Simple Make-Ahead Instant Pot Pot Roast
Analysis
Key components to consider:
- Chuck roast is ideal for tenderness due to marbling and connective tissue content
- Maillard reaction through searing is critical for flavor development
- Pressure cooking tenderizes meat efficiently while preserving moisture
- Vegetables need protection from pressure to maintain texture
- Sauce components create rich flavors and are important for storage/reheating
Overview
This streamlined pot roast recipe creates tender, flavorful meat and vegetables that work well for both immediate serving and future meals. The recipe is designed to create a rich gravy that helps keep the meat moist during storage and reheating.
Ingredients
- 3-4 lb chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 2 onions, cut into wedges
- 4 cloves garlic, sliced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 1 lb baby potatoes
- 1 lb baby carrots
Equipment Needed
- Instant Pot (6 or 8 quart)
- Aluminum foil
- Storage containers
- Measuring spoons
- Tongs
- Wooden spoon
Preparation
Mise en Place
- Pat roast dry and season with salt, pepper, garlic powder, and onion powder
- Cut onions into wedges
- Slice garlic
- Create foil packets for potatoes and carrots
- Mix cornstarch with 2 tbsp cold water
- Have storage containers ready if planning to store portions
Instructions
- Set Instant Pot to Sauté (High). Heat oil until hot.
- Sear seasoned roast 2-3 minutes per side until browned. Remove to plate.
- Add onions to pot, stirring to deglaze bottom. Cook 2 minutes.
- Add garlic and Worcestershire sauce, stir 1 minute.
- Place trivet in pot. Put roast on trivet, fat side up.
- Pour beef broth around roast.
- Place sealed foil packets of potatoes and carrots on top of roast.
- Seal lid. Cook at High Pressure:
- 60 mins for 3 lb roast
- 70 mins for 4 lb roast Follow with 15 minute natural release.
- Remove vegetables and roast.
- Set pot to Sauté, stir in cornstarch mixture to thicken gravy.
- Slice meat against the grain.
Storage & Reheating
Storage Guidelines
- Let components cool completely before storing
- Store meat sliced in gravy to maintain moisture
- Keep vegetables separate to prevent mushiness
- Refrigerate up to 4 days
- Freeze up to 3 months
Reheating Instructions
- Thaw frozen portions in refrigerator
- Reheat meat and gravy together, covered:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: Low heat 5-7 minutes
- Reheat vegetables separately until just warm
Batch Cooking Notes
- This recipe is already sized for multiple meals
- For best results when storing:
- Slice meat before storing
- Store meat in gravy
- Keep vegetables separate
- Leave potatoes slightly firm if planning to reheat
- Consider only cooking vegetables needed for immediate serving and making fresh ones for leftover meat
Science Notes
- Searing develops flavor through Maillard reaction
- Pressure cooking breaks down collagen into gelatin
- Foil packets protect vegetables from pressure
- Natural release prevents meat from toughening
- Storing meat in gravy maintains moisture
Troubleshooting
- If meat is tough: Likely needs longer cooking time or better marbled cut
- If gravy is thin: Add more cornstarch slurry
- If vegetables are mushy: Ensure foil packets are well sealed
- If meat is dry when reheating: Add extra gravy or beef broth
Let me know if you would like me to explain any part in more detail or if you have questions about scaling or storage!