Instant Pot Chuck Roast With Potatoes and Carrots
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 2½ - 3 lb chuck roast
  • salt, ground black pepper, to taste
  • 2 Tablespoons dry herbs, herb mixtures, spice blends, etc. (divided)
  • 1 Tablespoon oil (avocado, grapeseed, olive, sunflower, etc,)
  • 1 (14 oz) package frozen pearl onions, or 2 large onions, peeled and sliced
  • 4-5 carrots, divided, one sliced and the rest cut into carrot sticks
  • 1-2 celery stalks, coarsely chopped
  • 3 garlic cloves, peeled
  • 1 Tablespoon tomato paste
  • 2-3 sprigs of thyme
  • 1-2 dry bay leaves
  • ¾ cup dry red wine
  • ¾ cup broth (beef, chicken or vegetable)
  • 1½ lbs small/new potatoes (red or yellow)
  • 1 Tablespoon fresh herbs (parsley, thyme, dill, etc.)
  1. Dry the chuck roast really well on all sides with paper towels. (This is a really important step whenever you are searing and browning meat. If the meat is wet, it will start to steam instead of sear when you put it into the pot or skillet.) You can use a bigger roast if it's thicker, but make sure that it will fit into the pot. You can use a much thicker roast, but if it's a lot wider, you might have to cut it in half so that it will fit into the pot. You can also use a pork roast instead of the beef roast. I recommend the Boston Butt or the shoulder roast.
  2. Season the roast with salt, ground black pepper and any combination of dry herbs, spices or spice mixtures that you like. Today, I was using Onion Salt and 21 Seasoning Salute from Trader Joe's.
  3. Heat the oil in the Instant Pot by turning on the "Saute" option, and adjusting the heat to high. When the oil is hot, sear the meat on both sides. Take it out of the pot and set it aside.
  4. Add the frozen pearl onions (you can use 2 large onions instead, in which case, peel the onions and slice them), one sliced carrot, the celery and the garlic cloves. Season with salt and ground black pepper. Continue cooking on the "Saute" mode, high heat, for about 5 - 7 minutes, until the vegetables start to soften and get some slightly golden. If you are using frozen onions, they will exude more liquid as they thaw and will deglaze the bottom of the pot, which is great. Otherwise, you might need to cook the vegetables a few minutes less.
  5. Add the tomato paste, thyme, bay leaves and more dry herbs. Mix to combine, and cook for another 2 minutes.
  6. Pour in the wine to deglaze the bottom of the pot again, and then add the broth. If you don't want to use wine, substitute with more broth. Bring the liquid to a boil. Season with more salt and seasonings, if it needs it.
  7. Return the chuck roast to the Instant Pot, nestling it on top of the vegetables.
  8. Close the Instant Pot and turn on to "Manual" mode. Cook on "High Pressure" for 40-50 minutes, depending on how big your roast is.
  9. Meanwhile, wash the potatoes (you can also use regular sized potatoes, just cut them into 1½ - 2-inch pieces). Cut the carrots into 2 - inch long sticks (or use packaged baby carrots). Mix the potatoes and carrots in a bowl with salt, ground black pepper, and more spices. (I love the Onion Salt from Trader Joe's as well as a combination of dry herbs that is called "Grilling Seasons for chicken by the Simply Organic brand." Mix to combine. When the roast has cooked and released pressure (you can either release it manually using the Quick Release method or let it release naturally. At this point, check the meat and make sure that it is as tender as you want it to be. If you need to, you can cook it longer.
  10. Place a steaming basket on top of the chuck roast and place the potatoes and carrots in the steaming basket. Close the Instant Pot and continue cooking on "Manual" Mode, High Pressure for 8 minutes. If you are using very small potatoes, you might want to cook them for only 5 minutes. When the potatoes have cooked, use the Quick Release Method to open the Instant Pot. Take out the potatoes and carrots.
  11. Take out the roast and set it aside to rest for at least 5 minutes.
  12. Meanwhile, skim off as much fat as possible from the top of the broth and wine mixture. Discard the thyme sprigs and dry bay leaves. Place the vegetables that the roast cooked in (onions, carrot, celery, and garlic) into a blender along with the broth and wine mixture. Blend until smooth. If you want a very light and brothy sauce to spoon over the roast, just strain the broth and wine mixture and discard the veggies. Season the sauce to taste, adding more salt if needed, or maybe adding a Tablespoon more of wine or balsamic or sherry vinegar.
  13. Slice the roast when it is rested (it should be so tender at this point, your knife will glide right through it like butter). Serve the roast with the steamed potatoes and carrots. Garnish with fresh herbs. Serve with the sauce, either rich and creamy if you pureed all the veggies, or light and brothy if you strained it. Either way, this is a phenomenal, comforting dinner.
If you want to cook this on the stovetop or oven, you can do all the same steps, but cook the roast on the stovetop at a simmer, on low heat for 2-3 hours, or in the oven, 300 degrees Fahrenheit, also for 2-3 hours. Use a dutch oven. Then cook the potatoes and carrots for 20-30 minutes until cooked through.
Recipe by Olga's Flavor Factory at