I know individual tastes vary, and everyone has Mom's favorite recipe ... but geeze, if you don't want to follow this recipe ... don't. What is with all the negative comments. What's wrong with you people?
First of all Amen to the lid holder THANK YOU!! Also the saute settings!!! I didnt know they could change!!! I seriously thought i knew everything lol and second this recipe is so easy fast and its the best pot roast ive ever made thank you!!!!!
THANK YOU! Nothing better than a good old-fashioned pot roast and this is a wonderful way to get all the flavor, tenderness, at half the effort. I too used stovetop to sear because it gave me a better result than my small IP can and was quicker. (You can clean up the worst messy, scorched up saucepan with Dawn "Platinum Powerwash" dish spray, btw.) Because I have a very small IP in my condo kitchen, I do up the potatoes and carrots afterward using some of the broth, then make gravy from the rest while keeping the roast warm in the oven.
Classic pot roast in the I.P.: 1 chopped onion, 1 sliced clove of garlic, 1 roast, 2 cups of water, 1 tbs of salt and a little pepper. Manual setting for 90 min and let the valve release on its own. Take out the roast and put in peeled/cut potatoes and carrots on manual setting for 5 min. Manually release the pressure. Remove carrots and potatoes. Put I.P. on saute setting and add 2 tbs of cornstarch to 2 tbs cold water and add it the liquid to make the gravy. Stir as it comes to a boil and thickens. You can mash the potatoes or just leave them. If you mash them remove the gravy from the IP and put the potatoes back in and manually mash them with a potatoe masher, butter, milk and salt. IP should be off.
Great video. Made an AWESOME chuck roast that we topped over tortellini. Another thing I did was marinate in buttermilk for a couple days. Super moist and tender.
My brisket/pot roast went into the IP about 1 hour before I found your video. Must say, I did almost the same thing you did, procedure wise. Regarding the searing of the meat. I don't like using the IP, simply because I can usually be sauteing other ingredients, while searing the meat stove top, in cast iron at a higher heat. Yes, it's an extra pot to clean in the end, but it does speed things along significantly, and I think it does a better job of searing. Otherwise, whoever invented the IP should be awarded a Nobel Prize. I think a dishwasher, a Roomba vacuum, and the IP are the 3 single most important items to be found in any 21st century kitchen.
If you deglaze the pan you are searing your meat with the stock or water, it will clean up your pan nice and then give you extra flavored liquid to pour into the IP.
Thank you so much for your guidance! Your intruction is easy to follow and explains the reason for everything in such a way that it makes sense even for us rookies. We usually have a freezer full of beef & pork, ...and the roasts are always last to go before the next half of beef comes, (4H/FFA fair animals). Because I'm the retired half of the equation, I get to tackle most of the more time cosuming meals. I love the InstaPot, but don't use it often enough to know some of the cool things you point out, ...I even stumble on remembering how to get the damn lid on. But it is awesome to use when the temp is high outside and a life saver for a bone head cook like me. I added a tablespoon of Better Than Bouillion Vegetable because I loved with lamb a while back, (another fair critter). Lets see how I did, ...10 mins. to go, plus decompression. Thanks to all the hard working kids out there, (and their Parents), for teaching them responsibility, hard work, and nothing is free.
This was so good and easy. I skipped the tomatoes and added 1/2 cup red wine to the beef broth. Added carrots under the roast. I freeze the remaining juices and use as beef broth in other recipes. Thanks for the video, helpful info about IP controls.
Wow!!!! I just bought one. I'm ready to cook! But, I looked on YT for a general "How To" for confidence before I turned my new Instapot on!!! You delivered! I just remember my Mom cooking with one and the pressure valve escaping like a bomb into the ceiling! It's scary. Thank you, ...here I go. I'll give you an update of the end product if I'm still alive!
@@CertifiedAngusBeefTestKitchen Thank you seriously! The Instant Pot was easy to use and clean. The food was great and I am no longer fearful of this fantastic new piece of machinery. Thanks to you guys, the experts!!!
I love the way you do a step by step close up on the buttons to push, when and why!! You didn't make it rushed. I do wish you would've just at least given some minor instruction on how and when to add my "favorite vegetables" since you did actually mention it in the description area. I will have to find another video now, but I will still return to this one again!
Great recipe!! Flavor and texture were on point. I browned the meat on all sides and added some carrots and a little Worcestershire sauce. Delicious simple meal!!
Awesome instant pot roast looks extremely succulent and tasty juicer you used Angus beef has a higher rate of marbling than regular beef however instant pot recipe crucial than a Dutch oven pot recipe just close the lip set time then beefing automatically that's cool this video is helpful for everyone thanks.
Where has this Chef Gavin been all my life!? Does he have his own channel!? Wonderful recipe! I didn't even tweak it to my own liking, cause it looks perfect!
Ok I bought the 8qt. version 11 and 1, I did this exact recipe turned out great, I notice the 6 qt., has a yogurt setting used for bread, waiting to soups vide next week
Swap out tomatos for french onion soup and french onion seasoning. Use the juices add flower, butter, garlic powder, onion powder whisk and simmer for gravy. 😊
So is the mode for sauté..warm suppose to be lit? I think I followed you ok. The keep warm light is on. It is on pressure cook.. the steam vent in right place. Smells good!
This is my first time cooking in my ip and I'm going to try this recipe but I want to add potatoes to it and was wondering if I should add them during the hour time or would i need to wait until It's almost done
This looks appetizing, but classic? I've tried tomatoes in the Instant Pot with a beef roast and didn't care for it. I much prefer the "classic" potatoes and carrots.
Thanks for sharing the recipe I can’t wait to do it. My question is what do you do with the broth I know there’s a lot but, on the pot what temperature do you put it on afterwards like making gravy, etc....
Hi Ruth, you could saute on High after removing the roast to thicken to an au jus. Adding a thickener could help make it more of a gravy if that is what you are looking for. There may be other ideas from the community as well.
Good recipes but a few recommendations: 1. Sear it on all sides not just two 2. Use a spatula to get all the fond off the pan! It’s so much flavour lost on the pot.
I am hosting a dinner and a lot requested pot roast. We are have eight people over, how would I change the recipe to accommodate accordingly? Thank you so much
Great video, but i still wonder why so many do the 2 sideway cuts to an onion, since you cant make the cuts taller because the onion is layered. Works on solid objects 😁
Cook time depends upon how well you like it done: medium-rare to medium to well. Here is a chart that will help with any size: www.certifiedangusbeef.com/kitchen/doneness.php
It's actually not. It's a classic pot roast recipe with an added ingredient, developed by the chefs at the Certified Angus Beef brand. :) No IP promos involved. Just giving the people what they've been asking for ... IP videos :)
I didn't 'like' the video, but wanted to comment. I felt this was an instructional video about the Instant pot, and oh by the way, we're making pot roast. After I brown my roast, I putt it on the trivet to cook. It keeps the crust and doesn't sit in all the runny liquid. Sorry. Just my opinion.
You cooking it way too long i cook mine for 30 to 40 minutes and it's perfect or i pressure cook for 10 to 15 minutes and then put it in the oven with potatoes green or red pepper some carrots cover with foil and cook for about 40 minutes taste is much different than instant pot
Not getting the tomato puree thing... I would never add that to a roast. This actually doesn't look appetizing at all. The sear you did was horrible. Use a cast iron to sear first.
So you've never had pulled beef in vegetable soup, which has crushed tomatoes or some form of tomatoes in it which gets into the broth? This isn't a country bumpkin version of pot roast. The guy looks like he has some Mediterranean background. They like tomatoes. And its an I.P. recipe. Not everyone has a cast iron skillet. I bet it's delicious.
@@okaythen001 just gives it a different flavor I guess. But I have to disagree...this is not the "classic" way of making pot roast. And the fact that he says you can put it over noodles leads me to believe this is like an Italian version of the classic pot roast. My dad would expect this meal with your basic beef gravy and mashed potatoes plus biscuits with butter. Anything Tomato would mean I served him vegetable soup with beef in it lol.
while I also don't like tomatoes in my beef roast, it isn't untraditional. "Pot roast" is an Americanized version of the classic French "Boeuf a la mode", which is sometimes made with tomatoes.
I'm sorry, is he using the same cutting board for vegetables and meat? You're supposed to have a designated board for each to avoid cross-contamination...
It's all getting cooked in the same pot. The veggies are going into a pot with raw meat. That isn't cross contamination. Cross contamination would be if he cut the veggies on a dirty cutting board after cutting raw meat on it, and then served or ate the veggies.
I know individual tastes vary, and everyone has Mom's favorite recipe ... but geeze, if you don't want to follow this recipe ... don't. What is with all the negative comments. What's wrong with you people?
Unfortunately… It’s the world we live in today … sad really
Exactly! Chill out people! 😂
Social media has made experts out of EVERONE, (so they think).
I’ve made this 4 times already. Perfect for our Ketovore lifestyle.
First of all Amen to the lid holder THANK YOU!! Also the saute settings!!! I didnt know they could change!!! I seriously thought i knew everything lol and second this recipe is so easy fast and its the best pot roast ive ever made thank you!!!!!
You are so welcome!
THANK YOU! Nothing better than a good old-fashioned pot roast and this is a wonderful way to get all the flavor, tenderness, at half the effort. I too used stovetop to sear because it gave me a better result than my small IP can and was quicker. (You can clean up the worst messy, scorched up saucepan with Dawn "Platinum Powerwash" dish spray, btw.) Because I have a very small IP in my condo kitchen, I do up the potatoes and carrots afterward using some of the broth, then make gravy from the rest while keeping the roast warm in the oven.
Classic pot roast in the I.P.: 1 chopped onion, 1 sliced clove of garlic, 1 roast, 2 cups of water, 1 tbs of salt and a little pepper. Manual setting for 90 min and let the valve release on its own. Take out the roast and put in peeled/cut potatoes and carrots on manual setting for 5 min. Manually release the pressure. Remove carrots and potatoes. Put I.P. on saute setting and add 2 tbs of cornstarch to 2 tbs cold water and add it the liquid to make the gravy. Stir as it comes to a boil and thickens. You can mash the potatoes or just leave them. If you mash them remove the gravy from the IP and put the potatoes back in and manually mash them with a potatoe masher, butter, milk and salt. IP should be off.
Thank you, Im a newbie , hubby is letting me get an IP today ! Im excited!
This video is so helpful! Thank you for explaining the Instant Pot controls! And also the process that it goes through when cooking.
Glad it was helpful!
I agree! I was going to stick my pot roast in there, but I forgot that I don’t know how to use it!
Great video. Made an AWESOME chuck roast that we topped over tortellini. Another thing I did was marinate in buttermilk for a couple days. Super moist and tender.
My brisket/pot roast went into the IP about 1 hour before I found your video. Must say, I did almost the same thing you did, procedure wise. Regarding the searing of the meat. I don't like using the IP, simply because I can usually be sauteing other ingredients, while searing the meat stove top, in cast iron at a higher heat. Yes, it's an extra pot to clean in the end, but it does speed things along significantly, and I think it does a better job of searing. Otherwise, whoever invented the IP should be awarded a Nobel Prize. I think a dishwasher, a Roomba vacuum, and the IP are the 3 single most important items to be found in any 21st century kitchen.
If you deglaze the pan you are searing your meat with the stock or water, it will clean up your pan nice and then give you extra flavored liquid to pour into the IP.
Thank you so much for your guidance! Your intruction is easy to follow and explains the reason for everything in such a way that it makes sense even for us rookies. We usually have a freezer full of beef & pork, ...and the roasts are always last to go before the next half of beef comes, (4H/FFA fair animals). Because I'm the retired half of the equation, I get to tackle most of the more time cosuming meals. I love the InstaPot, but don't use it often enough to know some of the cool things you point out, ...I even stumble on remembering how to get the damn lid on. But it is awesome to use when the temp is high outside and a life saver for a bone head cook like me. I added a tablespoon of Better Than Bouillion Vegetable because I loved with lamb a while back, (another fair critter). Lets see how I did, ...10 mins. to go, plus decompression. Thanks to all the hard working kids out there, (and their Parents), for teaching them responsibility, hard work, and nothing is free.
This was so good and easy. I skipped the tomatoes and added 1/2 cup red wine to the beef broth. Added carrots under the roast. I freeze the remaining juices and use as beef broth in other recipes. Thanks for the video, helpful info about IP controls.
So glad you enjoyed the recipe! Your additions sound delicious :)
I’m so glad and thankful to find your channel, I learn something new on every video.
Damn just realized the lid trick! Have the same pot and didn’t know. Trying this recipe today
Wow this guy is so amazing so I do not feel at all like watching another video.Trying this tomorrow.Thank you very much🙏👏👍
You got this!
LOVED THE WHY YOU EXLAINED THE RECIPE IS EASY TO FOLLOW. MUCHAS GRACIAS
Wow!!!! I just bought one. I'm ready to cook! But, I looked on YT for a general "How To" for confidence before I turned my new Instapot on!!! You delivered! I just remember my Mom cooking with one and the pressure valve escaping like a bomb into the ceiling! It's scary. Thank you, ...here I go. I'll give you an update of the end product if I'm still alive!
Let us know how it turns out! Glad we could help out :)
@@CertifiedAngusBeefTestKitchen
Thank you seriously! The Instant Pot was easy to use and clean. The food was great and I am no longer fearful of this fantastic new piece of machinery. Thanks to you guys, the experts!!!
That's great to hear! Cheers to more Instant Pot recipes in the future :)
I love the way you do a step by step close up on the buttons to push, when and why!! You didn't make it rushed. I do wish you would've just at least given some minor instruction on how and when to add my "favorite vegetables" since you did actually mention it in the description area. I will have to find another video now, but I will still return to this one again!
Great recipe!! Flavor and texture were on point. I browned the meat on all sides and added some carrots and a little Worcestershire sauce. Delicious simple meal!!
Great idea!! Thanks for sharing.
Excellent instruction. Loved how the other fellow jumped in at the end for a taste.
Awesome instant pot roast looks extremely succulent and tasty juicer you used Angus beef has a higher rate of marbling than regular beef however instant pot recipe crucial than a Dutch oven pot recipe just close the lip set time then beefing automatically that's cool this video is helpful for everyone thanks.
Where has this Chef Gavin been all my life!? Does he have his own channel!? Wonderful recipe! I didn't even tweak it to my own liking, cause it looks perfect!
This was really helpful. I’m following your directions today and can’t wait to try it. Thank you!!
Hands down the best Instant Pot tutorial on You Tube!
Glad you think so!
@@CertifiedAngusBeefTestKitchenwhat if I am using a boneless shoulder roast in instant pot?
Ok I bought the 8qt. version 11 and 1, I did this exact recipe turned out great, I notice the 6 qt., has a yogurt setting used for bread, waiting to soups vide next week
One major thing that most people don't know, is to have different sealing rigs for different recipes.
Example recipes like this one vs rice.
Thank you! You made this easy.
Respekt for the lid tip!
Mind blown ova here.
I’ve made this many times. It’s delicious!
Swap out tomatos for french onion soup and french onion seasoning. Use the juices add flower, butter, garlic powder, onion powder whisk and simmer for gravy. 😊
I ADORE READING
Good job, thanks for the Instant Pot tutorial.
Doing mine right now...added some 🍷 wine and 🥔 potatoes too.
Do I reduce the time for 2 lbs.?
Cutting it in half doesn't double the surface area. It just ads the area of that side twice
thank you so much for this, it was delicious
Thank you Mr. Mike!!
Happy holidays.
♡
Happy holidays!
Use a traditional pressure cooker that develops more PSI. You can cook the pot roast in 45 to 55 minutes.
So is the mode for sauté..warm suppose to be lit? I think I followed you ok. The keep warm light is on. It is on pressure cook.. the steam vent in right place. Smells good!
Excellent explanation. Nicely done.
Thanks.. that was done nice.
Looks super delicious. I’m making this soon
Banger!
John rushing over was the best!
This is my first time cooking in my ip and I'm going to try this recipe but I want to add potatoes to it and was wondering if I should add them during the hour time or would i need to wait until It's almost done
Thank you. Going to try it right now lol!
i love this video well explained, easy and yummy and sir you’re 🔥
Trying this tonight
My Roast came out so good. Thank you.
1:10 minutes! I didn`t know that...Thank you so much!!
You're very welcome.
This looks appetizing, but classic? I've tried tomatoes in the Instant Pot with a beef roast and didn't care for it. I much prefer the "classic" potatoes and carrots.
Awesome 👏
Sooooo good.
I have exactly the same instant pot
This is so informative! Thank you thank you thank you
Glad it was helpful!
Making enchiladas 😋 this is perfect
So good!
Thanks my guy, any advice on cooking with a charcoal BBQ, not a roast specifically. Just a beginner advice!
Can you make stuffed bell peppers with that sauce???😎😎
How about poblano peppers!
czcams.com/video/mpS5soCgFKc/video.html
Nice jobs,thanks share
Awsome vid🤙🏽🤙🏽🤙🏽🤙🏽
Thanks!
Great job!
Thanks!
Thanks for sharing the recipe I can’t wait to do it. My question is what do you do with the broth I know there’s a lot but, on the pot what temperature do you put it on afterwards like making gravy, etc....
Hi Ruth, you could saute on High after removing the roast to thicken to an au jus. Adding a thickener could help make it more of a gravy if that is what you are looking for.
There may be other ideas from the community as well.
Very nice video
Good recipes but a few recommendations:
1. Sear it on all sides not just two
2. Use a spatula to get all the fond off the pan! It’s so much flavour lost on the pot.
So do you always need to sear it or can you just throw everything in and cook it. I'm using a slow cooker sometimes and can't always sear it.
I am hosting a dinner and a lot requested pot roast. We are have eight people over, how would I change the recipe to accommodate accordingly? Thank you so much
Great video. I’m on Carnivore. I will just leave the tomatoe sauce out.
I this is an older video, but my question if if the sear adds flavor, why not sear all sides? Does it somehow change the way the meat cooks in the IP?
Great question! That was the sweet spot in our testing. Searing 2 sides added plenty of flavor and didn't take too long to accomplish.
It was looking good tell u put in the tomatoes
You only seasoned it with salt and pepper! oh no I seasoned with a meat rub or complete seasoning. Taste is incredible!
Great job, Cindy! Using a different seasoning is a great way to spice up a recipe.
I would not put the garlic at same time as onions.
what size is this pot?
You are losing a lot of flavor by not searing the beef on ALL sides
What can I use other than tomato? I am allergic.
many high acid ingredients work, my mom used coffee and a good friend uses pepperoncinis and the juice. It works as a tenderizer.
Great video, but i still wonder why so many do the 2 sideway cuts to an onion, since you cant make the cuts taller because the onion is layered. Works on solid objects 😁
I just don't like the tomatoes in the sauce, just red wine, and beef broth please, a couple of bay leaves, and 2 T of Worcestershire.
You might be right.
What is the psi setting that you used?
For the Instant Pot use the High pressure cook setting
How do u know of how long to cook a roast? If I have say a 2lb roast 3in thick would that still require an hour cook time?
Cook time depends upon how well you like it done: medium-rare to medium to well. Here is a chart that will help with any size: www.certifiedangusbeef.com/kitchen/doneness.php
I've Never had "Classic Pot Roast" with tomato sauce, NEVER! this is a commercial about the Instant Pot
It's actually not. It's a classic pot roast recipe with an added ingredient, developed by the chefs at the Certified Angus Beef brand. :) No IP promos involved. Just giving the people what they've been asking for ... IP videos :)
@@CertifiedAngusBeefTestKitchen It's all Good ;-)
You should try tomatoes in the pot roast recipe, it's great! (But I like it with the mushroom/onion way as well..LOL)
You brown all sides of meat! All sides.
Go for it!
Lol 😂 that was funny
He’s like no ones stopping you from browning all sides
How many pounds was this roast
about 3 pounds
Why not sear all sides. That is where the flavor is.
You certainly could!
WHERE ARE THE POTATOES!! CARROTS!!????
Who makes a classi. Pot roast with tomatoes?
You can, if you try the recipe. But you don't have to ... it's just an idea. Always happy to serve up something new ... :)
W h y sear only two edges?
You could do more if you'd like to continue to build flavor. We found that 2 was the minimum for a great pot roast.
🐉🐺🐉🇺🇸🌟🌟🌟🇺🇸
There's no reason to buy this piece?
Roast looks like a little much for 2 people.
Searing is a waste of time. It turns out exactly the same after pressure cooked. 😉
You did not get that nice dark, even sear from that Instant Pot, come on. 😁
It's pretty easy to get that sear in the instantpot by just waiting before moving/flipping the meat.
AeroGold1 how many minutes did you sear each side of the meat?
Nice, but I sear all sides.
"Instant" pot roast?! Nema, druze.
I don't understand why you didn't sear all the sides of the meat? Wouldn't that mean MORE flavor? I stopped watching right then.
Metal on metal 🤨🤔😳
I didn't 'like' the video, but wanted to comment. I felt this was an instructional video about the Instant pot, and oh by the way, we're making pot roast. After I brown my roast, I putt it on the trivet to cook. It keeps the crust and doesn't sit in all the runny liquid. Sorry. Just my opinion.
You cooking it way too long i cook mine for 30 to 40 minutes and it's perfect or i pressure cook for 10 to 15 minutes and then put it in the oven with potatoes green or red pepper some carrots cover with foil and cook for about 40 minutes taste is much different than instant pot
Tomato, Pot roast? BOOOOO!!! Don't even want to try it.
There are many ways to make a pot roast! We chose a classic way for this video.
I followed this recipe to the letter. It came out really, REALLY dry. No good.
Sorry to hear that Gary. Can we help trouble shoot?
Not getting the tomato puree thing... I would never add that to a roast. This actually doesn't look appetizing at all. The sear you did was horrible. Use a cast iron to sear first.
So you've never had pulled beef in vegetable soup, which has crushed tomatoes or some form of tomatoes in it which gets into the broth? This isn't a country bumpkin version of pot roast. The guy looks like he has some Mediterranean background. They like tomatoes. And its an I.P. recipe. Not everyone has a cast iron skillet. I bet it's delicious.
@@karaa7595 what does tomato puree or tomato paste do? adds the flavor?
@@okaythen001 just gives it a different flavor I guess. But I have to disagree...this is not the "classic" way of making pot roast. And the fact that he says you can put it over noodles leads me to believe this is like an Italian version of the classic pot roast. My dad would expect this meal with your basic beef gravy and mashed potatoes plus biscuits with butter. Anything Tomato would mean I served him vegetable soup with beef in it lol.
while I also don't like tomatoes in my beef roast, it isn't untraditional. "Pot roast" is an Americanized version of the classic French "Boeuf a la mode", which is sometimes made with tomatoes.
I dont mind the tomatoesin. But i agree the pot roast needs to be brought to something thick and starchy almost like a thinner gravy.
Thats not how to make pot roast. 😂
I'm sorry, is he using the same cutting board for vegetables and meat? You're supposed to have a designated board for each to avoid cross-contamination...
We cut the veggies first and then the roast to avoid cross-contamination.
it doesnt matter if you do veggies first
If he cooks all the items quickly at once it does not matter what he starts with, and wash your cutting board after the food prep, never a problem.
It's all getting cooked in the same pot. The veggies are going into a pot with raw meat. That isn't cross contamination. Cross contamination would be if he cut the veggies on a dirty cutting board after cutting raw meat on it, and then served or ate the veggies.
Public school is going downhill.
That's a sad ass pot roast.