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THE Roast (Instant Pot or Crockpot)


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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes (plus 15 minute NPR)
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x

Description

A recipe for the best Instant Pot or Crockpot roast! The roast is tender, moist and full of flavor. This may be the last roast recipe that you ever need! 


Ingredients

Scale
  • 1 Tbsp canola or vegetable oil
  • 23 pound chuck roast
  • 1 tsp black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/2 tsp dried oregano
  • 1 Tbsp dried parsley
  • 1 tsp kosher salt
  • 1 tsp dried basil
  • 1/2 tsp dried thyme leaves
  • 2 Tbsp dry onion flakes
  • 2 cups water
  • 3 Tbsp Better than Bouillon Beef Base
  • 3 Tbsp cornstarch + 3 Tbsp water
  • Optional: baby carrots and potatoes cut into wedges

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting. When display says HOT add in the oil. Pat the roast dry and add it into the pot. Let it brown on one side for 5 minutes. Flip it over and brown on the other side for 5 more minutes. Turn off sauté setting.
  2. While roast is browning add pepper, onion powder, garlic powder, oregano, parsley, salt, basil, thyme and onion flakes to a small bowl. Stir together. 
  3. Pour the water into the pot with the roast and scrape bottom of pot so nothing is sticking. Stir in the bouillon with the water to dissolve. Sprinkle the seasonings over the roast. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up allow for a full natural pressure release. Remove the lid.
  5. Move the roast to a cutting board. 
  6. If you want potatoes and carrots add them into the pot and cover the pot. Turn valve to sealing. Set the manual/pressure cook button to 8 minutes. when time is up move the valve to venting. 
  7. Shred the roast and discard any excess fat. Move roast to a serving platter
  8. Use a slotted spoon to move the carrots and potatoes to serving platter. Turn Instant Pot to sauté setting. In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot to thicken the gravy. Once it has thickened turn off the Instant Pot. 
  9. Serve roast with vegetables and gravy. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat on the stove. Add in the oil. Pat the roast dry and add it into the pan. Let it brown on one side for 5 minutes. Flip it over and brown on the other side for 5 more minutes. Add roast to the slow cooker.
  2. While roast is browning add pepper, onion powder, garlic powder, oregano, parsley, salt, basil, thyme and onion flakes to a small bowl. Stir together. 
  3. Pour the water into the slow cooker with the roast. Stir in the bouillon with the water to dissolve. Sprinkle the seasonings over the roast. 
  4. Cover and cook on low for 8-12 hours, until tender. If you want potatoes and carrots you can add them in halfway through the cooking time.
  5. Move the roast to a cutting board. 
  6. Shred the roast and discard any excess fat. Move roast to a serving platter
  7. In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the slow cooker and turn slow cooker to high. Cook until gravy has thickened. 
  8. Serve roast with vegetables and gravy. 
  • Category: Beef
  • Method: Instant Pot or Slow Cooker