Pressure Cooker Italian Beef Roast
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
No need to break out your slow cooker for a great chuck roast. This Instant Pot recipe is ready in a fraction of the time, compared to a slow cooker roast. Dressed with a simple marinara sauce, this shredded beef recipe is perfect to serve over pasta or to stuff in a sub bun for an italian beef sandwich. Let me show you how with this pressure cooker recipe.
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 can petite diced tomatoes (with their juice)
  • 1 can tomato sauce – 16 oz
  • 2 tablespoons red wine vinegar
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons basil
  • 6 oz. can tomato paste
  • Salt and pepper
  • Grated Cheese (optional)
  1. Cut your beef chuck roast into two or three pieces so that it can fit and be flipped in your pressure cooker.
  2. Turn on your pressure cooker and set it to the sauté function on HIGH.
  3. On a piece of wax paper, take a paper towel and dry out the meat on both sides so that you can get a nice sear on your roast.
  4. In a small bowl, mix together salt, pepper, oregano, garlic powder, onion powder, and basil.
  5. Sprinkle the seasoning on both sides of your roast and push the seasoning in with your hands to make sure that it sticks well.
  6. Add your olive oil to the hot pan and then sear the roast on both sides for two to three minutes, until your roast has developed a nice crust. Be sure to do this in batches so you get a nice sear on your roast. Set your roast aside.
  7. Turn off the Instant Pot and then add your diced tomatoes, tomato sauce, red wine vinegar, and more salt & pepper. Whisk this in and use your whisk to loosen any of the browned bits on the bottom into your sauce. Give it a taste and make sure you have the right amount of seasoning.
  8. Lock your lid and set it to HIGH pressure for 80 minutes (you can also use your Meat setting if you just want to press a button).
  9. Once it is done, allow it to come to Natural Release Pressure (or if you are in a hurry, you can just do a Quick Release- it won't hurt it!)
  10. Transfer your meat to a cutting board to shred.
  11. Meanwhile, whisk tomato paste into your gravy and check your seasonings one more time.
  12. Spoon a bit of the sauce on your roast and mix it well.
  13. Serve the additional sauce in a bowl or gravy boat. Serve the roast with mashed potatoes, pasta, or rice. Leftovers can be packaged and used later in Italian beef sandwiches, toasted with sauce and provolone.
Recipe by MomAdvice at