A Cozy Winter Sunday Supper (Made Easy in the Instant Pot)

​Winter Sundays in our home are full in the best way. We start the day at church, come home to warm layers and busy hands, and spend the afternoon helping Dad with chores while the laundry hums in the background. By dinnertime, everyone is hungry and ready to slow down together. That’s when I reach for the Instant Pot. This chuck roast comes together quickly, fills the house with the coziest aroma, and gives us a comforting, nourishing supper without spending the entire day in the kitchen. Simple, dependable, and just right for a winter Sunday.

This is my go-to chuck roast when I need something hearty, comforting, and dependable without spending all day in the kitchen. The Instant Pot makes this roast tender enough to slice or shred, with rich flavor from simple pantry seasonings.
Serves: 6–8
Prep Time: 10 minutes
Cook Time: About 75 minutes total, including pressure and release

Ingredients
3–4 lb chuck roast
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or rosemary
1 cup beef broth
1 tablespoon Worcestershire sauce
Optional: 1 onion, sliced

Instructions
1. Season the Roast: Pat the chuck roast dry with paper towels. Season all sides evenly with salt, pepper, garlic powder, onion powder, and dried herbs.

2. Sear the Roast: Turn the Instant Pot to Sauté. Add the olive oil. Once hot, sear the roast for 2–3 minutes per side until nicely browned. This step adds depth of flavor and is worth the few extra minutes. Remove the roast and set it aside briefly.

3. Deglaze the PotPour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape the bottom of the pot thoroughly, lifting all the browned bits. This prevents a burn notice and adds flavor.

4. Pressure Cook: Return the roast to the pot. Add sliced onions if using. Lock the lid and set to High Pressure for 60 minutes.

5. Release Pressure: Allow a Natural Release for 15 minutes, then carefully quick-release any remaining pressure.
​
6. Rest and Serve: Remove the roast and let it rest for 10 minutes before slicing or shredding.

Serving Notes

• Slice for classic Sunday dinners with Parmesan rice, mashed potatoes, and roasted vegetables.
• Shred for sandwiches, tacos, or freezer meals.
• The juices in the pot make a simple au jus or gravy.