Recipes/Cooking/Baking

Instant Pot Super Easy Beef Roast

After months of my Facebook friends raving about their instant pots, I bought one—and now I use it for everything! Since Walmart stopped Price Matching (sigh, cry), I now use their online grocery ordering service. They often have a ‘beef chuck roast, 2.1-2.7 pounds’, for about $10.50 (January 2018). Every time I've ordered it, they've given me a bigger one for the same price! I cut it in half, thus getting two 4-person meals.


  1. Put desired amount of beef roast in the instant pot.
    Frozen or thawed—it doesn't matter.
    Pour in one can (14.5 oz) broth (your choice: beef, chicken, vegetable).
    Pour in one can (10.5 oz) cream of mushroom soup.
  2. Use ‘manual’ and pressure-cook on high for 20 minutes.
    This gets the cooking off to a good start!
    Instant or natural release—your choice.
  3. Add peeled and cut-up potatoes.
    Add peeled and cut-up carrots.
    Add cut-up celery (if desired).
  4. Set the pot to ‘venting’ and slow-cook on high for 10 to 12 hours.
    The beef should fall off the bone when touched.
  5. Serve in bowls.
    A crusty loaf of french bread goes well with this, for dipping in the juice!