Instant Pot Roast (Best Ever - Literally)

[Music] hey guys it's Jeff compressional luck and today it is so incredibly disgusting out it's snowing it's sleeting it's raining here in Queens but we're about to make is gonna make all that go away so we make a lot of things in our instant pot or at least I do anyway right so it seems only fitting for me to make a recipe on this freezing and disgusting day in the instant pot that has the word pot in it now get your minds out of the gutter guys finally it's here we're making a pot roast and it's gonna be one of the most outrageous pot roasts you ever devoured and now you know I would never steer you wrong and I hope you know that by now so guys you're gonna see how simple this is how little prep goes into this I mean it's just a little bit of cooking time to make it super tender and divine so guys it's time to go to pot because we're gonna make the most amazing flavorful outrageous juicy tender astounding pot roast right in the instant pot instant pot roast let's go I want to begin with two medium yellow onions and then slice them up long ways and then into little wedges so we kind of have like a look like this going line see nice thick pieces let's set those aside alright guys so a key ingredient to a pot roast is a great cut of meat and a lot of people like using chuck roast I'm using a beef round or a rump roast for this I really like this for this it's nice and more bold as you see it's a great cut a chuck roast is good and so is it beef round rump roast and this is about three pounds worth so you can go between three to five pounds I feel like three pounds is the perfect amount and actually he's gonna make quite a lot on the will cook down four guys this thing's gonna be super super filling and just full flavor okay so now we want to do with our rump roast is we want to season it rump it sounds like a big ol til she doesn't it anyway what we want to do is we want to season it and guys there's gonna be a lot of seasonings going on here to make this thing so fantastic in terms of flavor so we want to do is we want to start with two teaspoons of black pepper one and a half teaspoons of kosher salt one and a half teaspoons of seasoned salt I'm using Lowery's one teaspoon of dried thyme one teaspoon of dried rosemary one teaspoon of onion powder one teaspoon of garlic powder and a half a tablespoon of dried parsley flakes and then just mix all that up together in our little mixing bowl here and then pour it onto a plate because it's gonna be easy this way to lay our meat on top of it and then make sure that we Pat all the sides of it so it's nice and coated and seasoned now I want to take my beef and I want to now rub it in all the spices and make sure we get it nice and good on both sides just really get all of it pretty much rubbed in should be plenty to go around you see that parts a little messy but it's also a lot of fun and by the way if there's a lot of excess fat on the roast which mine did not have you can either keep it there or you can just trim it off keeping it there will make more flavor happen though all the corners get all the edges and voila there we have it our seasoned delicious rump roast or chuck roast now I want to go to the instant pot and I want to add in two tablespoons of olive oil extra virgin so now I want to come down to the control panel and hit the saute function and it just saw them on the more the high setting on the dual plus by the way to adjust you just hit the saute button until you hit the desired temperature whereas on the duo series you hit the adjust button and let's give it some heat and let's let the oil heat up between two to three minutes in the pot and after about three minutes of the oil heating up in the pot let's take our roast in there and we're going to sear each side now we're gonna leave it on each side for about a minute and after about a minute let's flip it over the other side spear that one smelling great and after another minute of searing on the other side we're gonna take it out and then just transfer it back to a plate just like this and we are looking good and now let's focus our attention back on the pot I'm gonna add in one tablespoon of salted butter and I'm gonna quickly just mix that around in the pot so we can help you glaze all the spices that might be stuck on there so when we were searing the meat and this is butter is gonna help get everything up so to scrape the bottom with a wooden or plastic spoon not everything needs to come off at the bottom of the pot to be fairly clean by now alright and now let's add in our onions we're gonna stir that around in the pot we're gonna let that cook for about two minutes now as the onions cook they're gonna release some water because they're full of water as most things are even humans are full of water did you know that and so it's gonna help deglaze the bottom of that pot you see now we're looking pretty clear from what we or perfect we don't want it to be caked on with spices so it's important that you constantly start around that butter as it was melting as well as the onions when you put them in for a moment and you see once the onions have been nice and mixed around all the remnants from the seasoning of the beef are all coated in the onion as well as the olive oil and butter so it's going to be phenomenal so let's let this cook for about two to three minutes but you can make a pot roast that's wonderful what so wonderful first you Brown an onion also when I add in a tablespoon of sliced garlic and two tablespoons of Worcestershire sauce and that you can really be glaze the bottom of the pipe you see that nothing sticking now we're gonna let this cook for about another two minutes so all in all the onions about two to three minutes on their own and add the garlic and the Worcestershire sauce and then cook for another two minutes or so okay that's before we're finished here just make sure we scraping deglaze the bottom of the pot so it's nice and clean on the bottom but it really want any spices stuck on during this process okay now it's time to lay the trivet into the plot and leave the handles up and let's put our roast in now with clean hands and make sure the fatty side is up so the fat can drip through it and of course wash our hands after you've done that now I want to take a 6 ounces of sliced portobello mushrooms and lay them on top of our roast you can actually break them in half too if you want give you more that way there we go perfect and now I'm adding in 2 cups of beef broth as well as a cup of a good dry red wine like a Pinot Noir or something of that nature do not use red cooking wine for this use a good red wine that you would drink it's important for this and now we want to put some potatoes and carrots in there right but we don't want to put them directly in the pot because it might turn to mush so we're gonna put them inside of a foil wrapped bag that we're gonna securely create so I'm taking about a pound of baby white potatoes and I'm just gonna wrap it up in this coil there's my potatoes and then I want to take about 8 ounces of baby carrots and then do the same thing wrap them up nice and good and a little tin foil pouch will be created so I have my baby white potatoes here and then my baby carrots here lots of babies and now in our instant pot we should have plenty of room to put our foil wrapped vegetables so I'm going to put my baby potatoes right over here and my baby carrots right here just make them fit and it should be totally fine and that's it guys now we're ready to put the lid on top and cook secure my lid make sure I'm in sealing position okay and now that we're ready to pressure-cook let's hit the cancel button and now hit pressure cook or the manual button if you're on one of the older duo series and we want to go guys for one hour on this you see that on these pots that do a plus it'll say 1 and then 0 0 or as on the duo series it'll say 60 the right side on the duo plus our minutes and the left side or hours so one hour okay and be patient it's gonna take a little bit of time to come to pressure so don't worry and once the pin does pop up and it comes to pressure it's gonna stay on for about five more minutes before it begins counting down I'm while waiting for our pot roast to cook in the pot and since I had a crack open a bottle of red to make this recipe well Cheers I'll be busy for the next hour and now that we're done we're gonna allow a 15-minute natural release that means we're gonna wait until this reads 15 right over here this is minutes this is ours and the dual plus by the way and once that reads 15 then we're going to quick release so in other words we do nothing for 15 minutes except drink more wine and now that 15 minutes of a natural release have passed we're gonna finish it off with a quick release and our pin just dropped so let's take our lid off the pots and let's now carefully just remove our vegetables from the pot and then stir set these aside for a few moments come right back to these and there is our lovely pot roast inside of our pot well look at that and now look at how much more broth and sauce there is now did all the cooking alright so now let's remove our pot roast with the trivet nice and easy see how handy this TripIt comes in and then you can just flip the pot roast right on the trivet so we have it right laying on top of our cutting board perfection okay so let's let this cool for a few moments and move on to our next step so now I'm gonna come back down on my pot and hit the cancel button here and I'm gonna hit the saute button again and adjust or on the more or the high setting which it already is I'm gonna want to now focus my attention on the sauce and I want to thicken it by creating a cornstarch slurry so I want to take three tablespoons of cornstarch and combine it with three tablespoons of water and then just mix that up so it goes from like a cement light consistency to a nice smooth and creamy consistency just like that and there's your cornstarch slurry amazing thickening agent for any sauce and now I'm opening up my potatoes and look at that perfect right to the touch still perfect texture they're not mush what I want to do is I want to add it to the pot and I want to add in my carrots as well awesome and now that we're bubbling in the pot what I want to do is I want to add in my cornstarch slurry and immediately stir that around in the pot it sent me a lot of sauce guys it's almost like a stew amazing and I also want to add in a 1 ounce packet of a gravy mix if you want to it's optional and I'm using this all jewel one because well obviously it was on sale and all of why not again it's optional because the sauce already has plenty of flavor but I like to add it in as well give it a little bit more just give that all a nice good stir and let everything bubble in the pot for about a minute all right and once we're bubbling like that we can turn our pot off unless that the bubbles die down a little bit and guys let's look at this beautiful sauce full of potatoes and mushrooms and carrots and just an amazingly rich wonderful burgundy beef flavor mmm and you see how it's thickened up perfectly it's not too thick but it's not too thin it's like a wonderful glaze and I can't wait to pour it all over our pot roast speaking of which let's cut our pot roast up all right so our pot roast is gonna be super tender and it's gonna want to break apart which is totally normal as a pot Rose should so just take a good carving knife and cut against the grain and cut slices of it see this is cutting nicely I having a good knife here so there you go some pot roast right over here against the grain and you see that how it stays together perfect and you can just cut it into pieces if you want I like cutting my pot roast into pieces and then as you cut the pot roast add it to the sauce beautiful so nice so tender and you could slice it as thin or as thick really as you'd like I like it a little bit thinner but again take each slice here and just cut it up into pieces yeah look at how beautiful this is get every little last piece of that meat and let's add our final pieces of pot roast meat right into our instant pot now let's give everything a nice good old-fashioned stir and you're gonna see guys look at this it's like everything you'd ever want in a pot roast it's actually almost like a pot roast stew and I'm really okay with that because this is going to be insane look at the sauce look at how beautiful it is in terms of the glistening and the consistency and all this amazing pot roast meat with potatoes and carrots and dry and portobello mushrooms look at that a giant portobello mushrooms all right let's put it into a serving dish and serve it up all right now let's put some pot roast inside of our serving dish some mushrooms of course some more meat and of course let's make sure we get some of those carrots in there too oh boy and you know things shows everything so how about another potato will be here this is gonna make a lot by the way this will easily feed a family of four and maybe even six and you see that no mangled up veggies in this dish look at this see the potatoes still nice and firm to the touch but they're gonna be perfectly soft on the inside same with the carrots it's just the right consistency but they're gonna be oh so soft oh he has let's try some of this unbelievable pot roast out immediately oh look at this mushroom look at this board of elam ashur oh and look at this meat I can't even let's go all right guys here comes the moment of truth now let's just look at this meat okay look at that tender it is and how it just shredding apart let's just go for that first what can I tell you sometimes it's hard to find the words and sometimes it's only about an expression I mean it's almost like a stew mmm there's just so many amazing things going on in this right now oh boy this is incredible mmm Richard's trying to come in here he's like a dog in the hallway looking to pick up the scraps off the floor don't worry you could have your own bowl there's plenty to go around Richard tried this portobello mushroom how's that mmm give me some me too good one of these potatoes here let's try that I've been into it so easily and it's basically like a mashed potato with the casing at this point boom perfect oh my gosh oh my gosh that sauce from the pot roast mushroom mm-hmm and then again there's the meat itself Oh to die for you know what this Italian bread here is that are coming super handy when I lap up some of the sauce with it look at this watch this see that look at that see that right there mmm perfection it's unbelievable it's a perfect consistency Oh pot roast should be it's not too tough it's not too soft it's perfect yeah the sauce is so got a spoon I could like literally eat the sauce as if it's a stew it oh well an amazing an amazing absolutely fantastic pot roast pot roast ooh whatever you want to call it I'm just gonna call a pot roast because well it was a roast made in a pot but everything about it the textures the flavors the vegetables the meat a home run to the nth degree does that even make sense a grand slam guys if you enjoy these videos better pressure la cooking calm I have a ton of recipes all them tried-and-true many of them very much acclaimed and please enjoy the page and prowl see whatever you want and you can also contact me there also facebook.com slash pressure LA cooking like the page for any new recipes that drops like this one so you're in the know any humor any tips on in the sales coming out or tips about the instant pot in general and of course at pressure luck to subscribe to me on youtube Twitter Instagram and Pinterest you can pin any recipe to any board from the website as well very easily done thank you guys so much again this is an instant pot roast I don't know what is I mean look at the little strands of the meat in the sauce [Music]

Channel: Pressure Luck Cooking

Views: 3,840,698

Rating: 4.8111401 out of 5

Keywords: Instant Pot, Pressure Luck, Pot Roast, Instant Pot Roast, Pressure Cooking, Pressure Cooker, Best Pot Roast

Id: EwYSkXYq-oI

Length: 14min 46sec (886 seconds)

Published: Sun Apr 08 2018

Reddit Comments

[u/bob-the-cook]

Ingredients

• 3-5 lb chuck or rump (bottom) roast
  
• Get a nice, marbled cut with visible, thick fat strands for the best experience!
• 1.5 tsp of kosher salt
• 1.5 tsp of seasoned salt
• 2 tsp of black pepper
• 1/2 tbsp of dried parsley
• 1 tsp of dried thyme
• 1 tsp of of dried rosemary
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 2 tbsp of extra virgin olive oil
• 1 tbsp of salted butter
• 2 yellow onions, sliced longways into thick wedges
• 1 tbsp of sliced garlic
• 2 tbsp of Worcestershire sauce
• 6-8 oz of Portobello mushrooms, sliced
• 2 cups of beef broth
• 1 cup of a dry red wine
• 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
• 1 oz packet of any beef gravy flavor

Veggies to be wrapped in foil:

• 8-14 oz bag of baby carrots

• 1 lb of baby white potatoes (the best kind for this dish)

  Directions

1. Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder
2. Add the olive oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate
3. The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
4. Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
5. Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results
6. Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
7. Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
8. Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible, you may forget your name
9. Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
10. Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice and my Garlic Mashed Potatoes
11. Enjoy!

[u/ninepunchpunchcard]

Oooh! Trying to avoid aluminum foil when I can— do you think parchment paper would hold up in the IP?

[u/jimmyayo]

One of my all-time favorite recipes in the IP. I've made this 5 times now. https://i.imgur.com/yMVar4n.jpg

[u/tanzanika69]

I think ill make this tonight, thanks for sharing.

[u/tanzanika69]

My wife gets migraines from red wine, other than more stock or water is there a more flavorful substitute?