Get your gorgeous beef chuck roast on the table in the form of a tender, fall-apart juicy pot roast that can be done in the slow cooker OR the Instant Pot!
Prep Time10 minutesmins
Cook Time7 hourshrs
Course: dinner
Keyword: chuck roast, instant pot, pot roast, slow cooker
Servings: 8servings
Calories: 337kcal
Ingredients
3 to 5 lbboneless beef chuck roast
1tbspavocado oil
1tsponion powder
1tspgarlic powder
1tspsalt
1/2tspblack pepper
1/2tspsmoked paprika
4cupsbeef or chicken broth
1tbspWorcestershire sauce
2tbspcoconut aminos
Instructions
Instant Pot Method
Combine the spices in a small bowl then rub on all sides of the roast. Set the Instant Pot to "sauté" mode and add the avocado oil. Once hot, use tongs to place the seasoned meat inside and brown on all sides (about 3 min per side).
Place the roast inside the bottom of the Instant Pot and pour the broth, Worcestershire sauce, and coconut aminos over top. Set the valve to closed/"sealing" position then cook on HIGH pressure for 60 to 80 minutes (60 for 3 lbs roast, 70 for 4 lbs, 80 for 5 lbs).
Let the pressure release naturally for 10 minutes then open up the valve to release the rest. Move the roast to a large cutting board and use two forks to shred.
If you'd like, you can reduce the liquids to a thickened consistency by setting the Instant Pot to sauté mode again and simmering and stirring until reduced to your liking. For extra thick gravy, you can stir in a slurry of 3/4 cup water and 1/4 cup tapioca flour or arrowroot flour.
Serve the roast warm with sides of your choice and the liquid poured over top for extra juiciness. ENJOY!
Slow Cooker Method
Combine the spices in a small bowl then rub on all sides of the roast. If your slow cooker has a sauté function, turn that on and add the avocado oil. If not, use a separate skillet to brown the roast. Once hot, use tongs to place the seasoned meat inside and brown on all sides (about 3 min per side).
Place the roast inside the bottom of the slow cooker & pour the broth, Worcestershire sauce, and coconut aminos over top. Place the lid on top then set to cook on high for 3-4 hours or low for 7-8 hours. (Err on the longer side if you have a larger roast 4-5 lbs, shorter side if your roast is closer to 3 lbs. Always longer if you're unsure)
Move the roast to a large cutting board and use two forks to shred. If you'd like, you can reduce the liquids to a thickened consistency by setting the Instant Pot to sauté mode again and simmering and stirring until reduced to your liking. For extra thick gravy, you can stir in a slurry of 3/4 cup water and 1/4 cup tapioca flour or arrowroot flour.I usually just spoon the liquid straight onto the meat and it's perfect for us and one less step.
Serve the roast warm with sides of your choice and the liquid poured over top for extra juiciness. ENJOY!
Notes
Store any leftover roast with the liquid poured over top to keep it fresh and juicy!