Best Instant Pot Chuck Roast
The Best Instant Pot Chuck Roast with Potatoes and Carrots. It's so tender, juicy, and falls apart just as any chuck roast should.
Ingredients
- 1 2-4 lb chuck roast
- drizzle of olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 4 cloves garlic crushed or minced
- 3 bay leaves
- 2 cups low sodium beef broth
- 1 yellow onion cut into wedges
- 6-7 carrots peeled and cut into 1 1/2 inch chunks
- 5-6 baby potatoes washed and dried
- 2 celery stalks chopped
Instructions
- In a small bowl combine salt, thyme, and black pepper. Rub evenly over entire roast.
- Set Instant Pot to Sauté function and drizzle oil into pot. Place roast in pot and sear about 2-3 minutes per side.
- Add garlic and bay leaves. Pour beef broth into pot.
- Secure lid. Set steam release valve to sealing. Set to Pressure Cook for 50 minutes.
- Use quick release and turn steam release handle to venting carefully. Give it a few minutes to do this.
- Remove lid and toss in the onion wedges, carrot chunks, potatoes, and chopped celery.
- Replace lid and secure it. Turn pressure release valve back to sealing. Pressure cook for an additional 10 minutes.
- Use quick release method again by turning valve to venting and allow a few minutes for it to do this.
- Remove chuck roast and vegetables and place on a platter. Discard bay leaves.