Easy Instant Pot Chuck Roast Recipe | Gluten Free
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Sundays were for delicious and comforting pot roast in my family. Where lots of families went out to eat for their Sunday lunches, my family gathered around the table. The consistent moment throughout my childhood we would all gather and slow and linger. It was almost always pot roast with potatoes and carrots, and homemade biscuits.
And while my momma made her’s in the oven or slow cooker, I opt for the Instant Pot. Mostly because I don’t plan ahead in thawing the meat. This is one of my favorite Instant Pot recipes and one you will find my FREE Back to School Cookbook because it’s such an easy recipe to throw together in the mist of all the busy life has for us.
Why You Will Love This Recipe:
- Incredibly tender and juicy – The pressure cooking method breaks down the chuck roast perfectly, giving you that fork tender, fall-apart texture without hours of slow cooking.
- Big, comforting flavor – The combination of ranch seasoning, herbs, garlic, and broth creates a rich, savory gravy that tastes like it simmered all day.
- One-pot convenience, Simple Ingredients – Everything cooks right in the Instant Pot, meaning fewer dishes and less cleanup.
- Perfect weeknight comfort meal – If you are looking for easy meals during the week, you get a classic Sunday dinner feel in a fraction of the time.
- Naturally hearty and filling – With protein, vegetables, and potatoes all in one dish, it’s a complete meal the whole family will love.
- Great Recipe for leftovers – The roast reheats beautifully and can be repurposed into sandwiches, bowls, or tacos.
- Easy to customize – You can adjust the seasoning, swap vegetables, or thicken the gravy to match your personal taste.
Ingredients:
- 2–3 lb. beef chuck roast
Choose a well-marbled chuck roast for the most tender beef and flavorful result. The marbling breaks down during pressure cooking, creating melt-in-your-mouth beef. Trim any excessively large fat caps, but leave some fat for flavor. - 2 cups beef broth
Use a high-quality broth or stock for deeper flavor. Low-sodium broth works great so you can better control the salt level. - 2 teaspoons apple cider vinegar
Adds brightness and helps tenderize the meat while balancing the richness of the roast. - 1–2 teaspoons salt
Adjust based on broth saltiness and personal taste. Start with 1 teaspoon if using salted broth or ranch seasoning. - ½ teaspoon black pepper
Freshly cracked black pepper provides the best flavor and mild heat. - ½ teaspoon dried oregano
Adds subtle earthy and slightly peppery notes that enhance the beef. - ½ teaspoon dried thyme
Provides a warm, savory herb flavor that complements slow-cooked meats beautifully. - ½ teaspoon dried rosemary
Adds bold aromatic flavor. Crush lightly between your fingers before adding to release oils. - ½ packet ranch seasoning mix
Brings tangy, herby, and savory depth. Using half keeps the flavor balanced and prevents overpowering saltiness. - 3 garlic cloves, crushed
Crushing releases strong garlic flavor that infuses into the broth and meat. - 1 yellow or white onion, sliced into thick wedges
Adds natural sweetness and depth to the gravy as it cooks down. - ½ lb. carrots, peeled and cut into large chunks
Larger pieces prevent them from becoming too soft during pressure cooking. You can use baby carrots as well. Just whatever you have on hand. - ½ lb. Yukon Gold potatoes, cut into large chunks
Yukon Gold potatoes hold their shape well and add a buttery texture. Keep pieces about 1½–2 inches to avoid overcooking. You could also use red potatoes. I have also substituted sweet potatoes for a low carb option.
Instructions:
Step 1: Prepare the Beef Roast
Pat the chuck roast beef dry with paper towels. This helps create a better sear. Season all sides evenly with salt and pepper. Gently press the seasoning into the meat.
Step 2: Sear the Meat
Set the Instant Pot to Sauté mode and add 1–2 tablespoons of olive oil.
Once hot, sear the roast for about 3–4 minutes per side until browned. This step builds deep flavor and helps lock in juices. Remove the roast and set aside.
Step 3: Deglaze the Pot
Pour in about ½ cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits. This prevents burn warnings and adds flavor to the broth.
Step 4: Build the Flavor Base
Add the remaining broth, apple cider vinegar, crushed garlic, oregano, thyme, and rosemary, ranch seasoning, and onion wedges. Stir gently to combine.
Step 5: Pressure Cooking Process
Return the roast to the Instant Pot, along with the potatoes and carrots, nestling it into the broth mixture.
Seal the instant pot lid and set the pressure valve to Sealing.
- Set the InstantPot to PRESSURE COOK and the time to 20 minutes/1 pound of meat.
- If your roast is frozen: Follow all the same steps, but roast the veggies on a baking sheet in the oven instead of cooking them in the InstantPot – season and roast at 350 for 20 minutes. Set the InstantPot to PRESSURE COOK and time to 95 minutes.
Allow a 10–15 minute natural pressure release, then carefully quick release any remaining pressure.
Step 6: Add Vegetables
Open the lid and add the carrots and potatoes, placing them around the roast.
Reseal the lid and cook on High Pressure for 5 minutes, followed by a quick release.
Step 7: Serve
Carefully remove the roast and vegetables. Slice or shred the beef against the grain for maximum tenderness. Spoon broth over the top and serve warm.
Tips and Tricks
- Searing is optional but highly recommended for richer flavor.
- Cut vegetables into large, uniform pieces to prevent mushiness.
- For thicker gravy, remove 1 cup of broth and whisk with 1 tablespoon cornstarch before simmering on sauté mode.
- Let the roast rest for 5 minutes before slicing to keep juices inside the meat.
- Leftovers shred beautifully for sandwiches, tacos, or rice bowls.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze shredded beef with broth for up to 3 months.
- Reheat: Warm gently on the stovetop or microwave with extra broth to keep the meat moist.
Check out the recipe card below for this easy and delicious Instant Pot, pot roast recipe! A classic recipe with so much flavor!
Easy Instant Pot Chuck Roast Recipe | Gluten Free
Ingredients
- 1 2–3 lb. beef chuck roast
- 3 cups beef broth
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ packet ranch seasoning mix
- 3 garlic cloves crushed
- 1 yellow or white onion sliced into thick wedges
- ½ lb. carrots peeled and cut into large chunks
- ½ lb. Yukon Gold potatoes cut into large chunks
Instructions
Step 1: Prepare the Beef Roast
- Pat the chuck roast beef dry with paper towels. This helps create a better sear. Season all sides evenly with salt and pepper. Gently press the seasoning into the meat.
Step 2: Sear the Meat
- Set the Instant Pot to Sauté mode and add 1–2 tablespoons of olive oil.
- Once hot, sear the roast for about 3–4 minutes per side until browned. This step builds deep flavor and helps lock in juices. Remove the roast and set aside.
Step 3: Deglaze the Pot
- Pour in about ½ cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits. This prevents burn warnings and adds flavor to the broth.
Step 4: Build the Flavor Base
- Add the remaining broth, apple cider vinegar, crushed garlic, oregano, thyme, and rosemary, ranch seasoning, and onion wedges. Stir gently to combine.
Step 5: Pressure Cooking Process
- Return the roast to the Instant Pot, along with the potatoes and carrots, nestling it into the broth mixture.
- Seal the instant pot lid and set the pressure valve to Sealing.
- Set the InstantPot to PRESSURE COOK and the time to 20 minutes/1 pound of meat.
- If your roast is frozen: Follow all the same steps, but roast the veggies on a baking sheet in the oven instead of cooking them in the InstantPot – season and roast at 350 for 20 minutes. Set the InstantPot to PRESSURE COOK and time to 95 minutes.
- Allow a 10–15 minute natural pressure release, then carefully quick release any remaining pressure.
Step 6: Add Vegetables
- Open the lid and add the carrots and potatoes, placing them around the roast.
- Reseal the lid and cook on High Pressure for 5 minutes, followed by a quick release.
Step 7: Serve
- Carefully remove the roast and vegetables. Slice or shred the beef against the grain for maximum tenderness. Spoon broth over the top and serve warm.
This Instant Pot Pot Roast is the ultimate comfort food made simple. A well-marbled chuck roast is seasoned with savory herbs, ranch seasoning, and garlic, then pressure cooked until perfectly tender in a rich, flavorful broth. Hearty chunks of carrots and buttery Yukon Gold potatoes cook alongside the roast, creating a complete, satisfying meal in one pot.
This recipe delivers slow-cooked flavor in a fraction of the time, making it perfect for busy weeknights or cozy weekend dinners. With minimal prep and easy cleanup, this pot roast is a dependable family favorite that feels both nostalgic and effortless. Plus, the leftovers are just as delicious, making meal planning even easier.
