Savory Chuck Roast

A hearty and comforting dish that delivers rich flavors with minimal effort, cooked in an Instant Pot in under 90 minutes.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 265

Ingredients Method Notes

Ingredients

Main Ingredients

3 to 4 pounds chuck roast A tough cut that breaks down beautifully when cooked, melting in your mouth; if unavailable, brisket works well.
2 tablespoons olive oil Enhances flavor; can substitute with vegetable oil for a lighter taste.
1 teaspoon salt Helps in balancing flavors; feel free to adjust to taste.
1 teaspoon black pepper Adds a bit of heat; adjust based on preference.
1 tablespoon garlic powder Gives a rich aroma; use fresh garlic for a stronger flavor.
1 tablespoon onion powder Complementary to garlic; minced fresh onion can also be used.
1 cup beef broth Adds moisture; homemade broth is great, but store-bought works in a pinch.
1 cup sliced mushrooms Infuses an earthiness; can be omitted if desired.
1 large onion, sliced Sweetens when cooked; red onions add color and flavor.
3 carrots, chopped carrots Offers sweetness; any root vegetable can be substituted.
3 sticks celery, chopped Contributes to the aromatic backbone; bell peppers can substitute.
2 teaspoons Worcestershire sauce Introduces umami flavor; soy sauce is a suitable alternative.
2 sprigs fresh rosemary (or 1 teaspoon dried) Tightens flavor complexity; thyme can be used interchangeably.
2 sprigs fresh thyme (or 1 teaspoon dried) Enhances savory notes; dried herbs work in shorter cooking times.
2 tablespoons cornstarch (optional) For gravy thickening; flour also works but may require more cooking time.

Method

Preparation

Set the Instant Pot to sauté—add olive oil and allow it to heat.
Season the chuck roast with salt and pepper, then sear it on both sides until golden brown (about 4-5 minutes each side).
Toss in the garlic powder, onion powder, and sliced onions, allowing them to soften and soak up the flavors (around 2 minutes).
Pour in the beef broth, ensuring to scrape any delicious drippings from the bottom of the pot.
Add mushrooms, carrots, celery, Worcestershire sauce, rosemary, and thyme into the pot. Stir gently.
Secure the lid, set the Instant Pot to high pressure for 60 minutes, and cook.
After cooking, allow natural release for 10 minutes, then quick release to remove the remaining pressure.
If you wish for gravy, remove the meat, and set the pot to sauté. Mix cornstarch with a bit of water and add it to the pot—stir until thickened.

Notes

Tips: Always sear your meat before pressure cooking to develop a rich, caramelized layer on the outside. For extra flavor, marinate the chuck roast overnight with spices. Use a meat thermometer; the internal temperature should reach at least 190°F for maximum tenderness. Store leftovers in an airtight container in the fridge for up to 3-4 days. You can freeze the chuck roast for up to 3 months.