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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

Servings

6 people

Ingredients

Instructions

  • 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

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.

Notes

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!

Sources
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.

Comments

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

  1. Erin Avatar

    The nutrition on this recipe cannot be right. If it is 6 servings, and each serving gets 1 potato, that by itself is way over 9 carbs (and that’s not including carrots). You might want to recalculate that–it’s very misleading….

  2. Laurie Avatar

    5 stars
    I have a regular pressure cooker, so I will try. But, I don’t think I can get the pressure that low to cook for more than 1/2 hour.
    But, pot roast with homemade dry onion soup mix, 1 small brick of organic beef boullion, 2 T brown sugar, 2 T Apple cider vinegar and 2 T spicy mustard replacing all the spices, tastes so yummy and the leftovers (I haven’t had enough to try this) can be added to home made spaghetti sauce.

  3. Amelia Avatar

    Does the chuck roast have to be browned in a skillet before being added to a slow cooker? Or can it be added straight to the crockpot to be cooked?

  4. Nanci Avatar

    Hi there! This recipe sounds good, and easy! I was wondering what temperature to roast it at for the oven? Thank you!

  5. Emily Avatar

    What do you mean marinate in spices? Is there a liquid involved here too or just rubbing them on?

  6. Jillian Avatar

    Hi there’s no temp for the oven nor for crockpot…so do you start it out on high for the crockpot? I don’t usually use the oven for roast, I use the crockpot, but am curious what temp to use for the oven.
    Thanks,
    Jillian ??

  7. Kim Avatar

    4 stars
    Hi after many times forgetting to put my slow cooker on high, I’m putting it in the comments!! Haha, so cool on high 🙂

    1. Ashley Avatar

      Hi.. Trying this tomorrow. Can you tell me if my crockpot should be high or low. Thanks ?

  8. Rubi Avatar

    Hello,
    I am also wondering if the crock pot should be on low or high.
    Thank you

  9. Jill Keites Avatar
    Jill Keites

    Some how i have lost my crockpot and need to cook a chuck roast for tonight. I have done them in the bag and season but was wondering if i can cook it in large pot on stove or an easy way in oven with veggies?

  10. Keith Avatar

    Hey Katie,

    My wife was hurt very bad in a horse riding competition that left her with very, very little use of her left leg not much use of her left arm. She has, and will continue having seizures. Thank God they are not real strong. She’s a trooper. She has bounced back as best as she can and loves to cook. I found this recipe for her. Very easy and she made the other night. She has double vision so she can’t use a computer. Anyhow. Fantastic!!. She said, ” it was so easy”!
    Just wanted you to know. Thank you!

    Pam & Keith

  11. Linda Avatar

    I buy grass fed sides of beef, and always make roasts, but have recently become paleo. So I brown the roast all sides in large dutch oven using bacon fat or oil. Then put it in the dutch oven with chopped onions, celery, carrots, garlic, and beef or chicken broth. Add salt and pepper along with spices (rosemary, thyme, oregano, basil, bay leaf, parsley, garlic salt or what ever your favorite spices are). Put the dutch oven lid on tight (can even cover with aluminum foil and then put the cast iron lid on top of that), put in the oven, and slow cook at 300 degrees for 3 hours. Check it periodically to make sure the liquids don’t run dry and it is done when the meat falls apart. Haven’t experimented with cooking a roast in my crock pot, probably because I don’t think I can improve on the Dutch oven. Even cooked a roast for the kids on an open fire during a camping trip, and they loved it! Anyhow, hope that helps.

  12. Leigh Avatar

    I recently did this with a chuck roast and had it in the oven for a little over three hours and it came out stringy and dry.  I’ve had others come out really great so I don’t know what the problem was with this one…although it’s happened before.  Usually they come out great so I’m not sure what I didn’t wrong.

  13. Rena Avatar

    Hi, I was wondering about other veggies to cook with the meat in the oven.   I was going to use little new potatoes and carrots, could you tell me when I would add them to the roaster pan?  Also what temp would I put the oven on?  I am going to make this tomorrow!  Thank you!

    1. Wellness Mama Avatar
      Wellness Mama

      My favorite is adding sweet potatoes, onions, carrots and celery. I either add them at the beginning of cooking (for very soft) or in the oven, 2 hours before taking it out. Depending on how hot your oven is, 300 degrees is usually good. Hope you enjoy it!

      1. Rena Avatar

        Hello, I so appreciate you getting back with me so quickly and I will be making it like you do today!  Thanks again!  Hugs and Happy Holidays!  🙂

        1. Rena Avatar

          Just wanted to let you know that hubby and I SO enjoyed this!  Thanks again!  Hugs!

  14. Cecilia Krueger Avatar
    Cecilia Krueger

    I always crock my grass fed beef because that method of cooking over-comes the lean-ness. (Have you ever had a grilled grass fed steak? not so good). I don’t even bother browning it ahead – just throw it in the pot with some salt, pepper, and onions (sometimes not the onions). 10-12 hours on low and Oh! My! it comes out soooo good! HTH

  15. Megan Avatar

    Hi Katie,
    I have a few grass-fed chuck roasts in my freezer but am hesitant to use them because I am still fairly new to grass-fed meats and how to prepare them. Do you have any tips? I’d love to whip one out and put it in my crockpot and was very comfortable doing this before we started trying to buy more grass fed beef. Thanks!
    Megan

    1. Wellness Mama Avatar
      Wellness Mama

      Hi Megan,
      You should still be able to do the same thing you always have preparing it in the crockpot. I usually give it an extra hour or so if it is grassfed though. You can also marinate overnight, which also helps with the tenderness, and tenderize with a sharp knife before cooking.

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