This pressure cooker chuck roast is deliciously tender and comforting. Enjoy each bite of beef and gravy as it warms you through to your bones.

Serving dish with Pot Roast.

What’s The Best Cut of Beef For Pot Roast?

When making pot roast, we tend to use chuck roast — but any other tough cut of beef can be substituted. Check out our top three cuts that “make the cut” in our family.

  • Chuck roast: Chuck roast is a cut taken from the shoulder and neck of the cow. It’s usually the most popular choice for pot roast due to its high fat content and rich flavor.
  • Brisket: This cut comes from the lower chest and is loved for its strong flavor and tenderness.
  • Bottom round roast: This leaner option is good for those who like a bit less fat in their beef.
Ingredients for the instant pot pot roast

How To Make Pressure Cooker Chuck Roast

Pressure cooker pot roast brings the family together and feeds them throughout the week. It’s a dish that keeps on giving — especially when you make a large batch!

  • Season and brown the beef: Rub salt and pepper on all sides of the beef while the pressure cooker preheats. Then, sauté the beef on all sides until a golden brown crust forms. Remove the beef and set aside.
  • Sauté the veggies: Add the onions and carrots and sauté until they’re soft and golden brown. Then, pour in the beef broth.
  • Pressure cook the beef: Place the beef back in the pot and cook it on the manual setting for 60 minutes.
  • Release the pot pressure slowly: After an hour, allow the pressure cooker to naturally release pressure for 10 minutes, then turn the valve to the “vent” setting (use a kitchen towel to do this safely). Once all the pressure has released, open the lid fully.
  • Serve: Serve the pot roast with your favorite sides. Remove the veggies if you’re not a fan of the super soft texture (they’re mainly included for their flavor!)

Hot tip: Do you like a more flavorful, full-bodied pot roast? Add in a splash of red wine, Worcestershire sauce, and a teaspoon of tomato paste with the beef broth and allow it to simmer for a minute or two before putting the beef back in.

Tips for the Best Instant Pot Pot Roast

The pressure cooker makes cooking yummy food extremely easy, but there are a few steps you can take to ensure success. Follow these easy tips and the pressure cooker will do all the hard work for you!

  • Season generously: This is a large hunk of meat you are dealing with, so season your roast generously! If you like herby flavor, add in fresh thyme and/or a few sprigs of fresh rosemary.
  • Sear the roast: The sear adds so much flavor to the meat! Make sure to sear the beef before adding any of the other ingredients in, or it won’t sear well.
  • Go for quality broth: If you have homemade beef broth on hand, put it to good use! However, if you are in a pinch and need to use store bought, go for this beef base.
  • Add in veggies: Veggies are the perfect pot roast sidekick. Onions and carrots are the classic additions because they add so much flavor to the beef — so don’t take them for granted. If you want even more flavor, add in minced garlic.
  • Invest in a meat thermometer: Insert an instant-read thermometer into the meat at the end of the cooking time. The temperature should read at 160°F or higher. Chances are – if the meat is tender, it is cooked well! If the meat is not yet tender, allow it to cook for a bit longer.
  • Avoid overcooking: In many cases, allowing the chuck roast to cook for a bit longer is okay, but avoid letting it cook for too much longer or the meat can actually dry out!
  • Allow the roast to rest: Once it’s done cooking, let the roast rest with the lid off for at least 10 minutes. This helps to lock in the juices.
  • Make a gravy: Save the cooking liquid and use it to make gravy. Pour the liquid into a separate container and let it sit until the drippings and fat separate. Then, follow the recipe instructions. If you want to make a larger batch of gravy, increase the amount of initial liquid in the instant pot.
beef gravy

Serving Pressure Cooker Chuck Roast

Instant pot chuck roast can be enjoyed in so many different ways! Eat it fresh out of the pressure cooker with a side dish of mashed potatoes and gravy. Enjoy the included veggies, make roasted veggies, or make a fresh tomato mozzarella salad for a crisp and light side dish.

If you have a ton of meat left over and want a fresh meal, you’re in luck. Repurpose the meat by making a Philly cheesesteak wrap or Philly sandwich. If you’re craving pasta, make this beef Stroganoff. Or perhaps it’s a cold day and you want soup — in that case, use the chuck roast in beef rice noodle soup or cabbage soup. You can also make it part of a party tray by serving it with a nacho bar alongside pico de gallo and the best guacamole!

Nacho tray with chips, cheese, veggies and beef

Storing & Reheating Cooked Beef Roast

The key to keeping your beef fresh throughout the week is to store it properly. Whether you’re planning on storing leftovers in the fridge or freezer, take a quick glance at what you need to know.

  • Refrigerator: To store for 3-4 days, place cooled leftovers in an airtight container and refrigerate.
  • Freezer: To store for 2-3 months, place cooled leftovers in a freezer safe bag or an airtight container. Allow them to thaw in the refrigerator overnight before reheating.
  • Reheating: For best results, reheat the pot roast in the oven at 350°F. Depending on the amount of meat, this may take between 15-45 minutes. Place the roast in a baking dish, add a little bit of beef broth or water, and cover the dish with foil. If you’re looking for a much quicker option, pop a small serving of roast in the microwave.
stored beef in a container

More Instant Pot Recipes

  • Ribs — Dry-rubbed ribs tenderized in the instant pot
  • Chicken Thighs — You can even use frozen thighs!
  • Pork Chops & Gravy — Gravy and meat made together in under one hour
  • Easy Chili — Cooked in a fraction of the time compared to regular chili

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.