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Fall Off the Bone Chicken
Your New Favorite Pot Roast
| By : |
Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
8 servings
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Ingredients
- 3 lbs beef chuck roast
- kosher salt
- freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/2 cup red wine
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 lb baby potatoes halved
- 4 medium carrots peeled and sliced on the bias
Ingredients
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Instructions
- Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
- When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
- Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
- Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
- Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
- Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
- Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
- Slice roast against grain.
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This is great!
A real keeper:)
This turned out really good. I will make it again, but will change some of the seasonings, did not like the flavor combination very well.
Amazing. Flavorful. Moist. Just amazing. I used seasoned salt instead of standard kosher salt and pepper. So many flavor explosions In my mouth going on at the moment. Definitely a keeper.
Perfect! I don’t normally eat pot roast potatoes… but I ate every every bit of it! And you know what happens when you have to cook with wine 🙂 Plus, Kids all ate it, will certainly make again!
Too watery, not really any flavor, probably won’t make again. IF I did I would to one cup less broth and add more herbs
First time using the instant pot. Meat sautéed fine, but when you add onions, it’s burny burn time. I couldn’t follow the recipe in the order requested as I had to deglaze with the wine before adding flour, etc. Is there some trick to this or are the instructions not complete?
Ok not great ill decrease
Liquid and cook a little
Longer next time
Really tasty broth, though I think there was a bit much of it. My roast was 3.5 lb instead of 3 as the recipe calls for, so just the edges of the roast were falling apart and I had to put it on slow cooker to finish it off. I think next time I’ll cut my roast in half to make sure it cooks well/is falling apart all the way through.
I followed directions exactly and got a “burn” error. On step 4 there really wasn’t liquid to boil so I think the tomato paste may have set off the “burn” error. I opened pot, stirred, and did not receive the error again. I did not love the flavor and my roast was not “falling apart”. We did not care for it.
This was absolutely amazing. Definitely my favorite pot roast recipe!
Forgot to add, I had everything prepped before starting so there was no wait time in between steps. Also I used chicken broth, for lack of beef broth, used tomato sauce for lack of participation and added celery to the mix.
Didn’t care for the flavor – a little on the weak side. Too much broth, and veggies ended up way overcooked.
Great bold flavor. Followed the directions exact.
If the recipe says “pressure cook” am I able to just cook it?
Amazing! Easy to follow recipe, very tender and wonder flavor. (smelled pretty good also) Our neighbor loved it as well. Will definitely have again.
Flavorless! Will not make again.
Left out red wine and just used a whole can of beef broth which was less than 3 cups turned out awesome
Not used to cooking with thyme and rosemary, mostly cumin, allspice, garlic. My family enjoyed the change of flavors. I thought if was quite flavorful. Can’t wait to make a “Cowboy Soup” from the left over gravy and what little roast is left!
I don’t get the herbs separate I cheet a little. I buy the pre-packaged roast from Wal-Mart. I don’t know if other grocery stores have the package but I love love the season packet it has in with it so I don’t have to worry about getting the herbs and I don’t use the wine either or the worschire sauce. Probably didn’t spell that right but the herbs in that packet make it taste a whole better
Unless you know how to alter a recipe, this is not a good guide. If you put in the veggies at the beginning you’re just going to have mush. An instantpot cooks carrots in like 3 minutes, put them in at the end and you’ll have a much better product.
I made it without the wine and I was out of flour and it was still good. Next time I will try the wine.
For the most part, I use this recipe every time. But Brown the meat, set aside and add onions and 1 cup of broth to deglaze the pot ( very important ) !
Lay the meat on top of onions , add enough broth to almost cover the meat.
Cook for 55 min, quick release steam, add all other ingredients and cook for 15 min.
Natural release.
Enjoy.
This is my first meal, and it was great! So easy!
This was not very good, very watery with no flavor. Vegetables were mushy, and meat was not tender. Would not recommend.
I read the reviews. Wide range of responses! Some great, some not so. I have never used a pressure cooker, so I am a bit apprehensive. I can’t imagine cooking the meat and the vegetables for the same amount of time. The veggies must look overdone!
By far the best tasting pot roast recipe I’ve ever tried! I loved the tangy flavor, (where did that come from?)
Even though the veggies were a bit mushie, they soaked up the flavor of the liquid and were exquisite!
I highly recommend!
Delicious with some recipe alterations! Also it’s really more of a stew than a pot roast in my opinion. I used a whole can of tomato paste (small size), substituted the wine with two beef bouillon cubes, and added celery. I also cubed the meat, and served with corn bread. It was a big hit for our family! Not sure how people could think this was flavorless.
This was my first time using the Pot. Follow the directions for this recipe, however, had to substitute a little water for wine since I didn’t have any. (my cooking skills are fairly basic) I agree with many of the previous responses, though this recipe was good it definitely wasn’t great. I did find there was way too much liquid in the pot. My chuck came out really good. Happy to try this recipe one more time since I should’ve done more prep prior to sautéing the first few ingredients.
This is really good! A definite keeper. It makes a lot of gravy which at first I thought was wasteful, but I ended up using it to make an amazing leftover beef vegetable soup. I took the broth, added carrots, onions and celery, let that boil and cook down. then added whatever other veggies I had – which included zucchini and yellow squash, frozen corn and peas. It would also be good with cabbage, peppers etc.
After all the veggies were cooked, I added the leftover meat and cut up carrots and potatoes. Served the soup with some grated cheddar cheese on top and crusty french bread. So, I got 3-4 meals for 3-4 people out of this one recipe!
This was my first time using my new Instant Pot and I see I have some experience to gain, but I followed this recipe precisely and completely ruined a $16 roast. Totally overcooked and the roast came out like a brick, not the juicy, fall-apart morsel pictured above.
I appreciate reviews, love reading them and taking my own spin on the recipe. Picked up 3.7 lb chuck roast, followed the chart for 20 min per lb to set pressure cooker. I cut up the roast into 3 pieces to help fit the pot to sear. Sautéed the onions, stirring until they became fragrant, then deglazed the pan with red wine ensuring to pick up all the good bits. From there I added the rest of ingredients, except the flour, brought to a boil ( also added a 1 cup of wine instead of 1/2 cup… love the flavor of wine, little more Worcestershire, tomato paste, herbs), added my slurry of flour used 3 tbsp of flour instead of 2tbsp (reading someone mentioned to much liquid plus I added more wine). Set the pressure cooker for 1 hr 14 min, due to bigger roast. My spin reading how potatoes and carrots would be mushy, which I was also afraid of first time using this and the time…I took remaining 2 lbs from a 3 lb bag of baby potatoes along with extra carrots and roasted them in the oven at 425 with evoo, fresh thyme, fresh rosemary, few cloves of garlic minced, salt and pepper stirring occasionally until I had doneness I was looking for (40 min). When pressure cooking was done, house smelled fabulous, took the meat out and could fall apart with just a fork. Carrots and potatoes were soft….if I did not make the extra I would do what someone mentioned to put them in the last 15 min of pressure cook. However the extras I made I added together and starch from the potatoes helped thicken the stew a day later. Loved the flavor will make again.
This will be my new go to recipe! Absolutely perfect! I used a savory pot roast packaged mix instead of adding my own flour and cornstarch. Could not wait to eat the leftovers the next day(today).
Enjoyed the flavor, but had to stop and clean the pot because the red sauce step burned. Was to thick to boil as well. I only cooked for 50 minutes and roast was too done.
Tried to make this and my instapot kept saying BURN…tried to restart per instructions and got the same message 3times…will never use this receip again…never have had a problem like this before
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