Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe
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- Опубліковано 26 бер 2019
- Pot roast is a classic, family favorite. This version is prepared in an Instant Pot for tender, juicy flavor in a short amount of time. Follow the recipe exactly, or include additional ingredients like your favorite vegetables. Build your flavor story and use the Instant Pot to make it happen.
For complete cooking instructions: www.certifiedangusbeef.com/re...
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
Learn more about the Chuck Roast: www.certifiedangusbeef.com/cu...
~~ If it's not CERTIFIED, it's not the best. ~~
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I’ve made this 4 times already. Perfect for our Ketovore lifestyle.
I know individual tastes vary, and everyone has Mom's favorite recipe ... but geeze, if you don't want to follow this recipe ... don't. What is with all the negative comments. What's wrong with you people?
Unfortunately… It’s the world we live in today … sad really
Exactly! Chill out people! 😂
Social media has made experts out of EVERONE, (so they think).
First of all Amen to the lid holder THANK YOU!! Also the saute settings!!! I didnt know they could change!!! I seriously thought i knew everything lol and second this recipe is so easy fast and its the best pot roast ive ever made thank you!!!!!
You are so welcome!
This video is so helpful! Thank you for explaining the Instant Pot controls! And also the process that it goes through when cooking.
Glad it was helpful!
I agree! I was going to stick my pot roast in there, but I forgot that I don’t know how to use it!
THANK YOU! Nothing better than a good old-fashioned pot roast and this is a wonderful way to get all the flavor, tenderness, at half the effort. I too used stovetop to sear because it gave me a better result than my small IP can and was quicker. (You can clean up the worst messy, scorched up saucepan with Dawn "Platinum Powerwash" dish spray, btw.) Because I have a very small IP in my condo kitchen, I do up the potatoes and carrots afterward using some of the broth, then make gravy from the rest while keeping the roast warm in the oven.
Excellent instruction. Loved how the other fellow jumped in at the end for a taste.
Good job, thanks for the Instant Pot tutorial.
Great video. Made an AWESOME chuck roast that we topped over tortellini. Another thing I did was marinate in buttermilk for a couple days. Super moist and tender.
thank you so much for this, it was delicious
This was really helpful. I’m following your directions today and can’t wait to try it. Thank you!!
I’m so glad and thankful to find your channel, I learn something new on every video.
Thank you! You made this easy.
LOVED THE WHY YOU EXLAINED THE RECIPE IS EASY TO FOLLOW. MUCHAS GRACIAS
Damn just realized the lid trick! Have the same pot and didn’t know. Trying this recipe today
I love the way you do a step by step close up on the buttons to push, when and why!! You didn't make it rushed. I do wish you would've just at least given some minor instruction on how and when to add my "favorite vegetables" since you did actually mention it in the description area. I will have to find another video now, but I will still return to this one again!
I’ve made this many times. It’s delicious!
Looks super delicious. I’m making this soon
Classic pot roast in the I.P.: 1 chopped onion, 1 sliced clove of garlic, 1 roast, 2 cups of water, 1 tbs of salt and a little pepper. Manual setting for 90 min and let the valve release on its own. Take out the roast and put in peeled/cut potatoes and carrots on manual setting for 5 min. Manually release the pressure. Remove carrots and potatoes. Put I.P. on saute setting and add 2 tbs of cornstarch to 2 tbs cold water and add it the liquid to make the gravy. Stir as it comes to a boil and thickens. You can mash the potatoes or just leave them. If you mash them remove the gravy from the IP and put the potatoes back in and manually mash them with a potatoe masher, butter, milk and salt. IP should be off.
Thank you, Im a newbie , hubby is letting me get an IP today ! Im excited!
Thank you Mr. Mike!!
Happy holidays.
♡
Happy holidays!
Excellent explanation. Nicely done.
Thanks.. that was done nice.
Wow this guy is so amazing so I do not feel at all like watching another video.Trying this tomorrow.Thank you very much🙏👏👍
You got this!
Thank you. Going to try it right now lol!
Sooooo good.
i love this video well explained, easy and yummy and sir you’re 🔥
This is so informative! Thank you thank you thank you
Glad it was helpful!
This was so good and easy. I skipped the tomatoes and added 1/2 cup red wine to the beef broth. Added carrots under the roast. I freeze the remaining juices and use as beef broth in other recipes. Thanks for the video, helpful info about IP controls.
So glad you enjoyed the recipe! Your additions sound delicious :)
John rushing over was the best!
Respekt for the lid tip!
Mind blown ova here.
Where has this Chef Gavin been all my life!? Does he have his own channel!? Wonderful recipe! I didn't even tweak it to my own liking, cause it looks perfect!
Hands down the best Instant Pot tutorial on You Tube!
Glad you think so!
@@CertifiedAngusBeefTestKitchenwhat if I am using a boneless shoulder roast in instant pot?
Awesome 👏
Trying this tonight
Nice jobs,thanks share
Great job!
Thanks!
Great recipe!! Flavor and texture were on point. I browned the meat on all sides and added some carrots and a little Worcestershire sauce. Delicious simple meal!!
Great idea!! Thanks for sharing.
Banger!
My brisket/pot roast went into the IP about 1 hour before I found your video. Must say, I did almost the same thing you did, procedure wise. Regarding the searing of the meat. I don't like using the IP, simply because I can usually be sauteing other ingredients, while searing the meat stove top, in cast iron at a higher heat. Yes, it's an extra pot to clean in the end, but it does speed things along significantly, and I think it does a better job of searing. Otherwise, whoever invented the IP should be awarded a Nobel Prize. I think a dishwasher, a Roomba vacuum, and the IP are the 3 single most important items to be found in any 21st century kitchen.
If you deglaze the pan you are searing your meat with the stock or water, it will clean up your pan nice and then give you extra flavored liquid to pour into the IP.
Making enchiladas 😋 this is perfect
So good!
My Roast came out so good. Thank you.
Wow!!!! I just bought one. I'm ready to cook! But, I looked on YT for a general "How To" for confidence before I turned my new Instapot on!!! You delivered! I just remember my Mom cooking with one and the pressure valve escaping like a bomb into the ceiling! It's scary. Thank you, ...here I go. I'll give you an update of the end product if I'm still alive!
Let us know how it turns out! Glad we could help out :)
@@CertifiedAngusBeefTestKitchen
Thank you seriously! The Instant Pot was easy to use and clean. The food was great and I am no longer fearful of this fantastic new piece of machinery. Thanks to you guys, the experts!!!
That's great to hear! Cheers to more Instant Pot recipes in the future :)
Awsome vid🤙🏽🤙🏽🤙🏽🤙🏽
Thanks!
Doing mine right now...added some 🍷 wine and 🥔 potatoes too.
Very nice video
Ok I bought the 8qt. version 11 and 1, I did this exact recipe turned out great, I notice the 6 qt., has a yogurt setting used for bread, waiting to soups vide next week
Awesome instant pot roast looks extremely succulent and tasty juicer you used Angus beef has a higher rate of marbling than regular beef however instant pot recipe crucial than a Dutch oven pot recipe just close the lip set time then beefing automatically that's cool this video is helpful for everyone thanks.
I ADORE READING
So is the mode for sauté..warm suppose to be lit? I think I followed you ok. The keep warm light is on. It is on pressure cook.. the steam vent in right place. Smells good!
Swap out tomatos for french onion soup and french onion seasoning. Use the juices add flower, butter, garlic powder, onion powder whisk and simmer for gravy. 😊
Do I reduce the time for 2 lbs.?
1:10 minutes! I didn`t know that...Thank you so much!!
You're very welcome.
This is my first time cooking in my ip and I'm going to try this recipe but I want to add potatoes to it and was wondering if I should add them during the hour time or would i need to wait until It's almost done
One major thing that most people don't know, is to have different sealing rigs for different recipes.
Example recipes like this one vs rice.
So do you always need to sear it or can you just throw everything in and cook it. I'm using a slow cooker sometimes and can't always sear it.
Thanks for sharing the recipe I can’t wait to do it. My question is what do you do with the broth I know there’s a lot but, on the pot what temperature do you put it on afterwards like making gravy, etc....
Hi Ruth, you could saute on High after removing the roast to thicken to an au jus. Adding a thickener could help make it more of a gravy if that is what you are looking for.
There may be other ideas from the community as well.
Thanks my guy, any advice on cooking with a charcoal BBQ, not a roast specifically. Just a beginner advice!
I have exactly the same instant pot
I am hosting a dinner and a lot requested pot roast. We are have eight people over, how would I change the recipe to accommodate accordingly? Thank you so much
Can you make stuffed bell peppers with that sauce???😎😎
How about poblano peppers!
ua-cam.com/video/mpS5soCgFKc/v-deo.html
Use a traditional pressure cooker that develops more PSI. You can cook the pot roast in 45 to 55 minutes.
What is the psi setting that you used?
For the Instant Pot use the High pressure cook setting
I this is an older video, but my question if if the sear adds flavor, why not sear all sides? Does it somehow change the way the meat cooks in the IP?
Great question! That was the sweet spot in our testing. Searing 2 sides added plenty of flavor and didn't take too long to accomplish.
It was looking good tell u put in the tomatoes
what size is this pot?
What can I use other than tomato? I am allergic.
many high acid ingredients work, my mom used coffee and a good friend uses pepperoncinis and the juice. It works as a tenderizer.
How do u know of how long to cook a roast? If I have say a 2lb roast 3in thick would that still require an hour cook time?
Cook time depends upon how well you like it done: medium-rare to medium to well. Here is a chart that will help with any size: www.certifiedangusbeef.com/kitchen/doneness.php
Great video. I’m on Carnivore. I will just leave the tomatoe sauce out.
Great video, but i still wonder why so many do the 2 sideway cuts to an onion, since you cant make the cuts taller because the onion is layered. Works on solid objects 😁
You only seasoned it with salt and pepper! oh no I seasoned with a meat rub or complete seasoning. Taste is incredible!
Great job, Cindy! Using a different seasoning is a great way to spice up a recipe.
How many pounds was this roast
about 3 pounds
Good recipes but a few recommendations:
1. Sear it on all sides not just two
2. Use a spatula to get all the fond off the pan! It’s so much flavour lost on the pot.
W h y sear only two edges?
You could do more if you'd like to continue to build flavor. We found that 2 was the minimum for a great pot roast.
This looks appetizing, but classic? I've tried tomatoes in the Instant Pot with a beef roast and didn't care for it. I much prefer the "classic" potatoes and carrots.
I would not put the garlic at same time as onions.
I just don't like the tomatoes in the sauce, just red wine, and beef broth please, a couple of bay leaves, and 2 T of Worcestershire.
You might be right.
I've Never had "Classic Pot Roast" with tomato sauce, NEVER! this is a commercial about the Instant Pot
It's actually not. It's a classic pot roast recipe with an added ingredient, developed by the chefs at the Certified Angus Beef brand. :) No IP promos involved. Just giving the people what they've been asking for ... IP videos :)
@@CertifiedAngusBeefTestKitchen It's all Good ;-)
You should try tomatoes in the pot roast recipe, it's great! (But I like it with the mushroom/onion way as well..LOL)
WHERE ARE THE POTATOES!! CARROTS!!????
You brown all sides of meat! All sides.
Go for it!
Lol 😂 that was funny
He’s like no ones stopping you from browning all sides
You are losing a lot of flavor by not searing the beef on ALL sides
🐉🐺🐉🇺🇸🌟🌟🌟🇺🇸
Who makes a classi. Pot roast with tomatoes?
You can, if you try the recipe. But you don't have to ... it's just an idea. Always happy to serve up something new ... :)
There's no reason to buy this piece?
You did not get that nice dark, even sear from that Instant Pot, come on. 😁
It's pretty easy to get that sear in the instantpot by just waiting before moving/flipping the meat.
AeroGold1 how many minutes did you sear each side of the meat?
Why not sear all sides. That is where the flavor is.
You certainly could!
Roast looks like a little much for 2 people.
"Instant" pot roast?! Nema, druze.
Metal on metal 🤨🤔😳
Nice, but I sear all sides.
Searing is a waste of time. It turns out exactly the same after pressure cooked. 😉
I followed this recipe to the letter. It came out really, REALLY dry. No good.
Sorry to hear that Gary. Can we help trouble shoot?
I don't understand why you didn't sear all the sides of the meat? Wouldn't that mean MORE flavor? I stopped watching right then.
Thats not how to make pot roast. 😂
Tomato, Pot roast? BOOOOO!!! Don't even want to try it.
There are many ways to make a pot roast! We chose a classic way for this video.
You cooking it way too long i cook mine for 30 to 40 minutes and it's perfect or i pressure cook for 10 to 15 minutes and then put it in the oven with potatoes green or red pepper some carrots cover with foil and cook for about 40 minutes taste is much different than instant pot
That's a sad ass pot roast.
I didn't 'like' the video, but wanted to comment. I felt this was an instructional video about the Instant pot, and oh by the way, we're making pot roast. After I brown my roast, I putt it on the trivet to cook. It keeps the crust and doesn't sit in all the runny liquid. Sorry. Just my opinion.
Not getting the tomato puree thing... I would never add that to a roast. This actually doesn't look appetizing at all. The sear you did was horrible. Use a cast iron to sear first.
So you've never had pulled beef in vegetable soup, which has crushed tomatoes or some form of tomatoes in it which gets into the broth? This isn't a country bumpkin version of pot roast. The guy looks like he has some Mediterranean background. They like tomatoes. And its an I.P. recipe. Not everyone has a cast iron skillet. I bet it's delicious.
@@karaa7595 what does tomato puree or tomato paste do? adds the flavor?
@@okaythen001 just gives it a different flavor I guess. But I have to disagree...this is not the "classic" way of making pot roast. And the fact that he says you can put it over noodles leads me to believe this is like an Italian version of the classic pot roast. My dad would expect this meal with your basic beef gravy and mashed potatoes plus biscuits with butter. Anything Tomato would mean I served him vegetable soup with beef in it lol.
while I also don't like tomatoes in my beef roast, it isn't untraditional. "Pot roast" is an Americanized version of the classic French "Boeuf a la mode", which is sometimes made with tomatoes.
I dont mind the tomatoesin. But i agree the pot roast needs to be brought to something thick and starchy almost like a thinner gravy.
Talking too much.
Should we do an ASMR Instant Pot video next time?
@@CertifiedAngusBeefTestKitchen 🤣🤣🤣
@@CertifiedAngusBeefTestKitchen yes.........
Nice dish but not like Mama used to make. Tomato sauce 🤮 no celery,carrots,or potatoes? Onions diced not petals. Oh and most importantly the Red wine! Sorry but your pot roast breaks my heart.
Sometimes it is hard to compete with mom's famous recipe right? Those changes sound good too!
Certified Angus Beef brand Kitchen hey you did teach this old dog a new trick though with the hanging of the lid. I just got a new instant pot blender and I may never need pots and pans again 🤣 my 3rd must have is a Kitchenaid mixer.
@@janina8559 I'm glad we could help!
I'm sorry, is he using the same cutting board for vegetables and meat? You're supposed to have a designated board for each to avoid cross-contamination...
We cut the veggies first and then the roast to avoid cross-contamination.
it doesnt matter if you do veggies first
If he cooks all the items quickly at once it does not matter what he starts with, and wash your cutting board after the food prep, never a problem.
It's all getting cooked in the same pot. The veggies are going into a pot with raw meat. That isn't cross contamination. Cross contamination would be if he cut the veggies on a dirty cutting board after cutting raw meat on it, and then served or ate the veggies.
Public school is going downhill.