Instant Pot Chuck Roast Recipe Recipe For Shrimp

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INSTANT POT® POT ROAST



Instant Pot® Pot Roast image

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Provided by N8TE

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
  • Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
  • Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g

INSTANT POT POT ROAST



Instant Pot Pot Roast image

A classic comfort dish, this Instant Pot Pot Roast Recipe is so tender and easy thanks to the pressure cooker! With the carrots and potatoes made alongside the roast, this one pot dinner is super flavourful and is a crowdpleaser.

Provided by Olivia Ribas

Categories     dinner

Time 1h18m

Number Of Ingredients 18

3 pounds boneless chuck roast
Salt and black pepper
1 tablespoon olive oil
2 cups onions (chopped)
2 stalks celery (chopped)
4 cloves of garlic (minced)
1 tablespoon tomato paste
1/4 cup dry red wine
3 cups beef broth
1 teaspoon of Better than Bouillon
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 medium carrots (peeled and chopped)
4 medium potatoes (peeled and chopped)
Fresh parsley for garnish (chopped)
2 tablespoons butter
2 tablespoons tapioca flour
2 cups cooking liquid

Steps:

  • First, set your Instant Pot to SAUTE mode.
  • Then, pat your pot roast completely dry. Season roast with a good amount of salt and pepper.
  • Add in the olive oil and sear your pot roast on all sides until browned. Set aside.
  • Add more olive oil if necessary and then add onions and celery. Sauté for 3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
  • Stir in red wine, scraping any browned bits on the bottom of the pot.
  • In a measument cup, combine the beef broth and Better than Bouillon. Stir well to combine.
  • Pour in the beef broth to the Instant Pot. Add in the chuck roast, rosemary and thyme. Stir well.
  • Close the Instant Pot with the lid, and seal the vent. Hit cancel, then cook on high pressure for 60 minutes. When the time is up, do a QUICK RELEASE by moving the valve to venting to realease all the pressure (steam). When the float valve drops, you can safely open the Instant Pot.
  • To the instant pot, add in the carrots and potatoes on top of the pot roast. Close it again with the lid, and cook on HIGH PRESSURE for 3 more minutes. Then, do a quick release.
  • Transfer the vegetables to a serving platter. Using tongs, remove the pot roast to the same serving platter and shred it with 2 forks into large chunks. Save 2 cups of the cooking to make gravy.

Nutrition Facts : ServingSize 1 /6, Calories 531 kcal, Carbohydrate 11 g, Protein 37 g, Fat 37 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 742 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g

CHUCK ROAST FOR INSTANT POT



Chuck Roast for Instant Pot image

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner.

Provided by Bonnie G 2

Categories     Roast Beef

Time 1h15m

Yield 1 Chuck Roast, 4 serving(s)

Number Of Ingredients 14

5 lbs beef chuck, roast see notes for instructions from frozen
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 lb baby red potato
4 large carrots, chopped into large chunks see note for using baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
  • Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
  • Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
  • When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
  • Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
  • Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
  • Recipe Notes.
  • If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
  • The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

Nutrition Facts : Calories 1498.7, Fat 101, SaturatedFat 39.4, Cholesterol 391.2, Sodium 1940.4, Carbohydrate 36.9, Fiber 5.4, Sugar 6.8, Protein 104.8

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