One Saturday morning, I awoke to realize I had forgotten to take the Chuck Roast from the freezer. There was no way to make my planned Zesty Slow-Cooker Italian Pot Roast. Hubby so enjoys a good pot roast. Instead of kicking myself, I decided there was more than one way to cook a Chuck Roast.
Pulling my roast from the freezer, I jump started the thawing process in the microwave. I’m of the school that believes the microwave makes decent (not great, but ok) popcorn, can warm a cup of coffee and help thaw out dinner. Even then, you have to keep an eye on things. You can tell how much I value our tiny microwave by the fact that it sits on a shelf in the laundry room.
My roast was still partially frozen when I stuck it in my Instant Pot. Once again, it was fingers crossed and hope for the best. Once again, that beautiful Pot did not fail. Hubby was happy. Kiddo was impressed and I was thrilled. Love my Instant Pot.
Chuck Roast with Gravy
3/4 cup Beef Stock
2 1/2 lbs Chuck Roast
Black Pepper to taste
1/2 package Brown Gravy Mix
1 package Ranch Dressing Mix
1 envelop Dry Onion Soup Mix
2 tablespoons Wondra Flour
Additional Beef Stock if needed
Place the beef stock in the bottom of the Instant Pot, the place the roast on top. Lightly season roast with some black pepper to taste.
In a small bowl, mix together the gravy mix, dressing mix and soup mix. Sprinkle the mixture of the packages on top of the roast. Close the Instant Pot and lock it in place.
Press the Pressure Cook button and set for a 1 hour 45 minute cook time. Once the time is up, release pressure with the quick release valve. Carefully remove the roast from the pot to a serving platter. Wrap in foil to keep warm.
Put about 1/2 cup of the drippings from the pan into a jar with a tight fitting lid. Add 2 tablespoons of Wondra Flour to the jar. Screw on the lid tightly, shake to dissolve the flour into the liquid to create a slurry.
Pour the slurry into the pot. Place inside Instant Pot, press sauté and whisk for a few minutes while the gravy thickens. If the gravy should become too thick, thin with a little beef stock. Pour the gravy into a gravy boat and serve with the roast.
Serve with mashed potatoes and Thyme-Dill Carrots for a beautiful meal.
Welcome to Rosemarie's Kitchen 
The roast looks so tender! Very nice!!
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It was like butter! Best pot roast I’ve ever made.
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Reblogged this on Sarah's Attic Of Treasures and commented:
I would have let the meat thaw during the day and then put it in the crock pot later that afternoon. Danny and I never eat early so it wouldn’t have been a big deal.
I have a n Instant Pot but seldom use it. I just don’t think about it.
This recipe looks delicious. I would have added the carrots and other veggies to the pot while cooking the beef.
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Thanks. The recipe I had planned would have taken 12 hours in the slow cooker, and the roast was far too frozen to start in time.
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I don’t know how many times I have put a frozen roast in the oven (let’s just say lots of times). A 2 pound roast takes about 4 or 5 hours at 275 degrees to become fork tender. I’ve never used an instant pot, or any other pressure cooker for that matter. Thanks for sharing this.
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This is my first time around with a pressure cooker. So far I’m loving it. I never thought to stick it in the oven – will have to give that one a try next time my brain takes a nap.
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Oh, the oven is my friend when it comes to a big hunk of frozen meat. Just make sure it’s covered and sitting in little stock (beef or chicken stock).
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Sounds good.
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This looks very good
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The flavors were amazing.
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