
3 units carrots, sliced Carrots add color and a subtle sweetness to the dish.
2 units onions, chopped Onions caramelize beautifully and enhance the savory notes.
2 tablespoons Worcestershire sauce This brings a tangy richness that ties everything together.
2 teaspoons dried thyme Thyme complements the beef with its fragrant essence.

Start by generously seasoning your 3-pound chuck roast with 1 teaspoon each of salt, black pepper, garlic powder, and onion powder. Set it aside while you prepare for the next steps.
Set your Instant Pot to the sauté function and heat 2 tablespoons of olive oil until it shimmers. Sear each side of the seasoned chuck roast for approximately 3-4 minutes until browned.
Remove the roast and add 2 chopped onions and 1 cup of sliced mushrooms to the pot. Sauté for about 5 minutes until softened.
Return the browned chuck roast to the pot. Pour in 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, and 2 teaspoons of dried thyme, and add in the sliced 3 carrots.
Seal the lid and cook on high pressure for 60 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining steam.
Remove the roast and let it rest for 10 minutes. If desired, mix 2 tablespoons of cornstarch with water and stir back into the pot to thicken the gravy.
Slice the chuck roast against the grain into thick pieces. Serve warm with gravy drizzled over the top.

This recipe is perfect for cozy family dinners, serving well with mashed potatoes or fresh bread. Consider storing leftovers for later enjoyment.