Description
This tender and juicy Instant Pot Chuck Roast recipe is a quick and flavorful one-pot dinner that the whole family will love. Don’t forget the mashed potatoes and gravy!
Ingredients
Scale
- 2.5 – 3 pound Chuck Roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, cut into strips/slices
- 6–8 garlic gloves, peeled and sliced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1/4 cup red wine
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
Instructions
- Pat the meat dry with a paper towel, then season the chuck roast on both sides with salt and pepper. Set aside.
- Turn the instant pot to saute mode and add 1 tablespoon of oil. Once it is hot, add the chuck roast to the pot. Cook for 5 minutes on each side without disturbing. Remove the browned meat from the instant pot and set aside. If your meat is too large to fit flat on the bottom of the instant pot, cut it in half and work in batches.
- Add the remaining oil and sliced onions to the instant pot and cook for about 3 minutes, stirring occasionally.
- Add the garlic, thyme and rosemary and cook for 1 minute more, stirring constantly.
- Pour in the red wine and deglaze the bottom of the pot.
- Turn off saute mode.
- Add the meat back to the instant pot along with any juices from the plate. Also add the beef broth, Worcestershire sauce and bay leaves. Cover with the lid and turn the vent to sealing position.
- Cook on high pressure for 60 minutes. Naturally release the pressure for 15-30 minutes (longer natural release will make more juicy meat). Release the remaining pressure and open the lid.
- Transfer the meat to a serving platter.
Notes
If you’d prefer to cook without wine, replace with extra beef broth.
