There's no need to save slow cooked chuck roast recipes for the weekend! Easy Instant Pot Pot Roast is ready in under 2 hours. Smaller cuts of meat means more browning (and flavor!) and a quicker cooking time. Balsamic vinegar, tomato paste, and fresh herbs create a flavorful gravy. Layer the carrots and potatoes correctly for perfectly tender veggies in this one-pot meal.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Time to Pressure and Depressurize 45 minutesminutes
4lbchuck roastcut into 4" pieces, large fat deposits trimmed
2teaspoonkosher salt
2teaspoonground pepper
4clovesgarlicsmashed and chopped
1tablespoonolive oil
½cbalsamic vinegar
1cbeef broth
2tablespoontomato paste
2tablespoonWorcestershire sauceor coconut aminos
2sprigfresh thyme
1bay leaf
24ozbaby yukon gold potatoeshalved
6mediumcarrotstrimmed and sliced into 3” chunks
Instructions
Divide the chuck roast into 4" pieces. Pat dry and season all sides with salt and pepper.
Press the "sautee" button on your Instant Pot, adjust to high, and set timer to 20 minutes. Add the oil and heat until it shimmers. Add half the chuck roast pieces to the inner pot in a single layer. Sear 3-4 minutes, flip, then sear on the other side. Remove the pieces using tongs, set aside on a plate, and repeat with the remaining pieces. Remove all browned meat from the pot.
Add the garlic and saute until fragrant, stirring continuously, about 1 minute.
Add the balsamic vinegar to deglaze the pot; stir up the browned bits from the bottom. Cook until the vinegar stops bubbling and the bottom of the pot is clear of all browned bits. Press the "cancel" button to turn off the sautee feature.
Combine the beef broth, tomato paste, and coconut aminos in a mixing cup; whisk until smooth.
Return the beef to the pot, then pour in the beef broth mixture. Add the bay leaf and thyme to the broth.
Arrange the potatoes then the carrots on top of the beef.
Secure the lid and ensure the pressure valve is set to "sealing". Cook on high pressure for 50 minutes; it will take about 25 minutes for the pot to come to pressure. Allow the pressure to release naturally for 20 minutes, then release manually until the float valve drops.
Remove the lid from the pressure cooker (position the lid to open away from you so you are protected from the steam). Remove the potatoes and carrots using a slotted spoon and set onto a platter. Remove the beef using tongs or a slotted spoon and place onto the same platter; shred the beef using two forks.
Strain the residual liquid through a fine mesh strainer to remove any solids, then skim the fat. (For a thicker gravy, see the notes section below.)
Serve the pot roast with potatoes and carrots, garnished with fresh thyme if desired. Drizzle with gravy and serve right away. Enjoy!
Notes
Storing and Freezing: Store leftovers in a sealed container in the fridge for up to 5 days. Leftover pot roast can be frozen for up to 2 months (do not freeze cooked potatoes and carrots).
Be sure to trim any large deposits of fat from the meat.
Layer the meat and vegetables properly for best finished texture - first the meat, then the potatoes, then the carrots.