Pat beef dry with paper towels. Season with salt and pepper; set aside. Heat vegetable oil in a 6-quart Instant Pot or electric pressure cooker on SAUTE setting. Add beef pieces; cook 10 to 12 minutes or until brown on all sides, turning occasionally. Transfer beef to a plate; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Meal prepping has never been so easy! Use this Instant Pot Chuck Roast recipe as a base for a plethora of weeknight meal wins such as Easy Beef Italian Hoagies, Beef Salad Bowls or Hot Beef Sandwiches.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2-to-3-lbs.) Hy-Vee Angus Reserve beef chuck boneless pot roast, about 2-1/2-inches thick; cut into 4 pieces | ||
| 1 tsp. Hy-Vee salt | ||
| ¾ tsp. Hy-Vee ground black pepper | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| 1 ½ c. yellow onion, chopped | ||
| 1 ½ c. Hy-Vee no salt added beef stock | ||
| 1 (8-oz.) can Hy-Vee no salt added tomato sauce | ||
| 1 tbsp. Hy-Vee less sodium soy sauce |
Things To Grab
- Paper towels
- 6-quart Instant Pot
- Large plate
Directions
Add yellow onions to Instant Pot. Cook and stir 3 minutes, scraping any browned bits from bottom of pot. Stir in beef stock, tomato sauce, and soy sauce. Return meat to Instant Pot. Cover; cook on HIGH PRESSURE 1 hour.
Quick release pressure. Transfer roast to a cutting board; loosely cover with foil and rest 5 minutes. Return Instant Pot to SAUTE setting, if desired. Simmer cooking liquid, uncovered, 5 to 10 minutes or until slightly thickened, Cut roast into slices; serve with cooking liquid.
Nutrition facts
Servings
255 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 99mg
- Sodium: 596mg
- Total Carbohydrates: 4g
- Protein: 32g
Daily Values
0%
Iron 20%
0%
Calcium 3%
0%
Vitamin D 1%
0%
Potassium 14%