Quick & Easy Pot Roast in the Ninja Foodi
For more great Instant Pot recipes, please visit InstantPotEasy.com
When I say quick… I mean quick! 30 minute pressure cook time quick! The flavors are spectacular too! CLICK FOR RECIPE & DETAILS …
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i watched your video just to see how to pressure cook my pot roast your recipe looks great thanks for all your videos i get most of my info from you lol on the ninja foodi thanks again
I followed every thing but the flower and the red wine I use the whole thing of beef broth and my broth Evaporated
As usual, YUM!! 🤤
Hello Louise, I tried this recipe tonight and my family said it was the best pot roast I had ever made! I followed your detailed instructions and everything was delicious! However,I have never cooked with wine and did not have any on hand when I pulled up your video today. Luckily, my father had some 15 year old home made black berry wine available and I used that in place of the red wine and it worked perfectly. I did have the same issue with the gravy though because of my own impatience, but like you I managed to pull it off. By the way I loved the expression on your face when you first tried the dish, my wife had the exact same look, lol! She was hoping we would have leftovers for the next several days, but by the time my twins(19 years old- one boy- one girl) and my son's girlfriend ate, there was very little left over. Also, if you are still interested in the holder for your pressure cooker lid, please let me know and I would be happy to order one and send it to you as a gift for all of your great ideas! Thank you again for such great recipes, you really do work out all of the issues so our dishes come out almost as good as yours! I am glad you are feeling better and hope you have a blessed weekend.
I found this in the Seattle Times Lifestyle section: Perhaps the easiest and quickest thickening method is to use a slurry, which is cornstarch stirred into a small amount of cold water or stock, then whisked into a simmering sauce. It thickens almost immediately, and creates a slightly glossy appearance. The same method can be used for nearly any starch, but it’s important not to overestimate the amount of starch you need, or to overheat the sauce — too much heat can cause the starch to break down and the sauce to thin.
My mother always put water in the frig and got it cold, dissolved the flour in the cold water, placed the slurry into the fat from the meat and it would not lump. I had forgotten that for several years but it has also worked for me.
Your presentation looks good to me. My niece would be having a fit if she heard you say you're not a fan of gravy!!! She has almost as much for herself as everyone else does altogether! She'll get a couple of slices of bread to soak up the gravy after she's finished the rest of the meal!
Love to try this out
Used 1 cup of wine and 1 cup of broth and it worked perfect!
Making this tonight……thank you.
Mushrooms are dirty, they should be washed in Cold water. Then dryed with a paper towel. Mushrooms grow in manure….mushrooms have lots of moisture in them…so the water will not bother them at all. Martha Stewart, and other chefs always wash the mushrooms!
Love your channel, and your personality…but damn…the way you cut everything from opening boxes to cutting meat makes me fear for your fingers. Please start cutting away from you when wielding a box knife and please keep your eyes on the prize (your fingers) when you wield that big ass knife! Keep up your awesome content, I just need you to be able to count to 20 from now on!
I'm sorry, but you need to cook more and talk less. Normal people don't need to watch you cut mushrooms and onions with a play by play. I love your end result, but I keep falling asleep getting there.
Lou Lou that looks super delicious. I'm so wanting to make this now and chuck roast is a super cheap cut of meat which actually turns out better than super expensive cuts of meat. My bellys now saying get in ma belly lol. My teeth are wattering noo as well lol. Ps , great video and please keep on teaching us how to cook properly Lou xx. Here's to the best cooking you tuber out there.
Such a beautiful women 💕💕
Really like the way you present your recipes in your videos. Your hints on what to substitute for different things in the recipes is very helpful. I am just getting started cooking with my Ninji Foodi and you have been a great help. Keep the videos coming.
I made this tonight. Easy and delicious!! I'm new to the "Ninja Foodi World" and really enjoy your videos.
Thank You for this!!!
Can I make the roast this way omitting the carrots and potatoes, use all beef broth (without wine) due to a family member with diabetes/kidney disease. I would make them for the rest of the family but not in the pot with the roast.
thank you so much for showing that just like me some of us are not gifted in the gravy making dept. made your recipe with a nice pork roast and vegetables, yummmm I would never be brave enough to try my new ninja xl 8qt without you teaching me. next step will be using the air fryer part for something. 🙂
This turned out sooooooo delish!! And so easy!! My husband was disappointed that it wasn't a "roast" but too bad! Everything was cooked perfectly! I will, like you mentioned, cut the liquid down to 1&1 because I had waaaaay too much gravy! Thanks for sharing!! Can't wait to make this again!
This recipe was delicious thanks so much .i didnt have chuck roast so i use a rump roast.I also used Marsala cooking wine.
I made this tonight after watching your video! My husband wanted pot roast for his birthday dinner, so of course I had to grant his wish! I used a 3lb chuck roast in my 8qt foodi. I followed your instructions exactly, except I used 1c wine and about 1.5c broth. And I didn't have the fresh spices, so I only used dried. It yielded PLENTY of liquid. I even made the gravy how you said, and my husband said that the gravy is what made it! 😂 Thanks so much. I'm a new subscriber and am loving your recipes!!!
It’s a shame to waste all those wonderful mushroom stems…just clean them too and leave them attached, cut about 1/8” off the end.
I have the 6.5 and the 5.5 was so impressed with the machine I purchased the Ninja Foodi Grill and I lovei t too. I made bread today in the Ninja Foodi, I made buns in the grill. Everything came out wonderful.
Lou, your name is now defo the absent minded professor lol
I gifted myself a 6.5qt foodi for Christmas and I have as I'm typing this a Pot Roast just coming off of pressure build. Already love all the smells this thing emits. Gonna be chowin down as soon as it's done.
I am planning to make this, but my kids will disown me if I don't make my famous mashies, so will have to leave them out of the ninja this time. I do think I will put the carrots in foil- would I then probably need to place the high rack in for this step?
I need to try this and it looks delicious! I'm so confused though looking at other videos since I'm new to the Ninja Foodi. I saw one of someone pressure cook a 2 lb. roast for an hour and say it could have used more time. How could that be? I don't want to overcook it. His looked good also. Please help lol!
Excellent point about cooking with wine…if you will not drink it, do not cook with it!
I made this tonight. . . . .it was FANTASTIC!!! Everyone loved it so much!! Thank you for sharing your recipes with detail using the Ninja Foodi. . . .I'm not as afraid of it as I was when I first got it!!
Made this tonight and it was a absolutely amazing. The potatoes were delicious and the roast was the best I have ever had. Thank you so much for this recipe.
Love your videos. Really learned something on sifting flour into the gravy mixture and letting it absorb. Never seen it done this way, awesome. If I were serving this for dinner, and I know you wanted it cooled for tasting at the end, I would have put my oven on warm mode, covered the platter with foil, and put it in oven to keep warm while making the gravy.
I am new to Ninja Foodi, just got for Christmas 2019. I have subscribed to your channel. So far you are my fave amongst many others I have watched for Foodi demonstrations. Keep up the great demonstrations. I will be watching for sure!!!
The 4" chunks = more sear surface space = better pot roast imo. Great video thank you for posting!
Awe, leave the bay leaf IN! As kids we'd always hope to be the lucky one who would end up with the bay leaf in our bowl! 🙂 -PJ
my grandma taught me to put a pinch of used coffee grounds in the gravy for color I guess a old depression hack? or maybe just luck.
I have been making pot roast for years and mine were always kinda hit or miss, decent flavor, but NOW, after making this with you both hubs and I are so amazed at the flavor it has! Thanks so much!
Thank you for the tong link to Pampered Chef.
When you have an abundance of liquid, isn’t it then something you can freeze to use as beef stock for future soups or sauces instead of having to use canned? Thank you fir this yummy demo. I haven’t used my new NFoodi yet.
Help.
Help.
Help.
I just relistened to this video, I thought you mentioned what brand your tongs, I love them . I have been trying to figure out what brand they are so I can purchase them.
Did anyone else hear her say it? Help.
Omg. I made this last night . Exactly as you did. And it was fantastic!…..
Oh my, that looks good! I've watched a few of your videos now and I can't wait to try this one. New subscriber. 🙂