Instant Pot Chuck Roast and Vegetables
Tender chuck roast and vegetables all made together in the Instant Pot. A classic homemade meal made in a fraction of the time of a traditional slow cooker recipe.
- 2-3 lbs. beef chuck roast 1-2 inch thickness
- Salt and pepper to taste
- 1 Tbsp. Italian seasoning
- 2 Tbsp. olive oil divided
- 2 Tbsp. Worcestershire sauce
- 2 cups beef broth
- 1 large onion quartered
- 1 lb. large baby potatoes
- 3 large carrots peeled and halved
- 1 bunch fresh green beans optional
Season pot roast with salt, pepper, and Italian seasoning on each side and set aside.
Add 2 Tbsp. Olive oil to Instant Pot and set to sauté.
When the display reads HOT, add pot roast and sear for 4-5 minutes on each side. Remove and set aside.
Turn Instant Pot Off/Cancel. Add beef broth to the pot and deglaze by scraping any bits off the bottom of the pot.
Return the roast to the pot and any extra juices from where the roast was resting. Add Worcestershire sauce to the meat.
Add veggies on top of the meat, distributing them evenly on top of the roast.
Place lid on Instant pot with valve in the sealed position.
Pressure cook/manual on high pressure for 35 minutes for 1 inch thick roast and 45 minutes for 2 inch thick roast.
Once time is up, let the pot natural release for at least 15 minutes, then perform a quick release of any remaining pressure.
Remove vegetables and roast from instant pot. Slice and serve.
**If you want to make green beans with this meal: add fresh picked green beans to the pot after you remove the meat and veggies. Set the Instant Pot on Pressure cook/manual for 1 minute and perform a quick release of pressure.
**If roast is too large, you can cut it in sections and sear individually.
Recipe provided by Make Your Meal