Tender Shredded Chuck Roast in a savory pot roast style gravy, comes together in a fraction of the cooking time thanks to the Instant Pot!Jump to Recipe
I hesitate to call this recipe “Pot Roast”, although it’s really similar. The main reason is traditionally a pot roast is a seasoned beef chuck roast seared, then braised with the with carrots, celery, onions, and potatoes it is cooked with. It calls for a heavy bottom large Dutch Oven, and cooks in the oven low and slow for hours. I’ve tried it that way, but in my family I find that my kids leave the carrots, celery, onions and even boiled potatoes untouched and gravitate towards only the meat and gravy. In fact, the meat is so tender and juicy and the gravy so utterly slurpable it’s practically a sin not to serve over mashed potatoes. Therefore, I urge you to consider the mashed potatoes as integral to this recipe as the chuck roast itself. If you want to keep it in the family, try my recipe for BROWNED BUTTER MASHED POTATOES.
This recipe utilizes the onions, carrots, and celery to flavor the gravy, but with a 60-minute instant pot cooking time, they are so overcooked and soft that they really aren’t fit to be served alongside the chuck roast anyway. I like to make a separate vegetable on the side. We love roasted brussels sprouts, so that’s what you will see pictured here.
How to Make Instant Pot Chuck Roast with Gravy
Season Chuck Roast with a blend of salt, pepper, garlic powder, onion powder, and paprika. Rub mixture all over the roast to coat all sides.
*You see two chuck roasts here, but the recipe calls for 3-5 lbs, this picture is more than that. *
Sear meat in Instant Pot
Nestle seared beef in cooking liquid, add onion, garlic, celery, carrot, rosemary, and thyme
Attach instant pot cover to seal and Switch instant pot to “pressure cook” on high and set to 60 minutes. Remove beef from instant pot and shred into large pieces to serve.
Strain the cooking liquid of vegetables and herbs, pour into saucepan and bring to a gentle boil
Add cornstarch/ water slurry and continue to boil to thicken gravy.
Pour over shredded chuck roast.
Instant pot chuck roast is fork-tender, and juicy, with a comforting beefy flavored gravy. With a fast track to the table using the instant pot, this satisfying family dinner is doable any night of the week.
Instant Pot Chuck Roast with Gravy
- 3-5 lbs Beef Chuck Roast cut into large 5-in chunks
- 1 tbsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ cup red wine
- 2 tbsp olive oil
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 yellow onion cut into wedges
- 3 clove garlic
- 2 large carrots cut into large pieces
- 3 celery stock cut into large pieces
- 3 sprigs of fresh rosemary and thyme
- 2 tbsp cornstarch mixed with 3 tbsp of water used to thicken gravy
- Turn on your instant pot and set it to “saute”. In small bowl mix salt, pepper, garlic powder, onion powder, and paprika. Rub mixture all over the roast to coat all sides.
- Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until both sides are browned. Repeat with all pieces of beef.
- Turn off sauté feature and add red wine to deglaze the bottom of pot. Use a non-abrasive spoon to release any brown bits from the bottom of the pot. Add beef broth and Worcestershire sauce
- Nestle seared beef in cooking liquid, add onion, garlic, celery, carrot, rosemary and thyme.
- Attach instant pot cover to seal and Switch instant pot to “pressure cook” on high and set to 60 minutes. It will take about 15 minutes to come to temperature and start cooking.
- When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Remove beef from instant pot and shred into large pieces to serve. Place in large bowl or serving platter with rim to hold gravy.
- Strain cooking liquid of vegetables and herbs, pour into sauce pan and bring to gentle boil. Add cornstarch/ water slurry and continue to boil to thicken gravy. Pour over shredded chuck roast. Receive some on side for additional use during serving.