Thank you so much for being my favorite muse for cooking! I have an Instant pot that was gifted to me, but I've never used it. NOW, I will endeavor to give it a try and use this very same recipe for roast. Thank you for the video, recipe and instructions. You are the best! 😋💖🙏
What a wonderful roast. I defiantly will try your recipe.❤👍 I use the Instant pot also to make homemade dog food. The recipe for the dog food I found on TH-cam.🐶
I must say you"re a very nice looking Guy! Anyway, thanks for this very entertaining pot roast video . But I"m just cooking for 2, so, I only cut up about 1 1/4 lbs. of chuck roast into trimmed large 4 " cubes, sprinkle with salt and pepper and brown both sides on saute mode in a little olive oil, then add 1 1/2 cups of beef broth, onion, garlic, and worcestershire sauce, and cook on high for 20 mins. ( natural release ) ! THEN, I pressure cook my veggies ( carrots,cauliflower,celery,bell pepper, mushrooms ) in a steamer basket for 3 mins, just leave the meat in the bottom ! Absolutely delicious ! But I"m sure this recipe is also VERY good !
Thanks for the tip on using a natural pressure release on meat. I tried your recipe and it turned out wonderful. Absolutely the most tender pot roast I have ever cooked.
i am drooling. i messed up. i set it wrong. im glad i can start it again, somehow 40mins fo 5lbs didnt seem right and i was worried about the liquid. so glad i found your recipe for this.
Too bad we don't have Smell A Vision. Looking good.You help me alot watching your videos.On how to properly use my Instant Pot.And has helped me by teaching me I can cook more than one thing.Thank you Sir. I was able to cook potatoes on the bottom also a small meatloaf wrapped in foil.My oven had went out.So I had a instant pot but was a little afraid I'd mess it up.Thank You oh thank you.I have even made Chicken and Dumplings in it. Great Job!!!.
Happy New Year! So glad to see you finally jumped on the electric pressure cooker bandwagon... I've had my Instant Pot for 5+ years and love it. I adapted your delicious Roasted Butternut Squash soup recipe for the Instant Pot. Maybe not quite the depth of flavor, but certainly wonderful results. Your roast looks fabulous. I can almost smell it. I'll be looking for more recipes from you utilizing this wonderful tool. Rice and eggs take the same amount of time - but remember it's all hands off. A plus which allows me to do things other than pot watch. It's also worth it to mention that when cooking for a second time, as with the veggies, it will take much less time for the pot to come back to pressure since the liquid and pot are already hot.
you are amazing with all your steps to make this dish, do you have your own cookbook? Is there a printed page for this recipe.? you are so calm doing this video.
Hi Vivian - Printable recipe is on my website here: www.agardenforthehouse.com/chuck-roast-in-the-instant-pot/ (I do have a cookbook, but it does not include this particular recipe.) So glad you enjoyed the video!
Hello Barbi520 Great question! I was wondering the same thing, but then Kevin stated, in the video, that he release the steam too early and all the moisture escaped, therefore leaving his roast tough and dry. The juices were not able to redistribute back into the meat. 😊
Thats about the best ive seen someone cook a roast in all the videos. most people cook it so quick it comes out with a steak consistency, pot roast should be breaking apart like shredded beef, not be like a steak, if i wanted steak i would eat a steak.
When any Instant Pot recipe contains "turn on the saute' mode" for searing, I skip it. I grab my trusty frying pan and do the sear there. Much better sear and quicker. Then proceed with the I.P. recipe. I can live with the extra pan clean up.
Thanks for your recipe attempt. You did not seem too sure about some of your instructions - as there were many contradictions. I'm hesitant to try this recipe until I check out other instructions. Thank you.
I was taught after you seasoned your meat (roast) turn lightly flour meat then sear the beef with garlic and onion in oil..I prefer Olive Oil.But will use what I have. I personally think some of the best Cooks are Men.
I've thought about getting an instant pot,but I was always afraid of the one my Mother used...what do you think? Are they still intimidating like the old ones used to be? Lol I'm wimpy
William-Sonoma has Instant Pot classes where you can ask questions and watch food being made. I lost my fear of using my IP that was sitting unused for 6 months. It cost $30 but it was a great investment. If you have a W-S store near you, check it out.
Get one, they are totally different than the old pressure bombs. lol I was afraid also when I was younger. My sister opened it to early once when we were kids...we were still finding potatoes from it when we moved 6 years later.
I haven’t used my instant pot in a very long time-I am sure I will need to totally reeducate myself to its proper operation. I don’t have a lot of counter space in my kitchen and I don’t have an island either; so, my instant pot is stored away out of sight and out of mind all of the time. I have been cooking for so many years that it’s really easier for me to just cook from scratch the old fashioned way. I just don’t see anything quick or easy about the instant pot-it is really of no benefit to me!!! If I had it to do over again, I would not have purchased this appliance and I have two-a large one and a small one.
Looks good, but how about if you learn to operate your Instant Pot before you demonstrate it...suggest you use the trivet and other "tools" to help you cook better....you might even consider placing you vegetables (potatoes and carrots and onions) in separate little alumnium packages on top of the beef.....they won't get over cooked that way.....or begin the veggies about half-way through the cooking of the beef. The dry red wine addition is a great tip....you will get "on to it."
Joyce Halvorsen I like your instructions for myself. But as a newbie to electric pressure cooking, I am fine with the awkward, learning, demonstration.
Thank you so much for being my favorite muse for cooking! I have an Instant pot that was gifted to me, but I've never used it. NOW, I will endeavor to give it a try and use this very same recipe for roast. Thank you for the video, recipe and instructions. You are the best! 😋💖🙏
That looks wonderful! We will be having pot roast for new years dinner. Thank you for all the tips!
Lol! 24 hours later I’m older & wiser! So funny Kevin.
I have already used up my first Insta pot. Got a up to-date one for Christmas. Have always used pressure cookers, love my IP.
What a wonderful roast. I defiantly will try your recipe.❤👍 I use the Instant pot also to make homemade dog food. The recipe for the dog food I found on TH-cam.🐶
Looks amazing!
The absolutely best tip you gave was letting the steam come out naturally! Don't rush things!
Awesome looking meal. Thank you for sharing it. God Bless.
I always got the job of grinding the horseradish when I was little. I love it still. Never had it on a roast like that before
I love this!! The lid struggle is real
I must say you"re a very nice looking Guy! Anyway, thanks for this very entertaining pot roast video . But I"m just cooking for 2, so, I only cut up about 1 1/4 lbs. of chuck roast into trimmed large 4 " cubes, sprinkle with salt and pepper and brown both sides on saute mode in a little olive oil, then add 1 1/2 cups of beef broth, onion, garlic, and worcestershire sauce, and cook on high for 20 mins. ( natural release ) ! THEN, I pressure cook my veggies ( carrots,cauliflower,celery,bell pepper, mushrooms ) in a steamer basket for 3 mins, just leave the meat in the bottom ! Absolutely delicious ! But I"m sure this recipe is also VERY good !
Thanks for the tip on using a natural pressure release on meat. I tried your recipe and it turned out wonderful. Absolutely the most tender pot roast I have ever cooked.
Great video. I need to get a pressure cooker. I also love your serving platter and gravy bowl. Thanks.
i am drooling. i messed up. i set it wrong. im glad i can start it again, somehow 40mins fo 5lbs didnt seem right and i was worried about the liquid. so glad i found your recipe for this.
Man, looks great, I love horseradish !
Too bad we don't have Smell A Vision.
Looking good.You help me alot watching your videos.On how to properly use my Instant Pot.And has helped me by teaching me I can cook more than one thing.Thank you Sir.
I was able to cook potatoes on the bottom also a small meatloaf wrapped in foil.My oven had went out.So I had a instant pot but was a little afraid I'd mess it up.Thank You oh thank you.I have even made Chicken and Dumplings in it.
Great Job!!!.
Happy New Year! So glad to see you finally jumped on the electric pressure cooker bandwagon... I've had my Instant Pot for 5+ years and love it. I adapted your delicious Roasted Butternut Squash soup recipe for the Instant Pot. Maybe not quite the depth of flavor, but certainly wonderful results. Your roast looks fabulous. I can almost smell it. I'll be looking for more recipes from you utilizing this wonderful tool. Rice and eggs take the same amount of time - but remember it's all hands off. A plus which allows me to do things other than pot watch. It's also worth it to mention that when cooking for a second time, as with the veggies, it will take much less time for the pot to come back to pressure since the liquid and pot are already hot.
Good advice.Ill try this.
you are amazing with all your steps to make this dish, do you have your own cookbook? Is there a printed page for this recipe.? you are so calm doing this video.
Hi Vivian - Printable recipe is on my website here: www.agardenforthehouse.com/chuck-roast-in-the-instant-pot/ (I do have a cookbook, but it does not include this particular recipe.) So glad you enjoyed the video!
btw.. my sis makes 15 bean soup using insta pot. its soooo good.
Hi,Kevin. How are you? Your roast looks so good. That's a beautiful platter. Take care
Looks sssooo good!! Now I'm hungry!!! Lol I'm going to check on getting a instant pot!
Fantastic
Would have liked to know the mistakes that were made the first time you made a pot roast. Always good to know what to avoid.
Hello Barbi520 Great question! I was wondering the same thing, but then Kevin stated, in the video, that he release the steam too early and all the moisture escaped, therefore leaving his roast tough and dry. The juices were not able to redistribute back into the meat. 😊
That looks better than a couple of the women's recipes, they did the quick release on the meat, it was tougher. Great job.
Thats about the best ive seen someone cook a roast in all the videos. most people cook it so quick it comes out with a steak consistency, pot roast should be breaking apart like shredded beef, not be like a steak, if i wanted steak i would eat a steak.
The + is for the minutes
Pressure Level is pressed twice for high pressure
Looks great
3 min with a quick release are perfect for the veggies:)
Looks good, thanks for sharing 😘
When any Instant Pot recipe contains "turn on the saute' mode" for searing, I skip it. I grab my trusty frying pan and do the sear there. Much better sear and quicker. Then proceed with the I.P. recipe. I can live with the extra pan clean up.
I sometimes do what you do. Faster that way!
Thanks for your recipe attempt. You did not seem too sure about some of your instructions - as there were many contradictions. I'm hesitant to try this recipe until I check out other instructions. Thank you.
Thank you!
I was taught after you seasoned your meat (roast) turn lightly flour meat then sear the beef with garlic and onion in oil..I prefer Olive Oil.But will use what I have.
I personally think some of the best Cooks are Men.
I've thought about getting an instant pot,but I was always afraid of the one my Mother used...what do you think? Are they still intimidating like the old ones used to be? Lol I'm wimpy
William-Sonoma has Instant Pot classes where you can ask questions and watch food being made. I lost my fear of using my IP that was sitting unused for 6 months. It cost $30 but it was a great investment. If you have a W-S store near you, check it out.
Get one, they are totally different than the old pressure bombs. lol I was afraid also when I was younger. My sister opened it to early once when we were kids...we were still finding potatoes from it when we moved 6 years later.
@@conniealldis
😂😂😂
Kevin Lee: now im going to put the lid on.
Instant pot: ok i'll wait here.
I haven’t used my instant pot in a very long time-I am sure I will need to totally reeducate myself to its proper operation. I don’t have a lot of counter space in my kitchen and I don’t have an island either; so, my instant pot is stored away out of sight and out of mind all of the time. I have been cooking for so many years that it’s really easier for me to just cook from scratch the old fashioned way. I just don’t see anything quick or easy about the instant pot-it is really of no benefit to me!!! If I had it to do over again, I would
not have purchased this appliance and I have two-a large one and a small one.
yummy!
Looks good, but how about if you learn to operate your Instant Pot before you demonstrate it...suggest you use the trivet and other "tools" to help you cook better....you might even consider placing you vegetables (potatoes and carrots and onions) in separate little alumnium packages on top of the beef.....they won't get over cooked that way.....or begin the veggies about half-way through the cooking of the beef. The dry red wine addition is a great tip....you will get "on to it."
Joyce Halvorsen I like your instructions for myself. But as a newbie to electric pressure cooking, I am fine with the awkward, learning, demonstration.
So I can put the veges in foil and cook with the roast? I don’t want mushy veges.
OMG!!!! Your tablespoon of salt looks more like a half a cup!!!!!
You don't wash the meat first?????
I can't imagine the level of fat in the gravy?
sorry but you should have cooked the vegies w/ the roast
It hurt me to watch this. To much drama
👎🏻