Instant Pot Chuck Roast Recipe Recipe For Stuffed

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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

INSTANT POT POT ROAST



Instant Pot Pot Roast image

Sear and pressure cook your pot roast in a versatile Instant Pot® and cut down on the time it would take to get dinner on the table.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 14

One 4-pound chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/4 cup tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups dry red wine
1 1/2 cups mushroom or beef broth
16 small redskin potatoes (about 1 1/2 pounds)
4 large carrots, cut into 2-inch-long diagonal pieces
3 large celery stalks, diced
1 large sprig fresh rosemary
1 large sprig fresh thyme
2 large yellow onions, trimmed and halved

Steps:

  • Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
  • Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
  • Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

GARLIC-STUDDED POT ROAST



Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
  • Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
  • When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
  • Preheat oven to 450 degrees F.
  • Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
  • Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

ROLLED CHUCK ROAST STUFFED WITH GARLIC AND SHALLOTS



Rolled Chuck Roast Stuffed With Garlic and Shallots image

This is the first time I created my own recipe. My husband came home with a new roast and said he wanted onion and garlic with it. I usually cut slices in the roast and press the onion and garlic into the slices. This time realizing it was a rolled roast I unrolled it and put my ingredients inside to try something new ....

Provided by Gigis Sweet Confect

Categories     Roast Beef

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs beef chuck, roast rolled
2 medium shallots
2 medium size garlic cloves
1 cup water
2 tablespoons dry beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet (browning & seasoning sauce)
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon crushed dried rosemary

Steps:

  • Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
  • Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
  • In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
  • Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
  • In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
  • Cook uncovered 2 hours, turn the roast over half way between cooking time .
  • Eugenia deGroot 2008.

Nutrition Facts : Calories 904.5, Fat 66.8, SaturatedFat 27, Cholesterol 234.8, Sodium 3861.4, Carbohydrate 8.5, Fiber 1, Sugar 2, Protein 63.9

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

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