CHUCK ROAST FOR INSTANT POT
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
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
CLASSIC CROCK POT CHUCK ROAST
This recipe makes a rich creamy gravy and is so easy...It originally called for cream of mushroom but I didn't have any so substituted cream of chicken and it makes it so much richer. All my kids love it, which is a miracle in itself.
Provided by suncow
Categories Roast Beef
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Season roast with salt, pepper and garlic powder to your liking.
- Place in crock pot.
- In a bowl mix together the onion soup mix, cream of chicken soup and 2 soup cans of water.
- Pour mixture over roast.
- If the liquid does not cover roast, add a little more water (but just enough to cover roast).
- Cook on low for 8-10 hours.
- Before you are ready to eat Ladle gravy mixture into sauce pan.
- Mix 2 Tbsp of cornstarch with 1/4 cold water and mix into boiling gravy-- You can use it straight from the crock pot but my family likes a thicker gravy.
Nutrition Facts : Calories 387.2, Fat 16.7, SaturatedFat 7, Cholesterol 153.8, Sodium 923.3, Carbohydrate 9.8, Fiber 0.3, Sugar 0.5, Protein 49.5
COMPANY POT ROAST
For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
- Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
POT ROAST
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
- Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
- Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
More about "chuck pot roast recipes"
BEEF CHUCK ROAST DINNER IDEAS | ALLRECIPES
From allrecipes.com
Author Vanessa Greaves
THE BEST POT ROAST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (76)Calories 859 per serving
CUTS OF BEEF FOR POT ROAST - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
WHAT IS CHUCK ROAST — AND HOW IS IT DIFFERENT FROM POT ROAST?
From greatist.com
THE BEST CROCK-POT CHUCK ROAST - HONEST GRUB, HONEST FOODIE
From honestgrubhonestfoodie.com
10 BEST BEEF CHUCK POT ROAST BONELESS RECIPES | YUMMLY
From yummly.com
CHUCK ROAST: TIPS AND RECIPES FOR THE PERFECT FALL-APART BEEF
From finedininglovers.com
POT ROAST | RECIPETIN EATS
From recipetineats.com
CHUCK ROAST | TRAEGER GRILLS
From traeger.com
THE BEST CHUCK ROAST RECIPES - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
I TRIED FOUR POPULAR POT ROAST RECIPES AND FOUND THE BEST ONE
From thekitchn.com
15+ EASY POT ROAST RECIPES (CHUCK ROAST) - DINNER, THEN DESSERT
From dinnerthendessert.com
OVEN BAKED CHUCK ROAST RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
OVEN BAKED CHUCK ROAST RECIPE - MAD ABOUT FOOD
From madaboutfood.co
HOW LONG TO COOK CHUCK ROAST IN AN INSTANT POT - BLOGCHEF
From blogchef.net
13 CHUCK ROAST RECIPES TO MAKE IN 2022 - THIS FARM GIRL …
From thisfarmgirlcooks.com
OLD FASHIONED POT ROAST - DEEP SOUTH DISH
From deepsouthdish.com
4 WAYS TO COOK POT ROAST FOR THE ULTIMATE COMFORT FOOD FIX
From bhg.com
MOM'S OLD FASHIONED STOVETOP POT ROAST - KITCHEN DIVAS
From kitchendivas.com
SLOW COOKER POT ROAST - DOWNSHIFTOLOGY
From downshiftology.com
24 EASY WEEKNIGHT CHUCK ROAST RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
11 BEST LEFTOVER CHUCK ROAST RECIPES [EASY BEEF IDEAS]
From theonlinegrill.com
EASY FALL-APART POT ROAST (CROCK POT / SLOW COOKER) - THE FOOD …
From thefoodcharlatan.com
NINJA FOODI CHUCK ROAST (BEST EVER) - POT ROAST | SALTY TALES
From youtube.com
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
From thepioneerwoman.com
PERFECT POT ROAST - SPEND WITH PENNIES
From spendwithpennies.com
CROCK POT CHUCK ROAST - THE FEATHERED NESTER
From thefeatherednester.com
HOW TO COOK A CHUCK POT ROAST? - BRADY'S LANDING
From theurbanbaker.com
CROCK POT CHUCK ROAST - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
CHUCK STEAK VS CHUCK ROAST DIFFERENCE COMPARISON (WITH TABLE)
From foodchamps.org
EASY POT ROAST CROCK-POT RECIPE | TASTE OF HOME
From tasteofhome.com
HOW TO COOK A CHUCK ROAST ON THE STOVE? - BRADY'S LANDING
From theurbanbaker.com
PERFECT POT ROAST RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
10 BEST BEEF CHUCK POT ROAST BONELESS RECIPES | YUMMLY
From yummly.com
THE 25 BEST CHUCK ROAST RECIPES - GYPSYPLATE
From gypsyplate.com
CHUCK POT ROAST RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST CHUCK ROAST IN A CROCK POT - THERESCIPES.INFO
From therecipes.info
HOW DO I COOK A BEEF CHUCK POT ROAST - COOKING TOM
From cookingtom.com
CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
STOVE TOP CHUCK ROAST - THE BEST! – THE 2 SPOONS
From the2spoons.com
CHUCK POT ROAST IN NINJA FOODI PRESSURE COOKER - THE TOP MEAL
From thetopmeal.com
16 SLOW COOKER POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
You'll also love
Related Search