Instant Pot Chuck Roast: Fork-Tender Pot Roast in One Pot

Some Sundays call for a dinner that tastes like you spent all day on it, but you absolutely did not. This Instant Pot chuck roast is that dinner.

I sear the roast, load up the pot with potatoes, carrots, and all the good stuff, then let the Instant Pot do the heavy lifting. An hour later the meat is falling apart, the veggies are soaked in beefy flavor, and there’s a gravy in there that I could honestly eat with a spoon. My kid went back for seconds, which around here is the highest honor a dinner can get.

If you’ve got a chuck roast and an Instant Pot, you’ve got Sunday dinner handled.

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Description: A fork-tender Instant Pot chuck roast with baby potatoes, carrots, celery, and mushrooms in a rich, savory gravy — all made in one pot with the pressure cooker doing the work.

Servings: 6 | Prep: 15 minutes | Pressure cook: 60 minutes | Total: about 1 hour 45 minutes

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Ingredients

For the Roast

• 3 lb chuck roast
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 2 tbsp olive oil (for searing)

For the Pot

• 1 yellow onion, diced
• Garlic, minced
• Baby red potatoes
• Carrots, cut into chunks
• Celery, cut into chunks
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp soy sauce

To Finish

• Cornstarch
• Cold water

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Instructions

1. Pat the 3 lb chuck roast dry; rub with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Brown the roast in a little olive oil (Instant Pot on Sauté) until deep brown on all sides. Remove and set aside.
3. Add the chopped onion and minced garlic to the pot.
4. Baby red potatoes, carrots, and celery go in next.
5. Add diced tomatoes, beef broth, and a splash of soy sauce. Stir.
6. Lock the lid, valve to Sealing. Pressure cook 60 minutes on High, then quick release.
7. Lift out the tender roast and shred it with two forks.
8. Stir a cornstarch slurry (cornstarch whisked with cold water) into the broth; simmer until thickened.
9. Return the beef to the pot, stir, and ladle into bowls.

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Tips

• Pat the roast dry before seasoning — a dry surface gives you a better sear, and the sear is where the deep beef flavor starts for this Instant Pot chuck roast.
• Bigger roast? Add about 15 to 20 minutes of pressure time per extra pound.
• Leftover Instant Pot chuck roast keeps 4 days in the fridge and tastes even better the next day — a kid-friendly win for busy weeknights.

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Shop This Recipe

A few tools that make this one easy: an Instant Pot for the pressure cooking, tongs for lifting the roast, and a meat chopper or two forks for shredding. (As an Amazon Associate I earn from qualifying purchases.)

More kitchen favorites I use all the time: my go-to chef’s knife, an instant-read thermometer, and meal prep containers for stashing leftovers. You can find my full list of kitchen must-haves on my Amazon Storefront. (As an Amazon Associate I earn from qualifying purchases.)

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Recipe Info Tab
Recipe Name: Instant Pot Chuck Roast: Fork-Tender Pot Roast in One Pot
Description: A fork-tender Instant Pot chuck roast with baby potatoes, carrots, celery, and mushrooms in a rich, savory gravy — all made in one pot with the pressure cooker doing the work.
Servings: 6
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 105 minutes
Course: Dinner
Cuisine: American
Keywords: instant pot chuck roast, pressure cooker pot roast, one pot beef dinner, fork tender pot roast

Ingredients Tab

For the Roast:

• 3 lb chuck roast
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 2 tbsp olive oil (for searing)

For the Pot:

• 1 yellow onion, diced
• Garlic, minced
• Baby red potatoes
• Carrots, cut into chunks
• Celery, cut into chunks
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp soy sauce

To Finish:

• Cornstarch
• Cold water

Instructions Tab

1. Pat the 3 lb chuck roast dry; rub with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Brown the roast in a little olive oil (Instant Pot on Sauté) until deep brown on all sides. Remove and set aside.
3. Add the chopped onion and minced garlic to the pot.
4. Baby red potatoes, carrots, and celery go in next.
5. Add diced tomatoes, beef broth, and a splash of soy sauce. Stir.
6. Lock the lid, valve to Sealing. Pressure cook 60 minutes on High, then quick release.
7. Lift out the tender roast and shred it with two forks.
8. Stir a cornstarch slurry (cornstarch whisked with cold water) into the broth; simmer until thickened.
9. Return the beef to the pot, stir, and ladle into bowls.

Notes Tab

• Pat the roast dry before seasoning — a dry surface gives you a better sear, and the sear is where the deep beefy flavor starts.
• Bigger roast? Add about 15 to 20 minutes of pressure time per extra pound.
• Leftovers keep 4 days in the fridge and taste even better the next day.