i think the reason for it being tough is because you are doing a quick release. that lets all the moisture out. next time let it naturally release for 10 to 15 minutes before releasing the pressure. hope this helps!
I've just made a pot roast with you helping me... delicious! Thank you! Sadly, I forgot to deglaze the pot after the sauteing and before the pressure cooking so I got the 'burn' sign but I sorted it out and all worked out very well...♥️
I've pressure cooked all my life. My mom taught me 40 years ago. Pressure cooked roast is my specialty. If you look at your first video, I noticed that you never touched the More button so you pressure cooked on medium heat instead of high. 70 minutes on high should have easily made your first roast tender. I really enjoyed your videos. Thanks for sharing.
Thanks for your comment, Bruce! I've learned so much since that first effort! So many helpful comments. My grandma used a pressure cooker a lot, but unfortunately, she is no longer around to offer advice. She was an amazing cook though and I learned so much from her.
Inspired by you and a few others I made a new pot roast. The beef was only a one pond piece that had been in my freezer for a long time. It was very lean, so I expected it to be tough, however I cooked it. I added red wine and red wine vinegar to the juice, onions and a few carrots, plus chicken stock cube and chicken gravy granules. I gave it 30 minutes, then on to slow cook for another ten hours. After cooking, I sliced it and put it back in for another ten minutes. on pressure. It was stunning. Thanks again for your films.
@@ElizabethOurPaleoFamily emboldened by that I got an old slab of braising steak and did similar with that. 30 minutes pressure then one hour slow cook. Perfection again. Your pressure cooker is better than mine, ut they are all great. Thanks again.
Hi Elizabeth, I have watched other people cook in the instant pot (I just got a 3 quart pot. They say that they put the chuck roast in for 60 mins. I havent done a roast yet, but I did make spaghetti and meatballs and it was delish. Trial by error right? :)
I noticed that everybody wants to cook this the fast way and expect great results. I would start this dish real early in the morning to saute the meet first, then add all of the ingredients. Then I would slow cook it (set it and forget it) for hours and hours on low heat. By the end of the day, the meat would be so tender it melts in your mouth. Even the veggies and the potatoes are tender.
I think it's the "instant" in the name of the pot. :) The method you describe is ideal, but the Instant Pot lets you get a similar result in a lot less time. Though I do think the low and slow method is better. Sometimes life just calls for fast.
Haven’t even unboxed my Insta Pot that arrived today, but I think I picked up - on another video - to use the wire rack at the bottom to keep the roast elevated for even distribution of steam/pressure. If so, maybe not doing so contributed to the toughness of the roast. Just a thought and do appreciate the cooking lesson. 👍☦️
A pressure cooking tip for pot roast. Cook your roast under pressure first, time dependent on size of roast and desired tenderness. For a three pound chuck roast, I like forty five minutes personally. Do a quick release, then add your veggies to pot. Replace lid and cook under pressure for ten minutes. Do a quick release at end of cook time. There you go, no more mushy veggies. Fork tender but still a bit of firmness. I guarantee you this method works every time 😉. Happy pressure cooking ! 😋 ( Note: This is a repost of a comment that I made on another channel where folks were having trouble "getting it right" )
USNVA11 Did u remove the meat and then do the veggies for 10 min or put veggies on top and cook the roast for an additional 10 min? So roast actually cooked the roast for 55 min?
I don't know what can go wrong with an Instant Pot but mine, after 6 years messed up everything. It undercooked everything. Hard boiled eggs 5-5-5 came out soft boiled. Runny yolk and impossible to peel. Chuck roast at 20-25 min per pound still came out tough (undercooked), and so on. I finally went on Amazon and bought a new one, same model (Duo). Everything cooks as intended. With the old one replaced gasket with new, cleaned valves, etc. No dice. Came to pressure but would not cook the food as intended. Worked fine first few years. The lid when locked, seemed to jiggle more than with the new one which fits more solid when locked.
I think Instant Pot recommends large cuts, like a roast, should be cut into smaller pieces, perhaps 4 to 6, depending on size roast, and don't worry about setting a piece or two on top of the others or on edge, so the steam will surround each piece and cook more evenly.
I had the same problem with my chuck roast. It was tough o the point of not being able to chew it. I have no intention of cooking it that way again. Slow cooker is my preferred method. Hope you are successful this time.
The reason the meat came out tough last time was because it was quick released. You need to let it slow release for about 15 minutes then quick release it until the pin goes down!
I noticed you put the meat in before the pot came to hot. According to most directions, the setting on the pot will tell you when to flip the meat for sauteing'. Also, you can adjust the pressure buttons from less, normal, and more to determine the tenderness of your meat. If you want it to fall apart, it needs to be set to more according to the directions that come with the pot.
Perhaps you have a different model than this one. Mine doesn't tell me when to flip the meat, but that's a great feature if your's has it. I don't believe adjusting the pressure level determines the tenderness of the meat though.
I like using the Baby Red potatoes. Put them in whole without peeling or cuting , just wash them well before cooking, the Fam loves them....hope you guys try them....
Just started this video, so I'm not sure how it comes out yet, BUT.....on your 1st attempt that failed, did you quick release the steam by any chance? If you let the pressure go down naturally for 10 min or so, your tough meat will fall off of the bone. I have seen several people with this exact results when being impatient, they used quick venting. If you do a slow natural release, then add veggies and re pressure for 5 min or so, you can do a quick release on that part and you'll be fine. I cook mine 15 to 20 min per pound of chuck roast. Your recipe sounds delicious.....I'm hoping you have success this cook!
Thanks for this comment, Edward. Letting the pressure release naturally seems to be the general consensus. I was using someone else's recipe that required a quick release to then add the vegetables. In my "third time's the charm" version, I follow my instincts, put it all in together and it comes out much better. I did use a different cut of meat, but also changed the technique and I think both were factors in the better results. Thanks again for the helpful comment!
@@ElizabethOurPaleoFamily I just finished my own pot roast, I did natural release for about 10 min, then let the rest out. Took out the roast to add the veggies......the roast was SOOOooo tender it about fell apart, and was delicious. Going to try your idea of some tomato in the recipe.
Hey Elizabeth, Thanks so much for the recipe, one question if you have a moment. How long to you feel comfortable keeping your bacon fat for reuse & do you just store in a mason jar refrigerated?
That's a great question. I do keep mine refrigerated and have never had it go rancid. It will smell if it is bad. We typically use it up within two months. If I have more than I can use in regular, every day cooking, I'll make party mix (Chex mix). My grandma's recipe used a mix of butter and bacon fat so that uses it up. And my husband and kids are happy because this is a big treat!
@@ElizabethOurPaleoFamily Thank you so much, I've never kept mine, well I kept it in a jar under the sink with all cooking oils so as not to clog my drain & throw the jars away when they're full. I didn't know it could be saved. It's a great tip, such an easy small step for so much flavor. (I did burn some caramel on Saturday, and again didn't want to put it down the drain, so decided to use the under the sink jar, my entire kitchen smelled like candy bacon, it was glorious, best kitchen mistake I've ever made.)
Just adding my 2 cents...I think the string may have compacted your meat so the pressure couldn't penetrate it like it would if the meat wasn't tied up.
Yes, parchment liners should work just fine. Some brands absorb moisture though so a piece of foil around the outside would be a little more insurance against leakage.
You can certainly use the trivet if you prefer. I haven't found that it makes any difference in the result - just can make it easier to pull out the meat.
I heard that if you don't let meat self release the meat will seize up and be tough. So I do it just because beef isn't cheap and so I'll go through the extra trouble and time it takes.
@Sandee Wichkoski You let the instant pot release the steam by itself - you do not push the button to vent - that's called quick release. Natural or self release means you do not push the button but let it sit for a few minutes (consult your manual) then push the button to vent - there should be little or no steam at that point. See some of the other notes.
I have never had any luck with a pressure cooker so I don't blame you for having a little trouble. But as far as over cooking meat in liquid I don't think you can, I cook with a crock pot on high and cook my roast for no less than 18 hours up to 24 hours and my meat is always tender. But I don't think I will be getting another pressure cooker anytime soon.
Mark, I'm glad you've found a way to make a roast you love. The pressure cooker is a wonderful tool, but like most new gadgets, you have to figure out what it does best. I hope my (now very old) video didn't dissuade you from giving pressure cooking another try. It's really great for so many things.
People forget that it is not just the cook time but as it is coming to pressure it is also cooking. So if it takes 15 minutes to come to pressure you need to add that time to the overall cook time. This is especially true for veggies. If a recipe calls for 2 minutes cook time, include the time it takes to come to pressure, say 10 minutes...You are actually cooking the veggies for 12 minutes. It makes more sense to our brain when we add all of the time.
Thank you so much fornægte wonderful explanation and demonstration. The first time I used the pot I also had a too hard roastbeef meat. Please keep on with your videos as I do learn a lot from you. Thank you. Jonathan
Maybe it's none of my business! but I cringe every time you bang your tools on the sealing surface of your inner pot. Yes, some habits are tough to break but this one will eventually ruin the perfect surface that is designed to mate with the silicone gasket for a pressure tight seal. Maybe wooden tools could save your pot from injury. .... I do like your videos by the way; You get out there and do your thing and you seem to have a lot of fun doing it, so good on you.
Thanks! It's called glucomannan. This was a new ingredient to me, but I use it a lot! If you want more info, here is an article from Dr. Mark Hyman that explains more about it: drhyman.com/blog/2010/06/28/the-super-fiber-that-controls-your-appetite-and-blood-sugar-2/
Try releasing the pressure meat on its own. I've heard that's the difference between tough and tender meat. Since it still cooks while the pressure releases, that's your extra time. On veggies, consider zero time and releasing on its own too. It's cooking while the pressure is building and releasing.
I think it’s being made much more complicated than it should be. I thought my Roast turned out great. It was all coked together. I did brown the meat first, the only think I will ever do different is put my vegetables in foil. To each his or her their own.
You're welcome! I have the 6 qt. Think about what you want to cook most and how many you are cooking for. And how much storage space you have. I use my IP for broth more than anything else and for that reason alone, I now wish I had the 8 qt.
@@ElizabethOurPaleoFamily Loved your video, I just got myself an instant pot but have no idea how to use it. Anyway regarding the liver spread, no particular brand mam. I dont live in the states so I dont know what brand is available there. But you can make your own by using fresh chicken liver, boil it with some salt and mash it when its cooked. We have a similar dish like your pot roast, we call it mechado. BTW, im from the Philippines.
Just a few tips.. My husbands mother is a great cook. She told me *NEVER* put salt on any roast till cooked. It releases all the blood and juice instantly! Take the roast out of fridge for at least an hour prior to using..
Let your meat come close to room temp before cooking. Don’t remove meat from heat until it’s done cooking. Putting veggies in with meat adds flavor. Your meat looked tough. Try chuck or rump roast next time. Try using corn starch or flour to your broth for sauce or gravy. Keep trying girl, you’ll perfect it.
i understand all meats should be NPR; QR sucks out all the juice and makes the meat tough ... might try NPR (i know you were in a hurry but maybe next time :) i really enjoy your videos
Thanks for your comment. It's always a balance between time available and getting it just right. Cooking is a lot of experimentation for sure! The only meat I've found that always comes out perfectly whether I quick release or not, is carnitas (pork butt).
I cooked my 40minutes,came out perfect and then I put it under the broiler. That was the worst mistake i ever made,it dry it out.Will skip that step next time.
Check out American Test Kitchen for baking soda ideas. Baking soda tenderizes and crisps or browns or adds toThe Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. ... Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction.Second, the Maillard reaction occurs more quickly in alkaline environments (basic environments where the pH is above 7). Adding baking soda, a mildABOUT A TEASPOON OF BAKING SODA RUBBED ON MEAT SIT FOR ABOUT 30 MINUTES OR LESS WILL HELP YOUR FOODS BROWN TASTE BETTER DEVELOP COMPLEX FLAVORS AND IN MY OPINION TENDERIZE. CHECK IT OUT
I have heard so much about the instant pot that I wanted to check videos about it first. I wonder why it is called an instant pot? So far every video I have seen, things take a long time to cook, or in your case, they don't turn out as expected. I think I will stick to my Ninja 4 in 1. I can sear and roast and slow cook and even bake all in one pot with the ninja. It was a good video though. It helped me decide not to get one so far. Have you used it more and had any better luck with it?
Thanks for watching and for your comment. I don't want to say that everyone should get one because we all cook differently and have different needs and priorities. However, I do really enjoy mine. What I like it for the most is making bone broth. It takes a two-three day process and boils it down to a couple of hours. The problem with the pot roast was the cut of meat, not the pot itself. I've since made it many times and had it turn out perfectly. But - the IP is not a magic wand. There is still work and time involved and it certainly won't be right for everyone. Stick with what you are comfortable with. And regarding the time, somethings are super fast, so if you want a time saver for slow cooked meals, it's a good investment.
I had problems with mine, Infact I went through 2. In some recipes you have to wait for it to come to temp to pressure cook and it makes it longer than the actually cooking. I invested in the XL pressure cooker and like it better. Honestly I still love my crockpot and now I m hooked on pan cooking on the cookie sheet. I also dont' like all the food that is cooked in the IP, plus its a learning experience and I wasted a lot of food. I only use it or some things.
@Pepper Derr watch Pressure Luck Cooking on TH-cam. The Instant Pot pressure cooker is excellent. The key is to throw out the manual and study cooks like Jeff. My pot roasts come out beautifully in an Instant Pot, every time. th-cam.com/video/EwYSkXYq-oI/w-d-xo.html
Steve, you can find the recipe here: ourpaleofamily.com/recipe/old-fashioned-pot-roast-in-the-instant-pot/ But you are welcome to watch it again as well. :)
A coworker of mine had been talking about these instant pots and how she wanted to get one. So I thought I would check some of these videos out. I don't get the point. Every video it seems to take almost as long as doing it in the oven... and then everyone ends up putting their dishes in the oven anyway. Not only that obviously everything is boiled and steamed. Roasting even vegetables brings out so much more flavour. I can't for the life of me understand why people are doling out $100-200 for these things. I just don't see the advantage at all.
The benefits definitely depend on how you want to use it. I agree that it's not great for everything. In fact, despite the popularity of this video, pot roast is one of my least favorite recipes for the IP! If you make bone broth regularly, which we do on the Paleo diet, it's amazing for that. So much faster and convenient. It takes a three day process and reduces it to 3-4 hours total, start to clean up! People that eat a lot of legumes also love it because it eliminates the soak time. So yes, great for somethings, not great for others. It's definitely not a "must have" for everyone as a lot of bloggers would have you believe.
If you've ever made pot roast in a pot on the stove top this is essentially the exact same process, only it takes about an hour or so instead of 3 or 4. Anything that is braised like a roast is essentially steamed or boiled depending on how much liquid you add or end up with. Plus, you can still dry roast your veggies if you like. Otherwise if you did it in the pot the "old fashioned" way (people have used pressure cookers WAY before the Instant Pot, so it's pretty old fashioned as well) you'd still need to brown the veggies in the oven if you want them browned. Probably the biggest advantage over old style pressure cookers is the automation and your stove is free to do other things if needed. Plus it helps to remember ANYTHING that can be seared, sauteed, braised, boiled, or steamed can be cooked in a pot/dutch oven/pressure cooker/anything with or without a lid and be done faster. Plus I believe they can even be used as a slow cooker too if you leave the top on vent so pressure doesn't build. The 9 function duo plus even has the ability to sterilize and can be used for canning. Not too terrible for $100-ish if you can actually use all the functions. If you only use one or two, maybe not so much. Full disclosure, I just got a Duo Plus as a Christmas present so I've been researching the thing to figure out what it does and how to use it. I already own and have used normal pressure cookers, so I understand how it works (now that I see it is just a fancy pressure cooker, lol), the reasoning behind it, and the appeal. As for the actual practicality and effectiveness I will find out after making some stuff in it.
DefMunkyYT oh haha I guess "Pot" Roast must have come from doing it in a pot at some point. Duh! That makes total sense. My mom always made it by browning the roast on the stove then putting the roast in a dutch oven with the veggies and a little liquid at the bottom (which would be the base for her gravy) and cooking it in the oven for tops 2hrs. I always thought it was called a pot roast because it was cooked in a pot in the oven not on the stove top.
You can use the same process in the pressure cooker that your mom used in her stove but the roast would be done in about 40 minutes instead of two hours. The time is going to depend on the weight of the roast. The biggest disadvantage to pressure cooking is you can't really check the food while it is cooking like you can a dutch oven. You just have to let it go and if it isn't done when the times up you have to go a little more.
T H I have the Power Pressure XL-- same basic pressure cooker type function as InstaPot. I've cooked a fully frozen chuck roast in it in 45 minutes. I put my potatoes and carrots in a tinfoil pan and cook meat and all at the same time. Standing on my feet preparing a complete meal has become a challenge due to health issues. The Power Pressure Cooker is a life saver for me and my family because of the much reduced time savings.
Thanks for calling me out on that, Linda! I used to compost all the time, but it got to be so much, I just got lazy about it. I do sometimes keep a separate trash bag and carry that out to the compost. I will try to do better. :) But honestly, life is so busy and now that I'm back in school, somethings are slipping.
BBQ pro tip" Salt your meat at least an hour before cooking, preferably overnight. The salt will be more deeply absorbed into the meat and more moisture will be retained.
45 minutes, pressure cook high, natural release, pot roast, done. - Gordon Ramsey 2025 Cover the meat completely with broth. Mine comes out so tender I can't even get it with tongs, and I need to get it with a spoon.
Your first roast had little to no marble in the grain of the meat. At best it was going to be dry, at worst it would have been tough. Get a roast that has those tiny white threads of fat through the muscle, and it will be tender and juicy every time. 😊
My God Read a book. Every Grandma in history can make killer pot roast . Brown everything at the start! Then Slow Cook it! U can't speed everything up. If U used a microwave U would get about the same thing
I'm not one to give out my Recipes, but this one is the BEST of all. Put a Pork loin butt roast, I use 4 lb. or so, put in my Instant pot, pour about 3 cups of HEAD COUNTRY BBQUE SAUCE, 2 CUPS, OR SO OF DR. PEPPER AND 1 BEEF BOULION CUBE, PUT LID ON POT, HIGH PRESSURE, PUSH PRESSURE COOK FOR 55 MIN. LET NATURAL RELEASE, WAIT ABOUT 10 MIN. BEFORE YOU TAKE LID OFF, LET SET 10 MIN. OUT OF POT, PUT IT IN A BOWL WITH KINDA DEEP SIDES USE HAND MIXER ON SLOW TO CHOP UP. USE BBQUE SAUCE AS DESIRED....... PUT SOME ON A FRESH HAMBUGER BUN...... BEST " I" EVER ATE IN MY ENTIRE LIFE , TO TOP IT OFF, MY GRANDDAUGHTER MADE IT, AND GAVE ME NEW POT AND ALL FOR MY 75TH B.D.! OH, MOST OF ALL, I DID NOT KNOW SHE COULD BOIL WATER!😍 SHE'S A FAIRLY NEW BRIDE, GUESS SHE WAS WATCHING ME, AFTER ALL😍😇😇😇😇😍😍😍 SHE IS 25! HOPE U ALL ENJOY HER RECIPE, AND MY STORY, SHE IS ALL I HAVE LEFT. MY PRECIOUS.😍😇
@@patriciarhea5632 Thank You! I knew an old man in Dallas that used to marinate ribs in 7up and oranges. Said the soda tenderize the meat. U could shake the meat off the bone..
If you mean the veggies...they take much less time to cook, therefore they can be added near the end (10-15 minutes cooking time left to go). This will keep them tender, yet with good "bite" (i.e. Not mushy.) Happy cooking!
You are honest that is what Ilike it saves me time and saves my meal Thank You
Glad you appreciated the honesty! That's my goal!
i think the reason for it being tough is because you are doing a quick release. that lets all the moisture out. next time let it naturally release for 10 to 15 minutes before releasing the pressure. hope this helps!
How great that you give a second version saying the first wasn't good enough. Awesome! Thanks.
I've just made a pot roast with you helping me... delicious! Thank you! Sadly, I forgot to deglaze the pot after the sauteing and before the pressure cooking so I got the 'burn' sign but I sorted it out and all worked out very well...♥️
I've pressure cooked all my life. My mom taught me 40 years ago. Pressure cooked roast is my specialty. If you look at your first video, I noticed that you never touched the More button so you pressure cooked on medium heat instead of high. 70 minutes on high should have easily made your first roast tender. I really enjoyed your videos. Thanks for sharing.
Thanks for your comment, Bruce! I've learned so much since that first effort! So many helpful comments. My grandma used a pressure cooker a lot, but unfortunately, she is no longer around to offer advice. She was an amazing cook though and I learned so much from her.
Bruce , I bet you are Correct. "More" so it is working on High Pressure.
Inspired by you and a few others I made a new pot roast. The beef was only a one pond piece that had been in my freezer for a long time. It was very lean, so I expected it to be tough, however I cooked it. I added red wine and red wine vinegar to the juice, onions and a few carrots, plus chicken stock cube and chicken gravy granules. I gave it 30 minutes, then on to slow cook for another ten hours. After cooking, I sliced it and put it back in for another ten minutes. on pressure. It was stunning. Thanks again for your films.
Sounds really delicious! I'm glad you had great success!
@@ElizabethOurPaleoFamily emboldened by that I got an old slab of braising steak and did similar with that. 30 minutes pressure then one hour slow cook. Perfection again. Your pressure cooker is better than mine, ut they are all great. Thanks again.
The slow release adds a longer pressure time so much more tender. Adds about 20 min or less...☺️
Thanks!
Thank you, Elizabeth!
Hi Elizabeth, I have watched other people cook in the instant pot (I just got a 3 quart pot. They say that they put the chuck roast in for 60 mins. I havent done a roast yet, but I did make spaghetti and meatballs and it was delish. Trial by error right? :)
Right! I’ve had the same issue.
You are so kind and gentle...even to the people leaving rude comments to you. I want to punch them in the face on your behalf! 😆
I noticed that everybody wants to cook this the fast way and expect great results. I would start this dish real early in the morning to saute the meet first, then add all of the ingredients. Then I would slow cook it (set it and forget it) for hours and hours on low heat. By the end of the day, the meat would be so tender it melts in your mouth. Even the veggies and the potatoes are tender.
I think it's the "instant" in the name of the pot. :) The method you describe is ideal, but the Instant Pot lets you get a similar result in a lot less time. Though I do think the low and slow method is better. Sometimes life just calls for fast.
Haven’t even unboxed my Insta Pot that arrived today, but I think I picked up - on another video - to use the wire rack at the bottom to keep the roast elevated for even distribution of steam/pressure. If so, maybe not doing so contributed to the toughness of the roast. Just a thought and do appreciate the cooking lesson. 👍☦️
Great thought, thanks! I don't use that rack much because it's a pain to clean, but it's worth a try! I hope you love your pot!
A pressure cooking tip for pot roast. Cook your roast under pressure first, time dependent on size of roast and desired tenderness. For a three pound chuck roast, I like forty five minutes personally. Do a quick release, then add your veggies to pot. Replace lid and cook under pressure for ten minutes. Do a quick release at end of cook time. There you go, no more mushy veggies. Fork tender but still a bit of firmness. I guarantee you this method works every time 😉. Happy pressure cooking ! 😋 ( Note: This is a repost of a comment that I made on another channel where folks were having trouble "getting it right" )
USNVA11 Did u remove the meat and then do the veggies for 10 min or put veggies on top and cook the roast for an additional 10 min? So roast actually cooked the roast for 55 min?
I don't know what can go wrong with an Instant Pot but mine, after 6 years messed up everything. It undercooked everything. Hard boiled eggs 5-5-5 came out soft boiled. Runny yolk and impossible to peel. Chuck roast at 20-25 min per pound still came out tough (undercooked), and so on. I finally went on Amazon and bought a new one, same model (Duo). Everything cooks as intended. With the old one replaced gasket with new, cleaned valves, etc. No dice. Came to pressure but would not cook the food as intended. Worked fine first few years. The lid when locked, seemed to jiggle more than with the new one which fits more solid when locked.
I think Instant Pot recommends large cuts, like a roast, should be cut into smaller pieces, perhaps 4 to 6, depending on size roast, and don't worry about setting a piece or two on top of the others or on edge, so the steam will surround each piece and cook more evenly.
Thank you, Pam.
That’s a lot of work. Looks good.
You're beautiful and a great cook and teacher!
Well, thanks!
I had the same problem with my chuck roast. It was tough o the point of not being able to chew it. I have no intention of cooking it that way again. Slow cooker is my preferred method.
Hope you are successful this time.
Thanks, Brenda. Glad you found a method you like!
Can I please get the recipe with out going back n checking on it
The reason the meat came out tough last time was because it was quick released. You need to let it slow release for about 15 minutes then quick release it until the pin goes down!
This does seem to make SOME difference, but is not a cure all.
I think you have a good idea in broiling the potatoes in oven for few minutes.
I noticed you put the meat in before the pot came to hot. According to most directions, the setting on the pot will tell you when to flip the meat for sauteing'. Also, you can adjust the pressure buttons from less, normal, and more to determine the tenderness of your meat. If you want it to fall apart, it needs to be set to more according to the directions that come with the pot.
Perhaps you have a different model than this one. Mine doesn't tell me when to flip the meat, but that's a great feature if your's has it. I don't believe adjusting the pressure level determines the tenderness of the meat though.
Love your videos god bless
Thank you, Priti! I'm so glad you're enjoying my videos.
If you get the chance please try the XL pressure cooker that's what I have so cookin times may be different
Could you please tell me what kind of potatoes you used for your meal? Thanks for giving this recipe another try :)
Organic yukon golds. They hold up well in this application.
Elizabeth OurPaleoFamily thank you!!!!
I like using the Baby Red potatoes. Put them in whole without peeling or cuting , just wash them well before cooking, the Fam loves them....hope you guys try them....
Just started this video, so I'm not sure how it comes out yet, BUT.....on your 1st attempt that failed, did you quick release the steam by any chance? If you let the pressure go down naturally for 10 min or so, your tough meat will fall off of the bone. I have seen several people with this exact results when being impatient, they used quick venting. If you do a slow natural release, then add veggies and re pressure for 5 min or so, you can do a quick release on that part and you'll be fine. I cook mine 15 to 20 min per pound of chuck roast. Your recipe sounds delicious.....I'm hoping you have success this cook!
Thanks for this comment, Edward. Letting the pressure release naturally seems to be the general consensus. I was using someone else's recipe that required a quick release to then add the vegetables. In my "third time's the charm" version, I follow my instincts, put it all in together and it comes out much better. I did use a different cut of meat, but also changed the technique and I think both were factors in the better results. Thanks again for the helpful comment!
@@ElizabethOurPaleoFamily I just finished my own pot roast, I did natural release for about 10 min, then let the rest out. Took out the roast to add the veggies......the roast was SOOOooo tender it about fell apart, and was delicious. Going to try your idea of some tomato in the recipe.
Hey Elizabeth, Thanks so much for the recipe, one question if you have a moment. How long to you feel comfortable keeping your bacon fat for reuse & do you just store in a mason jar refrigerated?
That's a great question. I do keep mine refrigerated and have never had it go rancid. It will smell if it is bad. We typically use it up within two months. If I have more than I can use in regular, every day cooking, I'll make party mix (Chex mix). My grandma's recipe used a mix of butter and bacon fat so that uses it up. And my husband and kids are happy because this is a big treat!
@@ElizabethOurPaleoFamily Thank you so much, I've never kept mine, well I kept it in a jar under the sink with all cooking oils so as not to clog my drain & throw the jars away when they're full. I didn't know it could be saved. It's a great tip, such an easy small step for so much flavor. (I did burn some caramel on Saturday, and again didn't want to put it down the drain, so decided to use the under the sink jar, my entire kitchen smelled like candy bacon, it was glorious, best kitchen mistake I've ever made.)
Just adding my 2 cents...I think the string may have compacted your meat so the pressure couldn't penetrate it like it would if the meat wasn't tied up.
Never used a pressure cooker before ,scared me to death . Your first video gave me the courage to use mine .Thank you
I'm glad you found the courage to use your pressure cooker. :) Let me know if you have questions!
@@ElizabethOurPaleoFamily I do have a question The Spring form pans could you use a parchment paper liner to seal the bottom for eggs ,cake batter ?
Yes, parchment liners should work just fine. Some brands absorb moisture though so a piece of foil around the outside would be a little more insurance against leakage.
I heard best to put the Trivitt in the pot, place the roast on that so it's above the juice, then pressure cook for 60 minutes...
You can certainly use the trivet if you prefer. I haven't found that it makes any difference in the result - just can make it easier to pull out the meat.
I think it would be more tender if you let release pressure it self cause that is part of the cook time I think... that's how I do it
I heard that if you don't let meat self release the meat will seize up and be tough. So I do it just because beef isn't cheap and so I'll go through the extra trouble and time it takes.
@Sandee Wichkoski You let the instant pot release the steam by itself - you do not push the button to vent - that's called quick release. Natural or self release means you do not push the button but let it sit for a few minutes (consult your manual) then push the button to vent - there should be little or no steam at that point. See some of the other notes.
@@mgriffing100 I always do slow release and then leave on slow cook for an hour or two at least.
I have never had any luck with a pressure cooker so I don't blame you for having a little trouble. But as far as over cooking meat in liquid I don't think you can, I cook with a crock pot on high and cook my roast for no less than 18 hours up to 24 hours and my meat is always tender. But I don't think I will be getting another pressure cooker anytime soon.
Mark, I'm glad you've found a way to make a roast you love. The pressure cooker is a wonderful tool, but like most new gadgets, you have to figure out what it does best. I hope my (now very old) video didn't dissuade you from giving pressure cooking another try. It's really great for so many things.
People forget that it is not just the cook time but as it is coming to pressure it is also cooking. So if it takes 15 minutes to come to pressure you need to add that time to the overall cook time.
This is especially true for veggies. If a recipe calls for 2 minutes cook time, include the time it takes to come to pressure, say 10 minutes...You are actually cooking the veggies for 12 minutes. It makes more sense to our brain when we add all of the time.
Thank you!
Thank you so much fornægte wonderful explanation and demonstration. The first time I used the pot I also had a too hard roastbeef meat. Please keep on with your videos as I do learn a lot from you. Thank you. Jonathan
Thanks! I'm glad you found the video helpful.
I've always cooked the meat for an hour and then added more minutes till it's tender then cooked the vegs for 5 minutes.
They need to come up with a two sided grinder for pepper and salt.
That would be awesome!
Maybe it's none of my business! but I cringe every time you bang your tools on the sealing surface of your inner pot. Yes, some habits are tough to break but this one will eventually ruin the perfect surface that is designed to mate with the silicone gasket for a pressure tight seal. Maybe wooden tools could save your pot from injury. .... I do like your videos by the way; You get out there and do your thing and you seem to have a lot of fun doing it, so good on you.
This lady didn’t click her tongs to make sure they work before using them. She’s not human and I question our existence now.
Like you video's. What was the name of that thickening agent? Gluco???
Thanks! It's called glucomannan. This was a new ingredient to me, but I use it a lot! If you want more info, here is an article from Dr. Mark Hyman that explains more about it: drhyman.com/blog/2010/06/28/the-super-fiber-that-controls-your-appetite-and-blood-sugar-2/
Thank you so much! I'm going to search it and see where I can buy it! Your video's are great! Keep going :)
glucomannan
Try releasing the pressure meat on its own. I've heard that's the difference between tough and tender meat. Since it still cooks while the pressure releases, that's your extra time. On veggies, consider zero time and releasing on its own too. It's cooking while the pressure is building and releasing.
This has been the most common suggestion by far and it's definitely how I've done it since. Thanks for commenting!
No greens????
Do you put greens in with your pot roast and root vegetables? I usually just serve something green on the side.
I think it’s being made much more complicated than it should be. I thought my Roast turned out great. It was all coked together. I did brown the meat first, the only think I will ever do different is put my vegetables in foil. To each his or her their own.
Hi thank you for the video,I want to buy one IP but can’t make up my mind if I should get the 6 or the 8 q
Which one are you using ? Thanks again
You're welcome! I have the 6 qt. Think about what you want to cook most and how many you are cooking for. And how much storage space you have. I use my IP for broth more than anything else and for that reason alone, I now wish I had the 8 qt.
60 is a better timer,for tender
nice
Recommendations. DON'T use QUICK RELEASE on pressure. Allow to release inslow control release or the meat will "SEIZE UP" and toughen.
May i suggest instead of using fiber supplement for thickening agent, you use a can of liver spread instead. Taste even better
Sounds intriguing. Is there a brand you recommend?
@@ElizabethOurPaleoFamily Loved your video, I just got myself an instant pot but have no idea how to use it. Anyway regarding the liver spread, no particular brand mam. I dont live in the states so I dont know what brand is available there. But you can make your own by using fresh chicken liver, boil it with some salt and mash it when its cooked. We have a similar dish like your pot roast, we call it mechado. BTW, im from the Philippines.
Just a few tips.. My husbands mother is a great cook. She told me *NEVER* put salt on any roast till cooked. It releases all the blood and juice instantly! Take the roast out of fridge for at least an hour prior to using..
Let your meat come close to room temp before cooking. Don’t remove meat from heat until it’s done cooking. Putting veggies in with meat adds flavor. Your meat looked tough. Try chuck or rump roast next time. Try using corn starch or flour to your broth for sauce or gravy. Keep trying girl, you’ll perfect it.
i understand all meats should be NPR; QR sucks out all the juice and makes the meat tough ... might try NPR (i know you were in a hurry but maybe next time :) i really enjoy your videos
Thanks for your comment. It's always a balance between time available and getting it just right. Cooking is a lot of experimentation for sure! The only meat I've found that always comes out perfectly whether I quick release or not, is carnitas (pork butt).
kathy krug What is NPR? Please
I cooked my 40minutes,came out perfect and then I put it under the broiler. That was the worst mistake i ever made,it dry it out.Will skip that step next time.
Check out American Test Kitchen for baking soda ideas. Baking soda tenderizes and crisps or browns or adds toThe Maillard reaction is a chemical reaction
between an amino acid and a reducing sugar, usually requiring the
addition of heat. Like caramelization, it is a form of non-enzymatic
browning. ... Each type of food has a very distinctive set of flavor
compounds that are formed during the Maillard reaction.Second, the Maillard reaction occurs more quickly in alkaline environments (basic environments where the pH is above 7). Adding baking soda, a mildABOUT A TEASPOON OF BAKING SODA RUBBED ON MEAT SIT FOR ABOUT 30 MINUTES OR LESS WILL HELP YOUR FOODS BROWN TASTE BETTER DEVELOP COMPLEX FLAVORS AND IN MY OPINION TENDERIZE. CHECK IT OUT
I have heard so much about the instant pot that I wanted to check videos about it first. I wonder why it is called an instant pot? So far every video I have seen, things take a long time to cook, or in your case, they don't turn out as expected. I think I will stick to my Ninja 4 in 1. I can sear and roast and slow cook and even bake all in one pot with the ninja. It was a good video though. It helped me decide not to get one so far. Have you used it more and had any better luck with it?
Thanks for watching and for your comment. I don't want to say that everyone should get one because we all cook differently and have different needs and priorities. However, I do really enjoy mine. What I like it for the most is making bone broth. It takes a two-three day process and boils it down to a couple of hours. The problem with the pot roast was the cut of meat, not the pot itself. I've since made it many times and had it turn out perfectly. But - the IP is not a magic wand. There is still work and time involved and it certainly won't be right for everyone. Stick with what you are comfortable with. And regarding the time, somethings are super fast, so if you want a time saver for slow cooked meals, it's a good investment.
I had problems with mine, Infact I went through 2. In some recipes you have to wait for it to come to temp to pressure cook and it makes it longer than the actually cooking. I invested in the XL pressure cooker and like it better. Honestly I still love my crockpot and now I m hooked on pan cooking on the cookie sheet. I also dont' like all the food that is cooked in the IP, plus its a learning experience and I wasted a lot of food. I only use it or some things.
@Pepper Derr watch Pressure Luck Cooking on TH-cam. The Instant Pot pressure cooker is excellent. The key is to throw out the manual and study cooks like Jeff. My pot roasts come out beautifully in an Instant Pot, every time. th-cam.com/video/EwYSkXYq-oI/w-d-xo.html
Quick Release - Tightens meat due to the moisture being pushed out of the cooker. ---Try normal release for 15 minutes then quick release.
Thanks!
The best garlic press can be bought at IKEA.
Thanks for the tip!
Do slow release it will help meat be more tender
I have one in my closet for 3yrs....never used it😟
What's holding you back? Is there any way I can help?
I don't have room for it in my kitchen😟
@@salenamatthews5711 Just put it back in the closet when you're done. That's what I do.
Just buy plain chuck roast. Fat and all. It will be more tender than the cuts you have tried.
Make sure Instant pot is set to high pressure
Yes, good tip.
I thought there would be a list and measure of ingredients... I will watch again with pen and paper.
Steve, you can find the recipe here: ourpaleofamily.com/recipe/old-fashioned-pot-roast-in-the-instant-pot/ But you are welcome to watch it again as well. :)
A coworker of mine had been talking about these instant pots and how she wanted to get one. So I thought I would check some of these videos out. I don't get the point. Every video it seems to take almost as long as doing it in the oven... and then everyone ends up putting their dishes in the oven anyway. Not only that obviously everything is boiled and steamed. Roasting even vegetables brings out so much more flavour. I can't for the life of me understand why people are doling out $100-200 for these things. I just don't see the advantage at all.
The benefits definitely depend on how you want to use it. I agree that it's not great for everything. In fact, despite the popularity of this video, pot roast is one of my least favorite recipes for the IP! If you make bone broth regularly, which we do on the Paleo diet, it's amazing for that. So much faster and convenient. It takes a three day process and reduces it to 3-4 hours total, start to clean up! People that eat a lot of legumes also love it because it eliminates the soak time. So yes, great for somethings, not great for others. It's definitely not a "must have" for everyone as a lot of bloggers would have you believe.
If you've ever made pot roast in a pot on the stove top this is essentially the exact same process, only it takes about an hour or so instead of 3 or 4. Anything that is braised like a roast is essentially steamed or boiled depending on how much liquid you add or end up with. Plus, you can still dry roast your veggies if you like. Otherwise if you did it in the pot the "old fashioned" way (people have used pressure cookers WAY before the Instant Pot, so it's pretty old fashioned as well) you'd still need to brown the veggies in the oven if you want them browned. Probably the biggest advantage over old style pressure cookers is the automation and your stove is free to do other things if needed. Plus it helps to remember ANYTHING that can be seared, sauteed, braised, boiled, or steamed can be cooked in a pot/dutch oven/pressure cooker/anything with or without a lid and be done faster. Plus I believe they can even be used as a slow cooker too if you leave the top on vent so pressure doesn't build. The 9 function duo plus even has the ability to sterilize and can be used for canning. Not too terrible for $100-ish if you can actually use all the functions. If you only use one or two, maybe not so much.
Full disclosure, I just got a Duo Plus as a Christmas present so I've been researching the thing to figure out what it does and how to use it. I already own and have used normal pressure cookers, so I understand how it works (now that I see it is just a fancy pressure cooker, lol), the reasoning behind it, and the appeal. As for the actual practicality and effectiveness I will find out after making some stuff in it.
DefMunkyYT oh haha I guess "Pot" Roast must have come from doing it in a pot at some point. Duh! That makes total sense. My mom always made it by browning the roast on the stove then putting the roast in a dutch oven with the veggies and a little liquid at the bottom (which would be the base for her gravy) and cooking it in the oven for tops 2hrs. I always thought it was called a pot roast because it was cooked in a pot in the oven not on the stove top.
You can use the same process in the pressure cooker that your mom used in her stove but the roast would be done in about 40 minutes instead of two hours. The time is going to depend on the weight of the roast. The biggest disadvantage to pressure cooking is you can't really check the food while it is cooking like you can a dutch oven. You just have to let it go and if it isn't done when the times up you have to go a little more.
T H I have the Power Pressure XL-- same basic pressure cooker type function as InstaPot. I've cooked a fully frozen chuck roast in it in 45 minutes. I put my potatoes and carrots in a tinfoil pan and cook meat and all at the same time. Standing on my feet preparing a complete meal has become a challenge due to health issues. The Power Pressure Cooker is a life saver for me and my family because of the much reduced time savings.
It sounds like you do not compost Elizabeth and that all those onion skins are going into the garbage. That surprises me.
Thanks for calling me out on that, Linda! I used to compost all the time, but it got to be so much, I just got lazy about it. I do sometimes keep a separate trash bag and carry that out to the compost. I will try to do better. :) But honestly, life is so busy and now that I'm back in school, somethings are slipping.
That first roast came from an olympic weightlifter cow. Tough. You cooked it plenty. I was miffed as well when it came out tuff.
Thank you for the sympathy. :)
BBQ pro tip" Salt your meat at least an hour before cooking, preferably overnight. The salt will be more deeply absorbed into the meat and more moisture will be retained.
Thanks! I'll try that next time.
When you cook meat you can't heat it then let it cool and heat it again. Because the meat hardens in that way.
20 min per pound
Thanks!
45 minutes, pressure cook high, natural release, pot roast, done. - Gordon Ramsey 2025
Cover the meat completely with broth. Mine comes out so tender I can't even get it with tongs, and I need to get it with a spoon.
Chicken or Vegetable broth works very well as the gravy (sauce?) doesn't taste overly 'meaty'. Happy pressure cooking!
Don't salt the meat beforehand. It dries the meat out.
I have never seen a pot roast in my whole life that looks that tough no matter the cut of meat. You can’t taste tender by the way.
Your first roast had little to no marble in the grain of the meat. At best it was going to be dry, at worst it would have been tough. Get a roast that has those tiny white threads of fat through the muscle, and it will be tender and juicy every time. 😊
besure to cut against the grain of meat.
Great tip!
My God Read a book. Every Grandma in history can make killer pot roast . Brown everything at the start! Then Slow Cook it! U can't speed everything up. If U used a microwave U would get about the same thing
I'm not one to give out my Recipes, but this one is the BEST of all. Put a Pork loin butt roast, I use 4 lb. or so, put in my Instant pot, pour about 3 cups of HEAD COUNTRY BBQUE SAUCE, 2 CUPS, OR SO OF DR. PEPPER AND 1 BEEF BOULION CUBE, PUT LID ON POT, HIGH PRESSURE, PUSH PRESSURE COOK FOR 55 MIN. LET NATURAL RELEASE, WAIT ABOUT 10 MIN. BEFORE YOU TAKE LID OFF, LET SET 10 MIN. OUT OF POT, PUT IT IN A BOWL WITH KINDA DEEP SIDES USE HAND MIXER ON SLOW TO CHOP UP. USE BBQUE SAUCE AS DESIRED....... PUT SOME ON A FRESH HAMBUGER BUN...... BEST " I" EVER ATE IN MY ENTIRE LIFE , TO TOP IT OFF, MY GRANDDAUGHTER MADE IT, AND GAVE ME NEW POT AND ALL FOR MY 75TH B.D.! OH, MOST OF ALL, I DID NOT KNOW SHE COULD BOIL WATER!😍 SHE'S A FAIRLY NEW BRIDE, GUESS SHE WAS WATCHING ME, AFTER ALL😍😇😇😇😇😍😍😍 SHE IS 25! HOPE U ALL ENJOY HER RECIPE, AND MY STORY, SHE IS ALL I HAVE LEFT. MY PRECIOUS.😍😇
C
@@patriciarhea5632 Thank You! I knew an old man in Dallas that used to marinate ribs in 7up and oranges. Said the soda tenderize the meat. U could shake the meat off the bone..
Granny never made one that tasted this good. This pot is amazing.
Meat does not get tender then tougher, only calamari!
Why don't you cook the rest of ours with the meat that's what everybody else does why have two different cooking times
If you mean the veggies...they take much less time to cook, therefore they can be added near the end (10-15 minutes cooking time left to go). This will keep them tender, yet with good "bite" (i.e. Not mushy.) Happy cooking!
Broiler = grill in U.K.
Thanks!
For your health and safety, Please do not touch the raw meat and anything else without washing your hands!
Thanks for your comment. I wash my hands all the time, but we edit that out because most people don't find it very riveting to watch.
🙄
It needed an hour
yep!
stop tapping implements on the edge of your SS insert.
This is an old video and I've been breaking myself of that habit. :)
Wash your hands after handling the raw meat!
I wash my hands all the time. We edit that out.
You're awesome 👩🍳
No that did not look good. Sorry. Try again. Maybe flour your meat before you brown it and it will thicken the sauce.
Your parents did a great job at teaching you how to be polite to others. 🙄
And fyi thick brown gravy goes on mashed potatoes not pot roast and potatoes.
maybe the meat came out tough bc the steer (on your first video), did not have it's gonads removed or it was killed in an inhumane way 😣
It's under cooked......FAIL!!!!...