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My Instant Pot Chuck Roast has become our family's favorite meal. This classic dish that once took hours now turns into a juicy, melt-in-your-mouth feast in no time. The pressure cooker lets us enjoy fork-tender meat without waiting all afternoon.
Why I'm Hooked
This recipe is my go-to for tasty dinners even on busy nights. The meat gets so soft it falls apart while the veggies soak up all the broth flavors. The Instant Pot does everything while I handle other stuff, and honestly, it feels like kitchen magic.
What You'll Need
- Chuck Roast: 3 pounds cut into chunky pieces.
- Homemade broth: 3 cups that really makes everything better.
- Potatoes: 1 pound of small firm ones.
- Carrots: About a pound in big colorful chunks.
- Onion: One medium to add aroma.
- Garlic: 4 cloves for extra punch.
- Marinara: 2 tablespoons to enrich the sauce.
- Seasonings: A flavorful mix of salt, pepper, paprika and thyme.
- Rosemary: 2 fresh sprigs.
- For thickening: My little trick with cornstarch.
Simple Instructions
- Getting the Meat Ready
- I trim my meat first and season it well, this builds all the flavor from the start.
- Creating Flavor Base
- In my Instant Pot I mix broth, onions, garlic and herbs that will make an amazing sauce.
- The Pressure Magic
- 63 minutes under pressure and 15 minutes natural release is my trick for melt-in-your-mouth meat.
- Finishing the Gravy
- I usually end with a thickened sauce that perfectly coats every bite.
My Hidden Tricks
I always cut my veggies extra large so they don't turn mushy. For deeper flavor I sometimes splash in some red wine with the broth. And when I'm not rushed, browning the meat first makes an unbelievable difference.
Tasty Pairings
A warm loaf of homemade bread works wonders for soaking up all that tasty juice. A crisp salad or some green beans adds freshness to this comfort food.
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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 veggies. Adding a bit of broth when reheating makes it taste freshly made.
Frequently Asked Questions
- → What beef cut works best?
- Try brisket, chuck, or round. They tenderize beautifully when cooked under pressure while staying flavorful.
- → Can I use frozen veggies?
- Fresh veggies hold their texture better, but frozen ones are fine if you add them later to avoid overcooking.
- → How do I thicken the sauce?
- Use the Sauté setting to reduce and thicken the sauce after cooking. No need for starch—just simmer it to your liking.
- → Is frozen beef okay?
- Yes! Just add 20-25 extra minutes. Ensure the meat pieces aren't too big for even cooking.
- → How should I store leftovers?
- Keep in an airtight container in the fridge for up to 3 days. Warm them in the microwave or skillet when ready to eat.