These two hearty recipes are perfect for a cozy, comforting meal. The Instant Pot Chuck Roast features a succulent, fork-tender roast infused with garlic, rosemary, and thyme, served alongside flavorful carrots and fingerling potatoes. A rich, savory gravy made from the roast drippings completes this dish. Pair it with Creamy Mashed Potatoes, made with russet potatoes, cream cheese, butter, and a touch of garlic. Whipped to fluffy perfection, these mashed potatoes are the ideal side to soak up every bit of the delicious gravy. Together, these dishes make for a satisfying and wholesome dinner perfect for fall!
Ingredients
Chuck Roast
5 lbs Russet potatoes
8 oz Cream cheese
1 stick Butter
½ to 1 cup Milk
1.5 tbsp Kosher salt
1 tbsp Garlic powder
1 tbsp Pepper
2. Season your chuck roast liberally with salt, pepper, garlic cloves, rosemary, and thyme.
3. Set the chuck roast in the fridge to marinate (the longer, the better).
- 4 lbs Chuck roast
- 3 tbsp Salt (for seasoning)
- 3 tbsp Pepper (for seasoning)
- 2 tbsp Olive oil
- 2 tbsp Beef tallow
- 1 Yellow onion
- 6 Carrots
- 6 Garlic cloves, chopped
- 3 lbs Fingerling potatoes (red and gold)
- 4 sprigs Rosemary
- 2 tbsp Thyme
- 2 tbsp Salt (for additional seasoning)
- 1 tbsp Pepper (for additional seasoning)
- 4 oz Tomato paste
- 1.5 cups Red wine
- 3 cups Beef stock
- 4 tbsp Cornstarch
- 4 tbsp Water
Hoagland Meat
Mashed Potatoes
Directions - Chuck Roast
PREP TIME: 10 MIN; COOK TIME : 2 HRS; SERVES 5-6 PEOPLE
1. Coat your chuck roast with olive oil.2. Season your chuck roast liberally with salt, pepper, garlic cloves, rosemary, and thyme.
3. Set the chuck roast in the fridge to marinate (the longer, the better).
Hoagland Meat
Hoagland Meat
4.Turn on the Instant Pot to sauté mode.5. Add beef tallow and sear the chuck roast on all sides for 2 minutes each, until golden brown (about 6 minutes total).
6. Once seared, set the roast aside.
Hoagland Meat
7. With the setting still on sauté, add carrots and onions. Cook the onions until semi-translucent.8. Add tomato paste and stir continuously for 2 minutes.
9. Add rosemary, thyme, and garlic, cooking for an additional 1 minute.
10. Add red wine and reduce by two-thirds, about 5 minutes.
11. Add beef stock, potatoes, and any additional seasoning.
12. Set the Instant Pot to pressure cook and cook for 2 hours.
13. After 2 hours, slowly release the pressure.
14. The chuck roast should be fork-tender. Transfer the roast and veggies to a large dish for serving.
9. Add rosemary, thyme, and garlic, cooking for an additional 1 minute.
10. Add red wine and reduce by two-thirds, about 5 minutes.
11. Add beef stock, potatoes, and any additional seasoning.
12. Set the Instant Pot to pressure cook and cook for 2 hours.
13. After 2 hours, slowly release the pressure.
14. The chuck roast should be fork-tender. Transfer the roast and veggies to a large dish for serving.
15. Take the drippings and put them in a saucepot to simmer.
16. While simmering, mix water and cornstarch to make a slurry.
17. Add the slurry to the drippings to thicken the sauce into a gravy.
18. Pour the gravy over mashed potatoes and the pot roast, then enjoy!
Directions - Mashed Potatoes
PREP TIME 10 MIN; COOK TIME 20 MIN; SERVINGS: 5-6
1. Wash and peel potatoes, then cut into 1-inch cubes.
2. Place potatoes in a large stockpot and cover with cold water to prevent oxidation.3. Heat ¾ gallon of water in a separate pot.
4. Once the water is boiling, add the potatoes.
5. Cook for 15-20 minutes, until the potatoes are fork-tender.
6. Drain the potatoes and return them to a warm pot or mixing bowl.
7. Add cream cheese, butter, milk, and seasoning (salt, garlic powder, and pepper).
8. Mash the potatoes slightly, then whip on medium speed until fluffy.
9. Serve immediately.
