Delicious Instant Pot Bison Or Beef Pot Roast Dinner Recipe
Instant Pots are a kitchen tool that is definitely not essential to cook delicious meals, but really helps with convenience. These pressure cookers have become really popular in recent years thanks to their ability to cook meat and other foods to perfection in a fraction of the time that it would take using another method. The hands-off cooking experience leaves you feeling like the meal almost cooked itself by magic.
If you ask me, these handy appliances are definitely worth the investment, although I still often use my crock pot or oven braise in a dutch oven. It’s worth noting that this recipe and any other one that calls for an Instant Pot can easily be adjusted for using a different cooking method. Between premium meat delivery straight to your doorstep and time saving appliances like Instant Pots, cooking with quality meat has never been easier.
This chuck roast recipe will satisfy all of your comfort food cravings. Super nourishing, meaty and savory with all the flavors that define delicious winter-time meals. We carry a couple different varieties of chuck roasts. Our own bison chuck roasts have amazing flavor and super tender texture. Then there’s beef chuck roasts. Whether you choose pasture raised beef or New Mexico raised, full-blooded Japanese Wagyu, the results will be mouthwatering.
Also Read: 4 Instant Pot Meat Recipes You Can’t Resist
This pot roast couldn’t be easier to make, or more delicious. Did you know you can even cook a frozen roast in an Instant Pot? Just add 25 minutes to the cooking time. And although this recipe is for the perfect pot roast, we have so many other great slow cook selections available through our online meat delivery.
The chuck roast comes from the shoulder and upper neck area of the animal. It’s a cut of meat that’s got plenty of fat and is full of delicious, meaty flavor. These roasts should be cooked low and slow to achieve a tender texture. If you cooked one quickly with high heat like a steak, it would be very tough. An Instant Pot speeds up this process by using pressure to do the cooking in a shorter amount of time. What a great invention. To use a crockpot for this recipe, cook the roast for eight hours on low. To use a dutch oven, bake for two hours at 275 degrees Fahrenheit. All of these methods will yield great results - the Instant Pot is just the quickest.
Also Read: American Wagyu Brisket Cantonese Style Stew With Rice
Searing the roast before cooking is an optional step. If you’re in a rush, you can skip this step and the pot roast will still be delicious. Searing will create a flavorful, browned crust on the outside of the roast. Our roasts are so good all on their own, there’s no need to worry about how it’ll turn out if you don’t take the time to sear it. Definitely add a roast to your cart next time you’re ordering from our online meat delivery - it’ll be a new favorite.
- 3 lb chuck roast, beef or bison
- Sea salt and freshly ground black pepper
- 1 tablespoon beef or bison tallow
- 1 onion, chopped
- 3 large cloves of garlic, minced
- 1 tablespoon Bragg’s Sprinkle Seasoning, or herbs of choice (rosemary and thyme are nice)
- 3 tablespoons tomato paste
- 2 tablespoons flour
- ½ cup red wine
- 3 cups bone broth
- 1 tablespoon Worcestershire sauce
- 1 lb gold Yukon potatoes, chopped into large chunks
- 4 carrots, chopped into large chunks
Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef
- Season the roast with good quality salt and freshly ground black pepper. Don’t be afraid to be generous here!
- Turn on the sauté function on the Instant Pot. Add the bison tallow to the pot and let it heat up. When it’s hot, sear the roast on all sides until browned. This step is optional but will add a lot of flavor to your roast.
- Remove the roast and set aside. Add the chopped onion into the hot Instant Pot. Cook until softened and fragrant. Then, add in the minced garlic and tomato paste. Stir and cook for about a minute. Whisk in the flour and red wine, then let the mixture come to a boil. Cook for about two minutes until it thickens a bit.
- Add the bone broth, Worcestershire sauce, Bragg’s Sprinkle Seasoning (or other herbs), and the chopped potatoes and carrots. Season generously with sea salt and freshly ground black pepper.
- Add the roast into the pot and pressure cook on high for one hour.
- When finished, carefully release the pressure on the Instant Pot (follow the directions included with the appliance).
- Let the meat rest for fifteen minutes before slicing and serving. Enjoy!