Whether you are short on time, or not, this is an excellent way to cook a big boneless chuck roast with mouthwatering results.
Using a pressure cooker makes a succulent pot roast in no time. I have a Ninja Foodie and love it for the sautee function for a onepot meal.
Chuck roast is a cut of meat that must be cooked slowly as it's fibrous and tuff. The pressure cooker speeds up that time to just 25 minutes per pound. You can adjust the recipe for a larger or smaller roast, using 2 of everything that's labeled 3 tbsp. Otherwise, keep the amounts the same. If you have not discovered Penzeys, it's a spice company based in Portland. Their beef base, like better than bouillon is out of this world good. A two-pound boneless roast feeds 3 hungry adults. If you don't have a pressure cooker, sautee on the stovetop in a heavy-bottomed pot or dutch oven and move roast to a 300-degree oven for about 3 hours. When the meat falls apart with a fork, you know it's done.
Whether you are short on time, or not, this is an excellent way to cook a big boneless chuck roast with mouthwatering results.
Using a pressure cooker makes a succulent pot roast in no time. I have a Ninja Foodie and love it for the sautee function for a onepot meal.
Chuck roast is a cut of meat that must be cooked slowly as it's fibrous and tuff. The pressure cooker speeds up that time to just 25 minutes per pound. You can adjust the recipe for a larger or smaller roast, using 2 of everything that's labeled 3 tbsp. Otherwise, keep the amounts the same. If you have not discovered Penzeys, it's a spice company based in Portland. Their beef base, like better than bouillon is out of this world good. A two-pound boneless roast feeds 3 hungry adults. If you don't have a pressure cooker, sautee on the stovetop in a heavy-bottomed pot or dutch oven and move roast to a 300-degree oven for about 3 hours. When the meat falls apart with a fork, you know it's done.
If possible, the day before, remove beef from packaging, rinse and season with your favorite steak/roast seasoning. and refrigerate uncovered on a cookie sheet lined with a wire rack. At the very least, season 1 hour before you want to cook and let the meat temper on the counter.
Prep your veggies. Dice the onions and cut the celery, carrots, and potatoes into large chunks. Mince the garlic.
10 minutes before you are ready to start cooking, set your instapot or ninja foodie to saute -high. When hot, add 2 tbsp oil or ghee to the pot and sear the beef well, about 4 minutes per side. Remove from meat from pot and set on a plate.
Add onion to the pot and sautee for about 5 minutes, until they are soft and translucent, then add garlic for 30 seconds.
Add 3 tbsp Penzeys Beef Base or Better than Boullion to 1 cup boiling water. Stir to dissolve and add the 2 Tbsp Worcestershire sauce. Set aside.
Add the rest of your veggies to the pot, sprinkle with some salt and pepper and stir to coat. After a minute, add the base water/ sauce mixture to the pot. Add pressure cooker lid ensuring that the steam knob is on seal and switch from Saute to Pressure Cook and set time to 1 hour and 15 minutes (75 minutes). (* 25 minutes per pound)
Add 2 tbsp of Wondra flour to about 1/4 cup cold water and wisk until smooth. Set aside.
When finished cooking, let the cooker gently release pressure or carefully move the knob to vent to release pressure. Remove lid (facing away from you).
Remove meat and veggies to a serving dish. Using oven mitts, remove pot and strain liquid through a fine-mesh strainer or chinois.
Pour liquid back into the pot and switch to sautee setting high. Add slurry and using a rubber whisk, combine.
Adjust salt and pepper to your liking and pour into a gravy boat.
At this point, you can toss in a big bag or two of spinach and wilt to serve alongside your roast and other veggies.
Serve with The Crispiest Roasted Potatos.
Enjoy!
Ingredients
Directions
If possible, the day before, remove beef from packaging, rinse and season with your favorite steak/roast seasoning. and refrigerate uncovered on a cookie sheet lined with a wire rack. At the very least, season 1 hour before you want to cook and let the meat temper on the counter.
Prep your veggies. Dice the onions and cut the celery, carrots, and potatoes into large chunks. Mince the garlic.
10 minutes before you are ready to start cooking, set your instapot or ninja foodie to saute -high. When hot, add 2 tbsp oil or ghee to the pot and sear the beef well, about 4 minutes per side. Remove from meat from pot and set on a plate.
Add onion to the pot and sautee for about 5 minutes, until they are soft and translucent, then add garlic for 30 seconds.
Add 3 tbsp Penzeys Beef Base or Better than Boullion to 1 cup boiling water. Stir to dissolve and add the 2 Tbsp Worcestershire sauce. Set aside.
Add the rest of your veggies to the pot, sprinkle with some salt and pepper and stir to coat. After a minute, add the base water/ sauce mixture to the pot. Add pressure cooker lid ensuring that the steam knob is on seal and switch from Saute to Pressure Cook and set time to 1 hour and 15 minutes (75 minutes). (* 25 minutes per pound)
Add 2 tbsp of Wondra flour to about 1/4 cup cold water and wisk until smooth. Set aside.
When finished cooking, let the cooker gently release pressure or carefully move the knob to vent to release pressure. Remove lid (facing away from you).
Remove meat and veggies to a serving dish. Using oven mitts, remove pot and strain liquid through a fine-mesh strainer or chinois.
Pour liquid back into the pot and switch to sautee setting high. Add slurry and using a rubber whisk, combine.
Adjust salt and pepper to your liking and pour into a gravy boat.
At this point, you can toss in a big bag or two of spinach and wilt to serve alongside your roast and other veggies.
Serve with The Crispiest Roasted Potatos.
Enjoy!