Instant Pot Beef Roast Recipe with Chimichurri Sauce
How to make the moistest instant pot beef roast ever, plus a herbaceous chimichurri sauce.
Suggested Equipment
Ingredients
- 3 pound Chuck Roast Source USDA Prime beef
- 2 stalks Carrots Sliced into coins
- 1 large Onion Medium dice
- 2 stalks Celery Cut down the stock/coins
- 1 medium Poblano Pepper Sliced
- 1 cup Red Wine (Cabernet Sauvignon) What you like to drink)
- 2 Tablespoon Tomato Paste dd more if you like, will deepen the flavor
- 2 leaves Bay Leaf
- 2 Tablespoon Sea Salt Use enough to season meat on all sides
- ½ teaspoon Black Pepper To taste
- ⅓ cup Soy Sauce Ue more if you like
- ⅓ teaspoon Cayenne Pepper Optional
- 2 cups Beef Broth You can use beef stock for added flavor
Chimichurri Sauce
- 1 bunch Cilantro / with stems
- 1 bunch Parsley / with stems
- 2 Tablespoon Garlic / minced
- ¼ cup Red Wine Vinegar / or to taste
- 1 ½ Tablespoon Pine Nuts / toasted
- 3 T Olive Oil / might need more
- 1 Tablespoon Oregano / dried herb
- 2 teaspoon Salt / or to taste
- 1 teaspoon Black Pepper / or to taste
Instructions
2 Methods - High-Pressure & Low-Pressure
- We will cover two ways of using the Instant Pot to make the best moist beef an Instant Pot could dream up.;1) High-Pressure Method 2) Slow Cooker Method - Instant Pot has a slow cooker feature.You can also use this recipe for a crock pot to make a tender roast as well.
Beef Preparation
- Season the beef with sea salt or kosher salt. Rub the salt into the meat. Allow sitting at room temperature for 10 minutes. The ingredient list states to use 2 Tablespoons; use enough to cover the entire piece of beef. Only use what you need.
- First, turn ON the Instant Pot using the Sauté setting.The Instant Pot has multiple temperature settings. Ensure your setting is on the high heat setting / (labeled as "MORE"). Be patient and allow the Instant Pot to get hot. Once hot, sear off the beef on all sides. Take your time and develop a nicely browned exterior.
- Once seared on all sides, change the temperature to "Normal."Add in 2 chopped carrots, 1 chopped onion, 1 chopped poblano, and 2 stalks, and sauté them for a few minutes. Look for the vegetable to release some of the natural water and add a little color.
- Next, add in 1 cup of red wine. Cook the wine with the vegetables until the alcohol has cooked off. Around 2 minutes.
- Then add in 2 Tablespoons of tomato paste. This will add a deep level of flavor to the recipe. Cook the tomato paste with the vegetable for around a minute. Looking for the tomato paste to incorporate into the vegetables.
- Add in the 2 bay leaves, a pinch of salt and pepper, and soy sauce. Optional: add cayenne pepper.Then add the beef roast back into the Instant Pot on top of the vegetables.
- Liquid levels differ from each method. Higher liquid for the slow cooker, lower liquid for the high-pressure method.
Instant Pot Settings - High Pressure
- Continuing from the last instruction aboveAdd either water, chicken broth, beef stock, vegetable stock, or beef broth to the bottom of the pot. Add enough to cover all the vegetables and the bottom ⅓ of the beef roast.Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the underside of the lid. Once the lid is secured, ensure the release valve is set to sealing/closed.
- How Cook a Roast in the Instant Pot: (Our suggestion is Not to cook a frozen roast.)Next, press the "Meat/Stew" button - Make sure the temperature is set to "Normal"- The middle option on Instant Pots. The Cooking Times2 Pounds - Timer = 45 minutes - followed by 15 minutes natural release3 Pounds - Timer = 60 minutes- followed by 15 minutes natural releaseIt's that simple to make a roast in the Instant Pot
Instant Pot Settings - Slow Cooker
- Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the lid. Once the lid is secured, make sure the release valve is set to sealing/closed.
- Next, press the "slow cook" button - Make sure the pressure is set to normal - The middle option is on Instant Pots. The Cooking Times2 Pounds - Timer = 4 to 5 hours - once the timer is up, allow 10 minutes before pressure release3 Pounds - Timer = 5 to 6 hours - once the timer is up, allow 10 minutes before pressure release
How To Make Chimichurri Sauce
- Using a blender or food processor - add the cilantro and parsley and pulse a few times to get things started.Then add in the red wine vinegar and garlic. Pulse a few times.Then start adding in the olive oil. Be careful not to use too much. Start small and see if you like the consistency. You can always add more, but taking away is not so easy. TSA: Taste - Season - AdjustAdd your salt and pepper
Notes
Natural Release / Natural Pressure Release
- When the timer goes off, do nothing further.
- The exhaust valve will be set on "Sealing".
- The pressure will calm down on its own. The pressure pin will fall back into the lid and will be safe to open at that point.
Quick Release / Quick Pressure Release
- The process of moving the exhaust valve from "Sealing" over to "Venting". --- Take note, hot steam will be forced out of the valve. I use a long tool like a knife to move the valve.
- The steam will calm down and the valve pin will drop back into the lid.
- The exhaust valve will be set on "Sealing".
- The pressure will calm down on its own. The pressure pin will fall back into the lid and will be safe to open at that point.
Quick Release / Quick Pressure Release
- The process of moving the exhaust valve from "Sealing" over to "Venting". --- Take note, hot steam will be forced out of the valve. I use a long tool like a knife to move the valve. - The steam will calm down and the valve pin will drop back into the lid.