Melt-in-Your-Mouth Instant Pot Chuck Roast: A Weeknight Wonder!
Imagine coming home to the rich, savory aroma of a perfectly cooked chuck roast, tender enough to fall apart at the touch of your fork. With this Instant Pot Chuck Roast recipe, you can turn a typically time-consuming dish into a quick and easy weeknight meal that tastes like it’s been simmering all day.
This recipe is a game-changer for busy families and food enthusiasts alike. The pressure cooker works its magic, breaking down the tough fibers of the meat in a fraction of the time it would take in a conventional oven. The result? A succulent, flavor-packed roast that’s surrounded by perfectly cooked vegetables, all swimming in a luscious gravy.
Chuck roast has been a staple in American cuisine for generations, prized for its rich flavor and affordability. Traditionally, it required hours of slow cooking to achieve the desired tenderness. However, with the advent of pressure cooking, we can now enjoy this classic comfort food any day of the week. Pair it with a bold red wine like Cabernet Sauvignon to elevate your dining experience.
Instant Pot Chuck Roast Recipe
Ingredients:
3 pounds beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 large onion chopped
3 carrots cut into 2-inch pieces
2 celery stalks chopped
3 garlic cloves minced
1 cup beef broth
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
1/4 cup all-purpose flour for gravy optional
Instructions:
1. Mix salt, pepper, garlic powder, onion powder, and thyme in a small bowl. Rub this seasoning mix all over the chuck roast.
2. Set your Instant Pot to “Sauté” mode. Add olive oil and when hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
3. In the same pot, add onions, carrots, celery, and garlic. Sauté for 3-4 minutes until the vegetables start to soften.
4. Add beef broth, tomato paste, and Worcestershire sauce to the pot. Stir to combine, scraping up any browned bits from the bottom.
5. Return the roast to the pot and add bay leaves.
6. Close the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
7. Once cooking is complete, allow for a 15-minute natural pressure release, then carefully release any remaining pressure.
8. Remove the roast and vegetables to a serving platter and cover with foil to keep warm.
9. Optional: To make gravy, set the Instant Pot to “Sauté” mode. Whisk the flour with 1/2 cup of cold water until smooth, then slowly stir into the cooking liquid. Cook, stirring constantly, until the gravy thickens.
10. Slice or shred the roast and serve with the vegetables and gravy.
Notes:
- For a richer flavor, you can add 1/2 cup of red wine to the cooking liquid.
- Try adding potatoes, parsnips, or mushrooms for variety.
- Leftovers make excellent sandwiches or can be used in tacos or salads.
Nutrition Information
Serving Size: 1/6 of recipe
Calories: 420
Fat: 25g
Protein: 40g
Carbohydrates: 10g
Fiber: 2g
Sodium: 580mg
Other Information
Prep Time: 15 minutes
Cook Time: 75 minutes (including pressure build-up and release)
Equipment: Instant Pot or electric pressure cooker
Estimated Cost per Serving: $3.50
Total Cost: $21.00
In Conclusion, Instant Pot Chuck Roast
In conclusion, this Instant Pot Chuck Roast recipe offers a perfect blend of convenience and flavor. By harnessing the power of pressure cooking, you can enjoy a restaurant-quality meal in the comfort of your own home, any day of the week. Whether you’re feeding a family or meal prepping for the week ahead, this versatile dish is sure to become a staple in your culinary repertoire.
Find more Secrets of Cooking with Chuck Roast here!
Join us on Facebook at Sherry Kay Cooks!