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7 Succulent Instant Pot Chuck Roast Recipes for a Flavorful Feast

Chuck roast, a cut known for its rich marbling and deep flavor, has been a favorite among home cooks for generations. Traditionally, achieving tender, melt-in-your-mouth chuck roast required hours of slow cooking. But with the Instant Pot, you can transform this tough cut of beef into succulent, flavor-packed dishes in a fraction of the time. In this article, we’ll explore seven mouthwatering chuck roast recipes that are not only incredibly delicious but also remarkably easy to prepare using the Instant Pot.

The Benefits of Using Instant Pot for Chuck Roast:Before we delve into the delectable world of chuck roast recipes, let’s take a moment to appreciate why the Instant Pot is a game-changer when it comes to cooking this versatile cut of beef.

Speedy Cooking Times for Busy Home Chefs:The Instant Pot, as its name suggests, is designed for efficiency. Cooking chuck roast traditionally could take several hours, but the Instant Pot significantly reduces that time. It’s a lifesaver for busy individuals who crave a hearty, home-cooked meal without the wait.

Achieving Tender and Juicy Chuck Roast with Ease:Chuck roast, when cooked properly, becomes tender, juicy, and incredibly flavorful. The Instant Pot’s pressure cooking function allows you to achieve this texture effortlessly. No more worries about chewy or dry meat!

The Flexibility to Create a Range of Delectable Chuck Roast Recipes:The beauty of chuck roast is its adaptability. It can shine in classic pot roasts, turn into succulent BBQ pulled beef, or spice up Mexican shredded beef tacos. The Instant Pot accommodates all these culinary journeys, giving you endless options for mealtime creativity.

Now, let’s fire up the Instant Pot and explore these mouthwatering chuck roast recipes.

Classic Pot Roast

Ingredients

3-4 pounds of chuck roast
4 carrots, sliced
4 potatoes, diced
1 onion, chopped
3 cloves of garlic, minced
2 cups of beef broth
2 sprigs of fresh rosemary
Salt and pepper to taste

Directions

Preheat your oven to 325°F (160°C).Season the chuck roast generously with salt and black pepper.In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat.Brown the chuck roast on all sides, ensuring a nice sear, and then remove it from the pot. Set it aside.In the same pot, add the chopped onion, carrots, and celery. Sauté for a few minutes until they start to soften.Add the minced garlic and sauté for another minute until fragrant.

Pour in the beef broth and red wine (if using). Bring the mixture to a simmer.

Return the seared chuck roast to the pot.

Add the fresh rosemary, thyme, and bay leaves.

Cover the pot and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the meat is fork-tender.

About 30 minutes before the roast is done, add the potatoes, carrots, and small onions to the pot. Continue roasting until they are tender.

Once the roast is cooked, remove it from the pot and let it rest.

In a small bowl, mix the all-purpose flour and water to create a smooth paste.

Place the pot on the stove over medium heat. Bring the juices to a simmer and gradually stir in the flour paste. Cook until the sauce thickens.

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Slice the chuck roast and serve it with the roasted vegetables and the rich gravy.

Instructions

Start by seasoning the chuck roast with salt and pepper.

Set your Instant Pot to “Sauté” mode and add a little oil.

Sear the chuck roast on all sides until it’s nicely browned. This adds flavor and seals in the juices.

Add the minced garlic and chopped onion and sauté for a few minutes until fragrant.

Pour in the beef broth and deglaze the pot, scraping up any browned bits from the bottom.

Add the carrots, potatoes, and fresh rosemary.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 60-90 minutes, depending on the roast’s size.

Once it’s done, perform a natural pressure release.

Your classic pot roast is ready to be enjoyed with the comforting aroma of a home-cooked meal.

Tip:Feel free to add your favorite vegetables like celery or mushrooms for a twist on this classic.

Beef Stew with Chuck Roast

Ingredients

2 pounds of chuck roast, cut into chunks
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
3 cloves of garlic, minced
4 cups of beef broth
1 cup of red wine (optional)
1 cup of frozen peas
2 bay leaves
Salt and pepper to taste

Directions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.Season the cubed chuck roast with salt and black pepper.Add the beef cubes to the pot and brown them on all sides. Once browned, remove them and set aside.In the same pot, add the chopped onion and sauté for a few minutes until it becomes translucent.Add the minced garlic and cook for about a minute until fragrant.

Sprinkle the all-purpose flour over the onions and garlic. Stir to create a roux and cook for a couple of minutes until it turns golden brown.

Pour in the red wine (if using) and beef broth, stirring to combine.

Return the browned chuck roast to the pot.

Add the carrots, potatoes, celery, bay leaves, and dried thyme.

Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 2 to 2.5 hours, or until the meat is tender.

Check the seasoning and adjust with salt and black pepper if needed.

Once the stew is ready, remove the bay leaves.

Serve the Beef Stew with Chuck Roast in bowls, garnished with fresh parsley if desired.

Instructions

Start by seasoning the chunks of chuck roast with salt and pepper.

Set your Instant Pot to “Sauté” mode and add a little oil.

Brown the chunks of chuck roast until they’re nicely seared. This step enhances the stew’s flavor.

Add the minced garlic and chopped onion and sauté for a few minutes until fragrant.

Pour in the beef broth and red wine (if using) to deglaze the pot.

Add the carrots, potatoes, and bay leaves.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 30 minutes.

Once it’s done, perform a quick pressure release.

Stir in the frozen peas and let them warm through.

Your hearty beef stew with chuck roast is ready to warm your soul.

Wine Note:The red wine adds depth to the flavors, but you can omit it if you prefer.

BBQ Pulled Beef

Ingredients

3 pounds of chuck roast
1 cup of BBQ sauce
1/2 cup of beef broth
1 onion, chopped
1 tablespoon of brown sugar
1 teaspoon of paprika
Salt and pepper to taste

Directions

Preparing the Pulled Beef:Season the beef chuck roast generously with salt and black pepper.In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.Brown the chuck roast on all sides until it’s seared and golden. Remove it and set aside.

In the same skillet, add the chopped onion and sauté for a few minutes until it becomes translucent.

Add the minced garlic and cook for about a minute until fragrant.

Pour in the beef broth, BBQ sauce, brown sugar, chili powder, smoked paprika, and cayenne pepper. Stir to combine.

Return the seared chuck roast to the skillet.

Cover the skillet and simmer for about 3 to 4 hours, or until the beef is tender and can be easily shredded with a fork.

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Once the beef is cooked, shred it using two forks directly in the skillet. Allow it to soak up the flavorful sauce.

Serving the BBQ Pulled Beef:

To serve, place a generous portion of the BBQ Pulled Beef on a hamburger bun.

Top with coleslaw and pickles if desired.

Instructions

Season the chuck roast with salt and pepper.

Place the chopped onion in the bottom of your Instant Pot.

Put the seasoned chuck roast on top of the onions.

In a bowl, mix the BBQ sauce, beef broth, brown sugar, and paprika.

Pour the BBQ sauce mixture over the chuck roast.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 60-90 minutes, depending on the roast’s size.

Once it’s done, perform a natural pressure release.

Shred the beef using two forks until you have succulent pulled beef.

Serve your BBQ pulled beef on buns or as a filling for sandwiches.

Smoky Delight:The BBQ sauce infuses the chuck roast with smoky and tangy flavors.

Mexican Shredded Beef Tacos

Ingredients

2 pounds of chuck roast
1 onion, chopped
3 cloves of garlic, minced
1 can (14 oz) of diced tomatoes with green chilies
1 tablespoon of chili powder
1 teaspoon of cumin
1/2 teaspoon of paprika
Salt and pepper to taste
Flour or corn tortillas
Toppings of your choice: shredded lettuce, diced tomatoes, shredded cheese, sour cream, etc.

Directions

Preparing the Shredded Beef:Season the beef chuck roast generously with salt and black pepper.

In a large skillet or Dutch oven, heat some oil over medium-high heat.

Brown the chuck roast on all sides until it’s seared and golden. Remove it and set aside.

In the same skillet, add the chopped onion and sauté for a few minutes until it becomes translucent.

Add the minced garlic and cook for about a minute until fragrant.

Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pan.

Stir in the chili powder, ground cumin, paprika, dried oregano, and red pepper flakes. Mix well.

Return the seared chuck roast to the skillet.

Cover the skillet and simmer for about 3 to 4 hours, or until the beef is tender and can be easily shredded with a fork.

Once the beef is cooked, shred it using two forks and mix it with the flavorful sauce.

Assembling the Tacos:Warm the small tortillas in a dry skillet or microwave.

Place a portion of the shredded beef on each tortilla.

Top with shredded lettuce, diced tomatoes, sliced red onion, and shredded cheese.

Add a dollop of sour cream, a spoonful of salsa, and garnish with fresh cilantro leaves.

Serve the Mexican Shredded Beef Tacos with lime wedges for squeezing.

Instructions

Season the chuck roast with salt, pepper, chili powder, cumin, and paprika.

Place the chopped onion and minced garlic in the bottom of your Instant Pot.

Put the seasoned chuck roast on top of the onions.

Pour the can of diced tomatoes with green chilies over the roast.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 60-90 minutes, depending on the roast’s size.

Once it’s done, perform a natural pressure release.

Shred the beef using two forks.

Serve the shredded beef in warm tortillas with your favorite toppings.

Spicy Twist:The diced tomatoes with green chilies add a zesty kick to your shredded beef.

Beef and Vegetable Stir-Fry

Ingredients

1 pound of chuck roast, thinly sliced
2 cups of broccoli florets
1 bell pepper, sliced
1 carrot, sliced

1 onion, sliced
3 cloves of garlic, minced
1/4 cup of soy sauce
1/4 cup of beef broth
1 tablespoon of brown sugar
1 teaspoon of ginger
1 teaspoon of cornstarch
Salt and pepper to taste

Directions

Preparing the Stir-Fry Sauce:In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, and cornstarch. Set aside.

Making the Beef and Vegetable Stir-Fry:Season the thinly sliced beef with a pinch of salt and black pepper.

In a large wok or skillet, heat the vegetable oil over high heat.

Add the seasoned beef slices and stir-fry for 2-3 minutes, or until they are browned. Remove from the wok and set aside.

In the same wok, add a bit more oil if needed.

Add the sliced onion and stir-fry for a couple of minutes until it starts to soften.

Add the bell peppers, broccoli, and sliced carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Stir in the minced garlic and ginger and cook for about a minute until fragrant.

Return the cooked beef to the wok.

Pour the prepared stir-fry sauce over the beef and vegetables. Stir well to coat everything with the sauce.

Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

Serving the Stir-Fry:Serve the Beef and Vegetable Stir-Fry over cooked rice or noodles.

Garnish with sesame seeds and sliced green onions if desired.

Instructions

In a bowl, mix the soy sauce, beef broth, brown sugar, ginger, and cornstarch. Set this sauce aside.

Season the thinly sliced chuck roast with salt and pepper.

Set your Instant Pot to “Sauté” mode and add a little oil.

Sear the beef slices until they’re browned.

Remove the beef from the Instant Pot and set it aside.

In the same Instant Pot, add the minced garlic and sliced onion. Sauté until fragrant.

Add the broccoli, bell pepper, and carrot slices. Sauté for a few minutes.

Pour in the sauce mixture and bring it to a simmer.

Return the seared beef to the Instant Pot and stir everything together.

Place the lid on the Instant Pot, seal the vent, and set it to “Manual” for 3-5 minutes.

Once it’s done, perform a quick pressure release.

Serve your beef and vegetable stir-fry over rice or noodles.

Savory Fusion:This stir-fry is a delightful blend of textures and flavors.

Conclusion

The Instant Pot has revolutionized the way we approach cooking, and it’s especially evident when preparing chuck roast. Whether you opt for the classic pot roast, the comforting beef stew, or any of the other delightful recipes, you’ll be amazed at how easy and quick it is to create these dishes. So, choose your favorite recipe, set up your Instant Pot, and savor the convenience and flavors of these chuck roast creations. And don’t forget to share this article with your fellow food enthusiasts. Happy cooking!

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Spring Viva

7 Succulent Instant Pot Chuck Roast Recipes for a Flavorful Feast

7 Succulent Instant Pot Chuck Roast Recipes for a Flavorful Feast

Classic Pot Roast

Ingredients

Directions

Instructions

Beef Stew with Chuck Roast

Ingredients

Directions

Instructions

BBQ Pulled Beef

Ingredients

Directions

Instructions

Mexican Shredded Beef Tacos

Ingredients

Directions

Instructions

Beef and Vegetable Stir-Fry

Ingredients

Directions

Instructions

Conclusion

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