Directions
- 1Wet the bottom of the Instant Pot with bacon.
- 2Place 5 pounds of chuck roast in the Instant Pot on the sear setting.
- 3Season the roast with salt, pepper, and garlic.
- 4Sear the roast for 3 to 5 minutes per side until nicely colored.
- 5Remove the roast and set it aside.
- 6Add chicken stock to deglaze the bottom of the pan, scraping to loosen any browned bits.
- 7Add 2 to 4 tablespoons of "squeeze lick" (Worcestershire sauce) and scrape the bottom.
- 8Return the roast to the pot.
- 9Add au jus or brown gravy to the pot.
- 10Flip the roast to coat it in the broth.
- 11Close the lid of the Instant Pot and set it for an hour and 40 minutes for 5 pounds of meat.
- 12Allow the Instant Pot to naturally release pressure for 10 minutes after the cooking time.
- 13Chop one onion into bite-sized pieces.
- 14Cut four washed potatoes in half, then half again, and then into bite-sized pieces.
- 15Remove the roast from the Instant Pot.
- 16Throw the chopped onion and potatoes into the broth in the Instant Pot.
- 17Close the lid and cook on high pressure for 10 minutes to cook the vegetables.
- 18Garnish with parsley.
Ingredients
- 5 pounds Chuck roast
- Salt
- Pepper
- Garlic
- Chicken stock
- 2 to 4 tablespoons Squeeze Lick (Worcestershire sauce is implied)
- Au jus or brown gravy
- 1 Onion
- 4 Potatoes (wash studs)
- Parsley
Equipment
Instant PotTongsBowlBitch scraper
Tips
- Deglaze the pan with chicken stock to scrape up all the "goody goods" from the bottom.
- Seasoning the vegetables separately was forgotten, but it turned out okay.
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