Instant Pot Chuck Roast with Dirty Mash and Citrus Carrots

  • PREP: 25min

  • COOK: 1h 30min

  • SERVES: 6

  • PREP: 25min

  • COOK: 1h 30min

  • SERVES: 6

  • Beef

Our first Instant Pot recipe is here! You’ve been asking us to do recipes using this amazing pressure cooker, and we’re excited to share this one with you. It shows the Instant Pot at its very best – making a delicious chuck roast that would typically take 4-8 hours in a slow-cooker in 1½ hours instead. Plus, you get to do everything from sautéing beef to pressure cooking veggies to making mashed potatoes in one, easy to clean pot. And as for the recipe itself, well, who doesn’t love a fork-tender chuck roast on a bed of rustic mashed potatoes soaked in au jus, and balanced out with an innovative citrusy vinaigrette atop the carrots? Get ready for an unforgettable Sunday dinner.

Ingredients (27):

  • Chuck Roast
  • 1 ButcherBox Chuck Roast
  • 2 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 3 Tbsp garlic powder
  • 3 Tbsp smoked paprika
  • 2 Tbsp cumin
  • ½ c red wine
  • 1 c beef broth
  • 1 oz dried porcini mushrooms
  • Veggies
  • 8 medium carrots, peeled
  • 1 large onion, quartered
  • Dirty Mashed Potatoes
  • 3 medium Yukon gold potatoes, halved lengthwise
  • 4 oz butter
  • ½ c milk
  • 2 Tbsp garlic, minced
  • 1 Tbsp chives, minced
  • Vinaigrette
  • 1 lemon, zested and juiced
  • 1 Tbsp whole grain mustard
  • 2 Tbsp honey
  • 1 Tbsp champagne vinegar
  • ½ tsp cumin
  • 15 basil leaves, sliced thinly
  • ¼ c extra virgin olive oil

Directions:

  1. Mix kosher salt, freshly ground black pepper, garlic powder, smoked paprika and cumin and rub all over beef.
  2. Set Instant Pot on "Sauté - High" and sear beef on all sides, for about 2 min per side.
  3. Add red wine, mushrooms and beef broth, close Instant Pot lid and put Instant Pot on "Pressure Cook - High" for 40 min.
  4. Mix lemon juice, lemon zest, mustard, honey, ½ tsp cumin, basil and ½ tsp each of salt and pepper.
  5. Slowly add extra virgin olive oil, whisking constantly to combine. Set aside.
  6. After 40 minutes, vent Instant Pot and test roast for doneness. should be fork-tender but not falling apart (If necessary, pressure cook additional 20 min on high).
  7. Remove beef and set aside. Place potatoes in bottom of pot so they are submerged ⅔ of the way. Add additional beef stock if needed. Place carrots on top of potatoes.
  8. Place chuck roast back on carrots and cover with onions.
  9. Close Instant Pot and select "Pressure Cook - High". Cook for 20 more min.
  10. Vent Instant Pot using the "Quick Release" button and remove chuck roast, carrots and onions. Set aside.
  11. Remove potatoes, reserving liquid from pot. Place potatoes in bowl with butter, milk, garlic and chives and 1 c au jus from Instant Pot.
  12. Mash well to combine and season with additional kosher salt and freshly ground black pepper as needed.
  13. Set Instant Pot back on "Sauté - High" mode and reduce remaining liquid by half for use as gravy.
  14. Roughly chop carrots and onions and dress with vinaigrette.
  15. Split into 6 easy reheatable meals, drizzle with gravy and enjoy!

Happy Eating!