Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe
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Pot roast is a classic, family favorite. This version is prepared in an Instant Pot for tender, juicy flavor in a short amount of time. Follow the recipe exactly, …
You brown all sides of meat! All sides.
I've Never had "Classic Pot Roast" with tomato sauce, NEVER! this is a commercial about the Instant Pot
Thanks for sharing the recipe I can’t wait to do it. My question is what do you do with the broth I know there’s a lot but, on the pot what temperature do you put it on afterwards like making gravy, etc….
Thanks for not sticking your fingers (even if clean) in the salt & pepper!
Who makes a classi. Pot roast with tomatoes?
Tomatos in a pot roast? Gross!
John rushing over was the best!
My brisket/pot roast went into the IP about 1 hour before I found your video. Must say, I did almost the same thing you did, procedure wise. Regarding the searing of the meat. I don't like using the IP, simply because I can usually be sauteing other ingredients, while searing the meat stove top, in cast iron at a higher heat. Yes, it's an extra pot to clean in the end, but it does speed things along significantly, and I think it does a better job of searing. Otherwise, whoever invented the IP should be awarded a Nobel Prize. I think a dishwasher, a Roomba vacuum, and the IP are the 3 single most important items to be found in any 21st century kitchen.
Classic pot roast in the I.P.: 1 chopped onion, 1 sliced clove of garlic, 1 roast, 2 cups of water, 1 tbs of salt and a little pepper. Manual setting for 90 min and let the valve release on its own. Take out the roast and put in peeled/cut potatoes and carrots on manual setting for 5 min. Manually release the pressure. Remove carrots and potatoes. Put I.P. on saute setting and add 2 tbs of cornstarch to 2 tbs cold water and add it the liquid to make the gravy. Stir as it comes to a boil and thickens. You can mash the potatoes or just leave them. If you mash them remove the gravy from the IP and put the potatoes back in and manually mash them with a potatoe masher, butter, milk and salt. IP should be off.
Talking too much.
thank you so much for this, it was delicious
Not getting the tomato puree thing… I would never add that to a roast. This actually doesn't look appetizing at all. The sear you did was horrible. Use a cast iron to sear first.
You did not get that nice dark, even sear from that Instant Pot, come on. 😁
Do I reduce the time for 2 lbs.?
I'm sorry, is he using the same cutting board for vegetables and meat? You're supposed to have a designated board for each to avoid cross-contamination…
Good job, thanks for the Instant Pot tutorial.
NO ONION!!!