Chuck Roast – Instant Pot Recipe
I love to find recipes that fit in my Instant Pot for a weeknight meal. And this particular recipe is a great option, super easy to make, but with high end tastes. This chuck roast was part of a cow purchase we made this year. All of which was automatically thrown in the freezer. We were super excited about the opportunity as it was a grass fed, Waygu beef that was raised not too far from our home. If you know beef, this is about as close to a triple play in quality! You can tell the quality by the marbling of the meat – I may be weird here, but this picture gets me hungry!
If the meat is frozen, thaw in the refrigerator for 36 hours (single layer, bottom shelf). I did cut the one piece to fit in the Instant Pot. You want the meat to be lower to middle of the pot for even cooking purposes. The vegetable choices can be up to you, but I chose a little less traditional pot roast mix. Pictured below there is 5 carrots (peeled and cut in large pieces), 2 peppers (1 red and 1 green and in large pieces), 1 fennel bulb (large slices), and 3 garlic cloves (2 sliced, 1 whole), and plenty of Italian seasoning. Unlike some recipes, I did not add any oil due to the fat content of this cut of beef.
This is where the secret ingredient comes in. Well, it’s actually my mother’s secret ingredient, so kudos mom! My biggest gripe with pot roast is that the vegetables turn to mush. Unidentifiable lumps that all taste the same. Not with this recipe. After you layer your seasoned veggies and meat, combine 1 cup of red wine and 2 tablespoons red wine vinegar. Blend and pour over everything. Set for 8 hours on low using the slow cook function, and you have dinner!
Finishing Touches and Substitutions
If you view my recipes, you will find the trend of fennel in a large majority of them. Our family simply enjoys the added complex flavor of this root vegetable, but you are always more than welcome to substitute for an onion instead. As for the traditional combination, you can also chop up celery instead of peppers. Serve over mashed potatoes and you have dinner! I hope you enjoy this recipe!
A great weeknight Instant Pot recipe with still crisp veggies!
- 2 lbs Chuck Roast, thawed
- 5 Carrots, peeled and chopped
- 2 Bell Peppers, chopped
- 1 large bulb Fennel, sliced
- 3 cloves Garlic, sliced
- 2 tbsp Italian Seasoning
- 1 tbsp Salt
- 1 tsp Pepper
- 1 cup Red Wine, can substitute beef broth
- 2 tbsp Red Wine Vinegar
First, chop/slice all vegetables. Season with most of the Italian seasoning, salt and pepper reserving some for the meat.
Next, season the meat with remaining Italian seasoning, salt and pepper. Place a small layer of vegetables in bottom of pot, then meat, then remaining vegetables.
Combine red wine and red wine vinegar then pour over everything in the Instant Pot.
Set the Instant Pot to "vent" and on "slow cook" for 8 hours. Serve with mashed potatoes, polenta, or other favorite side. Enjoy!