Fall-apart tender, this Instant Pot chuck roast is the ultimate comfort food. You can get an "it cooked all day flavor" in a fraction of the time thanks to using a pressure cooker.
Prep Time10 minutesmins
Cook Time1 hourhr3 minutesmins
Pressurizing/depressurizing42 minutesmins
Total Time1 hourhr55 minutesmins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Pot Roast, Paleo Pot Roast, Whole30 pot roast
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>63 minutes.
When it has finished cooking, allow the pressure cooker to sit for 15 minutes. Then, carefully flip the steam release handle to "venting" and allow any additional pressure to be released.
Remove the lid. If you'd like to make the optional gravy for this recipe, carefully remove the meat, carrots, and potatoes and set aside to rest in a baking dish.
Shred the meat with two forks after it has rested for ~10 minutes.
Optional Gravy
Combine 3 tbsp of cornstarch and 1/4 cup of broth from the instant pot in a small bowl. Whisk really well.
3 tbsp cornstarch, 1/4 cup broth
Make sure you have removed the meat and vegetables and press "Saute".
Add the cornstarch slurry to the broth and gently whisk it in. Allow the mixture to cook for 5 minutes, stirring often.
You can place the meat and veggies back into the pot or serve the gravy separately.
Notes
If you want to sear the meat, use the Saute function on the Instant Pot. Add 2-3 tbsp of oil to the inner pot and add the seasoned meat. Allow it to sear for ~2 minutes before flipping the pieces.
Cut vegetables into large pieces to avoid them becoming too mushy during the cooking process.
If you prefer veggies al dente, cook the roast without the carrots and potatoes. Remove the meat when the Instant Pot has depressurized and set it aside to rest. Add veggies, lock the lid, press manual>high pressure>4 minutes, and then do a quick release after it has finished cooking.
Do not skip the 15-minute natural release time. A quick release will result in tough meat.
Slow cooker instructions - cook on low for 6-8 hours or until the meat is fall-apart tender.Oven baking instructions - place in a dutch oven casserole dish and bake covered at 275 degrees F for 4-5 hours.