Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe

Pot roast is a classic, family favorite. This version is prepared in an Instant Pot for tender, juicy flavor in a short amount of time. Follow the recipe exactly, or include additional ingredients like your favorite vegetables. Build your flavor story and use the Instant Pot to make it happen.

Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper

~~ If it's not CERTIFIED, it's not the best. ~~

#instantpot #beef #CertifiedAngusBeef

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[dogtoes]

I’ve made this 4 times already. Perfect for our Ketovore lifestyle.

[kristinakeagy]

First of all Amen to the lid holder THANK YOU!! Also the saute settings!!! I didnt know they could change!!! I seriously thought i knew everything lol and second this recipe is so easy fast and its the best pot roast ive ever made thank

[gilbertoaguilera]

LOVED THE WHY YOU EXLAINED THE RECIPE IS EASY TO FOLLOW. MUCHAS GRACIAS

[ranger]

I know individual tastes vary, and everyone has Mom's favorite recipe ... but geeze, if you don't want to follow this recipe ... don't. What is with all the negative comments. What's wrong with you people?

[timothyjerry]

I’m so glad and thankful to find your channel, I learn something new on every video.

[christ]

This video is so helpful! Thank you for explaining the Instant Pot controls! And also the process that it goes through when cooking.

[Holly-days]

THANK YOU! Nothing better than a good old-fashioned pot roast and this is a wonderful way to get all the flavor, tenderness, at half the effort. I too used stovetop to sear because it gave me a better result than my small IP can and was quicker. (You can clean up the worst messy, scorched up saucepan with Dawn "Platinum Powerwash" dish spray, btw.) Because I have a very small IP in my condo kitchen, I do up the potatoes and carrots afterward using some of the broth, then make gravy from the rest while keeping the roast warm in the oven.

[lreev]

Great video. Made an AWESOME chuck roast that we topped over tortellini. Another thing I did was marinate in buttermilk for a couple days. Super moist and tender.

[lourdesrivera]

This is my favorite food, and this recipe is the best !!! Thank you

[hamothemagnif]

This is so good and so easy. I’ve lost count of how many times i’ve made it already. I sometimes add bbq sauce on my plate to mimic bbq beef ribs off bone.

Your presentation is well done too.

[marypaningsoro]

I love the way you do a step by step close up on the buttons to push, when and why!! You didn't make it rushed. I do wish you would've just at least given some minor instruction on how and when to add my "favorite vegetables" since you did actually mention it in the description area. I will have to find another video now, but I will still return to this one again!

[martinraboy]

Excellent instruction. Loved how the other fellow jumped in at the end for a taste.

[fearnot]

Wow this guy is so amazing so I do not feel at all like watching another video.Trying this tomorrow.Thank you very much🙏👏👍

[benicio]

This was really helpful. I’m following your directions today and can’t wait to try it. Thank you!!

[karaa]

Classic pot roast in the I.P.: 1 chopped onion, 1 sliced clove of garlic, 1 roast, 2 cups of water, 1 tbs of salt and a little pepper. Manual setting for 90 min and let the valve release on its own. Take out the roast and put in peeled/cut potatoes and carrots on manual setting for 5 min. Manually release the pressure. Remove carrots and potatoes. Put I.P. on saute setting and add 2 tbs of cornstarch to 2 tbs cold water and add it the liquid to make the gravy. Stir as it comes to a boil and thickens. You can mash the potatoes or just leave them. If you mash them remove the gravy from the IP and put the potatoes back in and manually mash them with a potatoe masher, butter, milk and salt. IP should be off.

[samhagen]

Damn just realized the lid trick! Have the same pot and didn’t know. Trying this recipe today

[RonRicho]

Hands down the best Instant Pot tutorial on You Tube!

[JeffPerrin-on]

Thank you so much for your guidance! Your intruction is easy to follow and explains the reason for everything in such a way that it makes sense even for us rookies. We usually have a freezer full of beef & pork, ...and the roasts are always last to go before the next half of beef comes, (4H/FFA fair animals). Because I'm the retired half of the equation, I get to tackle most of the more time cosuming meals. I love the InstaPot, but don't use it often enough to know some of the cool things you point out, ...I even stumble on remembering how to get the damn lid on. But it is awesome to use when the temp is high outside and a life saver for a bone head cook like me. I added a tablespoon of Better Than Bouillion Vegetable because I loved with lamb a while back, (another fair critter). Lets see how I did, ...10 mins. to go, plus decompression. Thanks to all the hard working kids out there, (and their Parents), for teaching them responsibility, hard work, and nothing is free.

[davidh]

My brisket/pot roast went into the IP about 1 hour before I found your video. Must say, I did almost the same thing you did, procedure wise. Regarding the searing of the meat. I don't like using the IP, simply because I can usually be sauteing other ingredients, while searing the meat stove top, in cast iron at a higher heat. Yes, it's an extra pot to clean in the end, but it does speed things along significantly, and I think it does a better job of searing. Otherwise, whoever invented the IP should be awarded a Nobel Prize. I think a dishwasher, a Roomba vacuum, and the IP are the 3 single most important items to be found in any 21st century kitchen.

[susanrossman]

This was so good and easy. I skipped the tomatoes and added 1/2 cup red wine to the beef broth. Added carrots under the roast. I freeze the remaining juices and use as beef broth in other recipes. Thanks for the video, helpful info about IP controls.