Instant Pot Roast Beef: Tender, Juicy, and Ready in Hours
A pressure-cooked beef chuck roast that becomes fall-apart tender with rich, braised flavors. Ready in 90 minutes with minimal effort, this recipe delivers deep umami notes from aromatic vegetables and broth, perfect for a hearty family meal.
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Servings: 6 servings
Calories: 480kcal
Ingredients
- 2.5-3 lb beef chuck roast
- 2 tbsp olive oil
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 large onion, quartered
- 3 garlic cloves
- 1 tbsp beef bouillon
- 1 tsp dried thyme
- 2 bay leaves
- 2.5 cups beef broth
- 1 tbsp Worcestershire sauce (alcohol-free)
- Salt and pepper to taste
Instructions
- Pat roast dry and season generously with salt and pepper
- Heat olive oil in Instant Pot. Sear roast 3-4 minutes per side until browned
- Add vegetables, garlic, thyme, bay leaves, and bouillon; sear 2-3 minutes
- Pour in broth and Worcestershire sauce. Secure lid with valve set to sealing
- Pressure cook on high for 45 minutes
- Turn off heat and let pressure release naturally for 20 minutes before quick release
Notes
Use a meat thermometer: internal temperature should reach 190°F
Substitute chuck roast with brisket or round roast
Bouillon can be replaced with vegetable bouillon for vegetarian version
Let broth reduce by half for thickened sauce
Substitute chuck roast with brisket or round roast
Bouillon can be replaced with vegetable bouillon for vegetarian version
Let broth reduce by half for thickened sauce
Nutrition
Calories: 480kcal | Carbohydrates: 12g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 2200mg | Fiber: 1g | Sugar: 4g