Last updated on November 24th, 2019
Snow, wind, and freezing rain — it’s meat-and-potatoes weather here in Upstate New York! The meat du jour is an inexpensive chuck roast, cooked to million-dollar tenderness in the Instant Pot.
The Instant Pot is just one of many “multi-function” cookers on the market. It works as a crock pot, but its greatest virtue — for me, at least — is its ability to cook foods under high pressure. And unlike the stove-top pressure cookers of my mother’s day, it isn’t scary to use. I never worry that the gadget will explode!
Here’s the video recipe, filmed on the spur of the moment for you:
Thanks for watching! I hope you’ll give this one-pot meal a try, and then post your review in the comments section below. You can find the 8-quart Instant Pot (the kind I use) at kitchen supply stores. It’s also available at Amazon.
Now please excuse me. I have to shovel snow!
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Here’s the printable:
Cooked at high pressure in the Instant Pot, even an inexpensive chuck roast will turn meltingly tender. To avoid mushy vegetables, cook them separately in the pot.
Ingredients
- Beef chuck roast -- 3-4 pounds
- Seasonings: kosher salt, black pepper, garlic powder (to taste), mixed in a small bowl
- Olive oil -- about 2 tablespoons
- Beef stock -- about 1 1/2 cups
- Dried thyme leaves -- 1/2 teaspoon
- Worcestershire sauce - a big splash
- Prepared horseradish -- 1/3 cup (or more, to taste)
- Vegetables: Carrots, potatoes, and onions, as many as you want, cut into big pieces
- Thickener for gravy: 1 1/2 tablespoons cornstarch, mixed with just enough water to make a smooth slurry
Instructions
- Searing the meat and deglazing the pot -- Press the "Saute" button on the Instant Pot, and allow to heat. Meanwhile, generously season the beef on both sides with the salt, pepper, and garlic powder. When the pot is hot, add the olive oil. Then sear the beef on all sides until it turns walnut-brown in color -- about 5 minutes per side. Remove the meat to a plate. Add 1/4 cup or so of the stock, and stir with a wooden spoon or heatproof spatula, scraping up the bits of meat that have stuck to the bottom of the pot. Press the "Cancel" button.
- Pressure-cooking the beef -- Return the beef to the pot, and add enough stock to reach half way up the sides of the meat. Add the thyme and Worcestershire sauce. Top the meat with the prepared horseradish. Lock the lid into place, turn the pressure valve to "seal," and then press the "Manual" or "Pressure Cook" button. Time the meat 20 minutes per pound (i.e., 60 minutes for a 3 pound roast). When cooking time is done, allow pressure to release naturally for 15 minutes (or longer). Then turn the pressure valve to manually release remaining steam. Remove the meat to a platter, and tent with aluminum foil to keep warm.
- The vegetables -- Add the vegetables to the pot, and pressure cook for 5 minutes. When cooking time is done, turn the vent to manually release steam. Use a slotted spoon to transfer the vegetables to the platter.
- Making the gravy -- Press the "Saute" button, and bring the liquid in the pot to a rapid boil. Then add the cornstarch solution, and stir until the sauce thickens -- 30 seconds to 1 minute. Transfer the sauce to a gravy boat.
- Serving -- Shred the beef with 2 forks, pour the gravy over the beef, and enjoy! (Leftover roast is delicious for sandwiches.)
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Virginia says
I have a new Instant Pot I need to try and we’re under a winter storm watch today. This sounds like the perfect recipe for the “maiden voyage”. Maybe some homemade bread and a nice glass of vino to accompany. Comfort food for this dreary day. Thanks for the recipe, Kevin.
Anne Schmidt says
I love my new Instant Pot, and I think I’m going to love this new recipe from Kevin, too! Thanks!
Nikki says
This looks absolutely delicious! Thank you for all the tips on using the Instant Pot as I’m still getting used to mine.
Marcia Chambers says
What happened to the first roast. I can learn something from my mistakes as well as my successes!!
JK Collins says
My mom made her pot roast this way as long as I can remember! Only she used a Presto pressure cooker. She didn’t put the horseradish in the pot, but made creamed horseradish to serve on the side. Her large sliced yellow onions went in with the meat to flavor it and she cooked pearl onions with the veggies. Most Sundays this was our Sunday dinner.
JK Collins says
Oh! Also! My mom always used an arm chuck roast with the “o” bone in. She said it made for better gravy in the end. My butcher shop will still do that cut on request.
Tara Burgess says
Hi Kevin,
A tip for making gluten free gravy. Put in 2 cups of cubed butternut squash with celery onions and carrots with the seared meat. Halfway thru, puree ingred with hand-held emulsifier. 15 or so minutes before it will be finished cooking, add potatoes carrots and whatever veggies you like with your pot roast.
Wendy C Zecchino says
I don’t see me getting an Instant Pot anytime soon, budget-wise. When I make stove-top pot roast, I render fat trimmed from the roast, adding butter or olive oil if there isn’t enough. After removing “cracklings”, I add large white onion, 1/2″ dice, and brown them. Remove and reserve. Roast is dredged in AP flour or cornstarch, seasoned with S+P, and a dash of ground cloves (trust me on this, it’s a prominent flavor in Worcestershire sauce) and browned on all sides. Remove to a platter just long enough to deglaze, which is done with a generous cup of Hearty Burgundy from a Californian family winery. Not plain burgundy, Hearty! Loosen the fond from the bottom of the pan. Add the roast and onions back in the pan, add water as needed, simmer gently for 3 hours or so. When the meat is tender, add potatoes and carrots or vegetables of choice, and cook until fork-tender. That’s my story and I’m sticking to it.
You can season with herbs if you like, rosemary is good.
Judy Hines says
I want to go out and buy an Instantpot and start with this yummy pot roast. My mouth is watering.
Margaret Black says
My daughter-in-law gave me one of these gizmos a year ago, and I don’t use it enough. The only recipe book I have is a translation from (I think) Japanese, and I have not found it a very good help. I will have to try this! Thanks.
Kevin Lee Jacobs says
Hi Marcia Chambers – My first Instant Pot roast was inedible. I fed it to my husband. Three subsequent roasts, all of them cooked as per to the video above, were delicious successes!
Hi JK Collins – My mother used a Presto pressure cooker. I always feared the thing would explode!
Hi Tara – That’s another great way to thicken the gravy. Thanks for the tip!
Hi Wendy C Zecchino – Hearty burgundy and cloves — YES.
Hi Margaret – I know what you mean. The recipe book that came with my Instant Pot was basically useless. Fortunately there are tons of good IP recipes on blogs and YouTube channels — including mine!
Linda says
Looks so good!
Wendy Halvorson says
Thank you – for this recipe, and so many others through the years. I look forward to your posts and the information on your website. Please keep doing what you do. ❤️
Kevin Lee Jacobs says
Hi Linda – The roast tastes even better than it looks 🙂
Hi Wendy Halvorson – What a kind comment. Thank you!
Lynn says
Is this recipe just another ad for Instant Pot? Did they sponsor you? They sponsor lots of cooking sites but most people mention that the recipe is sponsored.
I’m disappointed, having been a loyal follower of your site for many years.
Gladys says
So glad you are sending us recipes using the instant pot. Love mine but am sure will love it more using YOUR recipes!!
Linda says
Thanks for the update on the instant pot, Kevin. I’ve been wondering what all the fuss
has been about. I guess what you gain in speed, you lose in aroma coming from a slower-cooked
version. So maybe that’s the critical difference?
I sprang for a long-wanted Le Creuset French Oven recently. It’s a 3-1/2 qt size which
is perfect for 1-2 people, plus leftovers. I made a similar recipe with chicken & vegetables last night (browned on the stove top and then into the oven). It came out wonderfully moist and flavorful. I’ve been using this pot almost daily for so many things, I just leave it out on the stovetop (also because I like looking at it!).
I do have a pressure cooker I never use (because I’m afraid of the darn thing!). The Instant Pot looks a little less intimidating. If I ever fall out-of-love with the Le Creuset, I might take on those buttons but for now, this pot gives me some soul-satisfying slow-food.
I appreciate your video (it satisfied my curiosity) and, as always, all your great recipes!
Ann Honer says
Hi Kevin,
Have you tried making your ‘Chicken in white wine’ recipe in the Instant Pot?
If so, could you post the time required etc.?
Pam R. says
Instant Pot!! Love it!! Just did organic yellow beets in mine!
Janet says
Thank you for this recipe, Kevin. I have had my Instant Pot for just over a year and have made numerous pot roasts in it, each of them fork tender and succulent. I never thought to add horseradish to the meat in the pot. I will definitely do that next time! I used to make roasts nearly identical to Wendy’s, even the Hearty Burgundy, but this I can do from refrigerator to table in less than an hour and a half and it is always so good and tender. I love cooking with my Instant Pot and they didn’t sponsor me! It is just a good product.
Kevin Lee Jacobs says
Hi Lynne – Ha! This is not a sponsored post. I bought the Instant Pot a year ago, and am only now starting to use it.
Hi Gladys – Thank you.
Hi Linda – Like you, I adore LeCreuset’s enameled cast-iron Dutch ovens, gratin pans, and more. The pieces are expensive, but they last forever!
Hi Ann Honer – Glad you liked the Chicken in White Wine recipe! I’m afraid nothing would be gained by cooking the dish in the IP. It cooks quickly on the stove top!
Hi Pam R – Thanks for the beet idea!
Hi Janet – It’s a New England thing, adding horseradish to pot roast. Delicious!
Elke says
I add a bottle of beer to my pot roast which I make otherwise just like you make it.
Thanks for sharing your ideas.
I love watching your videos.
Elke
Anne Schmidt says
Made this for dinner tonight and it was a big hit with everyone. I am just learning how to use my Instant Pot and have found that I need to add time for the pot to pressurize and decompress. So, tonight when I said dinner would be ready at 6:30 it was actually closer to 7:00. But since the family loved the roast, they forgave the cook for serving it late. Kevin’s recommendation to cook veggies for a minute less is spot on!
Mike Martin says
Can you guess what I’m making for the Super Bowl? For the Conference Championships, I made Chili for a couple friends of mine while watching the game. I made everything the night before, allowing the meat to absorb the fluids. By far, the Instant Pot Chili (which there is a button for on the pot) was THEE BEST EVER! Between the three of us, it was ALL GONE by halftime of the New England-Chiefs game. Go figure!
Margaret Califano says
Kevin, that looks delicious and just the way I like to have it come out the long way- in a Dutch oven. I got an Instant Pot for Christmas, so I’ll have to try this. Thanks for the video. I thought I was the only one using Worcester sauce though
Donna Schumacher says
Love your website, wait for your blog. Now have moved to an assissted living as my health has changed. Still to see what you have to post. I have always seared my roasts before roasting and or to put in a crock pot to get the best flavor. Did not have that feature in my old crock pot.
Chucks have the best flavor . I do not shred as I think it is not always easy to chew a mouthful of shredded beef. I always slice in slices about 3/8 inch. Any left overs get mushed apart or chopped into little pieces, gravy added to a sloppy Joe consistensy and served in a bun. Delicious.
Kevin Lee Jacobs says
Hi Elke – Yep. Beer and pot roast go together like love and marriage.
Hi Anne Schmidt – So glad this recipe worked out for you. Thanks for the review!
Hi Mike Martin – Thanks for heads-up on Instant Pot Chili. Must make!
Hi Margaret – Nice to hear from you!
Hi Donna – Like you, I don’t always shred the beef. Delicious when simply sliced.
Denise McInerney says
Hi Kevin! This was certainly a timely and helpful post, thank you. Coincidentally, I took my brand new 6-quart Instant Pot for a test run last night by making some very basic shredded chicken for a Brunswick Stew, one of our favorites for frigid winter evenings.
I took five frozen chicken breasts directly from the freezer, tossed them into the liner pot with a cup of chicken stock and a little salt and pepper for seasoning, then pushed the “Poultry” button. They were ready in about 12 minutes–magic! The meat was moist and tasty right out of the pot, though next time I’ll play around with some herbs.
I put the still-warm cooked breasts into a bowl and used my handheld mixer to shred the whole batch in less than 10 seconds! I wish I could remember where I first saw this genius tip, but regrettably, I’m unable to give that brilliant cook his or her due, my bad.
Will try your stew this weekend–looking forward to more Instant Pot recipes from you!
Janet G. Metzger says
Kevin,
thanks for the recipe, will try your ingredients for flavor using a slow oven cooked method. the balance of your herbs etc. sounds marvelous!
Happy New Year!
phyllis says
what’s wrong with a crock pot to make this amazing dish? Do I need another pot?
Julie R says
Kevin, thanks for giving us another great info filled video. I have been wondering about the Instant Pot. I don’t have one and have been very interested in finding out about it. I had been wondering if these pots are big enough to hold a good size roast and seeing your video answered that question. I’m glad you shared with us the good and bad about when you made your roast the night before and then again the next day. It was so helpful and I will keep in mind all that you told us, if and when I ever do get a Instant Pot. All of these years I have been putting roasts and veggies together at the same time into a big oval roasting pot with a lid on it and cooking them more slowly in the oven. It always turns out good for me in the oven, but I can see where it would be nice to cook it much faster.
mags says
Hi Kevin! Thank you for the delicious recipe; will try it soon for the family! I bought an I.P. a couple of years ago and LOVE it! Would not be without it – it’s only limited by your imagination! I make Greek Yogurt in it which tastes amazing and with the whey have made a crusty sourdough in the I.P. too! (proves in the I.P. bakes in the oven!)
Keep experimenting!
Btw – if a cut of meat turns out tough just put it back in for another 10 mins or so – works for me:)
Alexandra Graham says
I used a 3 1/2lb chuck roast and cooked it for 1 hour and 15 mins. It turned out very dry and tough. What was I doing wrong???? I followed the recipe instructions faithfully! The rest of the recipe was delicious!
Kevin Lee Jacobs says
Hi Alexandra – Instant Pot enthusiasts have told me that if a roast turns tough and dry, the cure is to simply return the meat to the pot, and pressure-cook for an additional 10 minutes. The tough, dry roast will miraculously transform itself into something juicy and tender. I’ve yet to test this bit of sorcery!