When it is cold and rainy outside – or snowy for those in colder climates – there is nothing like a piping hot bowl of soup or stew to warm you through. Today’s Instant Pot Chuck Roast with Potatoes and Carrots is the perfect way to make everyone warm and cozy as we wait for Spring!
Chuck roasts take hours in the oven to cook until tender. The Instant Pot and other electric pressure cookers take this all day affair and reduce it to about 1-1/2 hours! It truly is a remarkable tool and one I love!
It is so simple to toss everything into one pot, and being able to sear and cook in the same bowl is a wonderful improvement to the original slow cookers and pressure cookers. Building flavor and add color in one shot.
One bite of this melt-in-your-mouth meat and potatoes dish and I am back at my mother’s table. I loved her pot roast and it was the only time I would gladly eat carrots – because they tasted like the roast!
Because it is just The Artist and me, I cooked half a roast, freezing the rest for a meal later. No changes in the cooking time and I just cut back the liquid slightly. So easy!
I hope you love the memories that this chuck roast brings back. The Artist and I will be enjoying this all weekend as we avoid the rain storms coming through California right now.
See you back here in a few days for Chocolate Monday!
Jane’s Tips and Hints:
If your roast is too big to fit in the pot, cut it in half or smaller pieces and brown them in batches.
Instead of the typical flour coating, use a cornstarch slurry to thicken the sauce.
- 1 tbsp olive oil
- 3 to 4 lb chuck roast
- Salt and pepper, to taste
- 1 teaspoon gluten-free beef base or bouillon dissolved in 2 cups water
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 bay leaves
- 2 tsp oregano
- 4 potatoes, peeled and chopped
- 4 carrots, trimmed and chopped
- 1/4 cup cool water
- 2 tbsp cornstarch
- Press the Sauté button on your Instant Pot and pour the oil in the inner pot. When hot, add the meat and brown it on both sides. Season to taste with salt and pepper. Pour in the beefy water, being sure the meat releases from the bottom of the pan and there are no browned bits stuck on the bottom. Stir in the onion, garlic, bay leaves, and oregano.
- Close and lock the lid. Be sure the valve is in the sealing position. Press Manual and cook on high pressure for 75 minutes. When it is finished do a natural pressure release for 10 minutes then quick release remaining steam. Open the lid carefully and quickly add the potatoes and carrots. Replace the lid, lock it and cook on high pressure for 3 more minutes.
- Unlock the lid and carefully open it. Set the lid aside. In a small bowl, whisk together the water and cornstarch until smooth. Whisk into the cooking liquid in the pot. Press Sauté and cook, stirring constantly, until the liquid has thickened.
- Divide the meat and vegetables between bowls. Pour the sauce over the top and serve.
- Yield: 4 to 6 servings
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