Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe

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: https://www.certifiedangusbeef.com/recipes/Instant-Pot-Classic-Pot-Roast

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: https://www.certifiedangusbeef.com/cuts/Chuck-Roast

~~ If it’s not CERTIFIED, it’s not the best. ~~

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– Today in the Test Kitchen, we’re gonna be doing the Instant Pot classic pot roast. I’m making a classic pot roast, but the thing about it is, pot roast takes forever. And I love it, but the rate at which it cooks is a little slow, right. So by using this instant pot, we’re gonna speed it up to about an hour and a half,

Which this could take all day if you want it to. I mean it’s gonna take a minimum of three, four hours. So we’re gonna save a lot of time by doing it in the Instant Pot. So the first thing I want to do is start cutting

My vegetables, because I want to do vegetables ready, have those ready to go, and then we’ll get right into searing the roast. So when I segment an onion, I like cutting it vertically down the onion in half, and then put it on its side.

And just get a couple slices in the side of the onion. Be careful with your fingers on this try to keep them on the very top of the onion. Then go right with that grain of the onion. And then right across the grain of the onion. This way, you get a perfect dice, it’s pretty quick. And then you don’t have to worry about the onion being old, maybe having some of those fumes that come up, make you cry, you know. We try to avoid that by cutting an onion

As quick as possible, too all right. So now we got the onion diced, that’s ready to go in. Then what we’re gonna do is, because of the garlic in this recipe, it’s just kind of cooking in there to give it flavor. We don’t really have to do a full fine mince on the garlic.

We can just kind of it a crush. You’re just trying to release the flavor of the garlic. Veg prep is done. So, to keep this thing moving quickly, when you’re using a chuck roast like this. It really helps to cut it in half. The Instant Pot isn’t huge.

It does have a good amount of space. But by cutting it in half you’re also doubling the surface area of this chuck roast. Plus, it’s gonna help it sear faster, and is gonna, like I said, it’s gonna cook quicker. So what I do is, your chuck roast, this guy’s about three pounds.

Usually this chuck roast is kind of cut against the grain when they cut it into this roast form. So by cutting it this way I’m actually cutting with the grain, but it doesn’t really matter. Because I’m just making this big roast into two smaller roasts, that will cook a little quicker

And sear a little more evenly. So I’ll season it, a little salt and pepper. You want to get it pretty coated on the outside. And a lot of the flavor development’s gonna be on the two, like the face of each of these. So that’s where I’m gonna kind of try and get the most salt. And then I usually try and, after I get some of the

Salt and pepper on here, I’ll just kind of take the meat and wipe it around the board, try an pick up any of that extra seasoning. No reason to waste that. Get it seasoned on all sides that way. Anything that spills you get picked up, all right.

To sear in the Instant Pot I set it to saute. And if you look here there’s three colored dots. So if you go saute, there’s low, normal and more. So when you hit saute again it goes normal, more is high. So that’s where you want it to be to sear.

So then I’ll go in with a little bit of oil. And again, that’s to kind of get a little layer on the bottom, so it doesn’t stick too badly. That’ll help it cook quicker. So you just want to really get a nice crust on two sides of each of these.

So I kind of waited ’til you could see the oil running a little faster, it had a little wisp of smoke coming out, that’s really important. Because you don’t want to go into a cold pan. And you got to hear that sizzle. If you don’t hear the sizzle I would just take it out and give it a minute. Because the sizzle’s what’s important. That’s when you know that sear is happening, you can hear it, you can smell it, use your senses and know that it’s doing its job.

Otherwise if it’s just kind of barely simmering and bubbling, your boiling again, you don’t want that. This is where all that flavor comes from is this searing stuff. But using this one vessel repeatedly it saves us a lot of time and effort. And it’s just one piece on your countertop,

You don’t have to worry about dirtying your stove top, or counter top and making a huge mess. So this does help kind of keep it simple. And I do like that it’s go really high sides. That helps kind of maintain if any of the fat’s

Trying to jump out, it kind of stays all right in here. I’ll give you a little reveal here. So now, see that’s the kind of sear that I’m talking about. Like that’s got a nice brown. And that’s all flavor. So now that we’ve got a sear on both sides of this I’m gonna pull out this other half. And they’re gonna hang out for a minute while I start sauteing some of the aromatics. So I’m gonna take this, hit the saute button.

And I’m gonna set it to that normal setting, which is more of a medium, ’cause I really don’t want to burn my onions or my garlic. So, it’ll cool down fairly quickly. So I’ll just go in with those. And then I’m gonna add just a touch more salt, because that helps draw the moisture out of the onions. Because again, we’re just trying to let those onions release a little moisture. It helps to kind of bring that onion into the broth and just flavor everything together. So we got those going. So now I’ll go in with the beef broth. And then the herbs. And then again, just to kind of move things along, go right up to high. Because what I want to do is I want to get this broth kind of starting to just simmer, get it nice and hot before I put the lid on. Because the faster I get this hot,

The faster it’s gonna cook. So next we’ll go in with the two pieces of the pot roast. These two halves, and then the tomato product will go right on top. And the reason for this is you want a thinner liquid on the bottom of your pot, rather then this thicker tomato product. Because something that’s really thick can tend to get a little stuck to the bottom.

So rather than trying to mix it with the stock or something like that, adding it to the top gradually incorporates it. And then it is less likely to kind of burn to the bottom of your pot. And you can hear, it’s starting to bubble now, it’s starting to simmer.

So that now when I put this lid on and set it to pressure cook, it’ll cook that much faster. And it’s gonna take less time for it to build up pressure. So this guy, he talks to you, which is nice. So, we’ve got it closed, it makes that little cute noise,

And so you know it’s closed, it’s ready to go. Make sure that the top is set to sealing. ‘Cause you can vent steam, or you can seal. So make sure it’s sealing. Because if you’re venting, you’re not pressure cooking. This is an interesting fact that I always forget. Got to hit clear first.

It doesn’t just automatically switch modes. You got to kind of turn it off, then turn it back on. So pressure cook, all right. So again, high pressure, that’s what we want. And then they can adjust the time here. So we’re gonna go 70 minutes, so an hour, 10.

And then you just let it go. It’ll click on, say on, it’ll come up to temp. Once it comes up it builds the pressure. There’s a little valve here that pops up and that’ll seal it shut, so you don’t accidentally open it during the process. And that valve won’t drop back down until

The pressure is appropriate to open this. So now it’s on, it’ll start building pressure. When the pressure’s there, that valve pops up, and it’ll start counting down from the time that you program it in. Then once that countdown is over it will keep it

On warm for you until you get ready to open it. So at that point you can either vent or just let it naturally decompress. And I prefer the natural decompression, it takes about 20 minutes. But it really helps the tenderness. So, we’ll just let this thing do its job,

Cook away for awhile and we’ll come back when it’s time to eat this pot roast. So now that little valve popped down, that means it’s unlocked. You can hear it, now it’s open. And then we’ll open her up. And then this is another cool little fact that I found out about the Instant Pot, again after using this for like a year. It locks into place. (lid pops) I don’t know if it’s that cool, but I think it’s pretty cool. All right, so now, we got this chuck roast here. And it’s been cooking, gotten all tender here. So the other thing with using an Instant Pot

As opposed to a braising dish or something like that. Like a Dutch oven, you’re not gonna have the sauce reduction as much. So I don’t have, it’s a thinner sauce, it’s not really reduced. But it’ll make a good gravy. And then again, you can use this for a main course of any sort. You can put it over noodles, you can put it with some potatoes. And so John here has been eyeing this this entire time we’ve been filming. So I think I’m gonna invite him

Over to try some. – That’s right, yes. Thanks. (laughs) – So here’s this. And you can just see how fork tender this guy is. And it’s just breaking right apart. There you go. (chuckles) All right, enjoy. – It’s so good. – It’s hot, but super tender. – Wow.

That’s perfect, just melts in your mouth right there. – So this is just a really nice, tender piece of meat. It’s got all the flavor you’re looking for in a classic pot roast. And there’s so many different ways you could serve it. And that’s it for the Instant Pot pot roast.

So if you like this recipe, remember to like, comment and share on social media. And join us next time here in the test kitchen.