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My Instant Pot Chuck Roast has become the family favorite. What once took me hours now turns into a melt-in-your-mouth feast in record time. The pressure cooker works its magic so we can enjoy super tender meat without waiting all afternoon.
Why I'm Hooked
This dish is my go-to for tasty dinners even on busy nights. The meat gets so soft it falls apart with just a fork, and the veggies soak up all the broth flavors. My Instant Pot does everything while I handle other stuff - it's pretty amazing.
What You'll Need
- Chuck Roast: 3 pounds cut into nice big chunks.
- Homemade broth: 3 cups that makes everything better.
- Potatoes: 1 pound of firm small ones.
- Carrots: About a pound in chunky colorful pieces.
- Onion: One medium to add flavor.
- Garlic: 4 cloves for extra kick.
- Marinara: 2 tablespoons to enrich the sauce.
- Seasonings: A tasty mix of salt, pepper, paprika and thyme.
- Rosemary: 2 fresh sprigs.
- For thickening: My little trick with cornstarch.
Making It Happen
- Getting The Meat Ready
- First I trim the meat and season it well - this builds all the flavor.
- Creating Flavor Base
- In my Instant Pot I mix broth, onions, garlic and herbs which will make an amazing sauce.
- The Magic Cooking
- I pressure cook for 63 minutes then let it rest naturally for 15 - that's my trick for fall-apart meat.
- Finishing The Gravy
- I often end with a thickened sauce that perfectly coats every bite.
My Insider Tips
I always cut my veggies extra large so they don't turn mushy. For deeper flavor, sometimes I throw in a splash of red wine with the broth. And when I've got time, browning the meat first makes an unbelievable difference.
Perfect Pairings
Warm homemade bread works great for soaking up all the tasty juices. A crisp salad or some green beans add freshness to this comforting meal.
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Saving For Later
Leftovers stay good in the fridge for four days in a sealed container. When freezing, I always keep the meat separate from the vegetables. Add a bit of broth when reheating and it'll taste freshly made.
Frequently Asked Questions
- → What beef cut works best?
- Shoulder, rump, or brisket are ideal. They turn tender under pressure and stay flavorful.
- → Can frozen veggies work?
- Fresh veggies hold texture better. If using frozen, add them later to prevent them from getting too soft.
- → How can I thicken the sauce naturally?
- Use the Sauté setting after cooking to reduce the sauce. Let it simmer until it thickens without needing starch.
- → Can the meat be cooked from frozen?
- Yes, but extend the cooking time by 20-25 minutes. Keep pieces small for even cooking.
- → How should leftovers be stored?
- Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave easily.