All-American Pot Roast
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.)
Votes: 11
Rating: 4.73
Rate this recipe!
Cuisine American, Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Beef Chuck Roast
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
Cuisine American, Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Beef Chuck Roast
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
Votes: 11
Rating: 4.73
Rate this recipe!
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 1 hour 20 minutes with the Keep Warm setting off.
  3. 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.
  4. 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.
  5. Press Meat/Stew, Pressure Cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
  6. 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 400°F. Whisk 1 1/2 tablespoons cornstarch with 2 tablespoons water in a small bowl until uniform, then whisk this slurry into the simmering sauce. Cook, whisking all the while, until somewhat thickened, about 1 minute. Turn off the SAUTÉ function and serve the thickened sauce on the side.

• 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 1 tablespoon minced fresh sage leaves.

19 replies
  1. Madisson Schott
    Madisson Schott says:

    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!

  2. Itsannspot
    Itsannspot says:

    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.

  3. curtgranger
    curtgranger says:

    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.

  4. J Hib
    J Hib says:

    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!

  5. Kcolalillo
    Kcolalillo says:

    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!

  6. dfpopp
    dfpopp says:

    This recipe was well worth the little bit of extra work to make it. Everything came out perfect. I will make this again.

  7. Brratt89
    Brratt89 says:

    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.

  8. sporty2_2000
    sporty2_2000 says:

    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.

  9. Instant Pot
    Instant Pot says:

    No question is dumb.

    The recipes is a multistep recipe. You cook the roast partially, depressurize and add in the vegetables and finish cooking.

  10. Chachime
    Chachime says:

    Why does the roast have to be frozen? Can it be made using same directions thawed and fresh from the butcher?

  11. Lola Luftnagle
    Lola Luftnagle says:

    Wow! From frozen solid to tender, juicy, and delicious in only a couple of hours. This one will be in my regular rotation.

  12. Instant Pot
    Instant Pot says:

    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.

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