OK. My new Bucket O’ Gravy Instant Pot Roast is seriously the best roast you will ever make. Don’t be sad if you don’t have an Instant Pot, you can also do this in the crockpot. The beauty of an Instant Pot roast however is that it can be done in 2 hours.
This whole high pressure cooking with the Instant Pot has saved my butt more than a few times.
We actually had this for lunch on Easter Monday and the four of us fell upon this like a pack of wolves. This roast makes a bucket of gravy, just like it says. Perfect for beef on a bun or beef dips, you name it, that bucket of gravy that cooks up at the same time as the roast comes in handy!
I put it in the Instant Pot in the morning and it was ready BY NOON!
You guys, the magic of Instant Pot Roast high pressure cooking is something that you simply MUST EXPERIENCE! If you don’t have one, you can buy it here:
I am actually part of a few Instant Pot groups on Facebook and the one thing that I have learned is that almost every recipe out there UNDERCOOKS the roast.
I’ve been talking with fellow Instant Pot lovers and they are bemoaning that their chuck and blade roasts are always tough and terrible.
THIS IS BECAUSE OF CRAPPY RECIPES!
Listen. I get worked up about this. It’s our responsiblity as food writers and recipe developers to ensure that we are teaching people properly.
Chuck and blade roasts need to be cooked until the fat melts and the fibers break down properly. This takes hours upon hours in a crockpot or low oven OR high pressure cooking for a few hours.
I was SO SAD to hear that people in my Facebook groups had $20 roasts ruined! I knew that I had to write up this post right away to help everyone out with cooking a roast in their Instant Pot!
Peeps, I take my roasts seriously. If you SEE A RECIPE THAT HAS UNDER 120 MINUTES HIGH PRESSURE for a 3 or 4 lb roast, that is a crappy, terrible recipe.
I am sorry, the internet is full of hacks. And when those hacks cost YOU money, I get mad.
You need to cook the life out of a blade or chuck roast in order to break it down to a delicious pile of meat that melts in your mouth.
120 minutes for high pressure ensures that no matter the quality of roast, it will break down those 3 or 4 lbs properly, even if it’s very fibrous.
Add on another 20 minutes of high pressure cooking PER POUND when you cook something larger.
Don’t rush to ruin a $20 or $40 roast. Add on the time.High pressure doesn’t always mean super fast!
Happy cooking! If you have any questions, let me know in the comments below!
Also, check out this handy guide on 20 Simple Yet Effective Solutions for Instant Pot Problems.
- one 3-4 lb chuck or blade roast, boned or boneless, string removed!
- 1-2 tbsp olive oil
- 2 25 gram packets of your favourite powdered gravy mix use low sodium if you want less salt, this is salty!
- 25 gram '1 package of your favourite powdered au jus mix
- 1 package of onion soup mix dry
- 3 cups of water
- For the Instant Pot, set your pot to saute and sear the roast on both sides in olive oil.
- Add in all of the packages followed by the water.
- Close the lid and seal, and make sure that the value is set on SEALING.
- Use the manual button and then set for 120 minutes.
- Let it release naturally ( about 24-26 minutes)
- Remove and serve in the bucket of gravy!
- For a crockpot, follow instructions 1 and 2 and then cook on low for 8-10 hours.
- Add on another 20 minutes of high pressure cooking AT LEAST per pound. The biggest mistake people make with blade and chuck roasts is that they under cook them, and then have a tough roast.
- This used to be my go-to in the crockpot.