I am so happy to see I can cook a frozen chuck roast! I was planning dinner when I realized, oh, it's frozen, it will take forever to unthaw and then cook it. You made it sound so easy that I decided to try it tonight. It's insta-cookin now. Ok, I cooked it and I couldn't stop eating it! It was really delicious and easy!
I made this last night with my Butcher Box Chuck roast. I added jalapenos & mushroom beef broth. After searing the meet I put a light coat of A1 sauce on it before pressure cooking. It turned out amazing!! The gravy was awesome. Thanks and I would like to see more videos like this.
I've only just started watching RU-vid cooking Tutorials. Particularly because I too got an InstaPot and let it sit on the shelf for 6 mos because of intimidation. I a venturing out with this recipe. I really LIKE the way you think, talk, and present. You are answers my questions and concerns before I've even fully thought them out. Your style gives me great confidence. Here goes nothing....wish me well!
Just realized @ 4pm that I only have a frozen pot roast for dinner & cannot leave me mom to be able to run to the store. Seeing every comment so positive & happy w/the results, I feel confident dinner is saved to happen on time!👍😀
I saw this channel after I had placed my first order and I started "scrolling" through for things I had in my box. I had decided I wanted to make something with the chuck roast cause I just wasn't feeling steak (I know I know it was a moment 'cause your steak is perfect). I did the water defrost trick to get my S&P to stick while my instant pot got hot.. I have to tell you ... this was the BEST Chuck Roast I have had in a LONG time. I had forgotten to put in the tomato paste and it was still the most tender and flavorful meat!
Thank you! I followed along but with a frozen elk roast, and because I did not have red wine, I deglazed using balsamic vinegar. It was fantastic! The whole family loved it! You are awesome!
I do this all the time and I'm doing it again tonight. I was hoping for some inspiration, and I got it here. I always felt like something was missing and it was! Tomato paste! Thank you!
wow! i am surprised that the veggies held up so well after 90 minutes with the meat. i usually cook the meat for an hour, release the pressure, take the meat out and put the veggies in for 30 then release and add the meat back in...it makes sense to cook it all together for the added flavor! thank you...you are going to save me lots of time. i always forget to thaw the meat! i am subscribing because you took the extra time to write the instructions down like a REAL cook should do! if a CHEF can take the time to do that so could home cooks. looking forward to more videos so thank you!
To make it a bit more LCHF I just added a couple of carrots & celery near the end (last 10 mins) and added butter to my olive oil with some onions & garlic after the tomato paste and before the broth (I used beef bone broth with Better Than Boullion beef base). This is the 2nd time I made this and it turned out much better since the 1st time the veggies just turned to mush. I suppose if you mash up all the veggies that would be good too with the gravy - I used beef gelatin to thicken the sauce and reduce the carbs. That Amore tomato paste is the bomb!
works great. i love that it has stainless steal pot inside ru-vid.comUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I have made this so many times now. Tastes excellent, so convenient, and I love just kind of winging it with some tasty ingredients! The veggies are often mushy (except the mushrooms) but it doesn't bother me as they incorporate into the broth.
Yep we toss a chuck roast in. Pressure cooked. Then after that toss in potatoes onions carrots. Corn green beans. Excellent we also just add a 1/2 tablespoon of butter to give it just a little buttery flavor. With dry rub on the roast.
Just made this tonight with frozen beef round steak. It was a little more thawed, so just did 60 min pressure cook time. Beef round steak is typically more tough, but this recipe was awesome. Was very tender and delicious!
When you push sauté and it beeps, it is ready. You don't need to give it more time to get hotter because it isn't going to get hotter. Pressureluck is the best Instapot channel on RU-vid, Jeffery does a great job explaining every step. He also doesn't show how to chop an onion in every video. I love my pot and I am by no means a cook. I hope you enjoy yours.
Just got a Ninja Foodi for Christmas, and I was terrified and confused how to use this thing! With the help of this video and a co-worker, I think I'm set (might order pizza for backup!) Thank you!
How many pounds was the beef you used? I would think thickness matters. We butcher our own beef and sometimes the roasts are pretty big. I have a 2lb+ roast I would like to use.
Going to try this tonight! Have a frozen chunk of meat and I don't want to thaw it ahead of time in case I get lazy. I've thrown thawed meat out before.
I just cooked a shoulder roast in the oven but it turned out tough, chewy, and dry. I was so disappointed. I think I chose the wrong cooking method. Next time, I'm going to use an Instant Pot with liquid in it to soften the meat. Any other ideas?
What about using the pressure cooker feature for Mississippi pot roast with frozen chuck roast? My bad lol.... you did use the pressure cooker feature🙄🤣
@@christineoconnor4652 I agree about the vinegar, but make sure you get apple cider vinegar with the mother, it's healthier. (Braggs is the brand I use, it's usually easier to find...)
When searing on all sides, the brown stuff on the bottom turns black. It's not like in the video. Am I browning the meat too long? If too long, then the meat will not brown/caramelize.
This is good but are you sure it really needs 90 min? The concern is the vegetables have disintegrated. I’d kind of like to know they’re part of the meal.
Searing isn’t necessary, but may brown the meat, if that’s important to you. It’s the texture and flavor which concerns me. Cook frozen beef 15-18 mins per inch of thickness, and add 10 mins, if frozen. Liquid and seasonings of course.
What’s great about the Instant Pot is there are so many second hand but never used especially after Christmas, people are either scared of it or just don’t like it, I picked up a 6 and 8qt, brand new never used for 60$, why are people scared of this thing, it is a real joke to use, I watched 1 video when I got home , 2 hours later supper on the table, I prefer the 8qt so much more
No matter what I do. I can get the same cut of meat. Follow the directions step by step. I’ll still get a rough/chewy roast. 😞 idk what I’m doing wrong
Are you ordering from butcher box? That makes all the difference in the world. I ordered for the first time 2 weeks ago. My mom wanted to buy a foodi cooking thing. So she bought a couple of steaks from the store to try it out. Well my butcher box arrived the same day so she cooked the ones from butcher box and we ate those first then she cooked the ones she got from the store and there is no comparison. The ones from the store had no flavor (covering it with A1 was fine) but the ones from butcher box I could eat plain they were so tender and so flavorful. They were amazing. She buys burger from the store and I can only eat one. I don't want to reheat another one later or the next day it is just too tasteless. But she made burgers using the butcher box burger yesterday. I ate one for lunch and then ate another one for dinner. There is a huge difference in the taste and quality of meat that you get from butcher box.
Vinegar works great! I tasted some my friend cooked with it...👍 It didn't take much , only a few tablespoons. I'm going to try this next week, I have a roast in my freezer but I'm going to need some veggies from the store...
Not really. The texture of the vegetables is perfect for us, but you can always adjust the cooking time a little bit to achieve the texture you prefer. 😉
First of all this guy is not a very good teacher! Sorry! Very hard to follow and some things very vague! The recipe written is not even close to this example! Poorly done Butcherbox, the vegetables are mush!
