This easy Instant Pot Chuck Roast recipe produces tender and juicy pieces of beef with a rich and flavorful broth. This melt-in-your-mouth roast requires no browning, which significantly cuts the prep time. It is a straightforward and naturally gluten-free beef recipe, yet a few ingredients are needed to impart incredible flavor.
I've made this recipe several times on days when I don't have the energy to babysit a recipe in the kitchen. My family, who raves about this beef pot roast every time I make it, finally said, "You need to share this recipe on the blog!" I don't know why it never occurred to me to do so, but I'm glad they finally convinced me.
Best cut of beef for pot roast
Chuck roast is from the shoulder just above the short rib. It's a firm piece of meat but has significant connective tissue marbling. When you cook the chuck roast low and slow, the tissues soften and become tender. Because chuck roasts are tough, they are often cheaper pieces of meat. Chuck roasts are found in most grocery stores nationwide.
You might be able to use a beef brisket or beef bottom roast using this recipe; I haven’t personally tried it myself. Either may need a few more minutes of cooking to achieve the same super-tender consistency.
No browning required for Instant Pot chuck roast
Many beef roast recipes call for you to brown your roast in a hot pan with oil before cooking it. I have been making beef roasts for years (in the oven, Instant Pot, etc.), and I haven’t experienced any boost in flavor from browning. To me, it’s a waste of time (but that’s just my opinion!).
If you would like to brown your gluten-free pot roast ahead of time, by all means, please do so. You can do it directly in the Instant Pot using the Saute button/function.
Instant Pot vs. Crock Pot
I think chuck roasts are especially easy to cook in the Instant Pot. Unlike a crock pot that often allows too much moisture to escape through the lid, the Instant Pot locks in the juices of whatever meat you're cooking. I prefer the Instant Pot to a Crock Pot.
Pot Roast Seasoning
Pot roast seasoning is all about enhancing the flavor of the meat and bringing out its natural goodness. A classic combination of salt, garlic powder, thyme, and rosemary can add depth and complexity to your pot roast. The salt helps to bring out the meat's natural flavor, while the garlic powder adds a pungent, savory taste. On the other hand, thyme and rosemary lend a fragrant aroma and earthy flavor that perfectly complements the richness of the roast. These four ingredients create a delicious seasoning that can take your pot roast to the next level.
Natural release locks in those Instant Pot chuck roast juices!
One important tip when cooking meat in the Instant Pot is to use natural release vs. the quick release method. Natural release is when you naturally allow the Instant Pot to come down from pressure. Now, it does take additional time to do this (28-30 minutes for this recipe), but natural release essentially lets the cooked meat rest, which ensures the chuck roast stays juicy. Quick release is when you switch the pressure valve to vent, prematurely releasing the pressure from the Instant Pot.
If you are in a hurry, try giving the Instant Pot at least 15 minutes of natural release before manually letting out the rest of the pressure.
Make it a complete meal
I usually serve this Instant Pot Pot Roast with caramelized onions, mushrooms, and dairy-free Instant Pot mashed potatoes. However, try my garlic mashed cauliflower instead of the potatoes to lighten your meal.
Pressure cooker pot roast cooking juices are GOLD
Spoon some of the delicious leftover cooking juices on the cooked beef after you place it in a serving dish. It will keep the meat moist and adds flavor. In addition, you can serve the remaining juices in a gravy boat—my kiddos and husband like to pour the liquid over their mashed potatoes and veggies. Trust me; it’s drool-worthy!
Use this chuck roast recipe to make lip-smacking Instant Pot French Dip
I love gluten-free French dip sandwiches! This recipe is perfect for them because the broth leftover from cooking is wonderfully rich. I use my gluten-free hamburger buns or artisan gluten-free bread for our sandwiches. Then, add some cheese (if you tolerate it), mushrooms, and onions. My mouth is watering just thinking about it!
Substitutions for this Instant Pot Chuck Roast recipe
- Chuck roast- You might be able to use a beef brisket or a round bottom roast, but I haven’t personally tried them in this recipe. If you try either, you may need to add a few more minutes of cooking to achieve the same tenderness.
- Water- Many readers asked if they could use beef broth as a substitute for the water. You absolutely can; you might need to pull back on the salt used, depending on how salty your broth is.
- Red wine- If you abstain from alcohol, use a non-alcoholic red wine or substitute beef broth.
- Fresh herbs- I’ve been enjoying all the fresh herbs this summer and how easily accessible they are. However, fresh rosemary and thyme will become harder to find in the harsh winter in Alaska. You can substitute with dried herbs (½ teaspoon of each will do).
- Gluten-Free Worcestershire Sauce- Worcestershire sauce imparts a deep-bodied umami flavor in this gluten-free pot roast recipe. Unfortunately, there are no substitutes; however, if I had to recommend one, I’d probably pick beef broth.
How to make Instant Pot Chuck Roast:
- Pour the water, red wine, and Worcestershire sauce into the stainless steel bowl of the Instant Pot.
- Add the beef chuck roast and sprinkle with sea salt, garlic powder, and ground black pepper.
- Place the fresh thyme and rosemary sprigs on top of the roast, then click the lid on the Instant Pot. Set the vent to sealing.
- Cook for 115 minutes at high pressure.
- When the Instant Pot is done cooking, it will come down from pressure naturally, about 28-30 minutes (I do not recommend using quick release with this recipe. Natural release ensures tender and juicy meat. If you are in a hurry, try to give it at least 15 minutes of natural release before letting out the rest of the pressure manually.).
Can I use a frozen chuck roast
I don't recommend using a frozen chuck roast in this recipe for several reasons.
- I will be hard to fit a completely frozen roast in the bowl of the Instant Pot.
- Beef, when cooked frozen, can be tricky. This is the last outcome you want when buying an expensive meat cut.
Other gluten-free beef recipes we love:
Bottom Round Roast from Allergy Free Alaska
Slow Cooker BBQ Pulled Beef Sandwiches from Faithfully Gluten-Free
Beef Stew in the Slow Cooker from My Gluten-Free Kitchen
I hope your family loves this Instant Pot Pot Roast as much as my family does!
xoxo,
Mēgan
Instant Pot Chuck Roast Recipe:
Instant Pot Chuck Roast
This easy and delicious Instant Pot Chuck Roast recipe produces tender and juicy pieces of beef with a rich and flavorful broth.
Ingredients
- 3-3.5 pounds beef chuck roast
- 1 cup water
- ⅓ cup full-bodied red wine (such as cabernet or merlot)
- 1 ½ tablespoons gluten-free Worcestershire sauce
- 1-1 ¼ teaspoons sea salt (less for smaller roasts between 2-3 pounds)
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4-5 sprigs fresh thyme (or ½ teaspoon dried)
- 1 sprig fresh rosemary (or ½ teaspoon dried)
Instructions
- Pour the water, red wine, and Worcestershire sauce into the stainless steel bowl of the Instant Pot.
- Add the beef chuck roast and sprinkle with sea salt, garlic powder, and ground black pepper.
- Place the fresh thyme and rosemary sprigs on top of the roast, then click the lid on the Instant Pot. Set the vent to sealing.
- Cook for 115 minutes at high pressure.
- When the Instant Pot is done cooking, it will come down from pressure naturally, about 28-30 minutes (I do not recommend using quick release with this recipe. Natural release ensures tender and juicy meat. If you are in a hurry, try to give it at least 15 minutes of natural release before letting out the rest of the pressure manually.).
Notes
For roasts between 2-3 pounds, 110 mins at high pressure is the amount of cooking time I recommend.
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Did you make this recipe? If so, please come back and leave an honest review or comment with your thoughts!
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dawn says
I want to try it with moose. Do you ever have moose? If you have any tips let me know. I've done it in the IP for 60-70 minutes high pressure and natural release but I wonder if the longer time would be better.
Megan says
Hi Dawn,
It is rare that I have moose to cook as my husband is not a hunter. 😉 I wish I had some!
Kim Kirk says
Can this be done with a frozen check roast? Would I add time or is the time listed long enough?
Mēgan says
I wouldn't use a frozen chuck roast - but completely thawed.
Jackie says
When choosing a chuck roast to buy, be sure to pick one with a good 'eye'.I noticed the eye right away in your photo of the chuck roast. It's in the left half, just above the center. It's shaped like an eye. Long ago a butcher told me this, I think it gives more flavor to the roast. I have been picking them this way ever since. I also look for nice marbling. I love chuck roasts in the Instant Pot, I will have to try your recipe.
Megan says
Jackie,
Thank you so much for adding that helpful tidbit! I wish we had a good butcher shop around my area. They are a wealth of information.
🙂 Megan
Kate says
What would be the recommended cook time for a 2-2.5 lb roast?
Megan says
Hi Kate, I would do about 110 mins. 🙂 Thanks for asking!
Chris says
How long would you cook one at 4 4 1/2 pounds?
Mēgan says
120 minutes
Sheila Leannah says
Will a 3-lb roast fit in a 3 qt Instant Pot?
Megan says
Hi Sheila, that's a great question! I have a 6 quart, and an 8 quart, so I'm not sure if this roast will fit. You just might have to give it a go and see!
Theresa A Ivey says
Can I sub beef broth for the water or will it change the flavor too much?
Megan says
You certainly can use beef broth instead of water, you just might need to decrease the amount of salt used, depending on how salty the beef broth is.
J Cox says
I’m cooking this tonight. If the roast doesn’t fit and I need to cut it into 2 pieces, will I still cook 115 minutes? Roast is 3 1/2 lbs. and is it important to bring roast to room temperature before cooking?
Megan says
Yes, I'd still do high pressure for 115 minutes. If you have time to bring the roast up to temperature, that's great, if not - it will be okay. 🙂
Cathy says
Do you place the roast on the rack in the Instant Pot?
Megan says
Hi Cathy, No, I put it right on the bottom of the Instant Pot, without the rack.
Jenny says
I have a 1 1/2 pound chuck roast. How much time should I cook it for?
Mēgan says
Hi Jenny,
That's a great question - I've only used a big roast (3-4lbs), so I'm not sure. I would definitely try 80-90 mins and then check it. It's it's tender, great. If it's not tender, you can always put it in for longer.
Darlene A Sakay says
I am going to make a 1 1/2 pound chuck roast.. going for 90 minutes. Praying that it turns out great.
Kaitlyn says
This may seem stupid but is it 115 minutes or an hour and 15 minutes ??
Mēgan says
Not stupid at all - definitely a valid question! 🙂 115 minutes OR 1 hour 55 minutes.
Andrea says
I have almost 6lbs of roast I want to cook, it’s cut into 2 pieces(sams club). I know it will fit in my instant pot but will I need to change the time?
Mēgan says
I would do 120 minutes (2 hrs).
Katy says
I wanna add onion carrots and celery, how should I include them?
Mēgan says
I would wait until the roast is finished cooking, and then remove it (keep the juice in the IP) and add the veggies and cook them.
Jean says
I would like to add carrots, potatoes, and onion slices to my chuck roast. May I add them before all the time is up, and cook for another few minutes? If so, how much longer?
Mēgan says
I would wait until the roast is done cooking, and then take it out (leave the juice) and add in the veggies.
Monika Steiger says
My chuck roast is already chopped into pieces about 3 in long, about the size of Jenga blocks. How much should I reduce the time? Thank you!
Mēgan says
Hi Monika, I wouldn't reduce the time at all - even with it cut.
Patty LaCasse says
How much liquid for a 3 quart instant pot cooking a 1 and a 1/2 pound roast??
Mēgan says
I would cut the liquid measurements in half.
Naomi K says
Has anyone seared the meat before putting it in the IP? Worth it? Not necessary?
Melissa Smith says
Can I use the slow cooker option on my IP instead?
Mēgan says
Hi Melissa, I don't recommend it. I've heard repeatedly that the slow cooker function on the IP doesn't work well.
John says
Have you ever cooked the chuck roast that was still frozen?
Mēgan says
Hi John, I have not... yet... 😉
Hayley says
How much increase in time would you recommend for a frozen chuck roast?
Thank you!
Mēgan says
Hi Hayley,
I'm not sure I would recommend using a frozen chuck roast in this recipe. When you thaw beef quickly like that, sometimes it can turn tough.
Michelle says
I made this for my family and it was a HIT! I used beef broth for the liquid and didn't add salt. The flavor was amazing. Thank you!
Mēgan says
I'm so happy to hear you enjoyed it, Michelle! Thank you!
Shari says
Using this recipe for the second time now and am amazed at the ease of cooking a roast this way. Used my beef broth this time around. The meat cooks perfectly, moist with such great flavor and no browning or mess. I poured the liquid in the pot through a fat separator right after removing the roast, and got a lot of flavorful Au Jus!
Thank you for posting this.
Mēgan says
You're welcome, Shari!
Vonda says
Hello I want to make this can I use any kind of red wine do not drink alcohol what can I replace for the red wine thanks
Mēgan says
Hi there, I'd substitute with beef broth.
Rodney says
What do you mean 115min or 1hour and 15 minutes
Mēgan says
115 minutes, so 1 hour 55mins.
LZ says
In the video it appears the Instant Pot is programmed for 1 hour and 15 minutes unless this is a different model that works totally differently.
I have two IPs and both of them go from 59 minutes to 1 00 (one hour) and 1 59 to 2 00 🙂
115 minutes would be programmed as 1 55 not 1 15 on my pot.
Mēgan says
Hi LZ, this is an older model Instant Pot, so it really is 115 mins (or 1 hour 55 minutes) on mine. Thanks for asking.
Veda says
This was a fantastic recipe. You were absolutely right about not needing to sear. Silly question, but do we keep the cooking liquid/fat, and pour that on top of the meat? Thank you so much!
Mēgan says
Hi Veda, Thank you so much! Very happy to hear you enjoyed it! Re: the cooking liquid, I like to pour a little of the juice over our meat. Sometimes I'll also use it to make gravy, or keep it for a future beef soup. 🙂
Cory Ambrose says
So I followed this recipe verbatim, and it smelled amazing at first, but after an hour the instant pot said "burn" and it was totally burnt.
Mēgan says
Did you add the liquid to the IP that's called for in the recipe?
Brenda Rauscher says
Made this recipe tonight using Butchers Box grass fed beef chuck roast and it was amazing. I omitted the red wine as I didn't have any on hand and it was so good. So tender and full of flavor. I ended up with 2 full cups of beef broth which I put in mason jars and froze for winter soups. Thanks for the great recipe.
Mēgan says
You're welcome, Brenda! Thank you. 🙂
Alysha says
I’m going to try this recipe tomorrow since the weather is finally cooling off! I’m new to using my 8qt up and I seen your recipe calls for one cup liquid, could you add more if you’re going to add potatoes and carrots or leave it at one cup?
Mēgan says
Hi Alysha,
You can add more liquid, but I want to discourage you from cooking the potatoes and carrots along with the roast. It's too long of a cooking time that I call for in the roast recipe. You'd end up with carrot and potato mush from overcooking. What I recommend is that you cook the roast, and then after you remove it, add your potatoes and carrots to the cooking liquid AND then cook them separately.
Shannon says
Delicious!! I made this using organic beef broth as I really don’t keep alcohol in the house, omitted rosemary and thyme due to a person not liking them in the house, still delicious. Will repeat
Mēgan says
Wonderful - thanks Shannon!
Sarah says
I had a 1.5 lb chuck roast so cut the liquid in half, pressure cooked for 90 min and natural release for 20.
Came out perfect! Falling apart just lifting it out of the pot.
Mēgan says
Awesome! Thanks for coming back here and letting me know your results, Sarah!
Paul Robbins says
Thanks, Sarah, So glad I read your reviews prior to cooking my 1.05 lb chuck roast in my IP as I learned from you that for my small roast the proper cooking time is 90 minutes with a Natural release after 20 more minutes. I only used one (I) cup of beef bone broth. Perfect Results – definitely re-do. Next time I may brown all six sides first but it is not necessary.
Christine Paton says
How long to cook if using 3 pound sirloin tip roast? 100 min with natural release?
Mēgan says
Hi Christine, I'm assuming it would need the same amount of time as the recipe calls for? But I'm not sure, as a sirloin tip roast is a different cut of meat than a chuck roast. Otherwise, you might try my recipe for sirloin tip roast (for oven, not Instant Pot).
Morgan Dufault says
Just wanted to let you know I make this roast about once a week or once every other week! My husband has food sensitivities and this falls within what he can eat—we are both obsessed with it and so are our 3 year old and 1 year old! I have yet to try a recipe of your’s that we don’t absolutely love. Thank you for sharing such remarkable recipes!!
Mēgan says
Your comment made my day, Morgan! Thank you so much!
Smaria says
Hi! Will this work with a frozen roast? 🤞🏻 More time perhaps?
Mēgan says
Hi Smaria, I would think, with a roast as thick as a chuck roast that it might be tough? But I'm not sure - I haven't tried it myself. You might just have to experiment.
Colleen says
Hello
I saw your question regarding a frozen roast. You can place a frozen roast in a dutch oven in the oven at 275 degrees all day with broth and onions added and its fantastic! Since its summer, I'm not going there today .
C
Susan Flesher says
Mine was over 60 minutes in when i realized the liquid not in the IP!
I left it be and will soon know the outcome.
Update, turned out great! Lots of juice for gravy!
Mēgan says
I'm so happy to hear it still turned out okay! Normally the Instant Pot won't seal without the added liquid.
Colleen says
Hello
I have a 3.7 lb frozen chuck roast for today. Its thawing now so I will be using your delicious recipe! One question as my others have been answered!
Can I use the meat/stew button or just plain pressure cook?? Is the timing the issue?
Thanks
Colleen
Mēgan says
Definitely use the pressure cook function!
Colleen says
Hi
I made the chuck roast recipe yesterday. Success! It was flavorful, tender and delicious. Plenty of liquid for gravy or to use as au jus. Taking a tip from another poster to freeze some liquid for soup or stew.
Thanks to all for good questions and tips.
Colleen
Mēgan says
You're very welcome, Colleen! Thanks for sharing your thoughts on the recipe. Happy you enjoyed it!
Emilee says
This is my first meal in the instant pot. I can't wait to see how it turns out! I used a little paprika and fresh garlic. Such an easier process than a 7 hour crock pot roast. Thank you for the recipe 🙂
Mēgan says
Absolutely! I hope you enjoyed it, Emilee!
Gigette Reyes says
115 minutes means you have to set your Instant Pot to 155, not 115, is that correct?
Mēgan says
On mine it's actually 115.
Ellen says
For Worcestershire sauce you can substitute coconut aminos. Sounds weird, but it works. Enjoy your posts.
Mēgan says
Great suggestion!
Elisa says
Thank you for such a wonderful idea!
I have never cooked a pot roast in my Pamper Chef instant pot,
I had a frozen piece of chuck (slightly thawed) that I wanted to make stew, realized it was more meat than I needed for 5.
Started looking for something different and discover your recipes. Needless to say we had the IP chuck for dinner instead of the slow cooker stew.
I used the low sodium beef broth, and more red wine than 1/3, side I wasn’t sure of the wt of the chuck, I still used the 115 minutes, it was perfect. I will do this again. Elisa
Mēgan says
I'm glad you enjoyed it, Elisa!
Celai says
Made this on 11/12/24 and it was so so so good. I was a little concerned that I was cooking it too long but just went with it as the recipe states. Even though my roast was only 2lbs I used all the same measurements (except salted a little less) and it came out perfect. I cooked 2lbs at 1hr45min and let it slow release for 30minutes.
Mēgan says
I'm happy you enjoyed it, Celai!