Name: Instant Pot Chuck Roast
Prep time: 15 min
Cook time: 50 min
Ingredients: 1 3-4 lb boneless chuck roast; flour for coating the roast plus more for thickening the pan drippings; salt and pepper; oil for browning the beef; beef stock; 1 small package mushrooms; 3 or 4 carrots, peeled and diced in one inch pieces; 1 white onion, sliced or diced; sprigs of fresh thyme or rosemary, or both (optional)

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Chuck Rost is my favorite cut and this Instant Pot Chuck Roast with mushrooms and carrots literally took 50 minutes to become falling apart and melt in your mouth good!! After you brown the roast and vegetables, set the timer and you are done!! You’ll be eating a pot roast that usually takes hours to get tender.

So Fast and Delicious! Instant Pot Chuck Roast

This could actually be your Make-ahead, Monday recipe. First, this is perfect as a nice dinner served with some great potatoes! I served the roast with my cheesy potatoes gratin, but you could serve with mashed or even a polenta would be delicious. Here’s the link for my potatoes gratin: https://the2spoons.com/cheesy-potatoes-gratin/ The second meal can be an open face hot roast beef sandwich…..mmmm! One of my favorites like the photo below with a fried egg on top! https://www.foodnetwork.com/recipes/food-network-kitchen/hot-open-face-roast-beef.

Next, if there is any left a beef stew will be in order or a breakfast hash. I love my Instant Pot and it shaves hours off this recipe. Enjoy!!

Instant Pot Chuck Roast

Print Recipe

Prep Time 15

Cook Time 50

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 3-4 lb boneless chuck roast
flour for coating the roast plus more for thickening the pan drippings
salt and pepper
oil for browning the beef
beef stock
1 small package mushrooms
3 or 4 carrots, peeled and diced in one inch pieces
1 white onion, sliced or diced
sprigs of fresh thyme or rosemary, or both (optional)

Method

Set your Instant Pot to the sauté mode. Salt and pepper the chuck roast and rub flour on both sides. Brown the roast on both sides in the hot Instant Pot pan. Remove from the pan and add the mushrooms, carrots and onions and cook until the onions are beginning to soften. You can either remove these from the pan and add your roast back in or scoot them to the side, add your roast, then spoon the vegetables on top of the roast. Add enough beef broth to reach the top of the roast. Lay a few sprigs of fresh thyme and rosemary on top if you are using. Set the Instant Pot on meat. That setting is for 35 minutes. When complete, unplug the pot and let the steam release on its on. Uncover the pot, remove the roast to a plate and remove the vegetables to another dish for serving later, leaving the thickened broth in the pan. Add a heaping tablespoon of flour and whisk in. Return the roast and reset your roast to beef but lover the time to just 15 minutes.
After the time has lapsed, unplug, let your steam release and check for tenderness. The roast should be tender and done at this time. Remove to a serving plate, surround or top the roast with the onions, mushrooms and carrots. Strain your gravy and serve on the side. Bon Appetite!!