Instant Pot Pot Roast Dinner Is Fast & Flavorful
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- čas přidán 26. 07. 2024
- Yes, you can make a complete pot roast dinner in about two hours. The key is an electric pressure cooker like an Instant Pot. Chef and food writer Matt Degen shows you the shortcut to this hot and hearty meal!
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I remember one time in August I was in line at the grocery store with ingredients to make chili. The cashier said “ it’s too hot for chili “ to which I replied “ you ever been to Mexico?”
Pot roast is good any time:)
Making this tonight. Thanks
Fantastic! Hope you enjoy :-)
Personally, I like to use beef broth (plus a little red wine) instead of water, then pull out the meat and veggies, turn on Saute and thicken the liquid with some Roux Cubes (which I make and keep in the freezer). Then I season the gravy, usually with thyme, rosemary Worcester sauce and soy sauce.
This is making my mouth water! 👍
Looks great. I bought an Instant Pot but haven’t used it yet, but I love my slow cooker. Make roasts in there a lot. Love your vids. 👍
Thank you! I hope you enjoy the recipe if you try it. Christen that Instant Pot! 😀
Put some Kitchen Bouquet in the water. I use the whole bottle and it also gives great flavor to your roast, carrots and potatoes. Yummy!
I love this channel!!! Great videos as always!
Thank you very much! 🙏
Looks like your channel is growing! Keep up the awesome vids! I appreciate the information and fun delivery!
Thank you so much! I appreciate the support 🙏🙏
When I am out of beef broth I use what I have in my kitchen. For the liquid I use 1 and 1/2 cups of water and add the following to the water: 1 tablespoon of ketchup, 1 small squeeze of bbq sauce, 1 tablespoon of already chopped garlic, 1 tablespoon of browning seasoning sauce, & 1 chopped up chicken seasoning cube. Water alone just isn’t it. Great video.
That sounds delicious! Thank you for watching 🙏
I hate to blaspheme, but here goes... sprinkle an entire packet of McCormick Pot Roast seasoning and use low sodium chicken stock for the liquid. It rocks. Don't be afraid of the store bought season packet.
lol, no worries about culinary blaspheme. That all sounds delicious!
Tastes better after searing the outside of the meat and adding in some crushed garlic. Searing, gives it a nice smoky taste.
Mine just went into the pot! Wish me luck!
Good luck! 👍
I like to cut slits in my roasts and put in garlic. Makes the meat so tasty!
Great idea! Sounds delicious 😋
recipe looks amazing! and my answer is the pyrex visions
Thank you! 🙏
Pyrex glass ovenware?
I also have a 6 quart Instant Pot but a different model, and I have gotten away with making some pretty good beef stews. But my pot roasts shred on the outside and leave a center of tough grey meat.
Next time I will try it going longer and the natural release still plugged in at LO. There are so many Instant Pot Recipes it's a crap shoot sometimes.
For larger cuts I find it very helpful to cut the piece in two. You might try that as well. Cheers!
That has proved to be the best solution, or just quartering depending on the size of the meat and how many people are expected to be served. I deluded myself thinking that the magic of the Instant Pot was going to turn the leanest Eye Round into unctuous Marbled Chuck, as you can imagine I was disabused of that fantasy. I will say that I have had satisfactory results using round cubed just short of a gaming die to make a version of 'pot o' red" chili.
(I also appreciate the battle worn Instant Pot, I use mine almost daily.) @@IWantToCook
Lol. I bought that one like 7 years ago and it’s probably cooked a thousand meals!
The time to cook depends mainly on the size of your pieces (more than the weight). For a large, thick chuck roast or pork shoulder, I start at 90 minutes. However, that time can be reduced by cutting it up into smaller pieces. For example, I do a 3 lb roast cut into three pieces for about 75 minutes.
Water? Try wine, ketchup, pickle juice, anything but water will up your flavor profile and your cooking agenda. I save leftover whatever just for these things with much success.
Great suggestion and easy substitute. I especially like the idea of a shortcut beef bourguignon with red wine. Cheers!
Also leftover coffee, tea, pop, V8 ...
Keep in mind that it MUST be a watery liquid like broth or thin juice, wine, soda, etc. The water is needed to convert to steam for pressure cooking. If use something thick like ketchup or tomato sauce, the solids suspended in the liquid will likely burn, causing the Instant Pot to shut off (as a safety feature).
^^ excellent advice
Visions cookware
pyrex
The meat is tender, the veggies on the bottom are not mushy, and is the gravy is thick or watery?
Yes, I find the meat is tender and the veggies are firm yet pliable. For bigger cuts of meat, I advise slicing into two or three big chunks before cooking. The liquid will be watery. If you want to make gravy, you’ll need to do that separately. You can use the liquid and make gravy by thickening via a cornstarch slurry or a roux.
3:08 start cooking
I use a slow cooker but I don't like the smell of meat cooking for hours. I tend to have a pb and j sandwich for dinner.
For real, I’m the same way. I actually do a lot of my cooking outside, and that also goes for appliances like an Instant Pot. If coking outdoors is an option for you - even on a small table on a patio - I highly suggest it.
Same with me on coming bacon. I've learned to use my electric skillet outdoors. I cook large batches and freeze it. I can have blts anytime i want!
Corning Visions
Corning Vision
Don’t go crazy with the seasonings or anything
Corning vision cookware.
Why use just water??? I've been using beef broth and it is totally delicious...! Your plate didn't look too appetizing...
Broth can impart a deeper flavor. Just watch the sodium and nix adding extra salt. As for presentation, you can of course plate it as you wish. Cheers!