Description
This Irresistible Savory Chuck Roast recipe made in the Instant Pot is a comforting and flavorful meal. Tender beef, hearty vegetables, and a rich savory broth combine for a melt-in-your-mouth experience perfect for any occasion.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 Yukon gold potatoes, quartered
- 2 cups low-sodium beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the chuck roast with salt and pepper.
- Set the Instant Pot to sauté and add oil. Sear the roast for 4-5 minutes on each side until golden brown.
- Remove the roast and sauté onions and minced garlic for about 3 minutes until fragrant.
- Add chopped carrots and potatoes; stir to combine and cook for an additional minute.
- Return the chuck roast to the pot and pour in beef broth. Add bay leaves.
- Close the lid and cook on high pressure for 60 minutes.
- After cooking, use quick release to release pressure, remove bay leaves, slice or shred the beef, and serve with veggies.
Notes
- Allow your roast to rest after cooking to keep it juicy.
- Do not skip searing the roast; it adds depth of flavor.
- Let the pressure release naturally for more tenderness.
- You can swap out vegetables based on what you have in your fridge.
- Experiment with spices like rosemary or thyme for extra flavor.
- Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 330g)
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg