Instant Pot Chuck Roast

Making a pot roast in the instant pot is such a delicious and flavorful way to make Chuck Roast.

The Root vegetables you choose to use are completely customizable but I highly recommend using some form of potato and celery.

To “season” the chuck roast- I cover it in horseradish before putting it in the instant pot. I personally don’t think it gives it a spicy or horse radish taste but I love the way to helps to tenderize the meat.

What do you need:

• 4 lb. chuck roast
• About 3-4 tbsp horseradish
• Shallot
• Bay leaves
• Bone Broth
• Worchester sauce
• Celery
• Sweet Potatoes

Substitutions:

• This recipe makes the sweet potato very soft- if you prefer your potatoes less cooked try white or red potatoes
• Try adding carrots
• No horseradish? Season with favorite all purpose seasoning of choice
  

Over the Spoon for:

Easy Pot Roast

Balanced Meal

Tender meat

How to make and how long to cook chuck roast in the instant pot:

1. Cover all sides of pot roast in horseradish
2. Set on sauté mode and sauté shallot for about 5 minutes
3. Add chuck roast, bone broth, and 2 bay leaves
4. Cook high pressure for 1 hour
5. Hit cancel
6. Add vegetables and 2 tbsp Worchester sauce
7. Cook 10 minutes
8. Serve with Ketchup!

Serve with:

This chuck roast is great on it's own but you could serve it with a side salad or bread for dipping.

If you like this instant pot chuck roast give my Instant Pot Pork Shoulder a go!

Instant Pot Chuck Roast

Marissa

These easy pot roast recipe is ready in under 2 hours and is nice and tender.

5 from 2 votes

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Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Main Course

Cuisine American

Servings 6

Calories 550 kcal

Equipment

• ▢
  instant pot

Ingredients

  

1x2x3x

• ▢ 1 3 lb. chuck roast
• ▢ 4 tbsp horse radish
• ▢ 2 large sweet potatoes
• ▢ 1 head celery stalks
• ▢ 2 tbsp worchester sauce
• ▢ 1 shallot
• ▢ 2 bay leaves
• ▢ 2 cups beef broth

Instructions

 

• Marinate all sides of chuck roast in horseradish and set aside.
• Peel and cut shallot into quarters and sauté on Sauté mode with olive oil for about 5 minutes.
• Add chuck roast, 2 cups of broth, and 2 bay leaves and pressure cook on high for 1 hour.
• While chuck roast is cooking cut potatoes into quarters, and cut ends off of celery stalks.
• After an hour of pressure cooking, hit cancel and release pressure.
• Add Worchester sauce, potatoes, and celery and cook for an additional 10 minutes.
• After finished cooking and pressure released, remove bay leaves, and serve with ketchup.

Nutrition

Calories: 550kcal

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