Oh, the humble chuck roast. It is usually overlooked because of toughness of the connective tissue that usually takes hours of low and slow cooking to dissolve. The Instant Pot® with its high pressure and steam takes care of this so much faster. Succulent and delicious, chuck roast is making a comeback!
• Hands-On Time: 15 minutes
• Cook Time: 65 minutes
Serves 6
1 (3-pound) boneless chuck roast
2 tablespoons horseradish mustard
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
2 cups beef broth
2 teaspoons Worcestershire sauce
1 medium yellow onion, peeled and diced
5 large carrots, peeled and cut into 1" sections
1 Pat roast dry with paper towels. Massage mustard into roast. Season with salt and pepper.
2 Press the Sauté button on the Instant Pot® and heat oil. Sear meat on all sides, about 5 minutes total. Remove the meat and set aside.
3 Add broth and deglaze the pot by scraping the bottom and sides of the pot to loosen any browned bits. Stir in Worcestershire sauce.
4 Add onion and carrots to pot. Place roast on top of vegetables. Press the Manual or Pressure Cook button and adjust time to 60 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
5 Transfer meat and vegetables to a serving platter. Let rest 5 minutes. Slice roast. Reserve some of the pot juices if you’d like to serve “au jus” with the meal. Serve warm.