Chuck Roast Supper in an Instant

It’s been a hot minute since we last talked about Sunday Family Supper. Not since August and our Finger Lickin’ Good Fried Chicken. For me, growing up it was almost always some sort of Chicken for Sunday Supper. Roast Beef was a welcome but distant second.

I don’t know if that was because Pops is an Okie through and through, and Chicken on Sunday is a Southern Thing, or if we just liked chicken. In the winter months, often it was a roast chicken or chicken and dumplings. In the summer months, it was golden fried chicken often served in the backyard as a summer picnic supper.

Hubby grew up on Beef Roast Suppers. The few times we made it back to Wisconsin to visit his mother, she always made a Pot Roast Supper. Maybe that’s a Midwestern Thing, or maybe they just liked Roast Beef Suppers. All I know is that if Hubby had it his way, we’d have a good pot roast more often. Hum, wonder if that’s why he gave me an Instant Pot for Christmas. Let’s face it, pressure cookers make quick work out of any meal, especially roast beef. So tender. Yeah, gotta love Sunday Suppers.

Instant Pot Chuck Roast Supper
3 lb boneless Beef Chuck Roast
1-1/2 teaspoons Salt
1/2 teaspoon Black Pepper
2 cups Onions
8 medium Carrots
3 Celery Ribs
4 Garlic Cloves
1 tablespoon fresh Thyme Leaves
2 lbs Baby Red Potatoes
2 tablespoons Butter
1 cup Beef Stock
3 tablespoons Cornstarch
3 tablespoon Beef Stock for slurry
Butter for serving
Additional Salt and Pepper if desired

Trim roast, cut into 4 pieces. Rub each with salt and pepper. Set aside.

Chop onions, set aside. Peel carrots, cut into large chunks. Clean celery ribs, cut into 1-inch pieces. Peel garlic, finely chop. Strip thyme leaves from sprigs, set aside. Scrub potatoes, and set aside.

Spray Instant Pot with cooking spray. Select SAUTE; adjust to low. Melt butter in insert. Add beef; brown for 5 minutes on first side. Turn and brown another 5 minutes on second side. Transfer to a bowl using tongs.

Add onions; cook 4 minutes or until softened and beginning to brown. Stir in beef stock. Select CANCEL. Add carrots, celery, garlic and thyme. Stir in potatoes. Nestle beef on top.

Secure lid; set pressure valve to SEAL. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENT for quick-release of pressure.

Remove beef to serving platter. Using a large slotted spoon, remove all of the larger vegetables (potatoes and carrots) along with as much of the onions as possible.

In small bowl, whisk cornstarch beef stock. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 2 to 3minutes, stirring frequently, until thickened. Select CANCEL.

Strain gravy mix into a gravy boat. Serve alongside the pot roast and vegetables.

To enjoy, serve up a chunk of meat, pour on the gravy. Plate some potatoes and carrots along side the meat. Drizzle with gravy. Shred the meat, smash the potatoes and dollop with a little butter. Then season with salt and pepper to taste, dig in and enjoy all that Pot Roast goodness.