Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 318 kcal
The size of the beef will determine cooking time. Start with about 55 minutes and if you want the meat more tender, you can add another 5 minutes of cooking time. If you want to cut the beef into smaller pieces, then it should take about half the time. But play it by ear and just add more cooking time if you want your meat to be a softer texture! 

If you want to use a slow cooker, cooking times are 5-6 hours on High and 7-8 hours on Low, depending on how thick and what cut your beef is. Add the vegetables about 1 hour before the meat is finished so you have enough time to cook the firm potatoes and carrots. 

Please refer to your specific pressure cooker manual for complete product cooking use. Every model and brand will be slightly different. If your pressure cooker does not have a searing function, you can pre-sear on a pan over the cooktop or just skip the searing steps. This recipe was tested in the 6qt. Instant Pot.



  • 2-3 pounds boneless beef chuck roast
  • 1 teaspoon kosher salt , plus additional for sprinkling
  • 1/2 teaspoon black pepper , plus additional for sprinkling
  • 2 Tablespoons olive oil or butter
  • 1 medium onion , sliced
  • 4 cloves garlic , minced
  • 1 cup chicken broth or beef broth
  • 2 Tablespoons tomato paste
  • 1 teaspoon dried herbs (thyme, oregano)
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup red wine , optional
  • 1 pound potatoes , cut into 1” cubes
  • 4 large carrots , cut into 1” cubes
  • 3 stalks celery , chopped
  • 8 ounces mushrooms , cut in half


  1. Season beef with salt and pepper. Remaining salt and pepper will be added later to the pot.
  2. Turn Instant Pot on "Saute" setting and add the olive oil or melt the butter in the pot.
  3. Sear beef on both sides until brown, then remove from pot and set aside.
  4. Add onions and garlic. Saute for 3-5 minutes or until tender and slightly browned.
  5. Add the beef, broth, tomato paste, dried herbs, Worcestershire sauce, red wine, and remaining salt and pepper. Close the lid and pressure cook on high pressure for 50 minutes. (These are the steps we did for our Instant Pot- Press "Cancel" to stop the "Saute" setting. Press the "Manual" button. Set the time to 50 minutes.) If the chuck roast is about 3 pounds or more, you need to add about 10 minutes cooking time.
  6. After the cooking time is complete, press "Cancel" and carefully release the pressure.
  7. Once pressure completely releases, open lid and add the potatoes, carrots, celery and mushrooms. Close lid and pressure cook for an additional 10 minutes. When cooking has finished press "Cancel" and release the steam pressure again.
  8. Serve on rice, pasta or with bread.