Easy Chuck Roast Recipe (Instant Pot or Crock Pot)

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Wellness Mama » Blog » Recipes » Beef Recipes » Easy Chuck Roast Recipe (Instant Pot or Crock Pot)

One of my favorite recipes for busy days when I don’t have time to cook in the afternoon is chuck roast. These roasts have a good fat profile and awesome flavor. Add a generous salad and pile of roasted broccoli and you have a complete, healthy meal even the kids will eat.

Slow Cooker or Instant Pot Chuck Roast

I don’t always have hours to spend in the kitchen each day. Crock Pot (or the slow cooking option on my Instant Pot) meals are my solution to this. A simple roast can be thrown in the slow cooker while I’m making breakfast and be ready for dinner so I don’t have to spend time cooking it later in the day.

I’m a huge fan of meal planning, but of course there are crazy days when the roast never makes it in the slow cooker in the morning. That’s when my trusty Instant Pot that can cook the same delicious meal in a fraction of the time!

How to Make a Juicy Pot Roast (in Less Time)

Chuck roast is one of the most frequently used cuts of meats for making pot roast. It contains a lot of collagen, but not fat. This means it benefits from a long cooking time at a low temperature and in some sort of a braising liquid.

Cooking collagen-rich cuts of meat for a long time breaks down the collagen into bone and joint healthy gelatin, giving the meat a tender, melt in your mouth texture. (You can read more about the health benefits of collagen and gelatin in this post.)

Crock Pot Tips

When I slow cook this recipe, I brown the meat before putting it in the slow cooker then add the broth, seasonings, and vegetables, and just let it cook until it’s time for dinner.

Instant Pot Tips

When I use the Instant Pot, I use the sauté function to brown the meat and then add the beef broth and scrape up all the flavorful brown bits stuck to the bottom. I add big chunks of onion, some garlic, and the spices to the broth and cook it all at high pressure for 60 minutes.

This may sound like a lot, but it’s necessary for a cut of meat like chuck roast that has little fat and a large amount of collagen. After a 10 minute natural pressure release I add the vegetables and cook again at high pressure for just 3 minutes, with another 10 minute natural pressure release.

I like to use yellow or sweet potatoes and big chunks of carrots in my chuck roast, but you could also use any hearty root vegetables you prefer. Parsnips, turnips, or the beets used in this recipe would all work well.

Easy Chuck Roast Recipe

An easy and delicious chuck roast recipe for the slow cooker or Instant Pot.
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
20 minutes
Total Time 1 hour 40 minutes
Calories 82kcal
Author Katie Wells


6 people



  • Sprinkle the chuck roast with salt and pepper.

Slow Cooker Method

  • Heat the coconut oil in a skillet on the stove top.
  • Brown the meat on all sides in the preheated skillet then transfer to the slow cooker.
  • While the meat is browning, chop the onions into large chunks.
  • Pour the beef broth into the hot skillet and scrape all the browned bits from the bottom.
  • Add the broth and all remaining ingredients except the carrots, potatoes, arrowroot, and water to the slow cooker, cover, and cook on low for 8-10 hours or high for 6.
  • After two hours of cooking time, roughly chop the carrots and potatoes and add them to the slow cooker. They can be added at the beginning but they will be much softer at the end.
  • If a thicker gravy is desired, whisk together the arrowroot flour and water and stir into the slow cooker for the last 10 minutes of cooking.

Instant Pot Method

  • Turn the Instant Pot on saute and heat the coconut oil.
  • Brown the meat on all sides in the preheated Instant Pot and then remove to a platter.
  • While the meat is browning, chop the onions into large chunks.
  • Pour the beef broth into the hot Instant Pot and scrape all the browned bits from the bottom.
  • Add the onions, garlic, and spices to the broth and return the meat to the Instant Pot.
  • Cover and cook at high pressure for 60 minutes with a 10 minute natural pressure release at the end.
  • While the meat is cooking, roughly chop the carrots and potatoes.
  • After the 10 minute natural pressure release, add the chopped vegetables and cook at high pressure for an additional 3 minutes with another 10 minute natural pressure release.
  • If a thicker gravy is desired, whisk together the arrowroot flour and water, turn the Instant Pot to saute, and stir in the arrowroot/water mixture for 1 minute. 


Nutrition Facts
Easy Chuck Roast Recipe
Amount Per Serving
Calories 82 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 4g25%
Sodium 253mg11%
Potassium 216mg6%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 6795IU136%
Vitamin C 5.4mg7%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.


You can also make this recipe in the oven if you’d like. Just brown the meat in a dutch oven or other oven-proof skillet, deglaze with broth, add chopped onions, garlic, and onions, and cook covered at 325°F for an hour. Add the vegetables and cook an additional hour or until the vegetables and meat are tender.

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What’s your favorite way to cook roast? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


32 responses to “Easy Chuck Roast Recipe (Instant Pot or Crock Pot)”

  1. Pat Sheek Avatar
    Pat Sheek

    5 stars
    So many comments were about grass fed beef. I find the health benefits of grass fed vs grain fed with GMO corn and such to be worth the added effort. Cooking roasts in an instapot or slow cooker is not a big deal. In fact, I love the convenience of putting it in the pot and forgetting about it and the fact that it comes out more tender. Because there is less fat in grass fed, I always add olive oil to the ground meat if cooking meat loaf, hamburgers, etc. I also add ground cheese to the meat. Yum. And I cover a meat loaf with catsup or tomato sauce to add moisture also. My husband has cooked grass fed ribs on the grill. We marinate the ribs and cook on the grill at 225 for 6 hours. For steaks you could put the steaks in the instapot for about 10 minutes to tenderize then smoke or grill it to get the grill flavor. Always marinate first.

    1. Jamie Larrison Avatar

      You can use a frozen roast in the crock pot, but you’ll probably want to cook it for longer than 2 hours before adding the vegetables or they’ll be too mushy. And then cook until it has an internal temperature of at least 145 degrees. In the Instant Pot it takes about 30 minutes per pound of frozen roast.

  2. Lisa Avatar

    Your recipe looks great but as a diabetic I am very concerned about your nutrition information. Are you giving a carb count for the meat before vegetables are added? Because a medium potato is 37 grams so how could one serving be only 9?? This is unclear for those of us who actually need to know accurate nutrition. Thanks

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