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Easy Scallops Alfredo
All-American Pot Roast
| By : |
This recipe is like a road map because you can customize the root
vegetables to whatever you prefer. The classics, of course, are carrots and
potatoes; but there’s no need to go with the same-old, same-old. Look
around the supermarket for a selection of roots. Just remember the rule:
The vegetables have to be in fairly large, 2-inch chunks so they cook evenly
(and don’t turn to mush). And remember that it’s best to pair a “sweet”
winter-keeping vegetable like butternut or winter squash with something
a little more earthy or even bitter, like potatoes, turnips, or rutabaga.
We give the second cooking, the one after the root vegetables are
added, only HIGH pressure (not MAX) to keep them a little less mushy. Note
that these are fresh, not frozen, root vegetables. The fresh will yield a better
flavor and texture with this timing.
We call for a lot of Worcestershire sauce in our recipes. It adds more
flavor than salt, an umami richness that fills out a sauce better than some
of the chemical “browning” enhancers on the store’s shelves. If you want to
go over the top, we’ve got an amazing recipe for homemade
Worcestershire sauce on our website, bruceandmark.com. (Warning: It
takes a few months to ripen in the fridge.)
| Prep Time | 10 minutes |
| Cook Time | 110 minutes |
| Passive Time | 35 minutes |
| Servings |
6 people
|
Ingredients
- 1 1/2 cups beef broth
- 1/2 cup frozen chopped onion or
1 small yellow or white onion; peeled and chopped - 1 tbsp Worcestershire sauce (or a gluten-free version if that’s a concern)
- 2 tsp peeled and minced garlic
- 1 frozen boneless beef chuck roast
3‑3 1/2 lbs - 1 tsp mild paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 2 lbs peeled root vegetables such as carrots, potatoes, turnips, sweet potatoes, rutabaga, butternut squash, and/or any winter squash, cut into 2‑inch chunks, and seeded as necessary
Ingredients
|
Instructions
- Mix the broth, onion, Worcestershire sauce, and garlic in an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the frozen chuck roast on the rack or in the steamer. Sprinkle the top of the meat evenly with the paprika, onion powder, thyme, and pepper. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 1 hour 20 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew, Pressure Cook or Manual on High pressure for 1 hour 30 minutes (90 minutes) with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the cooker, letting the chuck roast fall into the sauce below. Scatter the root vegetables over everything. Lock the lid back onto the pot.
- Press Meat/Stew, Pressure Cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
- When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker again. Using a large slotted spoon or large metal spatula and a meat fork, transfer the chuck roast to a nearby cutting board. Cool for a couple of minutes, then slice the meat into chunks to be served with the vegetables and sauce from the pot.
Recipe Notes
Beyond
• To thicken the sauce, remove the meat and the vegetables from the pot. Skim the sauce of any surface fat with a flatware spoon. Then bring the sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM
• For a more complex stew, use a 50-50 combo of broth and either red wine or a dark beer.
• And for an even more complex stew, also add up to
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These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
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• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
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This was one of the best pot roasts I’ve ever made. I only used the broth and meat and then once cooked I added veggies. Simplicity is the key!
Finally, everything turned out wonderful. That said, 2 hours is only cooking time. Does not include pot warm up each time or 30 minute Natural Release after adding veggies. Timing (total) is 4 hours, not including any prepping, transferring, plating, etc.
Also, prep your packaged chuck roast!! Remove meat from store packaging, cut off any meat that may keep frozen meat chunk from fitting into pot, then place into a freezer bag and freeze. Impossible to put it into pot otherwise.
I made this with a few changes. Turned out great with a great taste.
Good tasty recipe, but cooking time is not accurate at all. Plan on spending 4 hours until it ready. As itsannspot stated, recipe does not include warm up, or keep warm times. Actually takes about the same amount of time as a crock pot on high, but the crock pot doesn’t have to be interrupted. Kind of a let down.
I agree with the other user that said “simplicity is the key”. The meat is so tender it falls apart, and has a rich, beefy flavor. Thanks!
This turned out to be the tastiest pot roast I’ve ever had.
Used a 2 1/2 lb chuck roast. I also was making for a crowd so I added some small potatoes, carrots, and a stalk of celery. And we are mushroom lovers here, sp I also added a package of quartered mushrooms. This was my 1st meal, breaking in my new Instant Pot. Ther meat came out so tender after 1 hour of cooking! I have a new friend in the kitchen!
This recipe was well worth the little bit of extra work to make it. Everything came out perfect. I will make this again.
My family loved how this came out. It took 2 hours for me. I did NOT do the slow release at the end and it still turned out fine. With ours, we add carrots and potatoes.
Anyone try this with a roast not frozen? How does that affect cook time?
Ok, i just bought a instant pot so i am NEW to this. I don’t understand the recipes because it doesn’t tell me when to add my vegetables I haven’t used yet so this may be a dumb question.
Easy and tasty!
Nice and easy
Love this my life is easier!
Knowing how much water is a problem for me depending on what is in the pot.
No question is dumb.
The recipes is a multistep recipe. You cook the roast partially, depressurize and add in the vegetables and finish cooking.
Why does the roast have to be frozen? Can it be made using same directions thawed and fresh from the butcher?
Wow! From frozen solid to tender, juicy, and delicious in only a couple of hours. This one will be in my regular rotation.
Hi Lola Luftnagle,
We are glad you liked the recipe. if you are like us, no more rushing to order takeout when we forgot to take food out to defrost.
So, I tweeked it a little.
I made mine with fresh roast. Not frozen, and 1.5 lb the other part I diced and cubed for another time and froze for stew or noodles.
I used 2 bullion cubes, with water- fresh onion.
1 tsp each of garlic powder, and of minced onion
1/2 cup diced onion
2 large potato cubed and equal part of raw carrots.
Cooked on meat on trivet – meat/stew setting for 45 minutes, did quick release.
Cooked another additional 8 minutes on meat/stew setting after placing meat and veggies into the broth in bottom of insert. Then did another quick release.
About 1 1/2 hours from start to finish. 5 minutes for the finding and adding all ingredients, while that was cooking did the veggie prep.
Made perfect amount for 2 people.
I used a fresh onion, minced garlic for the sauce and I added some salt because it needed it. Also, I used fresh meat and cooked it for 1 hour. My picky toddler devoured the meat and asked for more.
How do i make this in my 3 quart insta pot?
The meat and veggies were delicious! I added a can of guiness tho i dont think I’d do that again. It gives it a more bitter taste. It def needed more salt and pepper too. Also, I did a slow QR after the veggies finished and they were still cooked through perfectly! Frozen to the table in about 2hrs 20min start to finish!
If cooking for only 2, and i only want to cook 1 1/2 # roast, what is cooking time for meat and then smaller quantity of veggies?
Perfect with the butternut squash!
Trying with a thawed roast and will cook for 60 minutes. I’ll let you know how it turned out.
I was confused about the word “or,” so I thought I was supposed to choose MEAT/STEW button…. or….MANUAL BUTTON and HIGH and manually set the time. So I chose MEAT/STEW becayse I dont have a MANUAL button on my Duo Plus 6 Quart, but later realized the coomputer would only cook it 30 minutes on “MEAT/STEW” and defaults to NORMAL. I have now reset it to 90 minutes by adding 60 minutes. And I have now changed it to HIGH.
First time using pot so I am definitely confused. I will try to update.
I am so so confused on how this thing works. My roast is still not done and i have been cooking it for 2 hours. I cant figure this thing out. I hate it.
Hi Ashlyd,
Is that the whole time including preheating?
Cooking time may vary depending on how thick the cut is. Thicker cuts will cook longer to thinner cuts of the same weight.
If you are having difficulties cooking with your Instant Pot, we have many resources on our website to get you familiar with cooking with a pressure cooker.
Recipe instructions don’t say when to add the beef broth. Interesting.
The first thing I did waso
First time cooking a meal. Folliwed the directions & OMG it was fantastic. So easy. A little longer cook time then I originally thought. Lesson learned – Read all the instructions to take in the total time to cook everything. Pot Roast was cooked from frozen & turned out perfect.
First time using the instant pot. The roast turned out delicious and only too about 2 1/2 hours!
First time using the instant pot and this was an absolute success with my family! Without a doubt I’ll be making it again.
I wish for official answer to the questions about whether it will work with unfrozen roast.
I’m making it right now. We just bought the instant pot a few days. Made a whole chicken friday night. It cooked great but threw it in the roaster after using the instant pot just to crisp the outside of the bird. It was way too soft. But after roasting for 10 minutes it was perfect. Now for this pot roast I’m ising a 3-1/2 lb. fresh roast. Adjusted the time to 35 minutes on high pressure cook. Hopefully it works out.
I went ahead and added another 20 minutes because i was worried 35 minutes wasn’t long enough even for a thawed roast. Still have 35 minutes left. I’ll let you know how it turns out. That would out the total meat roasting time without the vegetables at 55 minutes. I’m new to pressure cooking so i have no clue what im doing… haha
It was a lettle dry. Maybe because the meat was VERY lean. It was also fully thawed.
Can you sear the frozen roast?
The food was waaaayyy too greasy and the thyme overpowered the other flavors. Next time I make this I will trim as much fat as possible and tweak the spices.
This is the first thing i made and this was the best roast i have ever had !!!
Excellent and easy!!
Great flavor and easy to pull apart meat. Well worth a try!
This was my first instapot meal. I cooked an elk roast and was amazed! This recipe made an otherwise gamey piece of meat taste awesome!
Made a thawed venison roast and just cut the cooking time down a half hour. Potatoes, onions, celery, and carrots for veggies. My family loved it!
This was the first thing I made also. We used frozen venison roast. Delicious, and so tender.
Found all talk but no recipe or directos
Excellent recipe… perfect. The changes that I had to make (didn’t have suggested items on hand) were as follows:
– used a 2.5lb Rump Roast, cut off just a little bit of fat on it and cut it in half per your instructions,
– used small Red potatoes instead of baby potatoes,
– used about 18 “baby carrots”,
– didn’t have any Thyme,
– used 2 tsp of minced garlic in a squeeze container instead of cloves
– cooked meat 56min instead of 60 due to smaller piece of meat.
Everything was cooked perfectly, using your 10min for the carrots/potatoes. Thank you so much- will be using this recipe again!
Cooked a fresh roast (3 1/2 #) for 50 minutes then added the veggies for 10 minutes more
This was my favorite meal in the Instant Pot so far. Meat was falling apart and veggies were perfect. I did one with potatoes and carrots and one with onion, celery, carrot, onion and potatoes. Both were great!
Will not make this again! Meat was tough and potatoes and carrots were mush and I followed this recipe to a tee! Not very happy!
Believe me, I’m not a cook, but I nervously followed the directions to a ‘T’! Started with a very good cut of roast 3-1/4. Looked at different comments and glad I did! Cut the string off from around the outside of the roast (while it was still frozen!), put it back in a baggie and back in the freezer. I had previously learned that I needed to give the pot some time to “warm up and get pressurized” BEFORE the timer would start to count down. Used meat slicer for nice pieces!
I have an Instant Pot
Duo Crisp + Air Fryer.
Wow! Awesome! Tender! Tasty! Used a fresh cut 4lb pork rump roast with string on, not frozen. Seasoned roast with onion salt instead of powder, paprika, NO THYME, (to me that’s for chicken), black pepper, and also celery salt. Used Campbells beef broth, chopped onion, worcestershire sauce, and a shallot instead of garlic. Cooked roast for 1hr. Used quick pressure release. Added veggies, potatoes, carrots, and celery, and cooked for 10 more minutes. Let it release pressure naturally about 30 minutes before I removed the roast and veggies, and then used about 1&1/2 tablespoons of cornstarch in about 6 tablespoons of water to thicken the juice in the beyond part. Some people may like the gravy even thicker. Cook time total was 90 minutes for roast, veggies, and gravy; 15 minutes prep time and 30 wait time for natural pressure release. Total time = 2hrs & 15 mins. Definitely the best tasting pot roast I have ever had. Beats the heck out of a slow cooker, and takes 1/4 of the time. I can’t wait to try out the air fryer feature!
Super tender and delicious. I did double the amount of seasoning and do 1/2 red wine, 1/2 veggie stock to increase the flavor.
Great flavor.
This was my 1st recipe and killed it! The roast was juicy and food flavor all around. I had a 3.5 lb roast that wasnt frozen and did a manual adjustment to high pressure for 60 mins. The veggies went down for 10 mins and were perfect. I encourage you to give it a try. Enjoy!
It was my first Instant Pot recipe, and it came out perfect. The only direction that I ignored was the part about slicing the meat, as I could cut it with a fork.
I also added a tablespoon of Liquid Smoke.
The meal turned out ok but the meat didn’t have any real flavor to it
Definitely a great recipe. I seasoned both the broth and the meat, adding a touch of celery salt. It really helped sink the flavors into the meat too. We also used fresh meat, and dropped the cooking time by about 15 minutes. Will be cooking again for sure.
Decided a roast sounded good on this cold, icy Sunday,but didn’t decide until it was too late to make it in the oven, which always has been my preferred method for roasts. Happened to have a roast in the freezer and found this recipe. Threw in white potatoes and carrots for 10 minutes at the end. Worked as advertised and came out just great, though, I’d give a slight nod to oven-roasted potatoes and carrots. But the roast was as flavorful and more moist and tender than in the oven. Next time will swap out some of the beef stock for red wine. Also should note, I added some Better than Bouillon roast beef base to the beef stock.
Made this with a frozen 3-lb Chuck. Followed the instructions except that we were a tad short on the root vegetables. Disappointed in the results because, as my wife says, the final product was dry and tougher than she likes — our usual method with pot roast is in an oven bag with cream of mushroom soup. If we try this recipe again (which is not a sure thing) we’ll try modifying the instructions to something like 1 hour of initial cooking time instead of 1 hr. 20 min. And is there any reason we shouldn’t vent the pressure quickly in Step 6 instead of waiting for the “normal” method (which took about an hour)?
Delicious – easy to cook .
Used thawed roast – cooked for 55 minutes, released pressure, broke up meat into smaller pieces, added spices and vegetables – pressure cooked additional 10 minutes – High.
Turned out really good, I just didn’t care for some of the flavor combination. I will make this again, but will change some of the seasonings.
The first time i made this it was pretty much tasteless. I found the key! I used about half a jar of Better than Boullion beef flavor mixed in 2 cups of water. Soooo tender and tasty!
I didn’t read all the replies so maybe someone already mentioned it, use the quick pressure release button between stages. I also use quick release when the time is up on the veggies. Otherwise it kinda defeats the purpose of using instant pot.
Had no flavor at all very diaspointed. You need to add salt ar the very minum to spice it up.
What if I don’t have a rack ? Can this still be done ?
Thank you very much for sharing such a delightful recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://www.amazon.com/stores/page/5D3A3870-EC30-411C-A4D5-F574FBF9B4A3