Beef Chuck Roast Instant Pot Recipe (with Mushrooms!)
Make Beef Chuck Roast in an Instant Pot for incredibly tender, melt-in-your-mouth meat and a delicious mushroom gravy for rice and potatoes.
Ingredients
- 3 pounds boneless chuck roast trimmed of visible fat
- 1 1/2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large onion diced
- 8 ounces cremini mushrooms sliced
- 4 garlic cloves minced
- 1 cup beef stock I use Kitchen Basics - even their regular stock is lower in sodium
- 1 ounce packet onion soup mix
- 1 teaspoon Italian seasoning
- 2 sprigs rosemary
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Press the sauté feature on a 6qt or bigger Instant Pot. Drizzle 1 tablespoon of olive oil in the pot. Place the beef roast in the pot and season with half the salt and pepper. Flip and season with the remaining salt and pepper. Sear meat on both sides, about 2-4 minutes per side. Transfer meat to a plate and set aside.
- Add the remaining olive oil to the pot, along with the onions and mushrooms. Stir while cooking for about 2-3 minutes, scraping up the brown bits from the bottom. Add the garlic and sauté for another minute.
- Return beef roast to the pot, and add the stock, onion soup packet, and Italian seasoning. Give it a good stir, and spoon some of the sauce over the meat. Lay the sprigs of rosemary over the meat.
- Close lid and seal. Set to “pressure cook” on high pressure for 60 minutes.
- Once cook time is finished, let the Instant Pot naturally depressurize or carefully turn the seal to depressurize. Transfer meat to a plate and shred, or shred in the pot. Remove any fat. Remove the rosemary stems. Return meat to the Instant Pot.
- Set Instant Pot to sauté. Combine the cornstarch and water. Add to the pot, stirring until you have a thickened gravy, about 1 minute. If gravy is too thin, combine another tablespoon each of cornstarch and water, and add to the pot.
- Taste and adjust seasoning to your liking. Turn Instant Pot to Keep Warm feature to serve right from the pot or turn it off completely.
- Serve over mashed potatoes or rice and a vegetable.
Notes
A general rule to cooking a roast in the Instant Pot is to cook on high for 20 minutes per pound. This will help even the toughest of cuts of meat to reach optimal tenderness, so tender, you can easily shred with a fork.
If Instant Pot reads HOT while sauteing, simply turn off the pot, splash a tablespoon of water or broth to the pot, and continue with the recipe. Once it cools down a bit, you can turn it back on to finish sauteing. Please refer to the instructions on your Instant Pot for more information, as there are many models of pressure cookers.
Before making the gravy, skim off any excess fat from the pot so that the gravy doesn’t taste greasy.
You can choose to leave the shredded beef roast on a plate while you make the gravy in the pan, and then pour the gravy all over the meat. In this recipe, I created it with the intention of streamlining the process, so I placed the shredded meat back in the pot prior to making the gravy.
If you like bigger chunks of meat, lightly shred the meat to create larger pieces. Also, it is recommended to not keep the meat in the pot while making the gravy because the meat gets stirred a bit and creates smaller pieces
Nutrition
Serving: 1 | Calories: 737cal | Carbohydrates: 17g | Protein: 69g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 1551mg | Sugar: 3g | Fiber: 2g | Calcium: 108mg | Iron: 8mg