Instant Pot Spoon Roast Recipe: Hands-Off Sunday Dinner Classic

This recipe brings a beloved Sunday tradition into your kitchen with modern convenience. The Instant Pot transforms a tough cut of beef into fall-apart tender perfection without hours of oven time.

What makes this dish special is the hands-off approach. A few simple ingredients, 30 minutes of pressure cooking, and you’ve got a classic meal that tastes like it simmered all day.

The result is rich, flavorful roast with vegetables that absorb the savory juices. It’s the kind of dish that makes Sunday dinner effortless yet impressive.

Perfect for family gatherings or a comforting weekend meal. Here’s how to make it.

Ingredients for Instant Pot Spoon Roast

Transform Sunday dinner with these classic ingredients for tender, savory perfection in your Instant Pot.

The beef chuck roast is non-negotiable here. Look for well-marbled pieces at Whole Foods or Costco—the fat renders down during pressure cooking, creating that fall-apart texture. Avoid lean cuts like sirloin, which will dry out. For the broth, Better Than Bouillon makes a rich, concentrated base that amplifies the flavor. Fresh herbs can be used, but dried work perfectly fine for this application.

No chuck roast? Brisket or short ribs are suitable substitutes, though cooking times may need adjustment. Out of tomato paste? Ketchup at half the quantity works in a pinch. For a gluten-free version, ensure your Worcestershire sauce is Annie’s or San-J brand. The vegetables are flexible—parsnips or sweet potatoes can replace the Yukon Golds if desired.

Store the roast in the fridge for up to 5 days before cooking, or freeze for 6 months. Leftovers keep well for 4-5 days refrigerated or can be frozen for 3 months. The flavor deepens overnight, making this dish even better as leftovers.

Step-by-Step Instructions for Instant Pot Spoon Roast

This method ensures tender, fall-apart beef with rich, developed flavors in a fraction of the time.

Step 1: Season and Sear the Beef Chuck Roast

Pat the 3 lb Beef Chuck Roast dry with paper towels, then season all sides generously with 2 tsp Kosher Salt, 1 tsp Ground Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary. Rub the spices into the meat to ensure even coverage and maximum flavor penetration.

Set your Instant Pot to the “Sauté” function and add 2 tbsp Olive Oil. Once the oil shimmers, sear the beef chuck roast on all sides for 3-4 minutes per side until deeply browned. This step creates a flavorful fond that will enhance the final dish. Remove the beef and set it aside temporarily.

Step 2: Deglaze and Build the Cooking Liquid

With the Instant Pot still on “Sauté,” pour in 1.5 cups Beef Broth, 2 tbsp Tomato Paste, and 1 tbsp Worcestershire Sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this incorporates rich, caramelized flavors into the cooking liquid.

Stir until the tomato paste is fully dissolved and the mixture is well combined. This liquid will braise the beef, ensuring it stays moist and infuses it with savory depth. Turn off the “Sauté” function at this point to prevent over-reduction.

Step 3: Add Vegetables and Pressure Cook

Return the seared beef chuck roast to the Instant Pot. Arrange 1.5 lb Yukon Gold Potatoes (cut into 2-inch chunks), 4 whole Carrots (peeled and cut into 2-inch pieces), and 1 whole Yellow Onion (quartered) around the beef. These vegetables will absorb the rich flavors of the cooking liquid while contributing their own natural sweetness.

Secure the lid on the Instant Pot, set the valve to “Sealing,” and cook on “High Pressure” for 60 minutes. The pressure cooking process breaks down the tough fibers in the beef chuck roast, transforming it into a tender, spoon-ready dish. Allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure.

Step 4: Shred and Serve

Carefully remove the lid and transfer the beef chuck roast to a cutting board. Using two forks, shred the beef into large chunks—it should pull apart effortlessly with minimal resistance. This is the hallmark of a perfectly cooked spoon roast.

Arrange the shredded beef on a serving platter surrounded by the cooked potatoes, carrots, and onions. Spoon some of the rich cooking liquid over the top for added moisture and flavor. Serve immediately while hot, allowing everyone to enjoy the tender, flavorful results of your hands-off cooking.

Storing and Reheating instant pot spoon roast

Refrigerator Storage

Let the spoon roast cool completely before transferring to airtight containers. I use glass containers with locking lids to prevent leaks. Store in the fridge for up to 4-5 days—the flavors actually deepen as they meld together. ❄️

Freezer Storage

For longer storage, freeze portions in quart-sized freezer bags with excess air removed. Lay flat to save space and freeze for up to 3 months. Label with the date—I always forget otherwise. The beef and vegetables reheat beautifully.

Stovetop Reheating

My preferred method: transfer to a pot with ¼ cup beef broth and heat over medium-low for 10-15 minutes. Stir occasionally to prevent sticking. The broth revives the moisture perfectly. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Use 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until hot. Add a splash of broth if needed.

Oven Reheating

Preheat to 350°F and transfer to a baking dish with ½ cup cooking liquid. Cover with foil and heat for 20-25 minutes until bubbling. This method works best for larger portions.

Frequently Asked Questions