Instant Pot Beef Chuck Roast with Vegetables
Serves 410 mins prep60 mins cook
Why This Recipe Works Two things make this roast turn out unbelievably tender and flavorful: 1. Searing the beef first — you get deep, caramelized flavor before pressure cooking. 2. Red wine + Worcestershire + beef stock — the combo builds a rich gravy that clings to every bite of meat and veggies. And the Instant Pot does the rest.
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What you need
Instructions
Phase 1: Build Flavor Season the beef generously with salt and pepper. Turn the Instant Pot to Sauté mode, add olive oil, and sear the beef until browned on all sides. Add onions and garlic and cook for about one minute, just until fragrant. Phase 2: Pressure Cook Stir in diced tomatoes, beef stock, Worcestershire sauce, red wine, and oregano. Close the lid, set to Sealing, and pressure cook on High for 50 minutes. When the time is up, perform a Quick Release. Phase 3: Add Vegetables + Serve Add the carrots, broccoli, and cauliflower to the pot. Reseal and pressure cook for 7 minutes on High. Release pressure again, stir gently, and serve.