Instant Pot Chuck Roast with Potatoes & Carrots

This Instant Pot Chuck Roast is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful red wine gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot! 

I am a huge fan of taking classic recipes and transforming them for the Instant Pot. Because what could be better than your childhood favorite recipes than making them easier and faster?

My Instant Pot Beef Stroganoff, Instant Pot Stew, and Instant Pot Mac and Cheese are some great ones to try! 

Today I’m going back to the basics with this simple Instant Pot Chuck Roast. Making a beef pot roast in a pressure cooker is so simple to do and transforms the meat into a wildly juicy and melt-in your mouth tender roast.

The best part?

The whole recipe takes a traditional pot roast, which would take 4 1/2 hours in the oven, and cuts it down to only 1 hour and 35 minutes! Pot roast instant pot time is so superior!

My secret to making this pot roast especially delicious is using a splash of red wine and a bit of Worcestershire sauce. Both add incredible flavor to the gravy that really elevate the whole meal.

🛒 Ingredients you will need

For starters, you will need a good quality boneless beef chuck roast to make this recipe. For tender meat, try to choose a roast that has good marbling throughout because that fat adds flavor and moisture. After the meat, grab these ingredients for the dry rub, gravy, and vegetables.

• Olive oil – extra virgin
• Onion – yellow onion or sweet onion works best
• Garlic
• Baby potatoes – baby yukon gold potatoes or red potatoes work well
• Tomato paste – adds a rich, slow simmered flavor to the dish
• Dry red wine – zinfandel, cabernet or pinot noir work well
• Beef broth – or bone broth
• Worcestershire sauce – adds a salty, umami flavor
• Baby carrots – you can also use peeled, sliced carrots
• Dried rosemary + thyme
• Garlic + onion powder
• Salt + pepper
• Cornstarch – used to help thicken the sauce
• Fresh chopped parsley

📋 How to make pot roast in the Instant Pot

• Trim the excess fat off the beef, then cut it into 3-4 large chunks.
• Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
• Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate. 

• Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Then add the tomato paste and cook for 1 minute more. Next, add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot. 
• Return the beef to the pot, then top with the potatoes. Don’t stir. 
• Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, perform a quick pressure release (this takes about 5 minutes).

• Add carrots. Place lid on pot and set to seal. Pressure cook on HIGH for 4 minutes. Once the time is up, quick release the pressure. 
• Remove beef and veggies from Instant Pot and arrange on a serving platter.
• Add the corn starch slurry to the liquid left in the Instant Pot. Use the sauté function and cook for 2-3 minutes, until thickened.

👩‍🍳 Variations and substitutions

• If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
• If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.

🥩 How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.

🕕 To Reheat

Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.

ℹ️ FAQ

🍴 What to serve with pot roast

Here are some recipes to serve along with this recipe for a complete meal:

• Ceasar Salad
• Creamy Polenta
• Homemade bread
• Baked potatoes
• MORE → the 20+ best sides for pot roast

🍷 What wine pairings go with pot roast?

Red wine pairs especially nicely with a juicy pot roast. Try a nice Malbec, Cabernet Sauvignon, or Barolo.

MORE → the 5 best wines with pot roast.

✔️ More Instant Pot recipes

• Instant Pot Steamed Artichokes
• Instant Pot Persian Beef Stew
• Easy Instant Pot Risotto
• Instant Pot Authentic Italian Sunday Gravy
• Instant Pot Pho Recipe
• Mashed Potatoes in the Instant Pot

→ More Chuck Roast Recipes

• Instant Pot Beef Stew
• Instant Pot Chuck Roast
• Sous Vide Roast Beef
• More → 25+ Chuck Roast Recipes

Did you try this instant pot chuck roast?

If you loved this instant pot pot roast with red wine I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

Instant Pot Chuck Roast Recipe

Instant Pot Chuck Roast is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful red wine gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!

4.08 from 66 votes

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Time for pressure to build and release:: 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 6

Created by Platings and Pairings

1x2x3x

Ingredients

• 3 ½ – 4 pound chuck roast
• 2 tablespoons olive oil
• 1 onion (thinly sliced)
• 6 cloves garlic (minced)
• 1 1/2 pounds baby potatoes (whole)
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 ½ cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 16-oz bag baby carrots (or 4 carrots, peeled and cut into large chunks)

For the dry rub:

• 1 tablespoon kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon onion powder

For the gravy:

• ¼ cup cornstarch (whisked together with ½ cup cold water)

To finish:

• Fresh chopped parsley (to garnish)
• Salt and pepper (to taste)

Instructions

• Trim excess fat off the beef. Cut into 3-4 large chunks.
• Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
• Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
• Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
• Return the beef to the pot, then top with the potatoes. Don’t stir.
• Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
• Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
• Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.

Notes

• If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
• If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 183mg | Sodium: 1856mg | Potassium: 1554mg | Fiber: 3g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 7mg