Instant Pot Cooking: Roast Beef and Vegetables

I'll be the first to admit that I held out on the Instant Pot craze. I love cooking. I love the process of cooking; the chopping, slicing, stirring, simmering.  Everything. So the idea of shortcutting the process didn't appeal to me. But when presented with an offer from Kohl's which I couldn't refuse, I purchased one. And let it sit in the box through the holidays. Yesterday was the day to experiment. Sweet Harold requested that our first attempt be a chuck roast.  So here are the details!

I'll give you step by step with pics just because this is new to me and it may be new to you as well.

3 1/2 - 4-pound boneless chuck roast

kosher salt

freshly ground black pepper

onion powder

granulated garlic

2 T. vegetable oil

1 large onion, peeled and thinly sliced

2 T. Worcestershire sauce

1 cup beef stock

4 carrots, peeled and cut into 2" long pieces

2 potatoes, peeled and cut into 1" cubes

1 medium yellow onion, peeled and cut into quarters

Coat roast with salt, pepper, onion powder, and granulated garlic. Set IP on saute' setting and add vegetable oil. When the oil is hot, carefully place roast into the IP and sear on all sides until well browned.

Remove the roast to a plate and set aside. Add sliced onions to the IP and let cook for 3 - 4 minutes, frequently stirring, until they begin to soften and the browned bits on the bottom of the pot begin to loosen.

Next, add the Worcestershire sauce and beef stock.

Return roast to the pot and turn the IP off.  

Place the lid on the IP and set the valve to "sealing."  Set to pressure cook for 18 minutes per pound. For my roast, I set the timer for 60 minutes.  Then you wait.  When the timer chimes, you can either let the pressure naturally release which will take up to 20 minutes or so, or you can manually release. Be very careful with this method and make sure the vent is turned AWAY from you. When the pressure valve is entirely in the down position, it is safe to open the IP.

Place the carrots, potatoes, and onions into the IP and repeat the process of replacing the lid and setting the valve to the sealing position.

Set the timer for 10 minutes.  After 10 minutes, repeat the process of releasing the steam.  The vegetables should be cooked and the roast ready to serve!

I removed the roast and vegetables to a platter and strained the liquid in the pot into a large measuring cup.

You can either place the liquid into a saucepan and let simmer and reduce for 15 - 20 minutes or make gravy. But for me, gravy is always a must!

In a large skillet, melt 3 T. butter over medium-high heat until it bubbles. Add 3 T. all-purpose flour and continuously stir for 2 - 3 minutes. Slowly pour in the reserved broth, stirring or whisking constantly. Bring to a boil and reduce the heat to a simmer, still stirring constantly. Taste and add salt or black pepper if needed.

So what is my verdict after my first attempt with the Instant Pot? I can see enormous potential for busy weeknights. Look forward to more recipes as I learn what I'm doing!