)%20(1).png)
Braised Chuck Roast (Instant Pot, Fall-Apart Tender)
Tender braised chuck roast in rich sauce with herbs served with mashed potatoes in warm lighting
This Instant Pot braised chuck roast is rich, tender, and full of deep flavor. A cozy, comforting meal that feels slow-cooked but comes together with ease.
Prep Time
15
min
Cook Time
70
min
Total Time
85
min
Servings
4
INGREDIENTS
INSTRUCTIONS
Chuck roast: 2–3 lbs
Avocado oil (or olive oil): 1–2 tablespoons
Yellow onion: 1 medium, sliced
Garlic: 3–4 cloves, minced
Beef broth or stock: 1 cup
Crushed tomatoes or tomato sauce: 1 cup
Tomato paste (optional): 2 tablespoons
Soy sauce or Worcestershire sauce: 2 tablespoons
Dried thyme (or fresh): 1 teaspoon
Dried rosemary (or fresh): 1 teaspoon
Bay leaf: 1
Salt: to taste
Black pepper: to taste
Cornstarch (optional): 1 tablespoon
Water (for slurry): 2 tablespoons
Season the chuck roast generously with salt and pepper.
Set Instant Pot to Sauté mode. Add oil and heat.
Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
Add sliced onion and cook until softened (2–3 minutes).
Add garlic and cook for 30 seconds until fragrant.
Pour in beef broth and scrape the bottom of the pot to deglaze.
Stir in crushed tomatoes, tomato paste, soy sauce (or Worcestershire), thyme, rosemary, and bay leaf.
Return the roast to the pot, partially submerged in the sauce.
Secure lid and set valve to Sealing.
Pressure cook on High for 60–70 minutes.
Let pressure release naturally for 10–15 minutes, then quick release remaining pressure.
(Optional) Remove roast and turn on Sauté. Add cornstarch slurry and simmer until sauce thickens.
Slice or shred the roast and serve with sauce spooned over the top.
NOTES
Searing adds depth—don’t skip it if you have time.
Chuck roast gets more tender the longer it cooks.
Let the meat rest before slicing for better texture.
The sauce gets even better the next day.
Serve with rice, mashed potatoes, or bread to soak up everything.
Categories
Beef
