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–+ servings

Easy Instant Pot Chuck Roast Recipe | Gluten Free

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.
Prep Time 10 minutes
Cook Time 1 hour
Serving Size 6 people

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.